I've just finished a nice breakfast. Fried egg with garlic salt and herbs, sprinkled with cheddar cheese on a toasted English muffin. What a yummy way to start the day. I'm sitting here pondering how eggs are different in Australia. For one, they are not refrigerated in the grocery stores. You find eggs on a dry goods isle just like a box of brownie mix. My food inspector alter ego keeps warning me that something is wrong. Perhaps we're too cautious in Maryland.
The other difference is that the eggs are a brownish color, not bleached white. Sometimes there are stamps on the eggs, which has some significance that is lost on me. The end result is generally the same... you know the whole egg white with a yellow yolk in the center. They seem to cook slightly differently, the yolk doesn't go completely solid like I'm used to with the white/bleached eggs. Maybe the eggs in the States are not bleached at all, they just come from different types of chickens. If anyone can solve this riddle please post a comment.
I can't write a post like this without giving a shout out to my Jackie. This is for you... Egg song.
UPDATE: According to someone with expertise in this subject, eggs in Australia do not have the same form of salmonella as in the States. The difference between the two strains of bacteria mean that in Australia the germs can't get inside the egg, hence there is not as much a need to keep the refrigerated all the time.