Do you refridgerate your eggs?

[p_a_m_i_e 0]

I heard it was not nessary the only reason in the US they do is to cut down on bactiera growth if they are refrigerated they last up to like 4 weeks. In other countries where they do not refrigerate they usually eat the eggs sooner so there is no need to refrigerate.

[Otto 83]

I heard it was not nessary the only reason in the US they do is to cut down on bactiera growth if they are refrigerated they last up to like 4 weeks. In other countries where they do not refrigerate they usually eat the eggs sooner so there is no need to refrigerate.

You mean it's not because our mommas did it?

[Saddle Bronc 124]

And (as per restaurant "warnings") the strategy to get around the salmonella issue is rather simple: hardboil, omelet, scramble or over-easy-fry-up.

Yup. There's probably less bacteria in a room temperature egg than there is in refrigerated ground beef anyway, but people happily eat rare burgers.

Not sure about UK, but quite accurate in US. I've NEVER seen any desi take raw meat, though I have seen some consume raw eggs (rarely voluntary: usually because parents have been told children need the nutrients from the egg, but have issues about cooking them; my maternal grandmum was such a parent--and my mum was the "victim").

I don't really get germophobes personally; my sister-in-law is so insane about germs that she sprays the phone, the flusher, all taps, and all doorknobs with Lysol EVERY DAY. She also has Crohn's Disease and is sick all the time. Crohn's is an autoimmune disease and some scientists think that autoimmune diseases are becoming more common because of the sterile environments we live in, i.e. we're so paranoid about exposing ourselves to germs that our immune systems get bored and attack us instead.

I can actually remember my sister's December 1989 trip to India when she brought her 3/4-month-old son there. She made much of the "germs" issue, refusing to even use boiled-filtered water (necessitating copious purchases of BOTTLED MINERAL WATER) for preparing his formula (she had no milk supply) or bathing him (one of my uncles told me how she undermined her whole logic--by testing the formula in the time-honoured manner with her index-finger :lol: while in his home in Mumbai; even several of her friends thought she'd gone way too far with her insistence on mineral water)

This is why we use no antibacterial soaps, wipes, or accessories in our house. If we've been handling raw meat we wash the work surfaces with diluted bleach, which kills bacteria but does not contribute to resistance like antibacterial agents can. Maybe there's nothing to the theory, but we're not sick. We hardly ever get sick.

Also another point to be raised is about wooden cutting boards. IMO, these preserve the flavour (of whatsoever is cut upon them) better than plastic ones. I've used these before (one, in Calgary, which I made in Grade 9 shop class; the other, simply 18" of warped 1x12 lumber bought for $1.00 in Atlanta) and it certainly hasn't affected my health any.

[homesick_american 1]

Even the warm UHT milk freaked me out.. Non fridged Milk??? That took me a minute

Hmm.....UHT milk. Haven't seen it here.

It's very common in Europe but in the US I've only seen it in camping/hunting goods stores.

[homesick_american 1]

I can actually remember my sister's December 1989 trip to India when she brought her 3/4-month-old son there. She made much of the "germs" issue, refusing to even use boiled-filtered water (necessitating copious purchases of BOTTLED MINERAL WATER) for preparing his formula (she had no milk supply) or bathing him (one of my uncles told me how she undermined her whole logic--by testing the formula in the time-honoured manner with her index-finger :lol: while in his home in Mumbai; even several of her friends thought she'd gone way too far with her insistence on mineral water)

Weird! I read somewhere that mineral water was bad for babies anyway; if you boil water it's almost always fine.

Also another point to be raised is about wooden cutting boards. IMO, these preserve the flavour (of whatsoever is cut upon them) better than plastic ones. I've used these before (one, in Calgary, which I made in Grade 9 shop class; the other, simply 18" of warped 1x12 lumber bought for $1.00 in Atlanta) and it certainly hasn't affected my health any.

My only concession to germophobia is using plastic boards with meat, and wooden boards with fruit/veg/bread. If I use a wooden board with meat then the blood gets into the knife ruts and it starts to stink after a while. I do prefer wooden boards for chopping tho; the knife doesn't slip around so much!

[Saddle Bronc 124]

Even the warm UHT milk freaked me out.. Non fridged Milk??? That took me a minute

Hmm.....UHT milk. Haven't seen it here.

It's very common in Europe but in the US I've only seen it in camping/hunting goods stores.

Also, EXTREMELY common in India--with lots more flavours there (Cardamon, mango, tutti-frutti,...) than in either Europe or US.

['my_destiny' 0]

In the Philippines, we can put it in refrigerator or just put in on the shelves. I open market and in big grocery mall, we bought eggs which are not refrigerated. Some people just have a habit to put it in their refrigerator. But those houses in the provinces which dont have appliances like this one, they just let it outside.

[homesick_american 1]

Also, EXTREMELY common in India--with lots more flavours there (Cardamon, mango, tutti-frutti,...) than in either Europe or US.

Ooh, that sounds interesting. I'd like to try that if UHT didn't have such a strange aftertaste; I suppose I'm just not used to it. My MIL loves it.