When a chicken lays an egg, it has a natural coating on it known as the bloom. This bloom is a layer of protection for the egg which keeps out oxygen as well as harmful bacteria and germs. It’s very, very common for those who raise chickens for their eggs to collect them and then keep them on the counter until they are ready to use—not put them in the refrigerator. And in fact, the majority of the grocery stores in the world don’t put their eggs in a refrigerated environment. When they’re ready to use the eggs, they either wash them, which eliminates the bloom and any bacteria or germs, or they crack them open—just as is—but take care not to do so over food that they are going to eat. Instead, they crack them into a separate dish or into a clean hand, but never over the food that they are mixing them. Also, in order to not spread the outside germs into the eggs, they never separate them with the egg shells; instead, they use their hands to separate the yolks from the whites. While it’s absolutely normal for you and I to get our eggs from the refrigerated department of the grocery stores, it’s actually very unusual in the rest of the world; eggs, butter, and most cheese products are usually just sitting on the shelf, not in a refrigerated display. Mind you, that doesn’t mean that the U.S. is wrong in such practice, but it’s important to remember that the majority of steps taken by the food industry are to avoid a lawsuit or to comply with whatever figments of grandeur the USDA wields as it creates various requirements. Such policies are not necessary to practice in your own home. Keeping that in mind, there are several steps you can take so that you can take advantage of great sales on eggs and not have to worry about whether or not they will all fit in the refrigerato
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