Why does the retail process in Ireland avoid refrigerating eggs immediately prior to consumer purchase?

Cold eggs transported to a warmer home environment develop condensation, aiding bacterial penetration.

The retail display choice in Ireland is heavily influenced by anticipating consumer behaviour upon transport home. If eggs are chilled in the store and then taken into a standard warmer domestic environment, the change in temperature causes moisture to form on the shell surface—this is condensation. This film of moisture creates an ideal surface environment where bacteria can potentially survive and even penetrate the shell, undermining the protection offered by the natural bloom. By keeping them ambient in the shop, the risk associated with initial condensation during transport is effectively bypassed, shifting the responsibility for refrigeration to the consumer only after they are settled at home.