Adele's Egg Skillets
Adeles executive chef and partner Travis McShane prepares this egg dish served in individual skillets for brunch, and now you can too.
Eggs: To Chill or Not to Chill
We love all the beautiful fresh eggs available at farmers markets this time of year and are tempted to leave them on the counter like many Europeans do. Is this safe? It is, and here’s why.
Commercial American egg producers are required by the USDA to thoroughly wash eggs as a precaution against salmonella. They’re rinsed in hot water, dried and sprayed with a chlorine mist almost as soon as they’re laid. This removes the naturally protective coating called the “bloom” or “cuticle” which prevents the spread of salmonella to the interior of the egg. As a result they must be refrigerated.
Local farmers of course don’t do this and their eggs retain the thin, naturally occurring coating which allows them to be safe at room temperature (which is why our poll showed that most farmers keep their eggs on the counter). Be sure to ask your farmer if the eggs have been washed or not.
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