I just want to thank you for writing out your recipes in the video description. Nobody wants to have to rewind and pause a video constantly while cooking and I appreciate the time you take to transcribe the instructions. It makes actually cooking your recipes easier, and is one of the reasons I keep watching your videos.
As someone who peruses online recipes for bases to work from, a lot of them are aimed at moms, especially ones who (it seems) are expected to do most of the cooking, cleaning, and childcare. I imagine part of the reason ease is so heavily advertised as part of the recipe is because if you're the person in a household who is expected to care for and feed 4-6 people every day, quick and easy recipes are a must from an energy conservation perspective. Plus, a lot of people who look up recipes online may not have much cooking experience; if you enjoy cooking, you're probably also more likely to have cookbooks and recipes that were passed down to you versus someone who grew up in a home that didn't put a lot if value in cooking.
I would also imagine that anyone looking up a recipe to just branch out to a new recipe beyond their personal experience that they would like an easier recipe for the first attempt at a dish. (From personal experience) The other reason i look up recipes online is i know 99% of it but i want to double check the cooktime, but i now live 6hrs from my parents so i nolonger have direct access to their cookbooks the way i used to when i still lived at home.
Adam, I know you are hesitant about controversial videos. I want to say that the first video of yours I ever watched was your video on washing rice, and I subscribed because I was really impressed at how well you talked about a culturally charged topic and actually educated the viewers on it. Optimistically I would hope that your future GMO video and salt video will do the same! Just in case you needed some motivation to get into them :)
A couple of points on egg washing from an Irish person (so EU). As someone else pointed out, although our eggs are not washed in the same manner as American/Japanese eggs, aren't sold refrigerated and generally are not stored refrigerated in the home (although some people do), they also almost never have any 'crud' or gunk on them as Adam puts it. Occasionally a little but usually not so they almost never require any wiping down or anything. Most people crack their eggs here the same way Adam described he does and many, probably most don't wipe or do anything to them before use. In fact it's an incredibly common and widespread habit in Ireland and the UK to crack the egg using the rim of the thing you are going to pour the egg into. So seems like we have the best of both worlds over here? Also in Ireland it really is as Adam mentioned illegal to wash (in the strong sense) eggs for sale to average consumers (called class A eggs in Ireland), however eggs that are being sold to food producers for use as an ingredient in something else (called class B eggs here) can be washed like American eggs.
Yup, I don't know where he's getting this goop or gunk on eggs I've virtually never seen that on our eggs in the UK. Eggs have a tendency to turn sour when taken out after being stored in extremely cold temperatures and stored at room temperature they whip way better than those refrigerated. The eggs stored at cold temperatures undergo condensation when they are taken out to room temperature. This promotes the growth of bacteria over the egg shell, thereby contaminating the egg and making it harmful for human consumption. The egg has this wonderful natural protection, why risk contamination by washing it all off.
Yeah, Irish person here and don't remember ever seeing any crud on an egg. And yes, break on the side of the bowl for me, could never get that [tap on counter, one-handed break] thing to work.
Same in Sweden, they are washed but still doesn't go bad for weeks in room temperature. Some stores keep em in refrigerators, some dont, all are "washed".
It's worth pointing out that salmonella is basically eradicated in modern laying hens (in the UK at least) as they get vaccinated. It's safer to eat an unrefrigerated egg here than to eat salad. The only real risk is the egg going off, but it's pretty hard to unwittingly eat an egg that's gone off, as they stink. Even here though there are people who will happily eat rare duck or a pink beef patty but insist on keeping their eggs in the fridge
I exclusively refrigerate my eggs because they last longer in the fridge but I still eat raw cookie dough without a care in the world but only if the eggs were refrigerated
@@resolecca it’s just something people ritually do their own way. You know in your heart of heart that you’re fine but you’re a creature of habit because you’re human. Both options are basically harmless at the end of the day. Personally I feel if I’m happy to eat rare beef and salad that’s probably been coughed on all day or washed by someone who scratched their ass every few minutes then egg from a hen that hasn’t had salmonella found within its species for decades is a safe bet, and I haven’t ever had a bad egg as far as I remember. I don’t eat them raw anyway unless, like you, I get tempted by cookie batter! I also never have any space in my refrigerator as it is, so the last thing I want is for it to be full of eggs.
I was told that South Korea had a lot of news recently due to several deaths from salmonella infections coming from eggs, so it probably depends on the country
I live in Germany and our eggs are kept unrefrigirated in the shops, like in the rest of Europe. It does say on the pack that they need to be kept in the fridge from a certain date. I just immediately put them in the fridge when i bring them home and then wash them before cooking. The "poop on the egg" issue is not as drastic or grose as people might think. Most eggs look perfectly clean and only occasionally there is some small stain or a feather on them.
I like recipes that give an ingredient list and a rough method that I may, or may not look at. I also understand that not everyone would like such a recipe.
Your practice of explaining some of the "why" in a recipe video, and then putting the measurements and a summary of the recipe in the description is perfect. Please keep doing it.
I am enjoying these podcasts way more than I thought I would, Adam has a certain charm that keeps you engaged and the one hour runtime feels worth it and I don't feel my time wasted.
I like the structure and pacing, there are several topics and if one doesn't interest me so much there probably is something better in the next question. Also having one person and written script helps, there isn't a lot of dead space or repetition like many other podcasts suffer from.
BTW - I just in case anyone in the US is wondering, eggs in the UK (I can't speak for the rest of the EU) - while not being 'washed' in the sense that Adam is discussing (we don't need to refridgerate them), they clearly are 'cleaned' in some process. Our eggs are not covered in bits of smeared chicken poo and other other crap (literal and otherwise). I do remember seeking occasional bits of feather on eggs in the past - but I can't remember than happening in decades. Our eggs are 'washed' in the purely cosmetic sense.
I would agree to that, as a spaniard i dont know what they do yo the eggs but I buy them unrefrigerated, I also keep them that way, carelessly crack them wherever i find suitable at the moment and I haven't had any problems in my entire Life
13:02 And that's exactly the reason why you have to keep even unwashed eggs refrigerated once you put them in the refrigerator as condensation will build up on the shell once you take it out.
Also be aware that Iodized salt (the small grains in the blue box), is often the only source of iodine for most people. Kosher and most larger grain salt is not iodized and if that is all you use, you need to supplement your iodine source.
Iodized kosher salt does exist, so people who want to use kosher salt but don’t have enough iodine intake (through fish, for example), should use the iodized the version. Adam has a video on this topic. ruclips.net/video/B00K66HivcI/видео.html
This is a good point - we have stopped eating a lot of the really great dietary sources of iodine like eggs, processed fish like sardines or anchovies or smoked fish, regular milk, and the use of fancy salts has really eliminated the last source of dietary iodine. For children/teenagers iodized salt was the only significant source of iodine they may have - especially since, let’s just admit it, kids today can be very picky eaters to begin with and eat way too much boneless skinless chicken breast and never touch a fish filet much less would eat a sardine, and most milk now is soy which doesn’t contain iodine and also prevents the absorption of iodine, and yeah making rice out of cauliflower is a great way to get kids to eat vegetables, but vegetables like cabbages interfere with iodine absorption. We have almost eliminated all the dietary sources of iodine from our diets these days. If nothing else this just proves every parent is right that kids need to eat a varied diet that includes regular milk, eggs, and fish and not chicken fingers.
Adam is 1 of the few journalist that I know of that understands the different between a case study, observational study, randomised control trial, ect. He also explains the difference so bloody well.
Re: brining = saltiest small salt It seems a lot of focaccia in United States restaurants very proudly boasts scatterings of fancy, flakey salt on top the slices, but a lot of little old nana recipes I've seen (because COVID got me on the bread-wagon) tell you to sprinkle the top with brine when doing the dimpling step.
There's another good thing about roundabouts: they're lockless, so there's less waiting so long as there's room on the roundabout to enter. Then you just go with the flow of traffic and indicate at the appropriate time that you're leaving it.
But the thing I hate about roundabouts is people pushing through at the last second at least where I'm from there are some roundabouts I go the long way around to avoid and some so dangerous they have add to add traffic light too because unless you like living on the edge Being a daredevil you never get a spot to go through a roundabout and everyday you passby there is new broken glass from a accident, I think roundabouts are only good for small intersections medium and large intersections should you traffic lights
@@resolecca Heavens, where are you, in the US? I've lived thirty years in France (from Washington) and have never seen either broken glass nor an accident on our many roundabouts. Granted, there are difficult examples such as the one at the Arc de Triomph in Paris, but _no one_ shoots through that. You may, au contraire, be obliged to go around three times to inch your way through all the lanes to your exit at peak hours. It is anomalous, though, in that it still assigns priority on the right to cars entering the circle, whereas most modern ones out here in the country require entering cars to give way to traffic already going round.
@@chezmoi42 I am American but I am referring to NZ and Australia where I have mostly lived and (some) roundabouts here are incredibly dangerous, or maybe people here are just really bad drivers but either way high traffic roundabouts have a high level of accidents here
I listen to the pod on audio, as a mailman I get to cycle through plenty of podcasts. But I appreciate this podcast and want it to do well so I came here to give it a thumbs up. Thanks for the content Adam.
Hey Adam, I really liked the point you made around 27:28 about the impact that automation really has. I’m currently interning with an aerospace company on one of their autonomous operations branches. My supervisor told me this story about how, years ago, they were getting ready to sell autonomous take-off and landing to various military customers. He told me how the Army jumped all over that capability, being the branch of meatheads and machine guns, and requested it’s integration with all their existing autonomous aircraft. However, the Air Force, with its legion of skilled, deft pilots, balked and said no, saying they could handle it themselves. Years later, the Air Force had dealt with multiple take off and landing incidents with human pilots. The army, ironically enough, had only one incident. The power of humility I’d say!
I work in IT, and it's pretty much the same. Solve the problem and then create an automation for it. If you rely on manual labour for any job that can be automated, you will produce errors in the long run eventually. And I also see it in driving. Here in Switzerland, we have a huge amount of speed cameras. The people getting caught are usually the ones not using (adaptive) cruise control and speed limiter. but insisting on accelerating and braking manually all the time.
Just gotta be that guy here, sorry. Without the incident rate per event I'm not yet sold. Is it not fair to assume that the Air Force would be in more perilous events on average, with more total landings and take-offswhen compared with the Army? The perilous landings and take-offs are maybe especially relevant given the limitations of the automation when in extreme or rare conditions? Might it be like comparing the number of tire ruptures on a compact commuter car driving 10,000 miles per year to an 18 wheeler driving 300,000 miles per year?
Yup, it's called Air Force for a reason. The entire mission is to get those birds up. USAF probably has many more types of craft than the Army. Check out the OV-10, which was a very low-flying observation craft, very dangerous. And let me not forget the U-2, which had no landing gear. Nope, sacrificed that to keep weight down. So, intrepid airmen met incoming craft hanging out the back of a truck to prop up the wings. I was at Osan for two years, while they still flew, and we never had a Blue Barque. Now tell me USAF are not up to Army standards.
As to a possible GMO video: I think a good approach would be to focus on agricultural practices instead of gene splicing as such. There's e.g. clearfield rapeseed which is highly problematic due to its resistances and how they could end up in wild related species (not to mention that rapeseed, if you're not growing it, is a very nasty weed), and it's bred conventionally. Agriculture ministries over here had half an heart-attack realising they couldn't outlaw it based on it being a GMO crops, they had to resort to inform farmers about the damages they would be on the hook for should that stuff escape their fields. The thing about all that stuff is that big agritech are only ever researching things that allow them to make money selling products, which means they're ignoring actually modern agricultural technology. There's a nice wikipedia article about Push-Pull technology that's a nice example. tl;dr: Don't simply talk about GMO, talk about what's wrong with input-dependent agriculture and ways out of it.
Adam, I went through the entire process you did in response to the "don't brush right after eating" advice a few years ago. Including the conclusion: for most people, brushing is better than wanting to wait then forgetting. I sometimes set a timer if I'm feeling up to it.
Sometimes, contrary to the popular saying, a job worth doing is a job worth doing poorly (when the alternative is that the job simply isn't done at all).
In the mid 50's at 13, I was shanghaied (kinda-sorta) by my uncle to work on his fishing boat in SE Alaska. Among others, one of my jobs was to assist the cook, especially when he wasn't hitting the bottle. Anyhow, one of the first tasks I got was to varnish the eggs we got from the grocery story in Seattle. Yes, varnish the 5 or 6 cases of them. and store them in a cool part of the boat. The eggs bought in Seattle were much cheaper than the ones purchased in Alaska and by coating the egg with varnish they kept without refrigeration. Today I'm very glad to keep eggs on board my own boat in a refrigerator and not worry about it. Really enjoy your video's Adam!
as a Swede I was surprised to hear that we wash our eggs, had no idea that this was the case, always heard that eggs do not need to be stored in the fridge, and they are stored at room temperature in the grocery stores, however, I and everyone I know store the eggs in the refrigerator at home, because they last several weeks longer. assume that it has to do with the fact that we have no problem with salmonella here in Sweden.
EU rules (apparently) give the stores in Sweden a choice. Most use the continental variant and keep the eggs outside the refrigerators, but I have two grocery stores where I live that keep them refrigerated. Still, the “Sell by”-date is for non-refrigerated eggs, so they sell those eggs for half price about two months before they’re anywhere near going off. Makes it cheaper to eat eggs. 😊 (I have, however, also bought half-price, non refrigerated eggs and for the first time in my life (as you know, before EU Sweden refrigerated eggs, always) come across eggs that have gone off.)
The stores we have here have eggs both in the fridge and outside of it too. I keep them on the counter because our fridge is small and we're a family of 5... But now I'm confused that maybe I need to have them in the fridge? It only says "kept best in the fridge", which sounds like just a recommendation, not something necessary.
