One of the longest-lasting things in your refrigerator just might be that carton of eggs you bought to make egg bites or an omelet. Even if it's been in there a couple of weeks (or longer!), it's likely that the eggs are still safe to eat, according to experts. "One of the great things about eggs is they'll keep for more than a month when properly stored," says Elisa Maloberti, manager of special projects and food safety at the American Egg Board. Here we break down what you need to know about eggs and expiration dates.
"Those expiration dates are on some egg cartons to make sure that retailers don't keep eggs on shelves past a certain date," Maloberti says. "However, eggs can be safely eaten two to three weeks past that date. Depending on where [you live], the expiration date may be labeled as Sell By, Use By, Exp. By or Best By."
If you'd like to dig deeper, it's good to know that cartons from plants that produce Department of Agriculture-graded eggs must display what's called a Julian date, which is the day of the year the eggs were packed. On those egg cartons, if an expiration date appears, it can be no more than 30 days after the pack date.
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"As long as they're kept properly refrigerated at 40°F or lower, fresh eggs are safe to eat 4 to 5 weeks beyond the carton's Julian date," Maloberti says. How to find that date? "It's usually found on the short side of the carton and represents the consecutive days of the year, with the number 001 as January 1 and December 31 as 365."
All eggs should be stored in a refrigerator that's been set at 40°F or lower. And where those eggs are stored within the fridge also can make a difference, Maloberti says. "It's best to place them on an inside shelf, and not in the door," she says. "Repeated opening and closing of the door causes temperature fluctuations, and slamming it shut can result in [eggshell] breakage." Also, she suggests keeping things easy on yourself and just storing them right in the carton they came in. "Cartons will keep eggs from picking up odors and flavors from other foods, and they'll prevent moisture loss," she says
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Is That a Bad Egg?
How do eggs deteriorate anyway? Maloberti explains: "An eggshell has thousands of tiny pores that allow air to pass through. As it ages, the egg's quality will gradually degrade. The white becomes thinner, the yolk becomes flatter and the yolk membrane weakens. Although these changes may affect appearance, they don't indicate spoilage and don't have any great effect on the nutritional quality of the egg or its functions in recipes."
She notes that eggs rarely spoil, but if you keep them refrigerated long enough, they're more likely to simply dry up due to natural exchange of gas and moisture through the shell pores. "Eventually, probably in a year or more, you'll find nothing but a yellow sheen on the inside of the shell when you crack it," she says.
Use only eggs with shells that are clean, unbroken and free from debris. If you find a broken and leaking egg, discard it right away. Also, she says, it's smart to "discard any eggs with shells that don't look or feel clean and dry. A slimy feel can indicate bacterial growth, and, regardless of color, powdery spots that come off on your hand may indicate mold."
Could This Egg Make Me Sick?
Salmonella bacteria, if present at all, can be in both the egg white and yolk, Maloberti says: "If eggs are kept at warm temperatures, it's possible for bacteria to reach the nutrient-dense yolk, where it can grow over time. But [in] a clean, uncracked egg, in which refrigerated conditions have been maintained and cross-contamination has been prevented, internal contamination occurs only rarely."
Why Older Eggs Are Easier to Peel
It can be challenging to peel a hard-boiled egg, especially when bits of shell persist in clinging to the egg white, giving you a pockmarked finished product. According to Maloberti, the secret to an easier peel is to buy them a week before boiling. "Very fresh eggs can be difficult to peel," she explains. "For the easiest-peeling eggs, buy and refrigerate them 7 to 10 days before boiling. This brief 'breather' allows the eggs time to take in air, which helps separate the membranes from the shell." The Food and Drug Administration recommends refrigerating hard-boiled eggs (peeled or unpeeled) for up to one week.
Bottom Line
Eggs are a delicious, nutritious protein source. While each carton of eggs is marked with an expiration date, if properly stored at 40°F or lower, they should be safe to eat for longer—usually two to three weeks past the expiration date. If you need healthy recipes to use up the eggs in your refrigerator, try one of these delicious egg recipes.
