Yes, eggs do expire, but they remain safe and good to eat for several weeks past the "sell-by" or "use-by" date if refrigerated properly, with quality decreasing over time. Freshness is key for taste and texture, but the "float test" (fresh eggs sink, old ones float) and smell test are reliable indicators of spoilage, say USDA and Real Simple.
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 may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or Exp (expiration) date on the carton.
Eating eggs a short time past the carton date is usually safe if they have been stored continuously refrigerated, the shell is intact, they pass a sensory check (no bad smell), and they are cooked properly. For high-risk people, use extra caution and prefer pasteurized eggs or stricter adherence to dates.
However, refrigerated eggs can still be safe to eat for three to five weeks after the sell-by date, as long as they aren't spoiled. You should always inspect the egg's smell and appearance before eating. U.S. Department of Agriculture: Food Safety and Inspection Service. Shell Eggs from Farm to Table.
Fill a bowl with cold water and gently place your eggs in it. Fresh eggs will sink to the bottom and lay flat on their sides, indicating they're still good. If an egg stands upright on the bottom, it's still safe to eat, but it should be used soon. Floating eggs are a no-go—they're not fresh and should be discarded.
You can give your baby the entire egg (yolk and white), if your pediatrician recommends it. Around 6 months, puree or mash one hard-boiled or scrambled egg and serve it to your baby. For a more liquid consistency, add breast milk or water. Around 8 months, scrambled egg pieces are a fantastic finger food.
Yes, the egg float test generally works to indicate freshness by showing how large the internal air cell has become, but it's not foolproof; fresh eggs sink, older ones stand up, and floating eggs are usually too old, though the best test for "bad" is the sniff test after cracking, as a rotten egg smells bad. The test works because eggshells are porous, allowing air in and moisture out over time, making the air pocket bigger and more buoyant.
Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized.
The general consensus on food safety from the USDA is that raw eggs in the shell will last for three to five weeks when properly refrigerated.
After that, you'd best get to gardening!
The "555 egg method" is a popular technique for making easy-peel hard-boiled eggs in an Instant Pot or other pressure cooker, involving 5 minutes of high pressure, a 5-minute natural pressure release, and a final 5-minute ice bath to stop cooking and loosen the shell, though results can vary, with some finding it perfect and others needing adjustments.
On those egg cartons, if an expiration date appears, it can be no more than 30 days after the pack date. Do Food Expiration Dates Really Mean Anything? “As long as they're kept properly refrigerated at 40°F or lower, fresh eggs are safe to eat four to five weeks beyond the carton's Julian date,” Maloberti says.
According to the US Department of Agriculture (USDA), eggs kept refrigerated at 40°F (4°C) or below remain perfectly safe for at least three to five weeks after the pack date and often longer.
Risks of Eating Bad Eggs
As eggs go bad, they develop other types of bacteria like E. Coli that lead to severe illness. If an egg is bad, symptoms of illness appear within six to 48 hours and may include: Diarrhea.
In the United States, it is the second most common cause of foodborne outbreaks, and around 20% of the illnesses caused by Salmonella are related to poultry and poultry products, such as eggs [3,4].
To tell if an egg is bad, use the float test: fresh eggs sink and lie flat, older ones stand on end (still good for boiling), but floating eggs are bad and should be discarded. The most accurate method is to crack it into a separate bowl: a bad egg will have an unpleasant, sulfurous smell or a discolored, watery, or spreading white.
No, the egg float test isn't completely accurate for determining if an egg is truly bad (rotten), though it generally indicates freshness or age; a floating egg is usually old and should be tossed, while a sinking one is likely fresh, but a fresh egg can sometimes float, and an old one can still sink, so the sniff test after cracking remains the most reliable way to check for spoilage.
Salmonella infection is usually caused by eating raw or undercooked meat, poultry, and eggs or egg products or by drinking unpasteurized milk. The incubation period — the time between exposure and illness — can be 6 hours to 6 days.
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.
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