@@oxigen85you should really make sure on whether or not your supermarket washes their eggs, if they do then leaving them in the counter is not a good idea, otherwise it's just a matter of shelf life, 1-2 weeks I believe unrefrigerated 1-2 months in the fridge
Thanks for another great podcast this week Adam. I’m currently a dental student here in the U.S, so I am deep in the midst of learning the nitty gritty science of our teeth on a micro and macro scale. There is a constantly growing emphasis in my field for a focus on “evidence based dentistry”. I’ve heard the phrase too many times. In general, it’s the prioritization of using scientific research and investigation to motivate all clinical decisions in a dentists practice. I feel that Dr. Nick’s concern is significantly supported by such evidence, and that while what you refer to is relevant to the conversation, there are more examples basic science research to support this practice suggested by most dentists. The work you reference during your discussion is one of the few that directly address the effects on brushing immediately after soda/acid consumption, and it definitely is a weak one at that. But I would like to counter with the following based on what I have been taught from the most recent literature. What you referred to as “clinical research” that you hope to find for this subject may not be evident because the understanding of acid’s effect on enamel and dentin is thoroughly established through the understanding of tooth development, composition, and the processes of demineralization and remineralization. If you weee to expand your search to include any of these above terms, the research will be more abundant. Additionally, the process Dr. Nick referred to as abrasion is thoroughly understood as a problem in itself, regardless of a patients oral pH. This is the reason soft brushes are favored over the hard bristles my parents grew up using.
Interesting comments thanks. I knew that if the person who asked the question is a Dr they must have more legitimate reasons to believe something than the 1 study Adam could find. Also seen as the question has so many implications I knew there must surely be more research, so it makes sense he was just not using quite the right search terms.
Thank you for your comment. I'm interested in the reasons for historical tooth destruction, like the kind you would see on, say, a mummy's teeth. In those cases, literature speaks about abrasion due to tiny sand particles and remnants of the millstone in their bread. Are there, can there have been other ways and reasons for pre-modern people getting their teeth harmed by what they were drinking or eating? (So I don't mean the systematic tooth decay caused by modern sugar consumption, but the times and problems before that.)
@@erzsebetkovacs2527 I’m unable to look deeper into literature on this at the moment so I apologize for lack of specific references. But in general, historically there are two things going on with tooth decay. Primarily, there’s the diminished amount of decay and the disease that causes cavities called “Caries”. With less sugar in the diet, there was less food for bacteria to eat and make acid. Less cavities. But for reasons similar to what you mentioned, teeth were damaged in different ways. Sand, seeds, rocks, any other hard things that could not be removed from food like we do nowadays. All these things could damage teeth. Also there’s the thought of the classic move of using teeth as tools for tasks they aren’t designed for. If people open beer bottles nowadays with their teeth, I could imagine back in the day people were doing all sorts of things they shouldn’t with their teeth
@@matthewamador9632 Thank you for your reply. So, I guess I wanted to know if there are chemical reasons other than the sugar for tooth damage? So at the end of the day, is it always the acid, whether that's produced by bacteria, or added as a food additive, or produced by the plant, such as citric acid or the oxalic acid found in sorrel? Can these plant acids cause tooth decay if you eat the plant a lot, or chew it a lot, what do you think?
@@erzsebetkovacs2527 You’re exactly correct! It doesn’t matter the source of the acid, if it is a low enough pH then it will cause chemical destruction of the enamel. The important thing is, this acid must be a significant enough strength. There have been experiments done in the past where the bacterial population of a mouse’s mouth was modified to those of an bacteria that produces acid, but this acid is much weaker than that the normal species produces. The result is less decay of the enamel. So depending on the strength of those acids you mentioned, it can cause chemical destruction of the tooth enamel and the underlying dentin. The structure of these tissues is beautiful on an electron microscope if you’d like to check that out. The very orderly structure of both enamel and dentin is destroyed by acids because they cause loss of minerals from the hard tissue.
Seth Gholson, I will assume that you don't have any chickens. When you watch them doing chicken things long enough, you realize that they are not silly little feather heads. Well, not *all* of them are silly feather heads. Jurassic Park does live in your yard. *Pecking order* is not just a saying, and it does get seriously bloody if left to extremes. Chickens will pick endlessly at blood spots. Especially if it is a live blood spot. Yeah, that sinks in slowly and horribly as well. I love my little velociraptors, but if I have a stroke, and collapse in their yard, it will not end well for me.
@@barbarab9375 one of my favorite facts about us realizing that birds are just dinos is that when they first made Jurassic Park was the first time enough money was behind researching how dinobones are meant to move, and the first thing they noticed is that T-Rex moves like a chicken.
The why question is exactly why I fell in love with your channel, I feel like when I was watching only Weissman and Babish I could make okay meals but I would have no confidence to experiment. When I found your channel in late 2019 I almost instantly felt the desire to experiment.
Kenji is another good one in that regard. He often talks about the processes that are important to a recipe and offers various substitutions for ingredients or alternate techniques and simple tips that an inexperienced cook might not know. Because he cooks in real time (with the exception of time jumps if he’s just simmering or doing something that takes a while), you get to see him adapt to realities like having the burner up too high or having food starting to stick with the amount of butter or oil that he started with.
It’s funny you bring up Joshua, you and him are by far my most used sources for recipes basically for the reasons you mentioned. When I want weeknight meals I watch your recipe videos and when I’m looking for a project I watch his.
living in the netherlands (we dont wash our eggs) cooking at home and professional. i have never seen someone wash their eggs or crack them away from their food. the statement we have sapperate sponges for washing eggs realy raised my eyebrows.
I operate better when I know the why of what I am doing. I'm also able to retain the knowledge more, and am able to apply it to other things. It's learning vs mimicking. Not everyone operates that way and I don't think every video should cater to me, but I'm so thankful when I find a truly instructional content creator. Helen's Kitchen is one of my favourites for that reason.
This is very relatable. Once I understand the why, I can "build" the actions on my own. If I only know the how - I'm forced to rely on memory - and my memory is shit.
Yes in New Zealand our eggs are just stored on the shelves unrefrigerated at our supermarkets/shops and they are unwashed (you will often see stray feathers stuck on some). You can store them in your cupboards or in the fridge it's up to you.
I think that, inside his rambling communication , Kevin had a great idea. Explanations of why you do a certain step in a recipe are SO useful, shorten the learning curve, and lead to greater success. Learning that a single drop of fat will deflate your meringue is awesome and saves you from monumental disappointment at your first or third or fortieth dinner party. Are we doing those again? 🌺
I think it's incredibly important to talk about things like the difference between washing/not-washing eggs, especially in the modern age of global communication, because I've seen people from places that do not wash eggs simply staunchly tell Americans that eggs DO NOT need to be refrigerated, when American eggs VERY MUCH DO.
I live in the Netherlands. Every fridge I've ever seen here had an egg storage place (or whatever you call it). So I always stored my eggs in the fridge. And yeah our eggs are unwashed. And I really mean dirt, poop and feathers on the eggs kind of unwashed lol. I do wash them before I crack them though.
Edit: what Adam said. Here in Switzerland the fresh, unwashed eggs are offered at room temperature. I crack my eggs on _every_ surface of my kitchen.... or the edge of my pan...
Same here in germany (obviously) There are 2 or 3 downsindes with refrigerating your eggs. 1st) the eggs can acumulate smells from the fridge, especially if you have something like stinky cheese 2nd) if you need room temperature eggs (sometimes needed for cooking / baking) you do not have them ready 3rd) and that is really the most important part: if you start refrigerating them you can never stop to do so. Because if you take them out of the fridge (f.ex. no space left) or just forget to put them back in they can spoil faster and your your best by date is no longer valid. That is because when you take them out and leave them out for some time there can be condensation on the eggs That can fasten bacteria growths or destroy the protective layer - at least that is what I have been taught.
I remember there was an episode of, I wanna say it was Edwardian Farm, where one of the archaeologists, Ruth, was preserving a side of bacon. She explained that when a piece of meat is preserved several different grains of salt are used in various levels of coarseness. Very fine grind of salts, medium, and large corse crystals. She said that it allowed the salt to dissolve and seep into the meat in stages. And that made a certain amount of sense to me, but… Is it really necessary? Like want it all seeping to the meat eventually? Perhaps it has something to do with the amount of liquid that the meat gives off as it cures? Would nothing but very fine green salt be washed away as the meat dried out? I don’t know, but it seems relevant to your segment on salt greens, and maybe you can get a second crack at that click bait thumbnail. This time, you can use the word pork!
Salt prevents microbial growth on the outside of meat. You want big heavy grains on the outside because they dissolve slower and stay there, preserving the outside, while the little grains stay inside the meat and preserve it there. With tiny grains you can get green, gangrenous flesh outside and very salty bacon inside.
Here in Austria, most eggs you find in stores are still refrigerated. I've never seen visible dirt on them besides some feather bits though, so i assume they're cleaned in some way. We usually keep eggs in the fridge.
A thing to add about eggs in Sweden. We don't refrigerate our eggs. Livsmedelsverket, our FDA equivalent, recommends that you keep them in the fridge, but they are sold unrefrigerated, and the best before dates are set with the assumption that they will be kept at room temperature. Perhaps we can do this because we don't have Salmonella at all?
It's similar to Japan where eggs washed but sold in supermarkets unrefrigerated. The reason for this is to reduce risk of condensation which makes the egg more susceptible to bacterial contamination. Eggs can be stored unrefrigerated but producers often recommend storing them in the refrigerator to lengthen their shelf life and to stop salmonella growth which can be done in temperatures below 10C. BTW, this doesn't kill salmonella, just doesn't allow it to propogate.
@@hottuna2006 Also you have to consider a lot of people in Japan eat raw eggs so it increases the risks, yet there are very few cases of salmonella, so they must be doing something right.
@@calamityjean1525 Although chicken coups are probably cleaner and more sanitary than Western standards, it's the entire QC process from chicken feed to inspection to packaging that makes Japanese eggs maybe the safest in the world. The best before date on eggs apply to eggs when eaten raw. If you cook them, there's no official spoilage date. Although different from egg farms, chicken-rearing organic farms in Japan have such stringent quality control, some poultry meat can/are eaten raw or rare.
I don't listen or watch all of Mr. Ragusea's podcasts. But once I start one, I just can't stop and I find myself riveted until the end. Then I feel sad because I don't want it to stop. Hopefully he will keep up this great content for the foreseeable future. Thank you.
An older lady in my village used to sell eggs at the local shop. One day someone commented on how dirty they were and annoyed she popped one in her mouth then into their hand saying how's that for you 😂
You don't fuck with old ladies. They've been around too long to put up with anyone's bullshit but their spouse (if still alive) and their grandkids (if any)
Going off what Adam said, I feel like it would've been safer for her to just crack the raw egg into her mouth and swallow it. Since unwashed eggs are cleaner on the inside than on the outside. It would've been just as badass too
I'm from Western Europe (Austria), and I, myself and people I know, do refridgerate our eggs. But I've been wondering about this too, since some stores do have the eggs refridgerated, and some don't. I don't think I've ever come agross a spoiled egg (except once when we missed one during the easter egg hunt in the garden, and the lawn mower "found it" over a month later).
Something really important about salt that a lot of people miss while maligning old Morton's table salt is the iodine. If you cook at home a lot and have developing brains that you are feeding, iodine is very important. I am pregnant, so I usually use Morton's iodized salt, as my prenatal vitamins don't contain much, and I don't consume much dairy (which contains iodine from cleaning solutions used on the udders).
You're maligning iodophors. Cows eat iodine. They need it to live. Mammary glands, not just cows' but humans' too, concentrate dietary iodine. While iodophors are often applied topically the amount absorbed through the cow's skin and passed to the milk, which is the major mechanism by which iodine enters milk (not from residue iodophors on the milking teat being washed through with the already expressed milk), is typically small compared to that arising from the cow's diet. As an aside, there's often also a significant amount of dietary iodine available in foods coloured red by erythrosine (E147, FD&C Red no. 3), either as a contamination during production or as erythrosine degrades and releases its iodine as iodide.
@@igrim4777 I'm not maligning anything, that is your own read of my post. I was only explaining why in my particular situation I need to be aware of where my dietary blind spots are. I do not blame those who like dairy, I just don't personally like it, so I don't consume much of it. If I am at risk of not consuming enough iodine at a critical time for me and my baby, then I should be sure that I'm consuming something else with iodine. So many people these days are using so much kosher and sea salt, so perhaps they should be aware of the potential risk, taking int account their own particular situation.
I'm from Spain, and while eggs are *not* sold on refrigerators, the box does say "keep refrigerated after purchase". My personal policy/habit is to put them in the fridge immediately if it's over 25C in my kitchen, and "whenever I have time later or in a couple days" otherwise.
As an Australian, to clarify some things. Our eggs are often washed in a supermarket... But they cuticle I believe is still attached. Many Australians (myself included) keep eggs on the pantry for many weeks at a time. I believe our eggs have not had the Cuticle removed. When I but in bulk from my butcher or egg farm, there is still sometimes bits of crude stuck to the side. Not the deep cleaning thats typical in America
Hey, just to give some more background info on Japan eggs. They are dated for expiration based on if you were going to store them at room temp. They are typically sold in a semi-cool area of the market (as in close to a display cooler, but not actually in one). Japan chicken farmers also use a breed of chicken that is naturally more resistant to salmonella so you can eat things like "Tamago-kake gohan" (raw egg rice) for breakfast safely or occasional chicken sashimi. The eggs of course cost more than in the US, but they do make for an easy meal. I've never had an egg go bad/sour on me, but I have cracked an old egg and it had dehydrated into a gummy-like texture and would barely come out of the shell.
Love your content Adam, I think I know a lot about food but I ALWAYS learn something new from your content. Thanks so much for your hard work researching and sharing this knowledge. Been subscribed since the third video and your growth on YT has been amazing and well deserved.
I kept a flock of 36 chickens and gave the eges to friends since I'd get 12 - 24 per day at times. I maintained strict rotation and kept them in a cool spot in the kitchen, for up to eight weeks. ("Cool" here is relative, as in AUstralia we have 38C days in summer and even on a spring day the "cool" spot would be mid to high twenties (Celsius) oh also duck and turkey eggs but they didn't generally get to lay around for long as they were in demand.) I was also told by a local farmer that refirgerating unwashed eggs that the cold may "suck in" some of the cuticle and salmonella. Also, he told me if I really wanted to wash eggs to keep, either coat them in mineral oil, or store in jars in a water/isinglass solution, or some other common somethign / water mix. Either way, those eggs (he said) would keep for close to a year if kept in a stable coolish temperature. I SAY THIS IS HEARSAY I NEVER TESTED THIS BUT IT SEEMS PLAUSIBLE. YMMV.
