In the United States, nearly everyone refrigerates their eggs, whereas in Europe, hardly anyone does. But do you know why the difference?
The answer might well surprise you – and has to do with a process that’s actually illegal in Europe. In particular, American eggs are washed a particular way because of their increased risk of salmonella.
In Europe, that washing process is illegal.
As salmonella spreads more rapidly at room temperature, American authorities recommend refrigeration – which should keep your eggs for 30-45 days.
In Europe, there’s less of a risk, and eggs will keep unrefrigerated for 7-10 days.
In particular, this is a result of factory farming, which puts American eggs at higher risk. If, however, your eggs are from small local farms, you have a much lower risk of salmonella.