In switzerland they are without fridge in the store and then go straight into it at home. No idea if and how this makes sense.
So eggs in a supermarket are just doing what they are programmed to do; no problem. But when moved to home there is a problem. Eggs in a sunny kitchen could activate.
Cracking some eggs a week later to find several dead chicken embryos is disgusting. Keeping them in the fridge will avoid this problem.
Commercial egg-laying hens aren’t going to be let anywhere near a rooster, so you’re not going to get fertilised eggs from the store.
But… unless they’ve been incubated, the only difference is a white spot in the yolk.
If you get eggs from a recreational / family farm, you may well get a bunch of fertilised eggs — you wouldn’t notice unless you knew what to look for.
That's why it's rather obvious when they are fertilised. Because you actually will often have to consciously go out of your way to ask for fertilised eggs, usually specifically for chicken breeding purposes.
Sorry for that I could have made it more obvious. Haha.
> None of the eggs you can buy at the store are fertilized.
We were talking about a tradition that was created in the middle of the last century, when home fridges started to include egg trays, and supermarkets were (probably) a little different than today.
Yes, I can inform you that you can definitely buy organic fertilized eggs in many places, at least in Europe.
And if you think that we never studied embryology and sexual reproduction in the faculty of biology and that I did my thesis in animal reproduction without knowing what is an ovule and what is a spermatozoa... well, you have a really weird sense of the reality. I would not buy anything "demonstrated by you" at this moment.
By the way, my rooster send you a salute.
Same here (Italy). It might be due to them having a relatively long conservation life compared to other food. They stay no more than 4-5 days at ambient (albeit cooled) temperature at the store, but their marked life is usually about 2 weeks. Fresh natural eggs, those we sometimes get from relatives who have a farm in the south, last a lot more, often well exceeding 3 weeks after travelling over 500 km by car.
So it's safer (from European point of view) to never cool them on supply chain but after bringing them home put them in the fridge and take them out immediately before eating when condensation is not a problem anymore.
They obviously last longer in the fridge than out of it. But since they are sold quickly it's not worth to refrigerate them before they are in the hands of consumers.