I have a question. I hope you will address it. A lot of recipes say "salt to taste" especially when it comes to salting meat before it is cooked. Why do recipes not mention the salt used in the Chef's original opinion? Why can't they say, salt X amount, but X amount may vary if you think salt is too much or not enough. If i'm watching someone cook something i've never done before, and they say "Salt to taste" how should i know? Should i repeat and cook it many times until i found what i liked? Can I use something as a frame of reference? EDIT: To be more clear. Why not say, i've salted X much but your results might not be the same. To me the saltiness is part of what the Chef's opinion on the dish may be. Saying "salt to taste" is just like saying, i'm throwing stuff in a bowl, let's see if you like it, and in my opinion, so is the rest of the recipe so why bother?
As someone who appreciates the "why", I highly recommend looking into cookbooks! Different formats cater to different audiences, and a *lot* of online content caters to people who want to make good food once, not learn how to make the food. As an example, Joy of Cooking has many recipes, but it also has chapter intros for each type of food, and those chapter intros will tell you the general techniques used, and why they're used. In addition, there are sections that are like "all about chicken" and just tell you how chicken behaves. Not every recipe tells you why it does everything (per Adam's point in this video), but you can get a lot of general knowledge, and the section intros usually tell you what separates each recipe (which is one kind of why), and what kind of things you can change (which is another). I still use online content for a lot of what I cook - it's a very nice format, has more variety, and videos are quite useful. But if I'm curious to dig in further I'll usually consult the Joy of Cooking, and if there's a traditional European dish, or baked good, or some recipe where I want *know it*, not just *make it*, I usually also go there.
I'm glad you brought up the recipe question and mentioned Josh. As someone who watches a variety of RUclips cooks/chefs they serve different purposes imo. If I want a starter recipe or to know why things are done the way they are I'll watch Adam, Ethan, Kenji, or Alex. I'll watch Weissman if I want "authentic" from scratch cooking. Babish and mythical kitchen are mostly for entertainment.
I used to watch short 10 to 15 minutes videos, barely long podcasts, until I started watching your podcast. I really like and enjoy your very informative podcasts.
Good eggsplanation, Adam! German here. A few comments: We don't wash eggs therefore they are not found in the refrigerated area in a supermarket. Most people put them in the fridge at home. An official state goverment statement says that eggs keep fresh for about 18 days if not refrigerated. After that, you should refrigerate them and they will remain good for another 1-2 weeks which will typically be up to the best before date given on the package. Nice roundabout analogy! There are additional benefits to (correctly constructed and aptly proportioned) roundabouts that have been studied scientifically, mainly: 1) The number of intersection points are fewer in roundabouts compared to traffic light crossings which reduces the likelihood of a collision from the start (the reason is that you can only go one direction, either counterclockwise or clockwise, depending on the country); 2) if there is a collision, the effects are much less severe due to the reduced speed which you already mentioned.
I think in Europe most people (at least all I know) do store their eggs in the fridge. while supermarkets do sell them unrefrigerated. usually the packaging actually has a date on it printed and it tells you to refrigerate the egg after that date (at the latest). however I think people are still not very afraid about how and where they crack their eggs really. I don’t know anyone who owns (and frankly never even heard about the existence) of special egg cleaning sponges. most eggs you can buy look pretty clean, but you will find you odd feather or something on them :-).
I'm originally from Germany and live in Switzerland and usually don't put eggs in the fridge. Only if I buy many of them and store them for a long time, just to make sure they don't deteriorate so fast. I don't care much about where I crack eggs (it's of course not where I prepare food that doesn't get cooked afterwards), but I throw away the shells and wash my hands immediately. What's important for me: get high quality organic eggs. Same for meat and dairy. Give animals cheap food and treat them poorly and you'll get food of sub par nutritional value.
@@svr5423 interesting. of course I also wash my hands after and also buy organic (demeter if available). but I guess not washing the eggs and then still refrigerating them IS objectively the safest / best practice? also: except for dry (pasta, rice, flour, sugar …) or canned food, I put pretty much anything in the fridge. Interesting question for Adam: why are people from Bologna so adamant about NOT putting Balsamic Vinegar in the fridge? I always did and now that they told me I don’t. it does seem to taste slightly better, I guess. but that could be down to make believe. so that would be an interesting video!
@@philipptielmann I agree that it's safer and they last longer if you put the unwashed eggs in the fridge. It's often for ecological purposes that I don't. Back in the days I was more ecologically minded, and often I just turned off the fridge to save electricity. I tended to eat at my workplace anyway and cook only on weekends, where I could buy my stuff fresh. Also they need energy to cool down and when they are cold, I need more energy to heat them back up again in the pan (unless I take them out well before cooking). I would say that for most real life purposes, it doesn't matter that much whether you put them in the fridge or not. I also don't put vegetables or fruit in the fridge. It's mostly meat, dairy and convenience food (especially during the pandemic) as well as beer. And things like opened sauces.
@@svr5423 that is interesting, not using the fridge :-). we cook every night of the week and vegetables really stay fresh a lot longer, especially in humidified 0 degree C compartments. for us it helps reducing food waste and modern fridges really use very little power. i think you need to save only a few eggs from going bad to justify the energy for cooling them :-). the main reason I put eggs in the fridge though is, because my mother always did it and I never questioned it as all other people seemed to do it too :-). I was always just curious why the supermarkets don’t refrigerate them :-).
In Spain, eggs are unwashed and unrefrigerated at the store. However, when you take them home, you are advised to keep them in the fridge, since it's safer. Why are they unrefrigerated at the store? Because that way no condensation occurs on the shell while you're taking them home, which could cause bacteria to leak into the egg.
I haven't been refrigerated both wash and unwashed eggs for 5 Years now. It seems like the wash eggs tack about 2 or 3 months to break down. But i never keep my eggs that long. I live in a Midwestern farm town in the USA . I don't think i ever got sick from eggs. Your results may vary.
Years ago I used to help manage a store - a convenience store - called the Ameristop which I suppose is like an Aldi today. The manager over ordered eggs so he set them in the back room and boxes of cartons to sit for two or three weeks till there Was room in the refrigerator for them. I thought he was insane. It turns out the eggs were fine but I was skeptical of eating them and selling them.
Oh hell. That is the kind of health code violation that if it were caught, and not immediately corrected by disposing of those eggs beyond the reach of the food supply, would lead to the store being shut down. I'm personally not sure quite how often local health departments inspect operations like grocery stores and convenience stores, but in the restaurant industry we see them oft enough that we don't take that kind of chance.
@@chiblast100x I don't understand... did you watch the video? He literally explained that traditionally, eggs did not need to be refrigerated. It was only when the egg cuticle or bloom was washed off that refrigeration became standard.
May I just say as a UK resident where we do not wash our eggs, they do not come smeared in poo from the store, they are clean. I have seen it, but it is incredibly rare. My family kept chickens, in a domestic production environment, poo on eggs was something that sometimes happened. Also I keep my eggs at room temperature, and they will last up to 3 weeks. To be honest, I have never encountered an off egg.
Thanks for answering my question Adam!! I know it was a bit long winded but I appreciate the insights and the point about chef's job to "do" rather than "study" is a good one i had never thought about. Cheers!!
I'm starting to like your long videos better than your short ones. You are smart, have good opinions, know how to communicate with people, and you put the work in. You found the thing that you are best at.
Hey Adam, all the best from Germany here. Love your videos, even though I have some issues when you measure in cups :P ( like how many mililiters is a cup???). If you are interested to learn more about dental health, there are mineralogic/chemistry studies about hydroxyapatite (main component of tooth enamel) and its reaction to different acids. If I remember correctly, softening is described there. It is also compared with fluorapatite which is quite a bit more resistant. Incidentally that is the reason for adding fluor to drinking water or toothpaste....
@@erzsebetkovacs2527 It's been a while (about 7 years) since I read them, and it was only for a museum side job I worked as a university student. The only thing I quickly found on my pc is a paper or rather an abstract from Dowker, Anderson et al. 1999, Crystal chemistry and dissolution of calcium phosphate. Don't know if that is the exact paper I remember, sorry. The only other thing I found is only available in german and I don't even know if it is publicised.
Where I'm from, we do (generally) refrigerate our unwashed eggs, but only after buying it. In the shops they remain unrefrigerated. This is due to the possibility of condensation forming on the egg when taking them home from the shop, if they were refrigerated. Edit: I'm Dutch
Elaborating on birds being reptiles; following a strict cladistic framework, every species descended directly from a taxonomic group is itself a member of that group. This leads to the bizzare implication that all tetrapods (amphibians, reptiles, birds, mammals) are fish. I really like that, I think it's a fun dinner-table fact, although it's not super helpful.
@@Purplesquigglystripe Unfortunately not! Though we share a common ancestor with reptiles, that ancestor was not a reptile itself. The same is true with amphibians.
Some great topics in this episode! Regarding the egg topic I - as an European (Vienna, Austria) - am a bit confused. The Eggs we buy in our stores are always perfectly clean and tbh I did never hear about the EU regulation before that prohibits the washing of eggs. I always assumed that our eggs are washed as I've only seen "dirty" eggs when I directly bought them at a farm. What's also confusing to me is that my entire life stores used to refrigerate the eggs but only recently that changed. Now all of the big stores suddenly decided to not any longer refrigerate their eggs. Until now I was not able to figure out why that changed. When buying eggs though, I make sure to immediately refrigerate them as soon as possible when I come home as it feels really wrong to not do it. At least people here in Austria really fear unrefrigerated eggs. On the topic of recipes: Recipes are not a cooking tutorial, they are formulas. A recipe allows you to cook a meal with reproducable outcome and in my oppinion that's all it should be. When I am searching for recipes online I really get annoyed by recipes that go like: "First peel the onion, cut it in half, then finely dice it". I know how to dice an onion and I really do not need to be toled to friggin peel my dang onions if i prepare a meal with them. You see, it really gets me mad. 😅 If one wants to know WHY things are done as they are they should watch/read a tutorial or attend a cooking course. To stick with the analogy of the mathematical formula: A formulas purpose is not to teach you how it is derived but to allow you to solve a reocurring problem. In order to be able to use the formula you have to already have a certain mathematical skillset. In a similar way recipes tell you what to do in order to be able to come to a result thats reproducable. But they are not meant to teach you cooking skills.
Hey Adam, I'm not sure if you'll read this, but I've really enjoyed your recent exploration of nutrition topics and your approach and accuracy in conveying the science. On the topic of eggs, dietary cholesterol and CVD, I wanted to bring to your attention a summary write-up I read which explains the complex and nuanced relationship between different levels of dietary cholesterol and its impact on serum cholesterol. You should be able to find it by searching "Matt Madore eggs CVD". The tldr is that while not as impactful as saturated fat, dietary cholesterol does play a role, but most studies don't convey its true effect because the effect diminishes as more is consumed. i.e. it is most pronounced when looking at groups that eat none of it, rather than comparing groups that eat an average vs. high amount.
With each of your videos I continue to be surprised by how a "food channel guy" can talk so much truth about human psychology and social dynamics (online and offline) in the context of cooking and eating. Kudos and thank you!
I sell and deliver some of my fresh organic eggs to a few locals, here in suburban north Texas. Many of those clients are "soccer moms" or "ladies who lunch" types, so the idea of unrefrigerated eggs was a new one for most of them. I refuse to wash perfectly lovely clean fresh eggs, don't have the refrigerator space to store many dozens of washed eggs, and who has the time!? I eventually developed a little educational paper with links to online government and food safety resources to slip into my deliveries. I had very few customers that decided they didn't want unwashed eggs. Fine by me, they can go source those eggs they prefer elsewhere. I appreciate your efforts to educate and enlighten. You have a true gift for it. Much gratitude for avoiding the clickbaity stuff. Yes, I'm giving you credit for that.
I 100% experienced first hand a "Kevin" who can't seem to understand not all content are created for them. Prior to covid starting, we owned an Asian fusion restaurant and we served different dishes from Asian. We had a Korean dish, Bokkeum, a stir fry. This one "Kevin" came in and complained we don't offer Bulgogi, went back home and wrote a 1-star review complaining we don't offer Bulgogi, we shouldn't call ourselves a Korean restaurant, which we never did, so you know.,
I've only ever come across two cookbooks that explains the why. One is an old cooking dictionary that has recipes as well as definitions of cooking terms which goes into a fair amount of detail on pretty much everything. The other is "How to Cook That: Crazy Sweet Creations" by Ann Reardon, who is a food scientist. Her book not only gives recipes but also shows exactly what happens when you alter a basic recipe, so that her readers can understand what effect each ingredient has and why the recipes need the things they do, why some things are optional and others are required and have to be carefully measured. She cooked up and photographed 30 batches of cupcakes to demonstrate what happens if you use less butter, or use too much flour... every batch was adjusted to show the effects of a slight change. That's some cookbook writing dedication.
Hey Adam, a little info about the Brazil situation: Here, all eggs before being bought are never in the fridge. They are clearly washed(sometimes vigourously, sometimes poorly, it goes from the brand), kept in their 10, 12, 20 or 30 packages BUT always displaced outside of a fridge. When we bought those said eggs, EVERYBODY stores then in the fridge,it's a pretty common, instinctive behavior: store bought eggs goes to the fridge when you got home. Maybe in the smaller cities, the town folks (AKA my grandma) still bought them unwashed from small businesses and keep then out of the fridge, kinda like a old school practice. The funny thing is that my mom have a few chickens on her small ranch and she always wash them fresh eggs straight out of the chicken butt and stores them on the fridge. Anyways, thanks for all the delicious egg knowledge in less than 25 minutes, awesome
There's a thing you left out about the eggs thing that I think is interesting. You have explained that for unwashed eggs refrigeration is unnecessary, but you also basically said that it can't hurt and is still beneficial, so one may ask, why don't unwashed-egg countries refrigerate the eggs in the stores anyway? Why not be on the safe side even if the benefit is marginal? Actually many people in Europe do store the eggs in the refrigerator at home once they've bought them, and as far as I know that's recommended, but refrigerating them in the stores is not, or even forbidden. And the reason (as far as I know) is that the changes in temperature, the getting the eggs out of and back into refrigerators over and over again ( e.g. when you buy them and take them home) causes condensation of water on the surface which is thought to increase the risk of bacteria penetrating the cuticle or at least proliferating on the surface. So while refrigeration is (marginally) beneficial also for unwashed eggs, discontinuous refrigeration is worse than no refrigeration at all. Sorry I don't remember what the sources are I got this from.
