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.

  • Willy@sh.itjust.worksEnglish
    2·
    3 days ago

    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.

      • socsa@piefed.socialEnglish
        0·
        3 days ago

        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.

  • wetsoggybread@lemmy.world
    1·
    3 days ago

    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

    • Eiri@lemmy.ca
      0·
      3 days ago

      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?

      • zipzoopaboop@lemmynsfw.comEnglish
        1·
        3 days ago

        As a Canadian I’ve never had mousse. Only raw egg consumed is in raw cookie dough and that is a calculated risk.

      • socsa@piefed.socialEnglish
        0·
        3 days ago

        IDK where in the US you are but I don’t know anyone who is squeamish about raw egg.

        You are actually significantly more likely to get cross contamination from an unwashed shell than from a properly stored washed egg.

      • teamevil@lemmy.world
        0·
        3 days ago

        Who in America doesn’t eat cake batter‽ I always heard not to but never got sick so I never listened. Also our fat asses love raw cookie dough.

      • tja@lemmy.world
        2·
        3 days ago

        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.

      • Sunsofold@lemmings.worldEnglish
        2·
        3 days ago

        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.

      • abbadon420@lemm.ee
        0·
        3 days ago

        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.

  • usrtrv@sh.itjust.worksEnglish
    0·
    3 days ago

    Don’t worry. All the savings on eggs are destroyed by 2000 yen strawberries. And rice is incredibly high right now, up about double in the last year.