"Those expiration dates are on some egg cartons to make sure that retailers don't keep eggs on shelves past a certain date," Maloberti says. "However, eggs can be safely eaten two to three weeks past that date. Depending on where [you live], the expiration date may be labeled as Sell By, Use By, Exp.
After the eggs reach home, they may be refrigerated 3 to 5 weeks from the date they are placed in the refrigerator. The Sell-By date will usually expire during that length of time, but the eggs are perfectly safe to use.
Eggs have an average shelf life of 3–5 weeks. With proper storage, most eggs are still safe to eat after 5 weeks, though their quality and freshness will likely begin to decline.
If you eat eggs contaminated with Salmonella, you may develop food poisoning symptoms that typically begin between 6 hours and 6 days after consumption. Symptoms of Salmonella food poisoning include: Fever. Diarrhea.
Fresh eggs can be kept for 3–5 weeks in the fridge or about 1 year in the freezer. Store them in the original carton away from the door of the fridge to preserve quality.
This is not a myth; fresh eggs sink while bad eggs float to the top. Simply fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base.
The theory is that, as an egg ages, the air pocket inside it grows larger, buoying an old egg to the surface. But, according to Dr. Schaffner, “there is no scientific basis for the egg float test.” So experimenting to see if your egg sinks or swims is not a reliable way to measure its quality.
To perform the float test, gently set your egg into a bowl or bucket of water. If the egg sinks, it is fresh. If it tilts upwards or even floats, it is old. This is because as an egg ages, the small air pocket inside it grows larger as water is released and replaced by air.
If the shell has a slimy or powdery texture and is cracked, or discolored, it is best to throw it out, as these may be signs of bacteria growth. Eggs that are cracked are exposed to bacteria and are dangerous to consume if they sit for a long time after being cracked.
If you're baking, older eggs are fine to use, unless you're whipping egg whites for volume for meringues, macarons, or soufflés; that's when a fresher egg—and “tight” vs. runny whites—are key, Makuch says. Older eggs are also good for scrambling, hard-boiling, or deviling, Makuch says.
An egg can float in water when its air cell has enlarged sufficiently to keep it buoyant. This means the egg is old, but it may be perfectly safe to use. Crack the egg into a bowl and examine it for an off-odor or unusable appearance before deciding to use or discard it.
Salmonella illness can be serious and is more dangerous for some groups of people. Most people who get sick from Salmonella have diarrhea, fever, vomiting, and stomach cramps. Symptoms usually begin 6 hours to 6 days after infection and last 4 to 7 days. Most people recover without antibiotic treatment.
Yes, eggs do expire and go bad. Here's how to tell whether the dozen you bought are still good. Randi Gollin is a freelance food writer and editor who has been covering food, travel, and fashion for over 20 years.
If your egg shell has cracks or a slimy or powdery exterior, it is no longer good and likely contaminated by bacteria or mold. However, if you're certain the egg was fresh at the store and it cracked on the way home, it may be safe to use.
A general rule, unwashed eggs will last around two weeks unrefrigerated and about three months or more in your refrigerator. If you're experiencing an egg boom, it's smart to refrigerate any unwashed fresh eggs you aren't planning to eat immediately.
The best before date indicates the time the eggs will maintain Grade A quality, if stored properly. It is normally 28 to 35 days from the date of packing. If you use them after that date, they are better for baking, hard boiling or scrambling rather than poaching or frying.
Most shelf-stable foods are safe indefinitely. In fact, canned goods will last for years, as long as the can itself is in good condition (no rust, dents, or swelling). Packaged foods (cereal, pasta, cookies) will be safe past the 'best by' date, although they may eventually become stale or develop an off flavor.
Bacteria can enter eggs through cracks in the shell. Never purchase cracked eggs. However, if eggs crack on the way home from the store, break them into a clean container, cover tightly, keep refrigerated, and use within two days.
Place your eggs in the water. If your eggs sink to the bottom and lie flat on their sides, they are very fresh. If your eggs stand on one end at the bottom, they are a few weeks old, but still fine to eat. If your eggs float to the surface, they are no longer fresh.
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