I’m in the UK and one of the reasons people store eggs in the fridge is to free up counter space. I’ve never heard it be recommended before. Ever. The other reason is because it makes them last longer (just like any mother type of food)
Yeah, that’s nonsense. Refrigeration includes dehumidification. Even if there was some minimal condensation on the eggs, the cuticle is still protective from that. The reason they aren’t refrigerated (as Adam indicates) - the law forbids it. Also cost.
Adam, I really like your process of why and how and still watch all of your videos even though I eat keto and turned carnivore months ago. I won't eat most of what you do but its still great content
In Australia some stores sell refrigerated eggs (iirc coles & Woolworths), others (aldi comes to mind consistently) sell them unrefrigerated. Not sure about whether they're all unwashed & coles/woolworths just cater to preference or whether we have a mix here
Here (Thailand) you can get eggs that have been washed from the big chain supermarkets, but are only refrigerated insofar as they're sitting in an air-conditioned (~75°F) supermarket. Once we get them home, they usually go into the fridge unless it's an egg-intensive household and they'll be used within a week or so. Fried eggs go on many dishes here. These eggs are about 15¢ each. You can also get the all-natural poop-smeared eggs from open-air markets for about 10¢ each. If we buy these, we'll take them home, wash them and they go right into the fridge. I prefer the supermarket eggs because I can afford the extra cost and I'm a butterfingers and don't want to wash my eggs.
Birds are Dinos but birds aren't reptiles. Your a average bird and t rex are way closer relatives than T rex and crodiles. Just because both have a common reptile ancestor that doesn't make them reptiles just like humans aren't fish just because we have a fish ancestor species
@@otto_jk Actually, birds are more closely related to crocodiles than crocodiles are to any other "reptile." If you are going to say a crocodile is a reptile and a turtle is a reptile, there is no way you can make a family tree of related animals that includes crocodiles and turtles but does not include birds. Clint's Reptiles has a whole video about it.
@@musicalmark but then you have to include mammals as well. My point is that taxonomy is really stupid. Using common ancestors as a defining feature to completely differently evolved species is one of the most idiotic Pursuits in the world.
@@otto_jk Using common ancestors to describe relationship is how taxonomists do it, that is the single best way to organize living organisms. Trying to organize by shared features ends up categorizing completely unrelated species in the same group or separating creatures that are definitely related. What is a reptile? Animals with scales are reptiles. Ok, so fish, birds, and lizards are reptiles? What about the few scale-less lizards, are they not reptiles but fish are? Well then, reptiles are ectothermic. Ok, that removes birds and fish, but there are several species of lizards and snakes that usually are ectothermic but are capable of producing internal body heat as well, either in short bursts or for potentially months at a time. Reptiles lay eggs. What about the platypus? It lays eggs, is it a reptile? What about garter snakes and rattlesnakes? They give live birth, are they not reptiles? Point is, the best way to organize living things is by common ancestry. And it is not true that you have to include mammals in the group "reptile" if you include birds. It is true that mammals and reptiles share a common ancestor more recently than mammals and amphibians but specifically including crocodilians with reptiles means you have to include birds in the group. All other creatures that are referred to as "reptiles" share a common ancestor with crocodilians before the ancestor of crocodilians and birds split.
We are an anomaly in Australia. As stated by Adam we do wash our eggs but they are not stored in the refrigerator, at least not until they reach your house. If you go to the grocery store you will find stacked shelves of unrefrigerated cartons of eggs. Most people now do store eggs in the fridge at home but not everyone. I think it's more common to refrigerate them now then it was a decade ago. There is a risk of infection, including salmonella from eggs and we do get outbreaks occasionally (emphasis on occasionally) but it's generally considered unlikely and there is an emphasis on health standards for production and encouraging consumer/restaurant food safety. Basic stuff like: never use cracked eggs, consider whether you want to risk using raw eggs and if you do don't give them to the immune-compromised or pregnant women etc.
I'm surprised Adam didn't mention eating raw eggs in relation to differing practices. I know it's not technically the same thing, but I'd have to think a lot of differences in European vs North American egg practices are downstream from so many classic European sauces and recipes traditionally requiring raw eggs.
About the home Yeast production. I do not know if it can work for what you need it, but in Bulgaria there was a tradition to keep and produce "квас" (Sourdough, says wikipedia) for home breadmaking. You get some initial amount of "Квас", you put it in a glass jar and just keep feeding it flower and a bit of water. No lid, just cloth cover. Stir with wooden spoon. Add water and flower as needed. Use the excess for bread making. Temperature and humidity are important (but I do not know the correct parameters). No metal utensils EVER, just wood, as it says that it will kill the bacteria inside. If managed properly it's a perpetual source. I remember trying once, but I think we were not having the right mix of temp/humidity, so it was not growing very well and it "died" at some point.
I (Swedish) was so confused the first time I saw someome store eggs at room temp, but these days my parents - who go through their eggs relatively quickly anyway - do it. I wouldn't, because it takes me far longer to get through a carton of eggs and they can last almost absurdly long in the fridge (regardless of best by date, I just crack them and check). Thing that still weirds me out, though, is storing butter at room temp. That one, I've not yet gotten comfortable with!
9:00 you accidentally said eggs that have been washed twice instead of unwashed in the first example. Most of Europe also sells eggs unwashed. They stay well outside of the fridge longer than most people think. I don't think that European customer perception is really that washed eggs are bad or anything. We really just don't think about it, it's just how things work here. We mostly just don't really care since it works both ways and they stay unspoiled longer this way anyway. Recipes are recipes/simple instructions, they tell you what you need and what to do with those things. If you want to know why specific things are done in a specific way you have to either look up more in-depth instructions or do some research yourself. I don't get why people can't just do their own research when they want to know more about some processes. If you really want to know scientific details on why things happen the way they do, that can become somewhat complex and too much for "simple" add-ons to instructions. Also as you said a lot of people even when experimenting with recipes just try to figure out recipes and ingredients that work without knowing the scientific components why they work. I recently tried to figure out recipes for sugar-free ice cream and slush ice. I now know a lot about parameters like freezing point depression requirements, sweetness and texture and can now basically make any kind of ice cream, sorbet or frozen dessert with any ingredients as long as I get those parameters right.
About the diet soda/brushing: That 11-person study also "soaked" the prosthesis in acid, but that's not what happens when you drink soda. Your teeth don't soak in soda. The soda just passes other them. A better study would be to pour a mouthful of acidic liquid over prosthesis every 30 seconds or so. Or a setup where it only soaks for 2 seconds or so before being allowed to pass through, simulating a mouthful before swallowing.
I'm from New Zealand we don't need to put our eggs in the fridge so I keep them out on top of the fridge or in the fridge it really depends on how much room is in the fridge or on top of it
Interestingly desite being born and raised in germany we still refridgerate our eggs in my family The story about the airline pilots in america being paid terribly and being "downgraded" is interesting because it partially sounds like an outcome of the reduction of the power of unions in the US. here in germany airline pilots have strong unions who go on strike like every 1-2 years. it is basically routine at this point. (btw i find the little game of pantomime you do while the question audio plays extremely fun)
I guess in Germany we put the eggs in the fridge because there is a dedicated place for eggs. And even unrefrigerated they will last way over a month Anyway there is rarely any manure on the eggs.
It is also that much of the US, Japan, and Australia are much warmer climates than most of the places in Europe that do not wash eggs. British news has 25C as a heat wave
While I understand the push for taxinomic correctness, if you follow that logic then reptiles don’t exist either. They are just weird amphibians. And amphibians are just weird fish. And fish are just weird worms that live in their larval stage forever. I think that birds descending from dinosaurs is notable and worthy of being understood because of the way this helps us understand dinosaurs, but I reject the overcorrection to say birds are just a weird dinosaur. They are different and have been different long enough that I think we can just call them a different thing entirely, at least for the human purposes of categorization, as birds do not care what we call them.
I think you misunderstand the way that things are named. The word 'dinosaur' would be defined by all the descendants of a particular most recent ancestor. Triceratops would be descended from that ancestor, but so would chickens. As such, chickens are dinosaurs (literally). We call these 'clades' and organisms can belong to many clades, all of which are defined by being descendants of some most recent ancestor. For example, while chickens belong to the clade 'dinosaur', they also belong to the clade 'fowl' which itself is defined by some particular most recent ancestor of all the animals we call 'fowls'. I hope that makes sense. In short, yes chickens are dinosaurs because they belong to that clade.
@@ssj4kevin right, but by that logic they are fish. The lines are arbitrary, and serve the purpose of description. All debates about taxonomic language aside, birds are definitely not reptiles, nor are dinosaurs. They are an offshoot of reptiles just like mammals are.
From South Africa... eh... :) ... South Africa has very strict food safety regulations!! Our household eat probably 45 Jumbo free range eggs per week... unfridgerated. However, we (our family) work around keeping eggs unfridgerated for only up to 3 weeks in the summer. We eat Free Range eggs which often include the ... other bits from the hen, even a feather here and there. I actually appreciate those additions once in a while, as it probably enhances our immuun systems ... for the bit that just might get into the food and survives the cooking process. If once in a while we do get a free range egg with "contamination", I definitely don't bother to wash it. Just be a bit more careful about cracking it. Also keep the shells and crush it for enhancing soil in the garden including for various fruits and veggies. When my daughter came down with asthma at 6 months, I quickly learned to trot the line around cleanliness and reality... and realised there is benefits in "raw" products like raw honey and natural products in general. My daughter out grew asthma when she was around 5yrs old... the primary sweet food she got was raw honey from the type of flora we have in our area. It just makes sense sometimes to be realistic and give the immune system the necessary exposure to grow. Super cleanliness proofed not to be such a good thing! From a family with many asthmatics.
I've got a feeling that Daniel knows why....These are both super easy sociology questions if you pause and think about it. Adam did a great job responding politely to them...I'm sure Daniel isn't actually doing all difficult cooking tasks like churning his own butter but buying the easy premade butter already. I also bet he has salt and pepper on his table because they taste good but doesn't know the history or the why he has chosen these two spices to put out.
In Latvia, which is in the EU, all eggs in the shop seem to have been washed and in most shops eggs are sold from the fridge and that's where people keep them when they have them at home.
Thanks to Shaker & Spoon for sponsoring this episode! Go to shakerandspoon.com/ragusea and use code ragusea to get $20 off your first box!
Hey Adam! Where can I leave my questions for the Adam Ragusea podcast?
8:55 You seem to have misspoke and said "washed" eggs for both cases.
Question - where should I go to submit a question into the podcast?
Thanks for answering my question! Keep being awesome!
@@thomasm.creamer2728 email him a video/voice note :)
I just want to thank you for writing out your recipes in the video description. Nobody wants to have to rewind and pause a video constantly while cooking and I appreciate the time you take to transcribe the instructions. It makes actually cooking your recipes easier, and is one of the reasons I keep watching your videos.
As someone who peruses online recipes for bases to work from, a lot of them are aimed at moms, especially ones who (it seems) are expected to do most of the cooking, cleaning, and childcare. I imagine part of the reason ease is so heavily advertised as part of the recipe is because if you're the person in a household who is expected to care for and feed 4-6 people every day, quick and easy recipes are a must from an energy conservation perspective. Plus, a lot of people who look up recipes online may not have much cooking experience; if you enjoy cooking, you're probably also more likely to have cookbooks and recipes that were passed down to you versus someone who grew up in a home that didn't put a lot if value in cooking.
I would also imagine that anyone looking up a recipe to just branch out to a new recipe beyond their personal experience that they would like an easier recipe for the first attempt at a dish. (From personal experience)
The other reason i look up recipes online is i know 99% of it but i want to double check the cooktime, but i now live 6hrs from my parents so i nolonger have direct access to their cookbooks the way i used to when i still lived at home.
Adam, I know you are hesitant about controversial videos. I want to say that the first video of yours I ever watched was your video on washing rice, and I subscribed because I was really impressed at how well you talked about a culturally charged topic and actually educated the viewers on it. Optimistically I would hope that your future GMO video and salt video will do the same! Just in case you needed some motivation to get into them :)
Ooooh I've been waiting for a video on salt from a health point of view for a long time. Has he made a comment about making somethng related?
A couple of points on egg washing from an Irish person (so EU). As someone else pointed out, although our eggs are not washed in the same manner as American/Japanese eggs, aren't sold refrigerated and generally are not stored refrigerated in the home (although some people do), they also almost never have any 'crud' or gunk on them as Adam puts it. Occasionally a little but usually not so they almost never require any wiping down or anything. Most people crack their eggs here the same way Adam described he does and many, probably most don't wipe or do anything to them before use. In fact it's an incredibly common and widespread habit in Ireland and the UK to crack the egg using the rim of the thing you are going to pour the egg into. So seems like we have the best of both worlds over here?
Also in Ireland it really is as Adam mentioned illegal to wash (in the strong sense) eggs for sale to average consumers (called class A eggs in Ireland), however eggs that are being sold to food producers for use as an ingredient in something else (called class B eggs here) can be washed like American eggs.
See: ruclips.net/video/EGEHijpM7wI/видео.html A classic.
my experience exactly in England. Not sure he is quite right about the washing thing in UK.
Yup, I don't know where he's getting this goop or gunk on eggs I've virtually never seen that on our eggs in the UK. Eggs have a tendency to turn sour when taken out after being stored in extremely cold temperatures and stored at room temperature they whip way better than those refrigerated. The eggs stored at cold temperatures undergo condensation when they are taken out to room temperature. This promotes the growth of bacteria over the egg shell, thereby contaminating the egg and making it harmful for human consumption. The egg has this wonderful natural protection, why risk contamination by washing it all off.
