The “best by” date on egg cartons often leads to confusion, with consumers unsure if the eggs are still safe to eat or if they should be discarded. Understanding the different dating systems and practical methods to assess egg freshness can clarify how long eggs remain good beyond what the label suggests.
Decoding Egg Dates
Egg cartons typically display a “Best By” or “Best If Used By” date, which indicates when the eggs are expected to be at their peak quality, not necessarily when they become unsafe. The “Sell By” date is a directive for retailers, indicating the last day the product should be sold to ensure consumers have enough time to use it at home.
Beyond these common dates, some cartons include a “Pack Date,” also known as the Julian date. This three-digit number (001 for January 1st to 365 for December 31st) represents the day eggs were washed, graded, and packed into the carton. Eggs can typically remain of good quality for several weeks past the “Best By” or “Sell By” date if stored properly.
Beyond the Date: How to Check Freshness
Even if an egg has passed its printed date, several methods can determine its freshness and safety. The float test is a simple and reliable way to check an egg’s age. To perform this, place the egg in a bowl of water: a fresh egg sinks and lays flat. An older, but still good, egg stands upright due to an expanded air cell. If it floats, it has likely gone bad from moisture loss and gas accumulation, and should be discarded.
Another indicator of an egg’s condition is its smell. A spoiled egg produces a distinct, unpleasant sulfurous “rotten egg” smell, noticeable even before cracking. Do not eat eggs with this foul odor. Upon cracking, examine the egg’s appearance; a fresh egg will have a firm, high yolk and a thick white that stays close to the yolk. If the yolk appears flattened or the white is watery and spreads excessively, the egg is older, though it might still be safe if no off-odor is present.
Safe Handling and Storage
Proper storage extends the edible life of eggs and maintains their safety. Eggs should always be stored in their original carton in the coldest part of the refrigerator, typically on an interior shelf rather than in the door. The carton helps protect eggs from absorbing odors and minimizes moisture loss. Refrigeration slows bacterial growth and preserves egg quality.
Avoid using eggs with cracks in their shells, as these can allow bacteria to enter and contaminate the egg. Even small cracks compromise the egg’s protective barrier. For recipes that call for raw or lightly cooked eggs, use only fresh eggs handled with care to minimize risks.
Risks of Expired Eggs
Consuming spoiled eggs can pose health risks due to bacterial contamination. Salmonella enteritidis, a common cause of foodborne illness, can be found inside eggs. Ingesting Salmonella can lead to symptoms such as nausea, vomiting, abdominal cramps, diarrhea, and fever.
While severe cases are rare, vulnerable populations (young children, the elderly, and those with weakened immune systems) are more susceptible to severe illness from Salmonella infection. Rely on the freshness tests described earlier to avoid consuming spoiled eggs and to ensure food safety.