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Why the U.S. chills its eggs and the rest of the world doesn't

Why The U.S. Chills Its Eggs And Most Of The World Doesn't : The Salt : NPR

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So what's the deal with washing and refrigeration? Soon after eggs pop out of the chicken, American producers put them straight to a machine that shampoos them with soap and hot water. The steamy shower leaves the shells squeaky clean. But it also compromises them, by washing away a barely visible sheen that naturally envelops each egg.

"The egg is a marvel in terms of protecting itself, and one of the protections is this coating, which prevents them from being porous," says food writer Michael Ruhlman, author of Egg: A Culinary Exploration of the World's Most Versatile Ingredient.

So it's all for show? Marketing?

It's more about our obsession with cleanliness.  Okay, there were a few incidences of salmonella, but we knee-jerked in response.

I'm beginning to believe that's what America stands for: knee-jerk overreacting and obsession.

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