Eggs — they’re one of the most versatile and nutritious staples in any kitchen. But have you ever noticed how eggs are refrigerated in the U.S. while in Europe, they’re often sitting right on the grocery shelf, unrefrigerated?
Let’s crack open the facts and uncover the egg-cellent truth behind this difference in food safety practices.
Washed vs. Unwashed Eggs: What’s the Big Deal?
In the United States, eggs go through a thorough washing and sanitizing process before they hit store shelves. This is done to remove potential contaminants like salmonella, a harmful bacteria that can live on the outer shell of the egg.
According to The Spruce Eats, this cleaning process removes the natural protective coating of the egg — called the cuticle — which normally helps shield the egg from bacteria. Without it, eggs become more vulnerable to pathogens, so they must be refrigerated to prevent bacterial growth.
As noted in Organic Lifestyle Magazine, this approach is driven by regulation and food safety standards — but it’s not the only way to ensure safe eggs.
The European Approach: Keep It Natural
Meanwhile, across the pond in Europe and other countries, the process is quite different. Eggs are not washed or sanitized. Instead, the focus is on maintaining clean, humane, and sanitary farming practices from the beginning. Hens are kept in environments where contamination is minimized, so eggs can be collected clean, with their natural cuticle intact.
As a result, these unwashed eggs can be stored at room temperature without the same risks. The Spruce Eats explains that this difference in handling reflects a fundamental contrast in food safety philosophies: prevention at the source vs. post-collection sanitation.
Why Do Egg Yolks Look Different?
Beyond safety, there’s another visible difference: yolk color. If you’ve traveled or browsed international food blogs, you might have noticed that eggs in some countries have deep orange yolks, while American eggs often have a pale yellow hue.
What’s the reason?
It’s all in the diet of the hens. According to Mashed, American hens typically consume a diet rich in corn and soy, which produces lighter-colored yolks. In contrast, hens in Europe and other regions may forage or be fed a more varied and natural diet, resulting in richer yolk colors and deeper nutritional profiles.
Fun Fact: Egg Laws Vary Worldwide
In the U.S., it is illegal to sell unwashed eggs commercially.
In the European Union, it’s illegal to sell washed eggs, as this can damage the protective layer and give a false sense of cleanliness.
Room temperature eggs are better for baking — which is why European bakers rarely refrigerate theirs!
What This Means for Home Chefs
If you’re a passionate home cook or chef-in-training with Sabor Chefs, knowing how and why eggs are treated differently around the world can enhance your understanding of food safety — and maybe even your next recipe!
In the U.S.: Always store your eggs in the fridge.
If traveling abroad: Don’t be surprised to find eggs in the pantry — it’s totally normal!
For better yolks: Try sourcing pasture-raised or organic eggs with a rich diet — you’ll taste the difference in every bite.
There’s More to Eggs Than Meets the Eye
Eggs are more than just a breakfast staple — they reflect cultural, agricultural, and scientific differences around the world. Whether you refrigerate or don’t, wash or keep them natural, understanding where your eggs come from can help you make informed, delicious, and safe choices in the kitchen.
So next time you’re cracking an egg, take a moment to appreciate the little details behind its journey — because when it comes to eggs, there’s a lot more going on beneath the shell.