Until now, the U.S. was the only country allowed to export eggs to Canada. Decreasing stocks in the U.S. has prompted Canada to add Ukraine to the list.
Until now, the U.S. was the only country allowed to export eggs to Canada. Decreasing stocks in the U.S. has prompted Canada to add Ukraine to the list.
We don’t even need to use fridge for our eggs due to the protective layer not being destroyed by chemicals. I consume about 30 eggs from same tray over 2 -3 weeks.
I was shocked when I saw my relatives in US putting eggs in the fridge. The whole tray taking up a huge chunk of space in fridge.
My investigation led to discovering how the compromised protective layer of US eggs can lead to them to go bad rapidly outside of fridge. I avoided home cooked eggs in US after that. Main concern was i have no idea how long they may have been outside fridge.
I suspect maybe the condition the US chicken is raised is probably extremely filthy, so the chance of germs is higher? so they prefer to use chemicals on eggs so they don’t get sued, not take any chances. Or they store eggs for extremely long periods in storage before it eventually reach consumer? they probably have their reasons, businesses won’t waste money on chemicals for no reason.
There were several other things, shell was different too, fragile and the egg yolk colour looks pale and different too, that i am not sure why. maybe different species of bird.
avoiding eggs because of this is silly, as so many types of food need refrigeration too. if you can’t trust someone to cook eggs within the 4 hour window after being removed from refrigeration, how can you trust them to not do the same with any meats or dairy?
actually forcing eggs to need refridgeration when they naturally don’t need it, makes it super silly.
Imagine silly stuff like suddenly forcing all grain, rice, flour or peanuts, almond, nuts or bread or spices or salt (lol) or pepper to require refrigeration or they spoil in 4hrs.
meat is cooked well for long time or fried at high temp, i don’t eat raw beef or half cooked chicken or pork, but I like half boiled eggs.
Dairy, i have experienced it smelling spoiled when opening it at home after purchase. I have no idea how long those eggs has been out at room temp, I mean, at every stage until they reached home and after. I have no idea if salmonella gives off smell after 4hrs. 4hrs is a silly short window.
The point is that meat and diary require refrigeration in my country too so it is not strange,silly to me but eggs like rice and flour and bread don’t so it is strange,silly seeing eggs requires compulsory refrigeration in other country. 4hrs window is short.
I avoided those eggs, meaning I still ate but much less and only hard boiled, fried or well cooked and used in some other dishes.
Recently, I read US sells chlorinated chicken meat, which is banned in UK EU. it is really strange. Makes you wonder why. How filthy the meat production is to require chlorination swimming pool chemical treatments to get rid of germs while other countries don’t. Why other countries don’t do it but US needs to chlorinate chicken.
Maybe they keep chicken in storage for a very long time (stale) before reaching the consumer, so they require strong chemical treatments to preserve longer. no idea.
Actually it was originally a decoration thing. The American consumer wanted the eggs to look nicer, and the only way they could make the eggs look nicer was to strip the protective layer, making them the uniform single colour look seen. It’s also why they are more fragile.