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Pepperidge Farms.... D: NOOOOOO
https://www.heb.com/product-detail/pepperidge-farm-original-...
My grandmother made those in her Sunbeam toaster before loading them with room-temperature butter and Laura Scudder's smooth peanut butter. (Yes, my grandmother kept butter at room temperature but refrigerated the eggs. Go figure... grandmothers.)
American commercial eggs (and this has been true for a long time) need refrigeration because thet are washed, which reduces surface pathogens but compromises the eggs natural resistance to environmental pathogens and spoilage. Meanwhile, in most climates, butter is safe out of refrigeration. So, your grandmother was doing it right.
We buy the single brick of European butter for toast and daily use. It stays in the butter bell on the counter. We also buy sticks of unsalted butter for cooking and baking. Those live in the fridge until needed. Thaw on the counter in the morning if you need it soft when cooking.
Generally, I assumed if it’s in the refrigerator in grocery store (which butter is) then it goes in refrigerator at home.
Or do you mean something else than butter?
I grew up on a farm and the first first 15 or so years of the life ordinary butter was the onlh alternative.
It had to be kept in a jar at the counter or it would become unusable.
Generally, I see people using the spreadable alternative to butter though.
I assume that's what you're talking about. Keeping the butter dish in the fridge at all times would be pretty strange--butter is good for weeks at room temp, far longer than a single stick is likely to last.