Why Americans Refrigerate Eggs and Europeans Don’t
In the United States, cartons of eggs are usually found chilling next to milk and cheese. At a French market or a British supermarket, though, you’ll find them sitting out on shelves near dry goods. The reason behind this difference is simple: each side of the Atlantic uses a different method to fight the same problem, Salmonella.
Salmonella is the Question
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Salmonella is a bacterium that can make people sick with fever and stomach issues. Eggs can be contaminated either from inside if the hen was infected before laying or from the outside of the shell if it came in contact with feces. Since Salmonella is one of the leading causes of foodborne illness in the U.S., regulations have shaped egg handling in very specific ways.
The USDA requires eggs to be washed and sanitized before they ever reach a store shelf. Machines scrub them with sprays, brushes, and spinners. The trade-off is that this process strips off the cuticle, a natural barrier that protects against bacteria. Without that shield, eggs are more vulnerable, so refrigeration is required to keep them safe. The payoff is longer shelf life: refrigerated eggs can last 3 to 5 weeks, which works well in a large country where food often travels long distances.
The European Approach
In Europe, eggs are never washed. By leaving the cuticle intact, the shell keeps its natural defense system. This makes refrigeration unnecessary; instead, eggs are stamped with a “best before” date, typically 28 days after being laid. Since they don’t last as long as refrigerated eggs, they’re eaten more quickly. Additionally, many European countries vaccinate their hens against Salmonella, further reducing the overall risk.
European regulators argue that this system is more practical for them. Keeping eggs cold throughout the entire supply chain can be costly, and if washed eggs are ever left at room temperature by mistake, they become more hazardous than unwashed ones. By never washing in the first place, the eggs remain stable on the shelf.
Which Method Works Best?
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Food safety experts don’t all agree on which system is safer. Some studies indicate that refrigeration slows the growth of Salmonella in the yolk; however, most Salmonella cases in both the U.S. and Europe originate from inside the egg, rather than the shell. This means neither approach eliminates the risk completely. In fact, Japan and Sweden also use washing like the U.S., while most of Asia and Europe stick to the cuticle-first method. Each system has its strengths, but both reduce risk when followed correctly.
Matter of Preference and Practicality
Cultural habits also play a role. In the U.S., people are accustomed to refrigerated products, and refrigeration extends the shelf life for households that may not use eggs frequently. In Europe, smaller food distribution systems and more frequent grocery shopping mean eggs don’t need to last as long. Practical concerns, like the cost of refrigeration and infrastructure, explain why countries adopted their respective systems in the first place.
So, is one way better than the other? Not really. Americans trade the natural cuticle for sparkling-clean shells and a longer shelf life. Europeans keep the cuticle, skip the fridge, and eat their eggs faster. Both methods share the same goal: keeping Salmonella at bay.