Quick Answer
Eggs can usually be safely consumed 2-3 weeks after the expiration date printed on the carton. However, there are some exceptions. Very fresh eggs can last 3-5 weeks past the printed date. Meanwhile, eggs that have been refrigerated improperly may spoil quicker. Test questionable eggs by conducting a float test or inspecting the appearance and smell. When in doubt, throw it out. Expired eggs pose a higher risk of containing harmful bacteria like salmonella.
How Long Do Eggs Last After the Expiration Date?
The expiration date printed on egg cartons is not actually an indicator of food safety, but rather the “sell by” date – or last recommended day stores should sell the eggs. This date is generally 30 days from the packing date.
From a food safety perspective, eggs typically remain fresh 3-5 weeks past the printed “sell by” date. However, the timeframe depends on a few factors:
How Fresh the Eggs Were to Begin With
– Very fresh eggs, such as those from your own backyard flock, may stay good for 3-5 weeks past the printed date.
– Eggs that sat around a while before getting sold could spoil quicker. Always purchase eggs before their “sell by” date.
How the Eggs Were Stored
– Properly refrigerated eggs at 40°F or less will last longer than eggs stored at warmer temperatures.
– The refrigerator door is the warmest part of the fridge. Store eggs on interior shelves instead.
– Leftover boiled eggs and egg salads spoil more quickly. Discard within 1 week.
State or Regional Egg Quality Standards
– Some states require eggs to be sold within 3 weeks of the packing date for Grade AA quality. Other areas allow up to 5 weeks.
– Check local regulations. Eggs sold near their maximum allowed sell-by date have a shorter shelf life.
How to Tell If Expired Eggs Are Still Good
Although eggs usually stay fresh several weeks past their date, it’s important to assess their quality before eating them. Here are some ways to test suspect eggs:
The Float Test
Place eggs in a bowl of cold water:
– If they sink, they are very fresh.
– If they float to the bottom, they are older but still ok.
– If they float to the top, they are no longer good.
This works because air builds up inside eggs as they age, making them more buoyant.
Check the Appearance
– Good eggs have clean, uncracked shells.
– Older eggs develop thin, watery whites and flatter, wider yolks.
– Mold visible on the shell or inside indicates spoilage.
Sniff the Egg
– Raw eggs should have a mild odor.
– A foul sulfur or rotten smell means they are past their prime.
Trust your senses. You can usually detect bad eggs. When unsure, throw it out.
What Happens If You Eat a Bad Egg?
The main risk of eating a spoiled egg is food poisoning from bacteria like salmonella. Symptoms include:
– Nausea, vomiting, fever
– Stomach cramps, diarrhea
– Fatigue, dehydration
Most people recover fully in a few days. But salmonella can be life-threatening for the very old, very young, or immunocompromised. See a doctor if severe symptoms last over 48 hours.
While rotten eggs may grow other microbes like E. coli or listeria, salmonella is most common. But even salmonella is rarely present. One USDA study found only 1 in 20,000 eggs contaminated.
Still, it’s smart to discard excessively expired eggs. The longer eggs sit, the more likely bacteria can multiply to dangerous levels. Follow the safety guidelines in this article, and you can enjoy eggs weeks past the date on the carton.
Can You Freeze Eggs to Make Them Last Longer?
Freezing uncooked eggs in their shells is not recommended. The whites and yolks do not freeze well together. However, you can freeze eggs for later use in these ways:
Crack eggs and freeze whites and yolks separately.
– Whip whites until stiff peaks form. Freeze in dollops on a parchment paper-lined tray.
– Freeze egg yolks by stirring in a bit of salt or sugar first. Portion into an ice cube tray.
– Thaw frozen egg whites/yolks overnight in the fridge before using.
Mix eggs with a little milk or cream before freezing.
– Whisk together 1 cup whole eggs (or whites) with 2 teaspoons of milk or cream per 1/4 cup of egg.
– Pour into freezer trays and freeze. Pop out frozen cubes into freezer bags.
– Defrost cubes in the fridge before using in cooking.
Cook casseroles, frittatas, or scrambled egg dishes then freeze.
– Any recipe incorporating eggs can be pre-made and frozen for up to 4 months. Thaw in the fridge overnight before reheating.
With proper freezing methods, eggs can last 6-12 months in the freezer. Clearly label with dates and use within recommended time.
What Is the Best Way to Store Fresh Eggs?
To maximize freshness, store eggs properly:
– Keep eggs refrigerated at 40°F or below. Higher temperatures shorten shelf life.
