The Float Test: Your First Line of Defense
The float test is like having a mini science lab right in your kitchen. All you need is a glass of water! This simple hack can help you find out if your eggs are still okay to eat. You just fill a bowl with about four inches of cold water and gently place your egg inside. If the egg lies horizontally, it’s at its freshest. The egg sinks and falls to its side.
If the narrow end of the egg tilts upward, the egg is still usable, but not quite as fresh. If the egg stands upright (but is still at the bottom of the container), it’s past its peak, but is still safe. If the egg floats? Get rid of it. The reason this works is fascinating – it has to do with the way moisture evaporates through the shell as eggs age. As that moisture decreases, the air bubble inside the shell grows.
Understanding Expiration Dates: More Guidelines Than Hard Rules
Here’s something that might surprise you – those dates stamped on egg cartons aren’t as final as they seem. Even though eggs have a printed “sell by” or “best by” date, they may still be safe to eat past that date if they have been stored correctly. For best quality, use eggs within 3 to 5 weeks of the date you purchase them. The ‘sell-by’ date will usually expire during that length of time, but the eggs are perfectly safe to use.
If you store your eggs at the recommended temperature of 40°F or below, the U.S. Food and Drug Administration (FDA) advises using them within three weeks of purchase. According to the Egg Safety Center, eggs may still be safe to eat up to five weeks past their packing date if stored properly in the refrigerator. Eggs can be consumed 45 days from the time of processing (which is usually just a few days after being laid).
The Smell Test: Trust Your Nose
Your nose is actually one of your most reliable tools when it comes to egg safety. Eggs that have gone bad will give off an unmistakable smell, regardless of whether they are raw or cooked. If you can’t already tell while the egg is in the shell, crack the egg onto a clean plate or bowl and give it a sniff. If you’ve ever smelled rotten eggs, you know what we’re talking about here. Rule of thumb: If your eggs smell bad, throw them out!
When it comes to smell, spoiled eggs have a distinct sulphuric odour. If you crack an egg and something doesn’t smell quite right, it’s best to throw it away. If things smell normal, meaning there is no odor at all, that’s a good sign that the egg is still safe to use. The sulfuric smell comes from hydrogen sulfide gas that forms when proteins break down in rotten eggs.
Visual Inspection: What to Look for Inside
When you crack open an egg, take a moment to really look at what’s inside. A fresh egg should have a bright yellow or orange yolk and a thickish white that doesn’t spread too far. If it’s off, the yolk will be flatter and discoloured and the egg white will be far runnier. If the yolks are round and domed, the eggs are likely fresh – if they look flattened, they may be on the older side.
When you crack the egg, look for any pink, blue, green or black discoloration, as these colors can indicate bacterial growth. After you’ve cracked open an egg, look at the inside of the shell for black or brown spots, which can indicate mold. On the contrary, dark brown or red specks (blood spots) floating in the egg white or clinging to the yolk are not an indication of spoilage and are completely safe to eat or remove with a spoon.
The Shake Test: Listen for Warning Signs
Here’s a simple technique that doesn’t require water or cracking the egg open. One way to test this is to hold the egg to your ear and shake it: If you hear the egg sloshing around, that’s a bad sign. Give the egg a gentle shake near your ear. Hear a watery slosh? Time to wave goodbye to an old egg.
Listen to that egg! A swishing sound is a sign that the egg is no longer fresh, but don’t just play it by ear. You should never rely on this test alone, but it can be used in combination with the water or visual test. The sloshing sound indicates that the contents have broken down and become watery, which happens as eggs age and deteriorate.
Recent Salmonella Outbreaks: Why Egg Safety Matters More Than Ever
Recent events show just how crucial proper egg safety really is. Another large outbreak in 2024 was traced to Salmonella in eggs. There were 65 confirmed patients across 9 states according to CDC reports. Based on epidemiological information collected by CDC, at least 65 people were infected with the outbreak strain of Salmonella across 9 states. The outbreak was investigated throughout 2024.
Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. Overall, contaminated food sickened more people in 2024 than in 2023: total illnesses increased to 1,392, up from 1,118 in 2023.
