From: jnufcvyvuc@tznvy.pbz   
      
   On 2016-04-20, Thomas Prufer  wrote:   
   > Dr. Chuck to the courtesy phone, please.   
   >   
   > I heard this yesterday, I'll paraphrase:   
   >   
   > "I heard this from the lady at the egg store: You can either   
   > refrigerate eggs or not refrigerate eggs, but once they were   
   > refrigerated, they must always be kept in the fridge."   
      
   That's true for raw eggs, if they haven't been washed. There is a   
   protective coating on the outside of the shell, but it is   
   water-soluble and so if the eggs are wetted then dried the coating may   
   end up with gaps, increasing the chances of infection. Condensation is   
   enough to cause that, especially if the eggs are handled while wet.   
      
   In practice the odds are pretty good that either the egg won't be   
   infected or you won't notice but it does matter on a population scale   
   so there are food handling regulations to reflect that added risk.   
      
   > This was in Germany -- as it seems that US and other countries treat   
   > eggs differently.   
      
   US eggs are usually washed before sale, and so must be kept   
   refrigerated.   
      
      
   > In any case, the eggs in question were store-bought hardboiled eggs,   
   > and the above may have been meant to apply to fresh eggs.( In   
   > Germany hard-boiled are readily available, and are always dyed,   
   > probably as this makes it easy to distinguish them from fresh   
   > eggs. Also, these were shiny as well, and the label says this is a   
   > layer of shellac.)   
      
   Cooking the eggs makes infection much less likely, and in any case the   
   natural coating will be removed for sure when they're boiled.   
      
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