To chill, or not to chill...
Why The U.S. Chills Its Eggs And Most Of The World Doesn't http://www.npr.org/blogs/thesalt/2014/09/11/336330502/why-the-u-s-chills-its-eggs-and-most-of-the-world-doesnt
Forum Discussion
Two items I find interesting that are rarely brought up when discussions of this topic are brought up are summed up in this quoted section of the article:
"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating," says Guyonnet.
No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It jumps from about 21 days to almost 50 days.
As a consumer, this just reinforces my practice of refrigerating eggs, but not worrying because I left them out on the counter for an hour or so.
"Once you start refrigeration, you have to have it through the whole value chain, from farm to store. Because if you stop — if the eggs are cold and you put them in a warm environment — they're going to start sweating," says Guyonnet.
No one wants sweaty eggs. They can get moldy. Another perk of consistent refrigeration is shelf life: It jumps from about 21 days to almost 50 days.
As a consumer, this just reinforces my practice of refrigerating eggs, but not worrying because I left them out on the counter for an hour or so.