Proper Storage: The Foundation of Egg Safety
Storage makes all the difference when it comes to keeping eggs safe. Store them on the middle shelf toward the back of your refrigerator rather than on the door. Items stored in the door are exposed to fluctuating temperatures, while the middle of the fridge stays consistently cooler, helping eggs stay fresh longer. Refrigerate Immediately: Store eggs in the refrigerator as soon as you bring them home. The ideal temperature is below 40°F (4°C). Keep in Original Carton: Store eggs in their original carton to protect them from absorbing strong odors and flavors from other foods in the fridge.
Additionally, avoid placing cracked eggs back in the container, even temporarily, as this can introduce bacteria. If you live in the United States or another country where eggs must be refrigerated, eggs should not be left at room temperature for more than 2 hours. Temperature control is absolutely critical because bacteria multiply rapidly at warmer temperatures.
Hard-Boiled Eggs: Different Rules Apply
Interestingly, cooking eggs actually changes their shelf life in unexpected ways. Unlike other animal proteins whose shelf-life is extended after being cooked, cooking actually shortens an egg’s lifespan. Hard boiled eggs last for just seven days post-boil, as opposed to the three to five weeks you get from raw eggs. Hard-boiled eggs can be stored in the fridge for up to a week.
Once eggs are hard-cooked, they should be refrigerated (in their shells) within 2 hours of cooking and used within a week. Refrigerate them in a clean container, not their original egg carton. This shorter lifespan might seem counterintuitive, but the cooking process actually removes some of the natural protective barriers that help keep raw eggs fresh longer.
When Floating Eggs Aren’t Always Bad
The float test isn’t always black and white, and this is where things get interesting. Not all floating eggs are rotten! According to the USDA, if an egg floats, “the egg is old, but it may be perfectly safe to use.” According to the USDA, just because an egg floats doesn’t mean it’s rotten – it just means it’s a less fresh egg. As eggs age, air enters the egg through pores and enlarges the egg’s air cell, making it more buoyant in water.
While this method may tell you whether an egg is fresh or old, it doesn’t tell whether it is good or bad. An egg that sinks can still be bad, while an egg that floats may still be fine to eat. However, most experts recommend erring on the side of caution with floating eggs, especially if they’ve been sitting around for weeks.
The Hidden Dangers: Eggs That Look Perfect
Here’s perhaps the most unsettling truth about egg safety – dangerous eggs don’t always show obvious signs. Keep in mind that eggs contaminated with Salmonella can look and smell normal, so always check the “sell by” or expiration date on the carton to ensure they’re still fresh. Eggs containing bacteria that cause food-borne illness, such as Salmonella, may look and smell completely fine.
Even eggs with clean, uncracked shells may occasionally contain bacteria called Salmonella that can cause an intestinal infection. Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” This is why proper cooking temperatures and handling practices are so important, even with eggs that appear perfectly normal.
Temperature Control and Cooking Safety
Proper cooking is your final defense against foodborne illness from eggs. Proper cooking as well as proper storage is important for egg safety. Cook eggs thoroughly so both yolks and whites are firm, not runny. Casseroles and dishes containing eggs should be cooked to 160° F as measured by a food thermometer. Do not eat raw or undercooked eggs.
Temperature control extends beyond just cooking – it’s crucial throughout the entire process. Previously unrefrigerated eggs can be refrigerated. Just make sure they stay that way. Moving eggs in and out of refrigeration increases the likelihood that bacteria will pass through the shell, especially once they’ve been washed. So make your choice, and stick with it.
Making the Most of Older Eggs
Don’t rush to throw out eggs that are past their prime but still safe – they actually have some advantages. Older eggs are actually great for making meringue – they whip up better than fresh eggs. You can also hard-boil older eggs to extend their shelf-life for a little longer. Older eggs are ideal for boiling. As an egg ages and its air pocket gets larger, it becomes easier to peel. Older eggs are a good choice for hard-boiled eggs, deviled eggs, or egg salad.
However, fried eggs and poached eggs should ideally be made with fresh eggs. The longer an egg sits in the fridge, the runnier its yolk and whites will be. This means that using an older egg might result in a runny mess instead of a firm fried egg or a compact poached egg. Think of older eggs as having their own special purposes rather than being inferior.