The Europeans, on the other hand, don't wash their eggs in order to rely on this natural “cuticle” to protect from contamination entering the egg. Many European countries, like the UK, vaccinate their hens to prevent the transmission of salmonella when the hens lay eggs.
In Europe, it is unlawful to wash eggs because this process is believed to damage an outside layer of the egg shell known as the cuticle, making it easier for bacteria to penetrate the inside of an egg.
Most other countries do not wash their eggs. They put a higher priority on the cuticle, since it naturally keeps the egg safe from salmonella.
Egg washing is not required in Australia, but sale of dirty eggs is prohibited by Food Standards Australia New Zealand (FSANZ). Storing washed eggs below 7°C can help reduce the ability of Salmonella to grow.
Australia's egg situation is actually a bit all over the shop. Like the US, all eggs must be washed by hand or processor to prevent contamination on the outside of the egg. In addition, all broken or cracked eggs must be thrown out immediately.
In Europe it's a health risk to store eggs in the fridge. In Australia, it's a health risk to store them out of the fridge. Who is right? The answer is all about Salmonella, the general name for about 2,000 types of bacteria that lead to food poisoning.
Do I Have to Wash Eggs Before Cooking Them? Answer: No. New Zealand commercial egg producers have high on-farm egg production and cleaning standards and are not permitted to sell dirty eggs. You may however occasionally come across an egg that is slightly soiled or has a bit of fluff stuck to its shell.
Japanese Eggs That Are Safe to Eat Raw
But how can you inspect inside an egg without breaking the shell? In Japan, a highly advanced machine takes care of the whole process automatically: cleaning the eggs, checking them for quality, sorting them for size, and finally packaging them and sealing the carton.
While it is true that eggs are cleaned before being packaged and sent to your grocery store, they are not bleached. In fact, most eggs start out white, but different breeds are genetically coded to release different colored pigments as the egg passes through the hen's oviduct.
In the UK, eggs aren't washed before they hit the shelves. When eggs are washed, it makes it easier for bacteria such as salmonella to seep in, which is why cool refrigerator temperatures are necessary for US eggs.
In Sweden eggs are required to be washed in a fine water spray at high pressure, and gently brushed for 45 seconds at a temperature of 41°C. Under this procedurecontact with the shell surface is minimised.
So how do they process eggs in Europe? EU egg marketing laws require Class A eggs (which are all eggs found in supermarkets) not to be washed or cleaned. This retains the eggs' natural protection, lowers cost and encourages the European egg farmers to maintain a clean laying area for the hens.
In the UK, Grade A hen eggs may not be washed because the process is thought to "aid the transfer of harmful bacteria like salmonella from the outside to the inside of the egg," according to the Food Safety Authority of Ireland.
Common wisdom says eggs shouldn't be washed. French regulations agree, because washing removes a protective coating on the shell; instead, a simple wipe is counseled for a smudgy egg.
In some European countries, egg-laying hens are vaccinated against salmonella. In the U.S., vaccination is not required, but eggs must be washed and refrigerated from farm to store, and producers must follow a host of other safety measures.
While developed nations take measures to sterilise the egg surface from contamination, especially from Salmonella enteritidis, no such measures are taken in India.
Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed. If not washed, they can keep without spoiling for weeks without refrigeration.
Salmonella in Japan exists, but it's extremely rare to come by. Experts, scientists, and farmers have always insisted that salmonella outbreaks in Japan are impossible due to how rigid the farming and cleansing process is.
In Canada, eggs are graded, sized and packed at a grading station that is registered with the Canadian Food Inspection Agency. All eggs are washed and sanitized in a high-speed washer that gently scrubs the shells.
No. It's not necessary or recommended for consumers to wash commercially packaged eggs, and it may actually increase the risk of contamination because the wash water can be "sucked" into the egg through the pores in the shell. When the chicken lays the egg, a protective coating is put on the outside by the hen.
A general rule, unwashed eggs will last around two weeks unrefrigerated and about three months or more in your refrigerator. If you're experiencing an egg boom, it's smart to refrigerate any unwashed fresh eggs you aren't planning to eat immediately. This will help them last longer.
The egg industry faces supply issues impacted by rising feed costs and a hangover from the pandemic restrictions which reduced laying flocks. Egg Farmers of Australia told SBS in 2022 the industry had been impacted by bushfires, floods, droughts, the mice plague, COVID-19 and increased production costs.
It's safe to consume raw eggs as long as some basic precautions are followed and the risks are understood. With any egg, there is always a low level risk of Salmonella bacteria being present on the eggshell exterior.
British authorities actually discourage refrigerating eggs on the theory that chilling and then warming could create condensation, which would allow salmonella to penetrate the shell.