It is generally considered safe to eat eggs three days past their expiration date if they have been properly stored in the refrigerator at 40°F (4°C) or below. The USDA notes that eggs can remain safe for three to five weeks after being placed in the refrigerator, regardless of expiration dates on the carton.[1] An egg’s date label (whether labeled “sell by,” “use by,” or “expiration”) is not always a reliable indicator of freshness if you have stored the eggs properly.
To be sure your eggs are still good, you can perform a float test:
- Fill a bowl with cold water and place the egg in it.
- If the egg sinks to the bottom and lays flat, it is very fresh.
- If it stands upright on the bottom, it is still safe but should be used soon.
- If the egg floats to the top, it is best to discard the egg, as this indicates significant aging and possible spoilage.
Additionally, check for unusual odors or appearance when you crack the egg open—if the smell is off, throw it out.[1]
When consuming eggs that may be past their date, it is important to cook them thoroughly. Cooking eggs until both the yolk and white are firm kills bacteria such as Salmonella, which can be present even in clean, uncracked eggs.[2][6] Food poisoning has a higher risk for young children, older adults, pregnant women, and those with weakened immune systems; these groups should avoid eggs that are past the “best before” or expiration date, and always avoid raw or undercooked eggs.[3][6]
Eggs that pass all tests—having been properly refrigerated, don’t float in water, and don’t smell bad—are typically safe to eat three days out of date. However, if there is any doubt, it is best to replace them, especially for vulnerable groups.[1][3][7]
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