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> In the US eggs sold retail are required to be pressure washed.

That's interesting. In France it is actually illegal to sell washed eggs. As a result they can be kept easily a month without refrigeration. I wonder why there is such a different practice.

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The biggest difference between US and EU chicken production is use, or not use of, vaccines and antibiotics to control salmonella. The US approach is, for better or worse, to use regulation of the slaughterhouse to control such pathogens, vs inoculation. The situation with eggs is similar. The French approach results in cleaner but more expensive eggs. I'd prefer that personally, but there is a logic behind the US regulatory approach that shouldn't just be dismissed without thought.

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