How to Tell If Your Eggs Have Gone Bad—and If They're Still Safe to Eat
Yes, eggs do expire and go bad. Here's how to tell whether the dozen you bought are still good.
Eggs are a mainstay in many kitchens, with usually a dozen (or part of a dozen) in the refrigerator. Often, they get used up quickly, but what about those times when you’re not sure how long they’ve been in the fridge? Do eggs go bad—and how do you know? To understand if your eggs have expired, we talked to experts who set out how long eggs last, what you need to know to interpret the dates on the carton, and the best ways to test if eggs are still safe to eat.
Meet Our Expert
Trevor Craig, food safety expert and corporate director of technical training and consulting at Microbac Laboratories
Cameron Whitehead, chief operating officer at Pete & Gerry's
What Are Expired Eggs?
There are several indicators that eggs might be expired.
Best-By Dates
If you've ever wheeled your grocery cart down the dairy aisle, you've likely noticed that egg cartons boast stamped dates and codes, relaying key information about the product. "Eggs are considered expired if they are past the 'best-by' date on the carton," says Cameron Whitehead, chief operating officer at Pete & Gerry's, a B-Corporation Certified egg producer.
But expired doesn't necessarily mean the eggs should be tossed. According to Trevor Craig, food safety expert at Microbac Laboratories, which analyzes food safety for food manufacturers nationwide, there may be some wiggle room beyond the "best-by" date. "Just because an egg is past its expiration date on the carton doesn't mean they are dangerous to eat, and often can be safe to eat after that," says Craig. "So while some people consider eggs 'expired' if they are past the date, others might push that back a few weeks till the eggs are no longer appetizing.”
Navigating the Terminology
Odd as it may seem, there are no consistent countrywide standards for labeling food expiration dates, according to the U.S. Department of Agriculture (USDA). That's why you're likely to encounter a mixed bag of labels, including "best if used by," "sell by," and "use by"—and those dates don't necessarily correlate with safety. What's more, companies use different yardsticks to determine what they consider expired, he says, with some basing it on bacteria growth risks and others looking at changes in organoleptic measurements like taste, smell, and appearance—or some combination of both.
Pack Dates
Any egg carton that displays the USDA grade shield must include a "pack date"—which is actually very useful information. This date represents the day that the eggs were washed, graded, and packed in the carton. The only complication here is that you won't see a standard date—rather, there will be a three-digit code between 001 and 365 that indicates the day of the year they were packed, starting with January 1, which would be 001, going through December 31, which would be 365. "Sell-by" dates on cartons with the USDA grade shield are not allowed to be longer than 30 days from the pack date.
""Like most foods, egg expiration dates are usually based on food quality (taste, smell, look) and less on food safety (will they make you sick)," says Craig."
Food Safety Considerations
Raw eggs carry a higher risk of dangerous bacteria, like Salmonella, which can cause foodborne illnesses, so if you have any concerns that your eggs are expired, do not use them in eggnog and other recipes where the egg is not cooked. Bacteria and germs can grow on the eggs' outer shells, which is why USDA-graded eggs and large-scale egg producers wash off the shells' natural protein coating, called a cuticle or bloom, at the processing plant.
Staying Power
Eggs are hardy. "Like all fresh foods, eggs don't last forever; however, because of their shells, eggs are more resilient than other foods," says Whitehead.
Timeline: "All eggs can typically be consumed within 45 days from when they're washed." says Whitehead. Here's where that pack date comes in handy.
Optimal conditions: Eggs should never be unrefrigerated for more than an hour or so, says Craig. And the colder the temperature in your fridge, the better—just don't freeze them. Free-range and organic eggs may also last longer; when hens consume a higher-quality diet, Whitehead explains, the egg shells are thicker, which imparts increased protection and freshness.
How to Tell if Eggs Have Gone Bad
There are other ways to gauge whether your eggs have gone bad, besides the dates on the carton. Craig inspects the egg, and if it smells or looks different, he deems it inedible. "Sometimes you can notice discoloration in the egg, like some sliminess or shiny iridescent coloring, which is an indication of bacteria growth.” If freshness is still a question, you can also conduct one of these tests:
Water or Float Test
Good eggs sink, and expired eggs float. Whitehead considers this test a great option if you're foggy on the best-by date, or just want to establish if your eggs can be safely eaten. He suggests filling a bowl or glass with four inches of cold water and gently placing the eggs inside. The consensus:
Edible: "Very fresh eggs will sink to the bottom and lay on their sides. If an egg stays at the bottom, but on its small end, it's safe to eat—just not quite as fresh," says Whitehead. Those "more mature" eggs are as nutritious and as tasty as their fresher counterparts.
Toss: "Any eggs that float to the surface of the water are too old to eat and should be discarded, says Whitehead. There's a simple reason why the potentially expired eggs bob about: "This is because bacteria in the egg can produce gas, which would make the egg float in water," says Craig.
Dry Egg Test
This test requires that you crack your eggs onto a clean plate to check the egg white. "If the white is watery and thinly spreads over the entire surface of the plate, the eggs are probably getting a little old," says Whitehead. "Healthy, fresh eggs should have a viscous, more dense consistency to the white, and stand proud on the plate."
Read the original article on Martha Stewart.
