Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About

The law requires that eggs be washed and sanitized before being packed for shipping. The natural protective layer, the bloom that coats the shell and seals the pores to prevent moisture loss and interior bacterial contamination is thus removed. Some producers then coat the eggs with a very thin layer of mineral oil to replace it for consumer assurance of safety.