How It Works
21 American eggs are washed with soap
Have you ever wondered why countries like America and Japan have to refrigerate their eggs, while European countries are happy to leave them on the shelf? The answer lies in their attempt to prevent salmonella bacteria from causing illness and even death to those that consume eggs. The bacteria works by infiltrating the porous shell of the egg and feasting on the yolk and albumen within. Where hens are kept in close quarters on a large scale, often in caged environments, salmonella can quickly spread. In countries such as America, eggs are washed in either soap, enzymes or chlorine to remove any risk of bacterial contamination. However, stripping away the risk of salmonella infection also strips away a cuticle coating naturally produced as a physical barrier to protect the egg within from infection, as well as keeping moisture inside. By removing this cuticle, the egg is susceptible to bacterial invasion if not immediately refrigerated until cooking.