Yeah, Irish person here and don't remember ever seeing any crud on an egg. And yes, break on the side of the bowl for me, could never get that [tap on counter, one-handed break] thing to work.
Same in Sweden, they are washed but still doesn't go bad for weeks in room temperature. Some stores keep em in refrigerators, some dont, all are "washed".
It's worth pointing out that salmonella is basically eradicated in modern laying hens (in the UK at least) as they get vaccinated. It's safer to eat an unrefrigerated egg here than to eat salad. The only real risk is the egg going off, but it's pretty hard to unwittingly eat an egg that's gone off, as they stink.
Even here though there are people who will happily eat rare duck or a pink beef patty but insist on keeping their eggs in the fridge
20:03
I exclusively refrigerate my eggs because they last longer in the fridge but I still eat raw cookie dough without a care in the world but only if the eggs were refrigerated
@@benlavine6259 somehow missed that completely!!! Thanks
@@resolecca it’s just something people ritually do their own way. You know in your heart of heart that you’re fine but you’re a creature of habit because you’re human. Both options are basically harmless at the end of the day.
Personally I feel if I’m happy to eat rare beef and salad that’s probably been coughed on all day or washed by someone who scratched their ass every few minutes then egg from a hen that hasn’t had salmonella found within its species for decades is a safe bet, and I haven’t ever had a bad egg as far as I remember. I don’t eat them raw anyway unless, like you, I get tempted by cookie batter! I also never have any space in my refrigerator as it is, so the last thing I want is for it to be full of eggs.
I was told that South Korea had a lot of news recently due to several deaths from salmonella infections coming from eggs, so it probably depends on the country
I live in Germany and our eggs are kept unrefrigirated in the shops, like in the rest of Europe. It does say on the pack that they need to be kept in the fridge from a certain date. I just immediately put them in the fridge when i bring them home and then wash them before cooking. The "poop on the egg" issue is not as drastic or grose as people might think. Most eggs look perfectly clean and only occasionally there is some small stain or a feather on them.
Czech shops usually have the eggs refrigerated except for really big trays sometimes. I've always thought eggs cannot be stored outside the fridge. 😅
"Recipe videos can't cover all the whys without being 3 hours long" Adam here threatening us with a good time
I know, right?!?!? LOL
I like recipes that give an ingredient list and a rough method that I may, or may not look at. I also understand that not everyone would like such a recipe.
Besides you can make a short 5 minute version at the beginning with an appendix or footnotes 3 hours long at the end
ha--we want all the whys
He's wrong, though.
Your practice of explaining some of the "why" in a recipe video, and then putting the measurements and a summary of the recipe in the description is perfect. Please keep doing it.
I am enjoying these podcasts way more than I thought I would, Adam has a certain charm that keeps you engaged and the one hour runtime feels worth it and I don't feel my time wasted.
I agree!!!
listening to Adam talk about cooking is like listening to Matt Colville talk about tabletop games
I like the structure and pacing, there are several topics and if one doesn't interest me so much there probably is something better in the next question. Also having one person and written script helps, there isn't a lot of dead space or repetition like many other podcasts suffer from.
probably that radio experience huh
I am amazed how long Adam managed to wave that egg around without dropping it.
Hard boiled?
I kinda agree, but then my brain just screamed at me, while reading this, "He's Adam Regusea, not Linus Sebastian."
@@chiblast100x LOL
Do you reckon anyone else has held a single egg for this long before?
@@laughingmantis1769 ihfejkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkkefwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwfweeeeeeeeeee
I named my pet goose Adam Ragoosea, sorry not sorry.
Truly a hood classic
Merica, fk yeah!
😄
Haha
Your gander?
BTW - I just in case anyone in the US is wondering, eggs in the UK (I can't speak for the rest of the EU) - while not being 'washed' in the sense that Adam is discussing (we don't need to refridgerate them), they clearly are 'cleaned' in some process. Our eggs are not covered in bits of smeared chicken poo and other other crap (literal and otherwise). I do remember seeking occasional bits of feather on eggs in the past - but I can't remember than happening in decades. Our eggs are 'washed' in the purely cosmetic sense.
Grocery store eggs, though. Gotta go to a farmer's market for the best eggs.
@@oneblacksun All eggs are the same man.
I would agree to that, as a spaniard i dont know what they do yo the eggs but I buy them unrefrigerated, I also keep them that way, carelessly crack them wherever i find suitable at the moment and I haven't had any problems in my entire Life
Same for Austria but most eggs here are still refrigerated?? idk it's weird
@@acex222 LOL
13:02 And that's exactly the reason why you have to keep even unwashed eggs refrigerated once you put them in the refrigerator as condensation will build up on the shell once you take it out.
Also be aware that Iodized salt (the small grains in the blue box), is often the only source of iodine for most people. Kosher and most larger grain salt is not iodized and if that is all you use, you need to supplement your iodine source.
yeah and eat fish which is arguably a healthier food than most meats
Iodized kosher salt does exist, so people who want to use kosher salt but don’t have enough iodine intake (through fish, for example), should use the iodized the version.
Adam has a video on this topic.
ruclips.net/video/B00K66HivcI/видео.html
I am finding it a lot easier than it used to be to find iodized salt that isn't table salt. At least in Australia.
Yeah I learned that the hard way. I thought I'd get enough iodine without and ended up with a huge goiter.
This is a good point - we have stopped eating a lot of the really great dietary sources of iodine like eggs, processed fish like sardines or anchovies or smoked fish, regular milk, and the use of fancy salts has really eliminated the last source of dietary iodine. For children/teenagers iodized salt was the only significant source of iodine they may have - especially since, let’s just admit it, kids today can be very picky eaters to begin with and eat way too much boneless skinless chicken breast and never touch a fish filet much less would eat a sardine, and most milk now is soy which doesn’t contain iodine and also prevents the absorption of iodine, and yeah making rice out of cauliflower is a great way to get kids to eat vegetables, but vegetables like cabbages interfere with iodine absorption. We have almost eliminated all the dietary sources of iodine from our diets these days.
If nothing else this just proves every parent is right that kids need to eat a varied diet that includes regular milk, eggs, and fish and not chicken fingers.
Adam is 1 of the few journalist that I know of that understands the different between a case study, observational study, randomised control trial, ect. He also explains the difference so bloody well.
Re: brining = saltiest small salt
It seems a lot of focaccia in United States restaurants very proudly boasts scatterings of fancy, flakey salt on top the slices, but a lot of little old nana recipes I've seen (because COVID got me on the bread-wagon) tell you to sprinkle the top with brine when doing the dimpling step.
There's another good thing about roundabouts: they're lockless, so there's less waiting so long as there's room on the roundabout to enter. Then you just go with the flow of traffic and indicate at the appropriate time that you're leaving it.
Also makes it harder to get T-boned; fender-benders are a lot less bad than perpendicular crashes
But the thing I hate about roundabouts is people pushing through at the last second at least where I'm from there are some roundabouts I go the long way around to avoid and some so dangerous they have add to add traffic light too because unless you like living on the edge Being a daredevil you never get a spot to go through a roundabout and everyday you passby there is new broken glass from a accident, I think roundabouts are only good for small intersections medium and large intersections should you traffic lights
I love roundabouts. Makes it much more easier to drive economically than traffic lights.
It's also much more chill.
@@resolecca Heavens, where are you, in the US? I've lived thirty years in France (from Washington) and have never seen either broken glass nor an accident on our many roundabouts.
Granted, there are difficult examples such as the one at the Arc de Triomph in Paris, but _no one_ shoots through that. You may, au contraire, be obliged to go around three times to inch your way through all the lanes to your exit at peak hours. It is anomalous, though, in that it still assigns priority on the right to cars entering the circle, whereas most modern ones out here in the country require entering cars to give way to traffic already going round.
@@chezmoi42 I am American but I am referring to NZ and Australia where I have mostly lived and (some) roundabouts here are incredibly dangerous, or maybe people here are just really bad drivers but either way high traffic roundabouts have a high level of accidents here
I listen to the pod on audio, as a mailman I get to cycle through plenty of podcasts. But I appreciate this podcast and want it to do well so I came here to give it a thumbs up. Thanks for the content Adam.
Hey Adam, I really liked the point you made around 27:28 about the impact that automation really has. I’m currently interning with an aerospace company on one of their autonomous operations branches. My supervisor told me this story about how, years ago, they were getting ready to sell autonomous take-off and landing to various military customers. He told me how the Army jumped all over that capability, being the branch of meatheads and machine guns, and requested it’s integration with all their existing autonomous aircraft. However, the Air Force, with its legion of skilled, deft pilots, balked and said no, saying they could handle it themselves. Years later, the Air Force had dealt with multiple take off and landing incidents with human pilots. The army, ironically enough, had only one incident. The power of humility I’d say!
I work in IT, and it's pretty much the same.
Solve the problem and then create an automation for it. If you rely on manual labour for any job that can be automated, you will produce errors in the long run eventually.
And I also see it in driving. Here in Switzerland, we have a huge amount of speed cameras. The people getting caught are usually the ones not using (adaptive) cruise control and speed limiter. but insisting on accelerating and braking manually all the time.
Just gotta be that guy here, sorry.
Without the incident rate per event I'm not yet sold.
Is it not fair to assume that the Air Force would be in more perilous events on average, with more total landings and take-offswhen compared with the Army?
The perilous landings and take-offs are maybe especially relevant given the limitations of the automation when in extreme or rare conditions?
Might it be like comparing the number of tire ruptures on a compact commuter car driving 10,000 miles per year to an 18 wheeler driving 300,000 miles per year?
Surely the air force does many more take-offs and landings than the army?
@@hhiippiittyy That's a good point, I wonder if that was taken into account
Yup, it's called Air Force for a reason. The entire mission is to get those birds up. USAF probably has many more types of craft than the Army. Check out the OV-10, which was a very low-flying observation craft, very dangerous. And let me not forget the U-2, which had no landing gear. Nope, sacrificed that to keep weight down. So, intrepid airmen met incoming craft hanging out the back of a truck to prop up the wings. I was at Osan for two years, while they still flew, and we never had a Blue Barque. Now tell me USAF are not up to Army standards.
As to a possible GMO video: I think a good approach would be to focus on agricultural practices instead of gene splicing as such. There's e.g. clearfield rapeseed which is highly problematic due to its resistances and how they could end up in wild related species (not to mention that rapeseed, if you're not growing it, is a very nasty weed), and it's bred conventionally. Agriculture ministries over here had half an heart-attack realising they couldn't outlaw it based on it being a GMO crops, they had to resort to inform farmers about the damages they would be on the hook for should that stuff escape their fields.
The thing about all that stuff is that big agritech are only ever researching things that allow them to make money selling products, which means they're ignoring actually modern agricultural technology. There's a nice wikipedia article about Push-Pull technology that's a nice example.
tl;dr: Don't simply talk about GMO, talk about what's wrong with input-dependent agriculture and ways out of it.
Adam, I went through the entire process you did in response to the "don't brush right after eating" advice a few years ago. Including the conclusion: for most people, brushing is better than wanting to wait then forgetting. I sometimes set a timer if I'm feeling up to it.
For me, I brush my teeth before I sleep. It’s probably a better habit than to brush after eating the last food
Sometimes, contrary to the popular saying, a job worth doing is a job worth doing poorly (when the alternative is that the job simply isn't done at all).
In the mid 50's at 13, I was shanghaied (kinda-sorta) by my uncle to work on his fishing boat in SE Alaska. Among others, one of my jobs was to assist the cook, especially when he wasn't hitting the bottle. Anyhow, one of the first tasks I got was to varnish the eggs we got from the grocery story in Seattle. Yes, varnish the 5 or 6 cases of them. and store them in a cool part of the boat. The eggs bought in Seattle were much cheaper than the ones purchased in Alaska and by coating the egg with varnish they kept without refrigeration. Today I'm very glad to keep eggs on board my own boat in a refrigerator and not worry about it. Really enjoy your video's Adam!
as a Swede I was surprised to hear that we wash our eggs, had no idea that this was the case, always heard that eggs do not need to be stored in the fridge, and they are stored at room temperature in the grocery stores, however, I and everyone I know store the eggs in the refrigerator at home, because they last several weeks longer.
assume that it has to do with the fact that we have no problem with salmonella here in Sweden.
EU rules (apparently) give the stores in Sweden a choice. Most use the continental variant and keep the eggs outside the refrigerators, but I have two grocery stores where I live that keep them refrigerated. Still, the “Sell by”-date is for non-refrigerated eggs, so they sell those eggs for half price about two months before they’re anywhere near going off. Makes it cheaper to eat eggs. 😊 (I have, however, also bought half-price, non refrigerated eggs and for the first time in my life (as you know, before EU Sweden refrigerated eggs, always) come across eggs that have gone off.)
The stores we have here have eggs both in the fridge and outside of it too. I keep them on the counter because our fridge is small and we're a family of 5... But now I'm confused that maybe I need to have them in the fridge? It only says "kept best in the fridge", which sounds like just a recommendation, not something necessary.
@@oxigen85you should really make sure on whether or not your supermarket washes their eggs, if they do then leaving them in the counter is not a good idea, otherwise it's just a matter of shelf life, 1-2 weeks I believe unrefrigerated 1-2 months in the fridge
@@3Faidonas3 it's really not up the supermarket though whether they're washed or not
@@oxigen85 but they would know, is what I meant
Thanks for another great podcast this week Adam. I’m currently a dental student here in the U.S, so I am deep in the midst of learning the nitty gritty science of our teeth on a micro and macro scale.
There is a constantly growing emphasis in my field for a focus on “evidence based dentistry”. I’ve heard the phrase too many times. In general, it’s the prioritization of using scientific research and investigation to motivate all clinical decisions in a dentists practice. I feel that Dr. Nick’s concern is significantly supported by such evidence, and that while what you refer to is relevant to the conversation, there are more examples basic science research to support this practice suggested by most dentists.
The work you reference during your discussion is one of the few that directly address the effects on brushing immediately after soda/acid consumption, and it definitely is a weak one at that. But I would like to counter with the following based on what I have been taught from the most recent literature.
