Stores can only sell eggs until the “sell-by” date. However, properly refrigerated eggs are usually good for three to five weeks after buying. It’s safe to eat eggs past the sell-by date as long as they aren’t spoiled. If the egg smells unpleasant or has discoloration, discard the egg.
Refrigerated eggs stay fresh for about three to five weeks. Keep eggs in their carton and refrigerate at 40°F (4°C) or below as soon as possible after buying.
Here is the recommended storage time for eggs:
- Refrigerated raw eggs in shell: Three to five weeks
- Refrigerated raw egg whites: Two to five days
- Refrigerated hard-cooked eggs: One week
- Frozen raw egg whites: One year (12 months)
Do not freeze raw eggs in the shell. When you freeze them, the liquid expands and cracks the egg. Also, raw egg yolks don’t freeze well and may not have the same taste and texture after thawing.
Raw eggs can contain bacteria unless they are treated (pasteurized). You should cook raw eggs until the white and yolk are firm to prevent food poisoning.
Cooking eggs or egg-containing foods to 160°F (71°C) will kill any bacteria. Throw the egg out if you think it’s spoiled. Here are a few ways to determine if your egg is spoiled:
Check the Dates on the Carton
You can see various dates on egg cartons, such as “pack date,” “sell-by,” “use before,” and “EXP” date. They can give you an idea of egg freshness.
Pack Date
The pack date is the day the manufacturer washed the eggs, graded them, and put them in cartons. The manufacturer must label the pack date.
The pack date appears as a three-digit number. The numbers range from 001 (January 1) to 365 (December 31). For example, if the number is 034, the eggs were packed on February 3.
Eggs that are further out from their pack date have lower freshness and quality. Look at the pack date and buy the eggs with higher numbers, as they were packed more recently.
Sell-By Date
The sell-by date is the latest day markets can sell the egg. You may also see ‘EXP’ dates, which indicate the same thing. The sell-by date cannot be more than 30 days from the packing date.
Eat eggs before the sell-by date for fresher, higher-quality eggs. However, it’s still safe to eat eggs that have passed the sell-by date if they aren’t spoiled.
Use-By, Use-Before, or Best-Before Date
The use-by date is technically the last day of the egg’s peak quality. Over time, egg quality diminishes, so the use-by date can help you estimate whether the egg quality is good, fair, or poor. However, an egg past its use-by date is not necessarily spoiled.
The use-by date can’t be more than 45 days from the packing date. Choosing eggs that have a longer time remaining until the use-by date can help ensure you’ll enjoy a fresher egg.
Try a Float Test
Eggs are laid at around 105°F (41°C). When you refrigerate eggs, the temperature change causes air cells to form. Air cells get bigger over time as egg quality decreases.
The float test can help you determine egg quality by measuring the amount of air in the egg. To do a float test, place the eggs in a pot of water. The eggs with large air cells will float, indicating a lower quality than the fresher eggs that sink.
Floating eggs can still be safe to eat—just check their odor and appearance to ensure they are not spoiled.
Use Your Nose
Spoiled eggs have an unpleasant odor when raw or cooked. Sometimes, the odor can smell like sulfur. Discard the egg if you notice an off-odor.
Crack It Open
Inspect the egg when you crack it. Very fresh eggs have cloudy whites.
Changes in texture and color occur when eggs spoil. Discard the eggs if they are slimy or have pink egg whites.
Not all color changes are unsafe. For instance, it’s safe to eat hard-boiled eggs with green rings around the yolk; it’s a sign of overcooked eggs.
Peel It
Some eggs are more difficult to peel when hard-boiled. This doesn’t say much about the egg’s safety, but it can suggest a higher-quality egg.
When eggs are laid, the egg white has a neutral pH (acidity). Over time, the egg white becomes more acidic. This makes the thin layer of the egg separate from the egg white. So, aged eggs are easier to peel than fresh ones.
Leftover eggs are safe to eat with proper handling. You can refrigerate eggs and egg-containing dishes safely. Follow these steps for food safety:
- Refrigerate leftover eggs immediately after cooling. You can place food in a shallow container to cool faster.
- Don’t leave eggs outside for more than one hour if it’s a hot day above 90°F (32°C). On cooler days, don’t leave eggs outside of the refrigerator for more than two hours.
- Eat egg-containing dishes within three to four days. Hard-cooked eggs can stay a week in the refrigerator. Still, inspect leftovers for smell to be safe.
- Reheat leftover eggs and egg-containing meals to 60°F (71°C) before eating. You can use a food thermometer to be exact.
Proper handling is also important before, during, and after cooking. Here are some things to consider when using eggs in recipes:
- Wash your hands, kitchen equipment, and counters with hot, soapy water before and after they come into contact with raw eggs or raw egg-containing dishes.
- Use cooked egg-milk mixture when making ice cream or eggnog.
- Don’t use raw eggs when making icing.
- Use pasteurized (also called treated) eggs if a recipe calls for raw or undercooked eggs.
- Keep cold egg dishes in the refrigerator until you serve them.
You can make eggs last longer with a few tips:
- Buy eggs from the refrigerator or refrigerated case.
- Buy eggs before the “sell-by” or “EXP” date.
- Check eggs for cracks. Eggs should be clean and dry with no cracks.
- Don’t wash eggs before placing them in the refrigerator. This can remove a protective coating on the eggshell, allowing bacteria to get inside and contaminate the egg.
- Refrigerate eggs as soon as you come home from the market. Put the carton in the back of the refrigerator, which is typically cooler than the front of the fridge.
To ensure egg freshness, avoid buying eggs past the sell-by or EXP date. 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.
