Eggs are a versatile ingredient, and knowing their freshness is important for home cooks. An egg’s age directly influences its internal structure, impacting its texture and performance in recipes, from fluffy omelets to delicate baked goods.
Decoding the Egg Carton
Egg cartons often display several dates. A “Sell-By” date indicates the last day the store should offer the product for sale. A “Best-By” date recommends when the product is best for quality.
A more direct indicator of when eggs were packaged is the Julian date, a three-digit code usually found on the short side of the carton. This code represents the consecutive day of the year, with January 1 as 001 and December 31 as 365. For example, a Julian date of 032 means the eggs were packed on February 1st. Eggs can be consumed for four to five weeks beyond this pack date if properly refrigerated.
Simple At-Home Freshness Tests
Beyond carton dates, several methods can help determine an egg’s freshness at home. The float test is one such technique. To perform this test, gently place an egg in a bowl of cold water. A very fresh egg will sink to the bottom and lie on its side because it has a small air cell and is denser than the water.
As an egg ages, its shell becomes more porous, allowing moisture to evaporate and air to enter, causing the air cell at the larger end to expand. An older egg, still suitable for consumption, might stand on one end at the bottom. If the egg floats entirely to the surface, it should be discarded.
The plate test offers another visual assessment once the egg is cracked. A fresh egg, when cracked onto a flat surface, will exhibit a firm, rounded yolk that sits high and a thick egg white that stays close to the yolk. Conversely, an older egg will have a flatter yolk and a thin, watery white that spreads out significantly. For spoilage, use the smell test; if an egg emits a strong, unpleasant sulfur-like odor, it should be discarded.
Proper Egg Storage Techniques
Effective storage significantly extends an egg’s shelf life and maintains its quality. Eggs should be kept in their original carton. The carton offers protection from physical damage and helps prevent the eggs from absorbing strong odors and flavors from other foods in the refrigerator through their porous shells.
The best location for eggs in the refrigerator is on the main shelves, preferably towards the back, rather than in the door. The main body of the refrigerator maintains a more consistent and colder temperature, below 45°F (7°C), which slows down bacterial growth and the aging process. Storing eggs in the door, which experiences frequent temperature fluctuations from opening and closing, can compromise their freshness.