What you referred to as “clinical research” that you hope to find for this subject may not be evident because the understanding of acid’s effect on enamel and dentin is thoroughly established through the understanding of tooth development, composition, and the processes of demineralization and remineralization. If you weee to expand your search to include any of these above terms, the research will be more abundant.
Additionally, the process Dr. Nick referred to as abrasion is thoroughly understood as a problem in itself, regardless of a patients oral pH. This is the reason soft brushes are favored over the hard bristles my parents grew up using.
Interesting comments thanks. I knew that if the person who asked the question is a Dr they must have more legitimate reasons to believe something than the 1 study Adam could find. Also seen as the question has so many implications I knew there must surely be more research, so it makes sense he was just not using quite the right search terms.
Thank you for your comment. I'm interested in the reasons for historical tooth destruction, like the kind you would see on, say, a mummy's teeth. In those cases, literature speaks about abrasion due to tiny sand particles and remnants of the millstone in their bread. Are there, can there have been other ways and reasons for pre-modern people getting their teeth harmed by what they were drinking or eating? (So I don't mean the systematic tooth decay caused by modern sugar consumption, but the times and problems before that.)
@@erzsebetkovacs2527 I’m unable to look deeper into literature on this at the moment so I apologize for lack of specific references.
But in general, historically there are two things going on with tooth decay. Primarily, there’s the diminished amount of decay and the disease that causes cavities called “Caries”. With less sugar in the diet, there was less food for bacteria to eat and make acid. Less cavities.
But for reasons similar to what you mentioned, teeth were damaged in different ways. Sand, seeds, rocks, any other hard things that could not be removed from food like we do nowadays. All these things could damage teeth. Also there’s the thought of the classic move of using teeth as tools for tasks they aren’t designed for. If people open beer bottles nowadays with their teeth, I could imagine back in the day people were doing all sorts of things they shouldn’t with their teeth
@@matthewamador9632 Thank you for your reply. So, I guess I wanted to know if there are chemical reasons other than the sugar for tooth damage? So at the end of the day, is it always the acid, whether that's produced by bacteria, or added as a food additive, or produced by the plant, such as citric acid or the oxalic acid found in sorrel? Can these plant acids cause tooth decay if you eat the plant a lot, or chew it a lot, what do you think?
@@erzsebetkovacs2527 You’re exactly correct! It doesn’t matter the source of the acid, if it is a low enough pH then it will cause chemical destruction of the enamel.
The important thing is, this acid must be a significant enough strength. There have been experiments done in the past where the bacterial population of a mouse’s mouth was modified to those of an bacteria that produces acid, but this acid is much weaker than that the normal species produces. The result is less decay of the enamel.
So depending on the strength of those acids you mentioned, it can cause chemical destruction of the tooth enamel and the underlying dentin. The structure of these tissues is beautiful on an electron microscope if you’d like to check that out. The very orderly structure of both enamel and dentin is destroyed by acids because they cause loss of minerals from the hard tissue.
“Dino nuggets are Dino nuggets”
That’s going to be sinking in for a lot longer than a second. 😬 🤯
Seth Gholson, I will assume that you don't have any chickens. When you watch them doing chicken things long enough, you realize that they are not silly little feather heads. Well, not *all* of them are silly feather heads. Jurassic Park does live in your yard. *Pecking order* is not just a saying, and it does get seriously bloody if left to extremes. Chickens will pick endlessly at blood spots. Especially if it is a live blood spot. Yeah, that sinks in slowly and horribly as well.
I love my little velociraptors, but if I have a stroke, and collapse in their yard, it will not end well for me.
@@barbarab9375 one of my favorite facts about us realizing that birds are just dinos is that when they first made Jurassic Park was the first time enough money was behind researching how dinobones are meant to move, and the first thing they noticed is that T-Rex moves like a chicken.
The why question is exactly why I fell in love with your channel, I feel like when I was watching only Weissman and Babish I could make okay meals but I would have no confidence to experiment. When I found your channel in late 2019 I almost instantly felt the desire to experiment.
Kenji is another good one in that regard. He often talks about the processes that are important to a recipe and offers various substitutions for ingredients or alternate techniques and simple tips that an inexperienced cook might not know. Because he cooks in real time (with the exception of time jumps if he’s just simmering or doing something that takes a while), you get to see him adapt to realities like having the burner up too high or having food starting to stick with the amount of butter or oil that he started with.
It’s funny you bring up Joshua, you and him are by far my most used sources for recipes basically for the reasons you mentioned. When I want weeknight meals I watch your recipe videos and when I’m looking for a project I watch his.
I am learning to love them both for who and what they are and not focus too much on little details i don't like.
living in the netherlands (we dont wash our eggs) cooking at home and professional. i have never seen someone wash their eggs or crack them away from their food.
the statement we have sapperate sponges for washing eggs realy raised my eyebrows.
I operate better when I know the why of what I am doing. I'm also able to retain the knowledge more, and am able to apply it to other things. It's learning vs mimicking. Not everyone operates that way and I don't think every video should cater to me, but I'm so thankful when I find a truly instructional content creator. Helen's Kitchen is one of my favourites for that reason.
Check out Erin MacDowell's Bake it up a notch series at food52!
Or Pro Home Cook, he's pretty good too.
This is very relatable. Once I understand the why, I can "build" the actions on my own. If I only know the how - I'm forced to rely on memory - and my memory is shit.
Yes in New Zealand our eggs are just stored on the shelves unrefrigerated at our supermarkets/shops and they are unwashed (you will often see stray feathers stuck on some). You can store them in your cupboards or in the fridge it's up to you.
I think that, inside his rambling communication , Kevin had a great idea. Explanations of why you do a certain step in a recipe are SO useful, shorten the learning curve, and lead to greater success. Learning that a single drop of fat will deflate your meringue is awesome and saves you from monumental disappointment at your first or third or fortieth dinner party. Are we doing those again? 🌺
I think it's incredibly important to talk about things like the difference between washing/not-washing eggs, especially in the modern age of global communication, because I've seen people from places that do not wash eggs simply staunchly tell Americans that eggs DO NOT need to be refrigerated, when American eggs VERY MUCH DO.
I live in the Netherlands. Every fridge I've ever seen here had an egg storage place (or whatever you call it). So I always stored my eggs in the fridge.
And yeah our eggs are unwashed. And I really mean dirt, poop and feathers on the eggs kind of unwashed lol. I do wash them before I crack them though.
Edit: what Adam said.
Here in Switzerland the fresh, unwashed eggs are offered at room temperature. I crack my eggs on _every_ surface of my kitchen.... or the edge of my pan...
Same here in germany (obviously)
There are 2 or 3 downsindes with refrigerating your eggs.
1st)
the eggs can acumulate smells from the fridge, especially if you have something like stinky cheese
2nd)
if you need room temperature eggs (sometimes needed for cooking / baking) you do not have them ready
3rd)
and that is really the most important part: if you start refrigerating them you can never stop to do so. Because if you take them out of the fridge (f.ex. no space left) or just forget to put them back in they can spoil faster and your your best by date is no longer valid.
That is because when you take them out and leave them out for some time there can be condensation on the eggs
That can fasten bacteria growths or destroy the protective layer - at least that is what I have been taught.
Lol, I crack my dirty eggs without washing. But hey, I've lived to tell the tale though!
@@Rosi_in_space But we don't wash the eggs, we still store them in the fridge, they are good for 2-3 months if not more.
@@1337Jogi What??? Don't be ridiculous. I keep my eqqs in the fridge for months and not once have I ever had a strnge tasting eqq.
I like this format where you go into the nitty gritty details. I hope you cover more topics! I'm learning a lot!
I remember there was an episode of, I wanna say it was Edwardian Farm, where one of the archaeologists, Ruth, was preserving a side of bacon. She explained that when a piece of meat is preserved several different grains of salt are used in various levels of coarseness. Very fine grind of salts, medium, and large corse crystals. She said that it allowed the salt to dissolve and seep into the meat in stages. And that made a certain amount of sense to me, but… Is it really necessary? Like want it all seeping to the meat eventually? Perhaps it has something to do with the amount of liquid that the meat gives off as it cures? Would nothing but very fine green salt be washed away as the meat dried out? I don’t know, but it seems relevant to your segment on salt greens, and maybe you can get a second crack at that click bait thumbnail. This time, you can use the word pork!
Salt prevents microbial growth on the outside of meat. You want big heavy grains on the outside because they dissolve slower and stay there, preserving the outside, while the little grains stay inside the meat and preserve it there. With tiny grains you can get green, gangrenous flesh outside and very salty bacon inside.
Here in Austria, most eggs you find in stores are still refrigerated. I've never seen visible dirt on them besides some feather bits though, so i assume they're cleaned in some way. We usually keep eggs in the fridge.
Yes, they are often mechanically cleaned, instead of washed.
A thing to add about eggs in Sweden. We don't refrigerate our eggs. Livsmedelsverket, our FDA equivalent, recommends that you keep them in the fridge, but they are sold unrefrigerated, and the best before dates are set with the assumption that they will be kept at room temperature. Perhaps we can do this because we don't have Salmonella at all?
It's similar to Japan where eggs washed but sold in supermarkets unrefrigerated. The reason for this is to reduce risk of condensation which makes the egg more susceptible to bacterial contamination. Eggs can be stored unrefrigerated but producers often recommend storing them in the refrigerator to lengthen their shelf life and to stop salmonella growth which can be done in temperatures below 10C. BTW, this doesn't kill salmonella, just doesn't allow it to propogate.
@@hottuna2006 Also you have to consider a lot of people in Japan eat raw eggs so it increases the risks, yet there are very few cases of salmonella, so they must be doing something right.
@@meneldal I would guess that Japanese chickens are kept in cleaner conditions.
@@calamityjean1525 Although chicken coups are probably cleaner and more sanitary than Western standards, it's the entire QC process from chicken feed to inspection to packaging that makes Japanese eggs maybe the safest in the world. The best before date on eggs apply to eggs when eaten raw. If you cook them, there's no official spoilage date. Although different from egg farms, chicken-rearing organic farms in Japan have such stringent quality control, some poultry meat can/are eaten raw or rare.
@@hottuna2006 Thank you for enlightening me.
PS, It's spelled "coop" if it holds poultry. "Coup" is an attack on the government.
I don't listen or watch all of Mr. Ragusea's podcasts. But once I start one, I just can't stop and I find myself riveted until the end. Then I feel sad because I don't want it to stop. Hopefully he will keep up this great content for the foreseeable future. Thank you.
An older lady in my village used to sell eggs at the local shop. One day someone commented on how dirty they were and annoyed she popped one in her mouth then into their hand saying how's that for you 😂
You don't fuck with old ladies. They've been around too long to put up with anyone's bullshit but their spouse (if still alive) and their grandkids (if any)
That old lady was awesome!
Going off what Adam said, I feel like it would've been safer for her to just crack the raw egg into her mouth and swallow it. Since unwashed eggs are cleaner on the inside than on the outside. It would've been just as badass too
@@WanderTheNomad maybe it would have been safer. but the customer wouldn't have been able to take the egg home for later use.
😂
I'm from Western Europe (Austria), and I, myself and people I know, do refridgerate our eggs.
But I've been wondering about this too, since some stores do have the eggs refridgerated, and some don't.
I don't think I've ever come agross a spoiled egg (except once when we missed one during the easter egg hunt in the garden, and the lawn mower "found it" over a month later).
Something really important about salt that a lot of people miss while maligning old Morton's table salt is the iodine. If you cook at home a lot and have developing brains that you are feeding, iodine is very important. I am pregnant, so I usually use Morton's iodized salt, as my prenatal vitamins don't contain much, and I don't consume much dairy (which contains iodine from cleaning solutions used on the udders).
You're maligning iodophors.
Cows eat iodine. They need it to live. Mammary glands, not just cows' but humans' too, concentrate dietary iodine. While iodophors are often applied topically the amount absorbed through the cow's skin and passed to the milk, which is the major mechanism by which iodine enters milk (not from residue iodophors on the milking teat being washed through with the already expressed milk), is typically small compared to that arising from the cow's diet.
As an aside, there's often also a significant amount of dietary iodine available in foods coloured red by erythrosine (E147, FD&C Red no. 3), either as a contamination during production or as erythrosine degrades and releases its iodine as iodide.
@@igrim4777 I'm not maligning anything, that is your own read of my post. I was only explaining why in my particular situation I need to be aware of where my dietary blind spots are. I do not blame those who like dairy, I just don't personally like it, so I don't consume much of it. If I am at risk of not consuming enough iodine at a critical time for me and my baby, then I should be sure that I'm consuming something else with iodine. So many people these days are using so much kosher and sea salt, so perhaps they should be aware of the potential risk, taking int account their own particular situation.
from cleaning solutions?? that's a new one on me!
I'm from Spain, and while eggs are *not* sold on refrigerators, the box does say "keep refrigerated after purchase".
My personal policy/habit is to put them in the fridge immediately if it's over 25C in my kitchen, and "whenever I have time later or in a couple days" otherwise.
For US audiences: 25 C = 77 F. You're welcome.
As an Australian, to clarify some things. Our eggs are often washed in a supermarket... But they cuticle I believe is still attached. Many Australians (myself included) keep eggs on the pantry for many weeks at a time.
I believe our eggs have not had the Cuticle removed. When I but in bulk from my butcher or egg farm, there is still sometimes bits of crude stuck to the side. Not the deep cleaning thats typical in America
Hey, just to give some more background info on Japan eggs. They are dated for expiration based on if you were going to store them at room temp. They are typically sold in a semi-cool area of the market (as in close to a display cooler, but not actually in one). Japan chicken farmers also use a breed of chicken that is naturally more resistant to salmonella so you can eat things like "Tamago-kake gohan" (raw egg rice) for breakfast safely or occasional chicken sashimi. The eggs of course cost more than in the US, but they do make for an easy meal. I've never had an egg go bad/sour on me, but I have cracked an old egg and it had dehydrated into a gummy-like texture and would barely come out of the shell.
You should look into making Curries from different cultures. For example Trinidadian style curry or Jamaican
Here in Brazil there used to be a salt spray, precisely salt dissolved in water on a spray bottle. It was quite useful for salad.
