How Long After the Best By Date Are Eggs Good?
The prevailing wisdom allows for a generous window: most eggs are still perfectly safe to eat for 3 to 5 weeks after their “best by” or “sell by” date, provided they have been continuously refrigerated. The key is proper storage and understanding the indicators of spoilage.
Understanding Egg Expiration Dates
The dates stamped on egg cartons can be confusing. The “sell by” or “best by” date, required in many states, isn’t actually an expiration date. It’s the date by which the store is recommended to remove the eggs from its shelves to ensure optimal quality. This doesn’t mean the eggs are bad the next day. In fact, eggs can remain perfectly safe for a considerable time afterwards if handled and stored correctly. Understanding this distinction is the first step in minimizing food waste and saving money.
Factors Influencing Egg Shelf Life
Several factors contribute to how long eggs remain safe and high-quality after the date on the carton:
- Storage Temperature: This is arguably the most critical factor. Maintaining a consistent refrigerator temperature of 40°F (4°C) or below is essential. Fluctuations in temperature can significantly shorten shelf life.
- Original Quality: The fresher the eggs were at the time of purchase, the longer they will last.
- Egg Handling: Cracked eggs should be discarded immediately. Avoid washing eggs unless you plan to use them immediately, as washing removes the protective bloom.
- Humidity: Keeping eggs in their original carton in the refrigerator helps maintain optimal humidity levels.
The Bloom: Nature’s Protective Barrier
Eggs have a natural protective coating called the bloom or cuticle. This layer seals the eggshell pores, preventing bacteria from entering and moisture from escaping. Washing eggs removes this bloom, making them more vulnerable to spoilage. Commercially sold eggs in the US are washed before being sold, making proper refrigeration paramount. European eggs often retain the bloom and can therefore be stored at room temperature (though refrigeration is still recommended for longer storage).
Testing Egg Freshness: The Float Test
A simple and reliable way to assess egg freshness is the float test:
Place the egg in a bowl or glass of water.
Observe its behavior:
- Sinks and lies flat: Very fresh
- Sinks but stands on one end: Edible, but should be used soon.
- Floats: Likely spoiled and should be discarded.
The float test works because as an egg ages, moisture and carbon dioxide escape through the pores in the shell, and air enters. This increases the egg’s buoyancy. It is important to note that this test is an indicator of freshness and air cell size, not necessarily spoilage. Even floating eggs can sometimes be safe to eat if cooked thoroughly, but it is generally best to err on the side of caution.
Visual and Olfactory Clues of Spoiled Eggs
Beyond the float test, pay attention to these warning signs:
- Cracked Shell: Discard immediately due to potential bacterial contamination.
- Unpleasant Odor: A sulfurous or rotten smell, even before cracking, is a clear indicator of spoilage.
- Discolored Whites or Yolks: Pink, green, or black discoloration signals bacterial growth.
- Watery Whites: While watery whites are normal in older eggs, extremely watery whites coupled with other signs of spoilage are cause for concern.
Why Proper Storage Matters: Preventing Salmonella
The primary concern with consuming old or improperly stored eggs is the risk of Salmonella contamination. Salmonella is a bacteria that can cause food poisoning, leading to symptoms such as diarrhea, vomiting, fever, and abdominal cramps. Proper refrigeration inhibits the growth of Salmonella and other harmful bacteria. Thorough cooking (160°F/71°C) kills Salmonella, but it’s always best to prevent contamination in the first place.
| Factor | Impact on Egg Safety & Shelf Life |
|---|---|
| Storage Temperature | Crucial: Consistent refrigeration is key. |
| Egg Handling | Careful handling prevents contamination. |
| Shell Integrity | Cracks increase spoilage risk. |
| Initial Freshness | Fresher eggs last longer. |
Frequently Asked Questions (FAQs)
Can I freeze eggs to extend their shelf life?
Yes, you can freeze eggs, but not in their shells. Crack the eggs, whisk the yolks and whites together (or freeze the whites and yolks separately), and store them in an airtight container or freezer bag. Frozen eggs can last for up to 1 year. Remember to label the container with the date.
What is the “julian date” on my egg carton?
The Julian date is a three-digit number representing the day of the year the eggs were packed. For example, January 1st is 001, and December 31st is 365. This date is for internal tracking and doesn’t directly indicate the sell-by date.
Are brown eggs better than white eggs?
The color of the eggshell is determined by the breed of the hen and has no impact on nutritional value or flavor.
Is it safe to eat eggs with blood spots?
Blood spots are small red or brown spots found occasionally in egg yolks. They are caused by ruptured blood vessels during egg formation. They are harmless and do not indicate spoilage. You can remove them with the tip of a knife before cooking, if desired.
What happens if I eat a bad egg?
Eating a spoiled egg can lead to food poisoning, with symptoms like nausea, vomiting, diarrhea, stomach cramps, and fever. Symptoms usually appear within 6 to 48 hours after consuming the contaminated egg.
Can I use eggs past their “best by” date for baking?
Eggs that are a few weeks past their “best by” date can often be used for baking, provided they pass the float test and show no other signs of spoilage. However, their quality may be slightly diminished, potentially affecting the texture and rise of your baked goods.
How should I store hard-boiled eggs?
Hard-boiled eggs should be refrigerated immediately after cooking. They will keep for about 1 week in the refrigerator.
Does washing eggs before storing them increase their shelf life?
No. Commercially produced eggs in the US are already washed. Washing eggs at home is not recommended unless you plan to use them immediately because it removes the protective bloom.
Are pasteurized eggs safer than regular eggs?
Pasteurized eggs have been heated to kill bacteria, including Salmonella. They are considered safer for people who are at higher risk of foodborne illness, such as pregnant women, young children, and the elderly.
How does altitude affect cooking eggs?
At higher altitudes, water boils at a lower temperature, which can affect the cooking time of eggs. You may need to increase the cooking time slightly when boiling or poaching eggs at altitude.
Can I use raw eggs in recipes like mayonnaise or hollandaise sauce?
Using raw eggs in recipes carries a risk of Salmonella contamination. To minimize this risk, use pasteurized eggs or make sure to cook the egg mixture to a safe internal temperature (160°F/71°C).
What is the difference between “sell by” and “expiration” date on an egg carton?
The “sell by” date indicates the date by which the store should sell the eggs for optimal quality. There is no federally mandated “expiration” date for eggs. The “sell by” date is a guideline for retailers, not a measure of safety. Eggs are generally safe to eat for several weeks after this date, provided they have been properly refrigerated.