We often find ourselves explaining to awed, and sometimes a bit shocked, customers about how eggs are produced.
We encourage customers to do their own research on the food they eat, but here are the basics and some good links.
Healthy chickens, spring through fall, produce @ one egg/day.
The eggs come out of the chicken’s vent. The vent is the same place where the poop comes out, but it has a cool diversion process that ensures the egg comes out clean. The link gives a clear overview of how it all works.
An egg isn’t exposed to anything unhealthy on its way out the door, but once it lands, any number of hazards can come into contact with the shell.
Which is why mother nature applies a protective coating (bloom or cuticle) that seals the porous shell. Once that protective coating is removed via washing, the shell can absorb bacteria and odors from the outside world and its shelf life shortens.
A study that was done on various egg storage methods:
http://www.motherearthnews.com/real-food/how-to-store-fresh-eggs-zmaz77ndzgoe?pageid=1#PageContent1
We tend to take a less is better approach with our personal eggs, but we follow regulation washing standards for any eggs that we sell. Regardless of the approach, just like vegetables, it’s a good idea to give your eggs a wash before using them.
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