Eggs really don't go bad quickly. It is common knowledge that due to different washing techniques it's safer in Europe than in North America to keep them unrefrigerated (raw), but let's just say a certain spouse of mine is pretty callous about that - a tray of 30 of them from Costco doesn't fit in the fridge right now so it sits around for a few days - and we've had exactly zero issues from all that. And hardboiled eggs don't spoil very fast either. If it had been sitting out for a week, I'd take a careful sniff at it before consuming but overnight is nothing. Edit all this assumes the raw eggs are going to be cooked, of course.
You can pasteurize your own eggs if you own an immersion circulator (as used for sous vide). 135F/57C for at least 1h15, per Douglas Baldwin's site (https://douglasbaldwin.com/sous-vide.html#Pasteurized_in_She...). The whites do not whip as quickly per Baldwin, and the whites are a little milky-looking, but for any preparation they are safe, and for those who like runny eggs but have to serve them to people who may be immunocompromised, it's a very good solution. You can poach or cook sunny-side-up and leave the yolk juicy and wet.
A plain egg yolk, served (effectively) raw, is a sauce in itself.
There are some variations between European countries too, although not the washing. When the UK was importing eggs due to shortages caused by bird flu, I recall government warnings about not eating raw eggs because the imported eggs were not as safe, but no warnings about storing them any differently.
So, wherever they were being imported from they were not washed American style (or we would have been warned about storage) but at least some of them were from places that had significantly different standards in some other way.
Probably the salmonella vaccine; it's mandatory in much of Europe, but there are a few countries where it's not commonly used and at least one where it's banned.
Indeed, eggs are far more shelf stable than most people give them credit for (even washed ones). Though refrigeration helps maintain egg grade. So while your costco eggs may be 100% safe to eat they might be grade B by the time you get to them.
Agreed - a boiled egg is absolutely safe after a day. Had many I've "acquired" at hotel breakfast buffets, and left at the bottom of my backpack. Only to consume +1,+2 days later.
I think the author meant well with their security metaphor but overindulged in the classic overthinking engineer and food safety.
Yeah. When I moved from the UK (back) to the US I didn't know any better, and spent a year or two storing (washed, US) eggs on the counter or in the cupboard for weeks at a time. Never had a problem. I absolutely don't recommend doing that, and now conscientiously refrigerate my eggs. I do not, however, stress that much if an egg spends a bit of time at room temperature. It's maybe a risk? But it's not very much of one, in my opinion.
