It is generally considered safe to eat eggs three days past their expiration date, as long as they have been stored properly in the refrigerator at 40°F (4°C) or below[5]. Eggs can typically remain safe for consumption for three to five weeks after you place them in the refrigerator, even if the printed date has passed[1][5]. The dates marked on egg cartons, such as “sell-by” or “use-by,” are more about food quality than safety.
To ensure your eggs are still good, you can perform a simple float test:
- Fill a bowl or glass with cold water and place your egg inside.
- If the egg sinks and lays flat on the bottom, it is fresh and safe to eat.
- If the egg sinks but stands upright, it’s still fine but should be used soon.
- If the egg floats to the top, it should be discarded, as this can indicate spoilage[1][5].
After the float test, always smell the egg once cracked. If it has an off-odor or shows signs of discoloration, it is safest to throw it away[5]. Additionally, avoid using eggs with cracked shells, as this can allow bacteria to enter[2].
Proper storage is key: keep eggs in their original carton in the coldest part of the refrigerator, not in the door, and avoid letting them sit out of refrigeration for more than two hours[4][6].
References
- [1] Eggs: Safe to Eat Past Expiration Date? What to Know | The Spruce Eats
- [2] What You Need to Know About Egg Safety | FDA
- [4] Shell Eggs from Farm to Table | Food Safety and Inspection Service
- [5] Is It Safe to Eat Expired Eggs? | Simply Recipes
- [6] What You Need to Know About Egg Safety (PDF) | FDA
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