The USDA requires egg producers to wash eggs and keep them cool…seems like a good thing, right?  Maybe not.  As Mother Nature would have it (surprise, surprise) an egg shell kept completely dry and un-sanitized retains a natural barrier that protects the contents inside.  So much so that eggs treated in this way do not even require refrigeration and can remain at room temperature for weeks.

This fascinating article, written by Nadia Arumugam, Contributor to Forbes, compares the egg treatment standards between the U.S. and E.U. and highlights some incredible differences.  I always find it interesting when in our attempts to protect we ultimately over-look the inherent intelligence of nature.

Personally, this just further confirms my belief that farmer’s market eggs are better.   The dark yellow yolks, the firmness of the egg when it drops into the pan, the rich flavor…Next time I go to my local market I’m definitely going to ask my egg vendor about his handling practices to see if I can get myself some “dirty” eggs!

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Image by Perfectly Natural