It’s what they eat that affects the eggs themselves, and what type of chicken. Plus we treat our eggs which is why they are such a salmonella risk and have to be refrigerated.
No exactly like they said. In the US eggs are (chlorine?) washed, removing the protective natural coating and making them more shelf unstable.
Barnevelder
Eyy, that’s near my home town! Barneveld (the town) is basically Chicken/Egg central, as we have companies that build the machines that wash and package our eggs. We also have Haantje Pik which is a sticky cinnamon-bun-like pastry. It’s delicious!
From what i understand just a diet more rich in beta carotene will produce a richer looking yolk. Seems like the chicken’s lifestyle would have other effects, too. And yeah, in the US eggs come throughly washed, which removes a layer on the outside that would otherwise keep them fresh at room temp. I think the salmonella thing is more related to the sanitary conditions of the farm - I.e. whether the chickens are infected with salmonella. Farms have cleaned up in that respect over the past couple decades and it’s much less prevalent than it was at one time.
Salmonella is 50x less prevalent in the EU because they vaccinate their chickens against it. The reason they vaccinate is because they do not wash the eggs.
