On my recent trip to Australia, it wasn’t the toilet flushing direction that amazed me, it was the eggs.
In supermarkets, they’re stocked in the aisles with non-refridgerated stuff. I thought that was bizarre and found that my fiance’s family store their eggs in the pantry.
I’d FREAK if my eggs weren’t refridgerated where I purchase them, not to mention when I get them home. Over there, not a biggy. I did notice the yolks were more enjoyable. They say refridgeration only “keeps them longer”, similar to why some people put bread in the fridge. What’s up with that?
You don’t have to refrigerate eggs at all, I have even heard people say that they taste better if they aren’t but I think this is bollocks. All I found was they last a bit longer if you fridge them but if you go by the ‘use by date’ it doesn’t matter either way.
*Note - the ‘use by date’ in the U.S may be calcualated for refrigeration only.
Well, they dont pop out of my chickens butts refrigerated…and for years my husbands boats in the navy would stack crates of eggs out in the open.
General rule of thumb around here is if an egg doesnt get eaten in a week, it gets turned back into chicken feed…bard boiled and chopped up shell and all. Yup, chickens is cannibals. =)
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I have even heard people say that they taste better if they aren’t but I think this is bollocks.
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I gotta admit. The eggs I tasted were better than here in Quebec. The yolks were yolkier, if that makes sense. The flavour of the yolks was more “envellopping”. Hard to describe, but more enjoyable than even the eggs from my grandma’s farm.
I suspect that is more to do with the eggs themselves rather than whether they were refrigerated or not but I may be wrong. I’ll try a taste test and get beck to you!
I’ve always kept my eggs out if I’m going to hard boil them as I find the shells separate much better than eggs that have been constantly been refrigerated. I am mindful it raises the risk of salmonella somewhat so for the most part I only keep them out for a day or so which is sufficient.
Cooking to hard-boiled kills the salmonella, which can be passed from the chicken to the egg. Hasn’t much to do with leaving them out, I don’t believe.
That said, I just looked at the eggs in my fridge and on the package it says: “keep refrigerated at or below 45 degrees”. I suppose this could be another FDA rule.
Also, is it possible that eggs in Australia are routinely irradiated? That would significantly extend their shelf life, in or out of the fridge (as well as eliminating the risk of salmonella). It’s only an unreasoning knee-jerk fear of radiation which has kept irradiated foods mostly off the market in the U.S.
That was kind of my point. Another thread pointed out that room temperature storage allowed more bacteria growth which may be a problem if you’re making a raw egg dish.
Nothing to do with the eggs being irradiated. In both the UK and the rest of Europe you will never see eggs for sale under refrigeration . They are just on display on ordinary shelves. This is equally true in both a small shop or a very large supermarket . So it looks as though the US is the exception in this matter. I must add that many people will store the eggs in the fridge when they get them home.
