We’re cracking into a topic that’s been on a lot of minds: expired eggs. Whether you’re a breakfast buff or an avid baker, you’ve likely pondered if those eggs that have been sitting in your fridge a little too long are still safe to scramble. So, let’s whisk through the facts together and get to the bottom of this egg-spiration date dilemma!
First off, it’s important to note that the dates you see on egg cartons are not necessarily expiration dates. The USDA requires that all cartons of eggs sold in stores have a date by which they should be sold, often called the ‘sell-by’ date. However, this isn’t a hard stop on their edibility. In fact, eggs can often be consumed safely for weeks beyond this date.
Before you decide to use eggs past their sell-by date, you should do a little detective work. Start with a sniff test. If an egg smells off, it’s time to toss it. A rotten egg has a distinctive and unpleasant odor—you’ll know it when you smell it.
The visual test is next. Crack the egg onto a clean, white plate. Look for any unusual colors or textures. The yolk should be round and firm, and the whites should stay close to the yolk. If the yolk is flat and the whites are spread out, the egg is older (though it may still be safe to eat).
For those eggs that have been around for a questionable amount of time, the float test can be your best friend. Fill a bowl with water and gently place the egg inside. Fresh eggs will sink to the bottom and lay flat on their sides. If an egg floats, it’s a sign that it has aged and built up enough air inside to buoy it to the surface. While this doesn’t necessarily mean it’s unsafe, it’s generally a sign that the egg is past its prime.
The Centers for Disease Control and Prevention (CDC) advises that you buy eggs before the sell-by or expiration date on the carton and use them within 3 to 5 weeks of purchase for best quality.
They also recommend storing eggs in their original carton in the coldest part of your refrigerator (usually the back) to keep them fresh.
The Food and Drug Administration (FDA) focuses heavily on reducing the risk of Salmonella in eggs. Salmonella can be found on both the inside and outside of eggs that appear to be normal, and if eggs are eaten raw or undercooked, the bacterium can cause illness.
To reduce the risk of Salmonella, the FDA recommends cooking eggs until both the yolk and white are firm and consuming them promptly. For recipes that call for raw or undercooked eggs, consider using pasteurized eggs to ensure safety.
If stored properly, eggs can be safely consumed for a period beyond the sell-by date. According to the USDA, eggs in their shells can be safely eaten for 3 to 5 weeks past the carton’s sell-by date. Proper storage includes keeping eggs at a consistent and cold refrigerator temperature (40°F or below).