Love your content Adam, I think I know a lot about food but I ALWAYS learn something new from your content. Thanks so much for your hard work researching and sharing this knowledge. Been subscribed since the third video and your growth on YT has been amazing and well deserved.
I kept a flock of 36 chickens and gave the eges to friends since I'd get 12 - 24 per day at times. I maintained strict rotation and kept them in a cool spot in the kitchen, for up to eight weeks. ("Cool" here is relative, as in AUstralia we have 38C days in summer and even on a spring day the "cool" spot would be mid to high twenties (Celsius) oh also duck and turkey eggs but they didn't generally get to lay around for long as they were in demand.) I was also told by a local farmer that refirgerating unwashed eggs that the cold may "suck in" some of the cuticle and salmonella.
Also, he told me if I really wanted to wash eggs to keep, either coat them in mineral oil, or store in jars in a water/isinglass solution, or some other common somethign / water mix. Either way, those eggs (he said) would keep for close to a year if kept in a stable coolish temperature. I SAY THIS IS HEARSAY I NEVER TESTED THIS BUT IT SEEMS PLAUSIBLE. YMMV.
I have a question. I hope you will address it. A lot of recipes say "salt to taste" especially when it comes to salting meat before it is cooked. Why do recipes not mention the salt used in the Chef's original opinion? Why can't they say, salt X amount, but X amount may vary if you think salt is too much or not enough. If i'm watching someone cook something i've never done before, and they say "Salt to taste" how should i know? Should i repeat and cook it many times until i found what i liked? Can I use something as a frame of reference?
EDIT: To be more clear. Why not say, i've salted X much but your results might not be the same. To me the saltiness is part of what the Chef's opinion on the dish may be. Saying "salt to taste" is just like saying, i'm throwing stuff in a bowl, let's see if you like it, and in my opinion, so is the rest of the recipe so why bother?
I literally taste the food as I'm cooking it, and then add a bit more salt if it tastes like it needs it.
@@sharoncox1734 So you eat/taste raw meat?
As someone who appreciates the "why", I highly recommend looking into cookbooks! Different formats cater to different audiences, and a *lot* of online content caters to people who want to make good food once, not learn how to make the food.
As an example, Joy of Cooking has many recipes, but it also has chapter intros for each type of food, and those chapter intros will tell you the general techniques used, and why they're used. In addition, there are sections that are like "all about chicken" and just tell you how chicken behaves. Not every recipe tells you why it does everything (per Adam's point in this video), but you can get a lot of general knowledge, and the section intros usually tell you what separates each recipe (which is one kind of why), and what kind of things you can change (which is another).
I still use online content for a lot of what I cook - it's a very nice format, has more variety, and videos are quite useful. But if I'm curious to dig in further I'll usually consult the Joy of Cooking, and if there's a traditional European dish, or baked good, or some recipe where I want *know it*, not just *make it*, I usually also go there.
I'm glad you brought up the recipe question and mentioned Josh. As someone who watches a variety of RUclips cooks/chefs they serve different purposes imo. If I want a starter recipe or to know why things are done the way they are I'll watch Adam, Ethan, Kenji, or Alex. I'll watch Weissman if I want "authentic" from scratch cooking. Babish and mythical kitchen are mostly for entertainment.
Yea - I am learning that more these days too and trying to recognize each creator for their strengths/purposes.
Thanks for appreciating the question :)
😅 i feel me caught
precisely!!!!
I used to watch short 10 to 15 minutes videos, barely long podcasts, until I started watching your podcast. I really like and enjoy your very informative podcasts.
45:53 This is why I always watch until the end. Peak Adam content, love this pod!!
Good eggsplanation, Adam!
German here. A few comments:
We don't wash eggs therefore they are not found in the refrigerated area in a supermarket. Most people put them in the fridge at home. An official state goverment statement says that eggs keep fresh for about 18 days if not refrigerated. After that, you should refrigerate them and they will remain good for another 1-2 weeks which will typically be up to the best before date given on the package.
Nice roundabout analogy! There are additional benefits to (correctly constructed and aptly proportioned) roundabouts that have been studied scientifically, mainly: 1) The number of intersection points are fewer in roundabouts compared to traffic light crossings which reduces the likelihood of a collision from the start (the reason is that you can only go one direction, either counterclockwise or clockwise, depending on the country); 2) if there is a collision, the effects are much less severe due to the reduced speed which you already mentioned.
I think in Europe most people (at least all
I know) do store their eggs in the fridge. while supermarkets do sell them unrefrigerated. usually the packaging actually has a date on it printed and it tells you to refrigerate the egg after that date (at the latest).
however I think people are still not very afraid about how and where they crack their eggs really. I don’t know anyone who owns (and frankly never even heard about the existence) of special egg cleaning sponges. most eggs you can buy look pretty clean, but you will find you odd feather or something on them :-).
Have to agree. Everyone I know here in Germany stores their eggs in the fridge after buying them.
I'm originally from Germany and live in Switzerland and usually don't put eggs in the fridge. Only if I buy many of them and store them for a long time, just to make sure they don't deteriorate so fast.
I don't care much about where I crack eggs (it's of course not where I prepare food that doesn't get cooked afterwards), but I throw away the shells and wash my hands immediately.
What's important for me: get high quality organic eggs. Same for meat and dairy. Give animals cheap food and treat them poorly and you'll get food of sub par nutritional value.
@@svr5423 interesting. of course I also wash my hands after and also buy organic (demeter if available).
but I guess not washing the eggs and then still refrigerating them IS objectively the safest / best practice?
also: except for dry (pasta, rice, flour, sugar …) or canned food, I put pretty much anything in the fridge.
Interesting question for Adam: why are people from Bologna so adamant about NOT putting Balsamic Vinegar in the fridge? I always did and now that they told me I don’t. it does seem to taste slightly better, I guess. but that could be down to make believe. so that would be an interesting video!
@@philipptielmann I agree that it's safer and they last longer if you put the unwashed eggs in the fridge.
It's often for ecological purposes that I don't. Back in the days I was more ecologically minded, and often I just turned off the fridge to save electricity. I tended to eat at my workplace anyway and cook only on weekends, where I could buy my stuff fresh.
Also they need energy to cool down and when they are cold, I need more energy to heat them back up again in the pan (unless I take them out well before cooking).
I would say that for most real life purposes, it doesn't matter that much whether you put them in the fridge or not.
I also don't put vegetables or fruit in the fridge. It's mostly meat, dairy and convenience food (especially during the pandemic) as well as beer. And things like opened sauces.
@@svr5423 that is interesting, not using the fridge :-). we cook every night of the week and vegetables really stay fresh a lot longer, especially in humidified 0 degree C compartments. for us it helps reducing food waste and modern fridges really use very little power. i think you need to save only a few eggs from going bad to justify the energy for cooling them :-).
the main reason I put eggs in the fridge though is, because my mother always did it and I never questioned it as all other people seemed to do it too :-). I was always just curious why the supermarkets don’t refrigerate them :-).
In Spain, eggs are unwashed and unrefrigerated at the store. However, when you take them home, you are advised to keep them in the fridge, since it's safer.
Why are they unrefrigerated at the store? Because that way no condensation occurs on the shell while you're taking them home, which could cause bacteria to leak into the egg.
I actually like to brush the salt off my pretzel because I like a sweeter taste lol
I haven't been refrigerated both wash and unwashed eggs for 5 Years now. It seems like the wash eggs tack about 2 or 3 months to break down. But i never keep my eggs that long. I live in a Midwestern farm town in the USA . I don't think i ever got sick from eggs. Your results may vary.
Years ago I used to help manage a store - a convenience store - called the Ameristop which I suppose is like an Aldi today. The manager over ordered eggs so he set them in the back room and boxes of cartons to sit for two or three weeks till there Was room in the refrigerator for them. I thought he was insane. It turns out the eggs were fine but I was skeptical of eating them and selling them.
I would be skeptical too
It I not fine if wash. If not wash two week isn't a problem it will loose volume.
Put them in water, if the lie down the are good, if they stand up Still good but not as fresh. If they float? Throw them away.
Oh hell. That is the kind of health code violation that if it were caught, and not immediately corrected by disposing of those eggs beyond the reach of the food supply, would lead to the store being shut down. I'm personally not sure quite how often local health departments inspect operations like grocery stores and convenience stores, but in the restaurant industry we see them oft enough that we don't take that kind of chance.
@@chiblast100x I don't understand... did you watch the video? He literally explained that traditionally, eggs did not need to be refrigerated. It was only when the egg cuticle or bloom was washed off that refrigeration became standard.
May I just say as a UK resident where we do not wash our eggs, they do not come smeared in poo from the store, they are clean. I have seen it, but it is incredibly rare. My family kept chickens, in a domestic production environment, poo on eggs was something that sometimes happened.
Also I keep my eggs at room temperature, and they will last up to 3 weeks. To be honest, I have never encountered an off egg.
Thanks for answering my question Adam!! I know it was a bit long winded but I appreciate the insights and the point about chef's job to "do" rather than "study" is a good one i had never thought about. Cheers!!
I'm starting to like your long videos better than your short ones. You are smart, have good opinions, know how to communicate with people, and you put the work in. You found the thing that you are best at.
Hey Adam, all the best from Germany here. Love your videos, even though I have some issues when you measure in cups :P ( like how many mililiters is a cup???). If you are interested to learn more about dental health, there are mineralogic/chemistry studies about hydroxyapatite (main component of tooth enamel) and its reaction to different acids. If I remember correctly, softening is described there. It is also compared with fluorapatite which is quite a bit more resistant. Incidentally that is the reason for adding fluor to drinking water or toothpaste....
I feel the same way when my German cousins say something is 300 meters away...Im like...whats that in miles? LOL
Could you guide me towards those studies you mentioned?
@@erzsebetkovacs2527 It's been a while (about 7 years) since I read them, and it was only for a museum side job I worked as a university student. The only thing I quickly found on my pc is a paper or rather an abstract from Dowker, Anderson et al. 1999, Crystal chemistry and dissolution of calcium phosphate. Don't know if that is the exact paper I remember, sorry. The only other thing I found is only available in german and I don't even know if it is publicised.
Where I'm from, we do (generally) refrigerate our unwashed eggs, but only after buying it. In the shops they remain unrefrigerated. This is due to the possibility of condensation forming on the egg when taking them home from the shop, if they were refrigerated.
Edit: I'm Dutch
Elaborating on birds being reptiles; following a strict cladistic framework, every species descended directly from a taxonomic group is itself a member of that group. This leads to the bizzare implication that all tetrapods (amphibians, reptiles, birds, mammals) are fish. I really like that, I think it's a fun dinner-table fact, although it's not super helpful.
are mammals reptiles too though?
@@Purplesquigglystripe Unfortunately not! Though we share a common ancestor with reptiles, that ancestor was not a reptile itself. The same is true with amphibians.
Some great topics in this episode!
Regarding the egg topic I - as an European (Vienna, Austria) - am a bit confused. The Eggs we buy in our stores are always perfectly clean and tbh I did never hear about the EU regulation before that prohibits the washing of eggs. I always assumed that our eggs are washed as I've only seen "dirty" eggs when I directly bought them at a farm. What's also confusing to me is that my entire life stores used to refrigerate the eggs but only recently that changed. Now all of the big stores suddenly decided to not any longer refrigerate their eggs. Until now I was not able to figure out why that changed. When buying eggs though, I make sure to immediately refrigerate them as soon as possible when I come home as it feels really wrong to not do it. At least people here in Austria really fear unrefrigerated eggs.
On the topic of recipes: Recipes are not a cooking tutorial, they are formulas. A recipe allows you to cook a meal with reproducable outcome and in my oppinion that's all it should be. When I am searching for recipes online I really get annoyed by recipes that go like: "First peel the onion, cut it in half, then finely dice it". I know how to dice an onion and I really do not need to be toled to friggin peel my dang onions if i prepare a meal with them. You see, it really gets me mad. 😅 If one wants to know WHY things are done as they are they should watch/read a tutorial or attend a cooking course. To stick with the analogy of the mathematical formula: A formulas purpose is not to teach you how it is derived but to allow you to solve a reocurring problem. In order to be able to use the formula you have to already have a certain mathematical skillset. In a similar way recipes tell you what to do in order to be able to come to a result thats reproducable. But they are not meant to teach you cooking skills.
Your podcasts are my favorite thing ever. They are integral for me doing work around my house and backyard. Thanks Adam!
I like to listen to them while gardening :)
Hey Adam, I'm not sure if you'll read this, but I've really enjoyed your recent exploration of nutrition topics and your approach and accuracy in conveying the science.
On the topic of eggs, dietary cholesterol and CVD, I wanted to bring to your attention a summary write-up I read which explains the complex and nuanced relationship between different levels of dietary cholesterol and its impact on serum cholesterol. You should be able to find it by searching "Matt Madore eggs CVD". The tldr is that while not as impactful as saturated fat, dietary cholesterol does play a role, but most studies don't convey its true effect because the effect diminishes as more is consumed. i.e. it is most pronounced when looking at groups that eat none of it, rather than comparing groups that eat an average vs. high amount.
i keep my eggs in the fridge. i dont need to here in germany but i learned it that way
Greeting from Poland, where we do store eggs in a refrigerator even though they are unwashed and stores keep them out of the refrigerator.
With each of your videos I continue to be surprised by how a "food channel guy" can talk so much truth about human psychology and social dynamics (online and offline) in the context of cooking and eating. Kudos and thank you!
Hey Adam I love your videos, and I wanted to ask if you could do a follow up on your bread video, maybe trying out some Different recepies. 🍞
I sell and deliver some of my fresh organic eggs to a few locals, here in suburban north Texas. Many of those clients are "soccer moms" or "ladies who lunch" types, so the idea of unrefrigerated eggs was a new one for most of them. I refuse to wash perfectly lovely clean fresh eggs, don't have the refrigerator space to store many dozens of washed eggs, and who has the time!? I eventually developed a little educational paper with links to online government and food safety resources to slip into my deliveries. I had very few customers that decided they didn't want unwashed eggs. Fine by me, they can go source those eggs they prefer elsewhere.
I appreciate your efforts to educate and enlighten. You have a true gift for it.
