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And to make a long story short: If you live in U.S., refrigerate your eggs. Why You Should Refrigerate Your Eggs. Just like with raw chicken, eggs can potentially carry the bacterium Salmonella ...
But if you'e in the good ol' USA, follow the grocery store's lead and refrigerate your eggs under 40 degrees, even if they are pasteurized. Bonus: They will have a longer shelf life that way, too!
There is some farm science behind this: “When eggs are laid, they come out with a protective layer on them called the bloom,” says Donovan. “Eggs are porous, and this layer prevents bacteria ...
People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. [2] Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar.
Scrambled, baked or over easy, Americans refrigerate eggs while our friends in Europe don’t.
[20] "Independent taste tests conducted in Good Housekeeping kitchens have not been able to tell any differences between raw and pasteurized eggs," according to Food Safety News, [21] and in two out of three tastings a Chicago Tribune reporter preferred pasteurized eggs flavor over farmers market eggs. [22]
To refrigerate or not to refrigerate, that is the question. For premium support please call: 800-290-4726 more ways to reach us
For premium support please call: 800-290-4726 more ways to reach us