The Difference Between Eggs In The U.S. And The Rest Of The World

LOADING ERROR LOADING American eggs are often said to be inferior to those sold in the rest of the world ― their yolks are often paler and they require refrigeration because of the way they’re processed. “The goal of egg production in large scale facilities is to get as many eggs produced in as short of a period of time as possible, get them onto refrigerated trucks and into warehouses where they’re redistributed to grocery stores,” explained Drake Patten, the owner of Hurricane Hill, a 48-acre conservation farm in Western Cranston, Rhode Island, that also produces eggs. Some American farmers, including Patten, skip the hot-wash. “If you buy a supermarket egg and you get an egg from my farm, you boil it and then you want to crack it open, it’s incredibly hard to get the shell off free-range eggs, but easy to get it off a store-bought egg,” Patten said. “If it’s mass produced, it’s probably just as unhealthy as the mass produced food here in America,” Ruhlman said, explaining that differences in eggs between the United States and, say, Italy, are likely very few. “But where that egg comes from, whether it’s in Europe or America, is likely to give you a better egg.” Patten also mentioned the U.S. food regulatory system.