Much gratitude for avoiding the clickbaity stuff. Yes, I'm giving you credit for that.
I 100% experienced first hand a "Kevin" who can't seem to understand not all content are created for them. Prior to covid starting, we owned an Asian fusion restaurant and we served different dishes from Asian. We had a Korean dish, Bokkeum, a stir fry. This one "Kevin" came in and complained we don't offer Bulgogi, went back home and wrote a 1-star review complaining we don't offer Bulgogi, we shouldn't call ourselves a Korean restaurant, which we never did, so you know.,
I think Kevin is the male version of a Karen
I've only ever come across two cookbooks that explains the why. One is an old cooking dictionary that has recipes as well as definitions of cooking terms which goes into a fair amount of detail on pretty much everything. The other is "How to Cook That: Crazy Sweet Creations" by Ann Reardon, who is a food scientist. Her book not only gives recipes but also shows exactly what happens when you alter a basic recipe, so that her readers can understand what effect each ingredient has and why the recipes need the things they do, why some things are optional and others are required and have to be carefully measured. She cooked up and photographed 30 batches of cupcakes to demonstrate what happens if you use less butter, or use too much flour... every batch was adjusted to show the effects of a slight change. That's some cookbook writing dedication.
Love the studio Adam, thanks for these podcasts!
Hey Adam, a little info about the Brazil situation:
Here, all eggs before being bought are never in the fridge. They are clearly washed(sometimes vigourously, sometimes poorly, it goes from the brand), kept in their 10, 12, 20 or 30 packages BUT always displaced outside of a fridge.
When we bought those said eggs, EVERYBODY stores then in the fridge,it's a pretty common, instinctive behavior: store bought eggs goes to the fridge when you got home.
Maybe in the smaller cities, the town folks (AKA my grandma) still bought them unwashed from small businesses and keep then out of the fridge, kinda like a old school practice.
The funny thing is that my mom have a few chickens on her small ranch and she always wash them fresh eggs straight out of the chicken butt and stores them on the fridge.
Anyways, thanks for all the delicious egg knowledge in less than 25 minutes, awesome
There's a thing you left out about the eggs thing that I think is interesting. You have explained that for unwashed eggs refrigeration is unnecessary, but you also basically said that it can't hurt and is still beneficial, so one may ask, why don't unwashed-egg countries refrigerate the eggs in the stores anyway? Why not be on the safe side even if the benefit is marginal? Actually many people in Europe do store the eggs in the refrigerator at home once they've bought them, and as far as I know that's recommended, but refrigerating them in the stores is not, or even forbidden. And the reason (as far as I know) is that the changes in temperature, the getting the eggs out of and back into refrigerators over and over again ( e.g. when you buy them and take them home) causes condensation of water on the surface which is thought to increase the risk of bacteria penetrating the cuticle or at least proliferating on the surface. So while refrigeration is (marginally) beneficial also for unwashed eggs, discontinuous refrigeration is worse than no refrigeration at all. Sorry I don't remember what the sources are I got this from.
I’m in the UK and one of the reasons people store eggs in the fridge is to free up counter space. I’ve never heard it be recommended before. Ever. The other reason is because it makes them last longer (just like any mother type of food)
Yeah, that’s nonsense. Refrigeration includes dehumidification. Even if there was some minimal condensation on the eggs, the cuticle is still protective from that. The reason they aren’t refrigerated (as Adam indicates) - the law forbids it. Also cost.
I really appreciate how high quality these captions are.
Adam, I really like your process of why and how and still watch all of your videos even though I eat keto and turned carnivore months ago. I won't eat most of what you do but its still great content
In Australia some stores sell refrigerated eggs (iirc coles & Woolworths), others (aldi comes to mind consistently) sell them unrefrigerated. Not sure about whether they're all unwashed & coles/woolworths just cater to preference or whether we have a mix here
Day 30 of reminding Adam that the vinegar leg is on the right (one month complete)
Thank you for your service
Here (Thailand) you can get eggs that have been washed from the big chain supermarkets, but are only refrigerated insofar as they're sitting in an air-conditioned (~75°F) supermarket. Once we get them home, they usually go into the fridge unless it's an egg-intensive household and they'll be used within a week or so. Fried eggs go on many dishes here. These eggs are about 15¢ each.
You can also get the all-natural poop-smeared eggs from open-air markets for about 10¢ each. If we buy these, we'll take them home, wash them and they go right into the fridge.
I prefer the supermarket eggs because I can afford the extra cost and I'm a butterfingers and don't want to wash my eggs.
When I was in college the notion that birds were dinosaurs was considered a fringe theory, bordering on crackpot. It always made sense to me.
Birds are Dinos but birds aren't reptiles. Your a average bird and t rex are way closer relatives than T rex and crodiles. Just because both have a common reptile ancestor that doesn't make them reptiles just like humans aren't fish just because we have a fish ancestor species
I remember the notion of feathers on dinosaurs being novel.
@@otto_jk Actually, birds are more closely related to crocodiles than crocodiles are to any other "reptile." If you are going to say a crocodile is a reptile and a turtle is a reptile, there is no way you can make a family tree of related animals that includes crocodiles and turtles but does not include birds. Clint's Reptiles has a whole video about it.
@@musicalmark but then you have to include mammals as well. My point is that taxonomy is really stupid. Using common ancestors as a defining feature to completely differently evolved species is one of the most idiotic Pursuits in the world.
@@otto_jk Using common ancestors to describe relationship is how taxonomists do it, that is the single best way to organize living organisms. Trying to organize by shared features ends up categorizing completely unrelated species in the same group or separating creatures that are definitely related.
What is a reptile? Animals with scales are reptiles. Ok, so fish, birds, and lizards are reptiles? What about the few scale-less lizards, are they not reptiles but fish are? Well then, reptiles are ectothermic. Ok, that removes birds and fish, but there are several species of lizards and snakes that usually are ectothermic but are capable of producing internal body heat as well, either in short bursts or for potentially months at a time. Reptiles lay eggs. What about the platypus? It lays eggs, is it a reptile? What about garter snakes and rattlesnakes? They give live birth, are they not reptiles? Point is, the best way to organize living things is by common ancestry.
And it is not true that you have to include mammals in the group "reptile" if you include birds. It is true that mammals and reptiles share a common ancestor more recently than mammals and amphibians but specifically including crocodilians with reptiles means you have to include birds in the group. All other creatures that are referred to as "reptiles" share a common ancestor with crocodilians before the ancestor of crocodilians and birds split.
We are an anomaly in Australia. As stated by Adam we do wash our eggs but they are not stored in the refrigerator, at least not until they reach your house. If you go to the grocery store you will find stacked shelves of unrefrigerated cartons of eggs. Most people now do store eggs in the fridge at home but not everyone. I think it's more common to refrigerate them now then it was a decade ago. There is a risk of infection, including salmonella from eggs and we do get outbreaks occasionally (emphasis on occasionally) but it's generally considered unlikely and there is an emphasis on health standards for production and encouraging consumer/restaurant food safety. Basic stuff like: never use cracked eggs, consider whether you want to risk using raw eggs and if you do don't give them to the immune-compromised or pregnant women etc.
I'm surprised Adam didn't mention eating raw eggs in relation to differing practices. I know it's not technically the same thing, but I'd have to think a lot of differences in European vs North American egg practices are downstream from so many classic European sauces and recipes traditionally requiring raw eggs.
but then you have japan where they wash their eggs but also very frequently consume raw egg, often for breakfast
About the home Yeast production.
I do not know if it can work for what you need it, but in Bulgaria there was a tradition to keep and produce "квас" (Sourdough, says wikipedia) for home breadmaking.
You get some initial amount of "Квас", you put it in a glass jar and just keep feeding it flower and a bit of water.
No lid, just cloth cover. Stir with wooden spoon. Add water and flower as needed.
Use the excess for bread making.
Temperature and humidity are important (but I do not know the correct parameters). No metal utensils EVER, just wood, as it says that it will kill the bacteria inside.
If managed properly it's a perpetual source.
I remember trying once, but I think we were not having the right mix of temp/humidity, so it was not growing very well and it "died" at some point.
41:00 -ish: I think Adam is really good at actually explaining most of the “why” in his videos. AND doing it succinctly. Do any of you agree? 🤔😊
I (Swedish) was so confused the first time I saw someome store eggs at room temp, but these days my parents - who go through their eggs relatively quickly anyway - do it. I wouldn't, because it takes me far longer to get through a carton of eggs and they can last almost absurdly long in the fridge (regardless of best by date, I just crack them and check).
Thing that still weirds me out, though, is storing butter at room temp. That one, I've not yet gotten comfortable with!
9:00 you accidentally said eggs that have been washed twice instead of unwashed in the first example.
Most of Europe also sells eggs unwashed. They stay well outside of the fridge longer than most people think.
I don't think that European customer perception is really that washed eggs are bad or anything. We really just don't think about it, it's just how things work here. We mostly just don't really care since it works both ways and they stay unspoiled longer this way anyway.
Recipes are recipes/simple instructions, they tell you what you need and what to do with those things. If you want to know why specific things are done in a specific way you have to either look up more in-depth instructions or do some research yourself. I don't get why people can't just do their own research when they want to know more about some processes. If you really want to know scientific details on why things happen the way they do, that can become somewhat complex and too much for "simple" add-ons to instructions. Also as you said a lot of people even when experimenting with recipes just try to figure out recipes and ingredients that work without knowing the scientific components why they work.
I recently tried to figure out recipes for sugar-free ice cream and slush ice. I now know a lot about parameters like freezing point depression requirements, sweetness and texture and can now basically make any kind of ice cream, sorbet or frozen dessert with any ingredients as long as I get those parameters right.
I think it also comes down to rules and regulations.
I've never seen washed eggs for sale in the UK, I doubt they're allowed too.
Commented on this too!
@@a.k8069 I did rewind and double check just to make sure before posting the comment.
About the diet soda/brushing: That 11-person study also "soaked" the prosthesis in acid, but that's not what happens when you drink soda. Your teeth don't soak in soda. The soda just passes other them. A better study would be to pour a mouthful of acidic liquid over prosthesis every 30 seconds or so. Or a setup where it only soaks for 2 seconds or so before being allowed to pass through, simulating a mouthful before swallowing.
as a microbiologist and biochemist I'm always ready to correct your content or add relevant facts but so far you've never given me an in - good work
I'm from New Zealand we don't need to put our eggs in the fridge so I keep them out on top of the fridge or in the fridge it really depends on how much room is in the fridge or on top of it
Interestingly desite being born and raised in germany we still refridgerate our eggs in my family
The story about the airline pilots in america being paid terribly and being "downgraded" is interesting because it partially sounds like an outcome of the reduction of the power of unions in the US. here in germany airline pilots have strong unions who go on strike like every 1-2 years. it is basically routine at this point.
(btw i find the little game of pantomime you do while the question audio plays extremely fun)
yes - the pantomiming of my question was hilarious :D
I guess in Germany we put the eggs in the fridge because there is a dedicated place for eggs. And even unrefrigerated they will last way over a month
Anyway there is rarely any manure on the eggs.
It is also that much of the US, Japan, and Australia are much warmer climates than most of the places in Europe that do not wash eggs. British news has 25C as a heat wave
While I understand the push for taxinomic correctness, if you follow that logic then reptiles don’t exist either. They are just weird amphibians. And amphibians are just weird fish. And fish are just weird worms that live in their larval stage forever.
I think that birds descending from dinosaurs is notable and worthy of being understood because of the way this helps us understand dinosaurs, but I reject the overcorrection to say birds are just a weird dinosaur. They are different and have been different long enough that I think we can just call them a different thing entirely, at least for the human purposes of categorization, as birds do not care what we call them.
I think you misunderstand the way that things are named. The word 'dinosaur' would be defined by all the descendants of a particular most recent ancestor. Triceratops would be descended from that ancestor, but so would chickens. As such, chickens are dinosaurs (literally). We call these 'clades' and organisms can belong to many clades, all of which are defined by being descendants of some most recent ancestor. For example, while chickens belong to the clade 'dinosaur', they also belong to the clade 'fowl' which itself is defined by some particular most recent ancestor of all the animals we call 'fowls'.
I hope that makes sense. In short, yes chickens are dinosaurs because they belong to that clade.
@@ssj4kevin right, but by that logic they are fish. The lines are arbitrary, and serve the purpose of description.
All debates about taxonomic language aside, birds are definitely not reptiles, nor are dinosaurs. They are an offshoot of reptiles just like mammals are.
@@dstinnettmusic Well, no. As far as I know 'fish' is not a clade, so you could not call a chicken a fish.
From South Africa... eh... :) ...
South Africa has very strict food safety regulations!! Our household eat probably 45 Jumbo free range eggs per week... unfridgerated. However, we (our family) work around keeping eggs unfridgerated for only up to 3 weeks in the summer. We eat Free Range eggs which often include the ... other bits from the hen, even a feather here and there. I actually appreciate those additions once in a while, as it probably enhances our immuun systems ... for the bit that just might get into the food and survives the cooking process. If once in a while we do get a free range egg with "contamination", I definitely don't bother to wash it. Just be a bit more careful about cracking it. Also keep the shells and crush it for enhancing soil in the garden including for various fruits and veggies. When my daughter came down with asthma at 6 months, I quickly learned to trot the line around cleanliness and reality... and realised there is benefits in "raw" products like raw honey and natural products in general. My daughter out grew asthma when she was around 5yrs old... the primary sweet food she got was raw honey from the type of flora we have in our area. It just makes sense sometimes to be realistic and give the immune system the necessary exposure to grow. Super cleanliness proofed not to be such a good thing! From a family with many asthmatics.
I've got a feeling that Daniel knows why....These are both super easy sociology questions if you pause and think about it. Adam did a great job responding politely to them...I'm sure Daniel isn't actually doing all difficult cooking tasks like churning his own butter but buying the easy premade butter already. I also bet he has salt and pepper on his table because they taste good but doesn't know the history or the why he has chosen these two spices to put out.
You can actually respond to him directly if you scroll ≈25 comments down from the top comment
In Latvia, which is in the EU, all eggs in the shop seem to have been washed and in most shops eggs are sold from the fridge and that's where people keep them when they have them at home.