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Photo taken yesterday (2025-02-08) at a supermarket in Kyoto, Japan.
Alt text: A picture of the eggs section in a Japanese supermarket. There's a 10-pack of eggs going for 215 Japanese Yen, which is about 1.42 US dollars.
Wait till you see our healthcare prices.
Orthoepoedist visit and back medicine for two months.
Do not be fooled! These are WOKE DEI eggs from the Deep State. They have pronouns and are full of chemtrails and vaccines.
Man this is like 𝘢𝘭𝘭 food in Japan too. The food is dirt cheap and so much better quality
Yeah but their eggs don't have salmonella and bird flu.
If you want that in there you gotta pay extra
You guys are all lucky I'm not in America anymore or I would delete all of these cheap egg photos for being COMMIE TRASH.
But now I'm in the UK and eggs are a reasonable price. Not that cheap, but reasonable.
Carry on.
I forgot that the us is one of the few countries that washes the eggs and as a result they have to be refridgerated, its weirs for me to just see them out on the floor at room temperature
This is one of those neat factoids that isn't entirely true.
Japan does wash and refrigerate its eggs, just not all eggs and brands and groceries (it's not a law).
Refrigerated and unrefrigerated eggs side-by-side
Refrigerated eggs
Most of the low salmonella incident rate comes from a higher inspection rate of egg producers and, here's the fun one, a higher rate of raw egg ingestion, leading to faster report and response times for when there is contamination.
I was convinced Japan also washed their eggs. I'm confused.
Also I'm curious about why Americans are really squeamish about people eating any egg products that haven't been fully sterilized by cooking, while others generally aren't scared of it, even if they're in a country that washes eggs just like the US.
In the US, people don't even taste their cake batter to check the amount of sugar before cooking it; in Canada, a summer isn't whole until you've made strawberry mousse (ingredients: strawberries, egg whites, sugar; eaten raw). Perplexing. Is it riskier in the US, or is the risk equally low everywhere but Americans are really paranoid?
The USDA's website says that eggs are "washed and refrigerated in Canada, Japan, and Scandinavia", but that's a lie regarding Scandinavia in any case (I'm an egg enthusiast btw)... so I wouldn't be surprised they're lying about Japan as well.
It's just two different strategies for avoiding salmonella. The US method has worked very well for a very long time. So much so that other countries did adopt it, at least for a time, but it requires an infrastructure that can keep the eggs refrigerated through from processing to consumer, which isn't trivial.
When they wash the eggs they strip off the protective barrier that keeps pathogens out. Thats why they need to refrigerate them. If your hens are living and laying in fetid squalor then this must be done.
As a Canadian I've never had mousse. Only raw egg consumed is in raw cookie dough and that is a calculated risk.
It's not the eggs that you should worry about, salmonella is largely controlled by the egg processing company. The wheat used to make flour can be contaminated by rat feces, which is then ground into the batch.
If you want to eliminate the risk, and still eat the raw cookie dough, you can brown flour in the oven before making the cookie dough. It won't work well if you try to bake it, but if you want to use raw cookie dough (like, in a batch of ice cream) but don't want to contract e.Coli then brown flour is the way to go.
I mean, I still taste the raw cookie dough before I bake... but just in case someone needed to know, there's a safe way to do it.
Eh that's a lot of effort. I'll stick to the calculated risk with the once a decade or so I'm around cookie dough
Why would you wash them?
They often end up with bits of stuff stuck to them while they're wet, like feathers, bedding, etc. Poop isn't uncommon either. The same people who won't buy salmon unless it has that freshly dyed pink color, and won't buy potatoes if they aren't universally convex, balk at the bits that remind them they come from a real place and aren't just summoned into existence for their sake. Washing the eggs takes off the bits but also the 'bloom' which is the natural barrier to bacteria and the like. Hence, refrigeration.
Because the conditions that the chickens are raised in promote growth of salmonella to such a degree that they need to chlorinate the outside and scrub & wash away the cuticle. The production model for chickens is so harsh that they can't keep themselves clean or care for themselves. And the chemical companies profit off the model so there is no incentive to make chickens happier or healthier.
Because it came out of a chicken's but. Don't you wash your turds before you eat them? Jk, there's no good reason to do so.
Imagine the crazy quality egg you get in Japan for basic american egg money.
The crazy thing I used to pay about this amount ~200 yen 11 years ago. I lived in Japan from 2010 - 2014.
Japan was largely allergic to price increases, especially as wages remained largely stagnant. Corona began to see some things slide and Russia also had an impact that, coupled with a yen weakening compared to the dollar, basically opened the floodgates on price increases. It's in the news basically every week now. Rice is double what it was a few years ago.
I remember that one company apologizing for a ten yen price increase on ice cream.
Japan was largely allergic to price increases
That's one way to put it. This is another https://www.nomuraconnects.com/focused-thinking-posts/japans-three-lost-decades-escaping-deflation/
The US consumers are getting shafted.
The us has killed more than 15 million chickens just the last few weeks. Sometimes with foam. If other countries have to do that their prices will rise too. NHK had a great documentary recently about an egg family that was doing pasture raised eggs at $1 each.
Guess they shouldn't have kept the chickens in such horrifying conditions.
It's actually kind of funny, at Aldi the price of regular eggs doubled to like $4.50, but the price of the free range eggs went up like $0.50 to $5.75. It dawned on me that the reason my egg costs have not varied that much is because I was always buying the better eggs the whole time.
I haven always been buying “good eggs” but pasture raised are actually cheaper than battery at my local grocery the last few times I’ve gone. Kinda crazy.
Are Japanese folks immune?
The standards for eggs are really strict in Japan, eggs are so safe already that eating raw eggs is a commonly accepted practice.
I get local (I think free-range, but don't recall) for 400 yen/10. I think "regular" eggs are about the same (edit: same price as in your pic) up here in tohoku
What’s the average wage in $ in Japan compared to the states?
They’re mocking us
We deserve it