BreezyCooking
Washing Up
I raised chickens for eggs for quite a few years, & here's my take on it.
First off - eggs should be collected frequently - especially in warm weather - & refrigerated asap without washing. As posted previously, when eggs are laid they are covered with a protective bloom that prevents bacteria from permeating the porous shell, thus protecting the developing chick inside. Removing this bloom earlier than just before use removes this protection, thus allowing the egg to absorb odors & Lord knows what else. It also shortens shelf life.
As far as the refrigeration part, why oh why would you want to consume an egg that is quickly on it's way to becoming rotten, & how will you know that it's turned until you crack it into a pan? Yuck. Also - if you're purchasing your eggs from a local source that has one or more roosters in the flock, keep in mind that a "fertilized" room temperature egg will continue to develop for a few days. Again, yuck. My mom once had the interesting experience of cracking a locally produced (not one of ours) egg & having a partially developed chick drop into the pan. How delightful!! Refrigerating locally purchased eggs halts this development.
Right before using, I just gently rinsed my eggs under cool running water & dried them with paper towels. I don't bother washing regular supermarket eggs, as they've already been washed in an antibacterial solution.
Frankly, I would not want to eat anything containing eggs that hadn't been refrigerated, and I'm definitely not a germophobe. Refrigeration doesn't harm the quality of the egg at all, & for cooking purposes, you need only remove the egg ahead of time to bring it to room temp for merangues & such. No biggie.
First off - eggs should be collected frequently - especially in warm weather - & refrigerated asap without washing. As posted previously, when eggs are laid they are covered with a protective bloom that prevents bacteria from permeating the porous shell, thus protecting the developing chick inside. Removing this bloom earlier than just before use removes this protection, thus allowing the egg to absorb odors & Lord knows what else. It also shortens shelf life.
As far as the refrigeration part, why oh why would you want to consume an egg that is quickly on it's way to becoming rotten, & how will you know that it's turned until you crack it into a pan? Yuck. Also - if you're purchasing your eggs from a local source that has one or more roosters in the flock, keep in mind that a "fertilized" room temperature egg will continue to develop for a few days. Again, yuck. My mom once had the interesting experience of cracking a locally produced (not one of ours) egg & having a partially developed chick drop into the pan. How delightful!! Refrigerating locally purchased eggs halts this development.
Right before using, I just gently rinsed my eggs under cool running water & dried them with paper towels. I don't bother washing regular supermarket eggs, as they've already been washed in an antibacterial solution.
Frankly, I would not want to eat anything containing eggs that hadn't been refrigerated, and I'm definitely not a germophobe. Refrigeration doesn't harm the quality of the egg at all, & for cooking purposes, you need only remove the egg ahead of time to bring it to room temp for merangues & such. No biggie.