Eggs are expensive! But I’ve had some for a couple weeks, how do I know if they are safe to eat?
The short answer: You can try the sink or float method, but understanding dating is even better.
The explanation: A general rule of thumb is that eggs purchased in U.S. grocery stores will be safe to eat up to about five weeks after purchase if kept refrigerated.
For a more precise determination of egg safety, an understanding of date labeling is beneficial:
- USDA grade eggs must have the pack date on the container. However, it is displayed as a Julian date. That is the day of the year as a 3-digit code: January 1 = 001; December 31 = 365 with all other dates falling between these. So, you can figure an approximate 5-week safety point from that date. (Here is a date converter to help simplify it!)
- Some egg cartons will also have a Sell by date from which the 5-week safe-use date can also be estimated.
- Others will have an Exp (expiration) date, which pretty much speaks for itself.
- Farm fresh eggs are safe unrefrigerated for up to 3 weeks after harvest if unwashed, as they retain a thin outer layer that helps keep bacteria out. Before using or eating, wash with warm water. Always ask to make sure they have not been washed and when they were harvested.
Once an egg is cooked, its lifespan decreases. A hard-cooked egg (peeled or in-shell) should be refrigerated and used within a week. Never leave cooked eggs at room temperature for more than two hours.
As far as the sink or float method is concerned, there is a science behind it, with smell and appearance also factoring in: When the air cell of an egg expands, the egg becomes more buoyant allowing it to float. This means the egg is of poor quality, but it may still be safe to use. You will know for sure once you crack open the egg: if it has an unpleasant odor (raw or cooked) or unusual appearance, don’t eat it!
TAG can simplify your food safety and quality practices. Contact us for information!
