Supermarket food storage trivia: In Mexico, eggs are stored on the shelf, much like back home in Europe, where they're usually refrigerated only after purchase. This contrasts with the US, where eggs are refrigerated right in the shop. 
The difference largely comes down to how each region tackles salmonella. In the US, eggs are washed and sanitized to remove potential salmonella, but this also strips away the natural protective cuticle. To combat any further risk of contamination, these eggs are then kept cold.
In contrast, Europe's strategy involves vaccinating hens against salmonella and keeping the cuticle intact, allowing eggs to be safely stored at room temperature.
I’m a bit surprised that Mexico follows the same method as Europe, especially given its proximity to the USA.
