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Now, before you panic and declare eggs off-limits forever, it’s crucial to understand a key distinction that reveals the global divide in food safety practices. In many industrialized nations, particularly in places like the United States, the eggs you buy from supermarket shelves have already undergone an intensive, highly controlled washing and sanitizing process. These commercial operations utilize specialized equipment and strict temperature controls to clean the eggs, applying sanitizing agents to minimize bacterial load, and crucially, they are then refrigerated to maintain safety because their natural protective bloom has been deliberately removed. This industrial process is designed to compensate for the lost natural defense. However, your home kitchen is not a state-of-the-art processing plant, and attempting to replicate this with a kitchen sink and tap water is not just ineffective, but, as we’ve uncovered, deeply counterproductive. This global variance in treatment highlights a fundamental truth: not all eggs are created equal, and their journey to your plate dictates how you should – or absolutely should not – handle them once they arrive.
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