It is generally considered safe to eat eggs that are three days past their expiration date, provided they have been properly stored in the refrigerator at 40°F (4°C) or below. The key factor is not the printed date but storage; eggs typically remain safe for three to five weeks after being placed in the refrigerator[3][1][4].
To determine if eggs are still good, perform a simple float test:
- Place the egg in a bowl of cold water.
- If it sinks and lies flat on the bottom, it is fresh and safe to eat.
- If it sinks but stands upright, it is still safe but should be used soon.
- If it floats, it is no longer fresh and should be discarded[1][3].
Additionally, check for any off odor or unusual appearance after cracking the egg. Spoiled eggs often have a distinct sulfur smell or visual changes in the yolk or whites[3].
While most healthy adults can safely consume slightly expired eggs if they pass these tests, individuals at higher risk for foodborne illnesses—such as young children, pregnant women, older adults, and those with compromised immune systems—should avoid eating eggs that are past their expiration date or appear even slightly spoiled[2][4].
For all eggs, thorough cooking is advised, as heat kills most bacteria including Salmonella. Always cook eggs until both the yolks and whites are firm, and avoid consuming raw or undercooked eggs, especially if they are past their expiration date[2][6].
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