– Place eggs in the body of the refrigerator, not the door. The door warms every time it opens.
– Store eggs in their original carton on the top shelf of the fridge. The carton keeps out odors and cushions the eggs.
– Use raw eggs within 3 weeks for the best quality and safety. Finish opened packages sooner.
– Cooked eggs, egg salads, and custards require refrigeration and should be eaten within 3-4 days. Discard them if they smell or look odd.
With ideal storage conditions, eggs can maintain top quality for the 3-5 week window past the printed expiration date. But when in doubt, go ahead and toss them out.
What Are Some Ways to Use Older Eggs?
Instead of wasting older but still edible eggs, here are some safe uses:
Hard boil eggs.
The high cooking temperature destroys any potential bacteria. Boiled eggs then keep refrigerated for up to 1 week.
Use in baked goods.
The heat from oven-baking also kills bacteria. Feel comfortable using older eggs for cookies, cakes, muffins, etc.
Scramble eggs thoroughly.
Make sure raw or runny egg dishes are cooked to 160°F. Scrambling older eggs until set and firm is a good practice.
Add to casseroles.
Older eggs work well baked into casserole dishes like quiche that will heat to safe temperatures.
With proper handling methods, eggs a week or two past their prime can be safely consumed. However, if eggs look, smell or cook up strange, play it safe and throw them out.
Do Hard Boiled Eggs Go Bad?
Hard boiled eggs can go bad over time. Follow these tips for storage:
– Refrigerate boiled eggs in their shells up to 1 week.
– Peel eggs right before serving or storing. The shells help block air and preserve freshness longer.
– Place peeled hard boiled eggs in an airtight container to minimize air exposure. Use within 3-5 days.
– If water appears pink or iridescent around peeled eggs in the fridge, discard immediately. This indicates spoilage.
– Mark the storage container with a date and use within a week.
– Avoid letting boiled eggs sit longer than 2 hours unrefrigerated. Bacteria multiply rapidly at room temperature.
– Watch for changes in appearance, odor, or texture. Older hard boiled eggs grow slimy or take on a distinct sulfur smell.
Hard boiled eggs and egg salads made with mayo are prone to faster spoilage. Eat them soon after cooking for optimal safety and quality.
Do Refrigerated Raw Eggs Need to Stay Cold While Cooking?
Eggs can be safely kept at room temperature during cooking provided they will reach an internal temperature of 160°F. Examples include:
– Baked goods like cakes, muffins, breads, and cookies
– Casseroles and egg dishes cooked until set
– Meatloaf, burgers, meatballs with raw eggs mixed in before cooking
– Soufflés, quiche, and stratas baked until puffed and golden
The high heat of cooking kills any potential salmonella bacteria from raw eggs. Just avoid preparing raw egg dishes that won’t be fully cooked, like homemade mayo, salad dressings, or cake batter.
Once eggs are combined into baked goods or other dishes, the risk decreases. Incorporating air while mixing also helps destroy salmonella.
So let your refrigerated eggs come to room temp when baking. Just be sure the final dish reaches safe internal temperatures. Monitor with a food thermometer when needed.
Can You Use Egg Whites and Yolks Separately After Cracking?
Yes, raw egg whites and yolks can be used separately after cracking open the shell. Here are some tips:
Refrigerate whites and yolks in covered containers.
– They’ll keep 2-4 days in the fridge.
– Label containers with the date cracked open.
Use egg whites first.
– Whites are more prone to spoilage once separated from the protective yolk.
– If whites smell odd or turn slimy, discard.
Add a bit of salt or acid to yolks.
– A pinch of salt or splash of vinegar helps keep yolks fresh longer.
Freeze for longer storage.
– Raw whites freeze well for 8-12 months.
– Freeze yolks mixed with a bit of sugar or salt first.
Separating eggs from the shell right before cooking is ideal. But leftover whites and yolks keep refrigerated for several days.
Conclusion
The printed expiration date on eggs is a general guideline, not a safety date. With proper storage, fresh eggs can usually last 3-5 weeks past the date on the carton.
To determine if older eggs are still ok, conduct simple checks on the appearance, smell, and freshness. Avoid eating eggs that are cracked, slimy, foul-smelling or float in water.
While rare, bacteria like salmonella can grow if eggs sit too long. Cook older eggs thoroughly to minimize risk. But if in doubt, throw expired eggs out.
Keeping eggs refrigerated, storing in the carton on interior shelves, and using raw eggs within 3-5 weeks offers the best freshness and food safety. Follow these simple practices to keep your eggs delicious and healthy.
