Japan, Australia, and some Scandinavian countries also wash their eggs.
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.
Mostly, it's about washing. In the U.S., egg producers with 3,000 or more laying hens must wash their eggs. Methods include using soap, enzymes or chlorine. The idea is to control salmonella, a potentially fatal bacteria that can cling to eggs.
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.
Husbandry and hygiene practices in Europe
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.
While in Europe, it's illegal to wash the eggs. In Europe, farms vaccinate chickens against salmonella. That means the cuticle is still intact when eggs are sold. Refrigerating eggs with the cuticle intact could actually cause mildew to grow.
Most people will still put them in the fridge at home, but because in Germany and most of Europe eggs are not washed and sterilized, unlike in the US and Canada, whereby the protective layer on the outside can be damaged, eggs don't HAVE to be refrigerated so the store sells them on the shelf.
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.
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.
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.
From what I've gathered, eggs are farmed and processed differently in the UK than they are in the US. 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.
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.
To clean your eggs without water use, use a sponge or towel to rub off all dirt and droppings from the egg gently. Never use the same cloth or sponge on other eggs. Always discard it after use.
Unwashed eggs can sit on your kitchen counter at room temperature for a couple of weeks and they'll still be edible. But once they've touched water, they need to be refrigerated. Store-bought eggs have been cleaned so they need to go in the fridge.
Without the cuticle, eggs must be refrigerated to combat bacterial infection from inside. In Europe, it's illegal to wash eggs and instead, farms vaccinate chickens against salmonella. With the cuticle intact, refrigeration could cause mildew growth and contamination.
Never wash an egg, as this might actually help salmonella transfer inside. Always throw away eggs with cracked or dirty shells, both of which increase the risk of salmonella infection.
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. Voilà! You have different colored eggs. Just like when you dye Easter eggs, the pigment doesn't penetrate the shell.
The main egg colour available in Australia is brown, although a small number of farms also sell white eggs. While many people assume brown eggs are more natural and therefore healthier, that's not the case. Brown hens lay brown eggs, white hens lay white eggs, and they both have the same nutritional profile.
Unwashed eggs have a protective layer called a cuticle (also referred to as the bloom) and can be stored on the counter. This protective coating works by sealing the shell's pores and preventing air from penetrating it, helping to keep bacteria out.
Turns out, the major difference lies in the method by which milk is processed. Almost all milk is pasteurized, meaning it undergoes extreme heat in order to kill illness-causing bacteria. The U.S. and Canada use a pasteurizing technique called high-temperature short-time pasteurization, or HTST.
Canadian food safety regulations require eggs to be washed and graded if they are sold at a location off the farm such as a store or farmers' market.
Is washing of eggs recommended? No, because washing may aid the transfer of harmful bacteria like Salmonella from the outside to the inside of the egg. The priority in egg production is to produce clean eggs at the point of collection, rather than trying to clean them afterwards.
At the grading station, eggs are washed in a sanitizing solution and scrubbed with revolving brushes to remove dirt and any bacteria that may be found on the shell. There is no need to wash your eggs at home. Learn more.
Upon researching, it seems refrigerating eggs is an American initiative because of a salmonella fear in US eggs. In Europe, Australia, and New Zealand, there is very little chance of salmonella being present in eggs (in fact, European chickens are vaccinated against it).
Here's what you need to know about the cleanliness of your store bought eggs. At the grading station, all eggs are vigorously washed and rinsed, prior to being packaged in cartons and therefore do not need to be washed once you get them home.