Do Eggs Really Expire? A Nutrition-Focused Guide to Egg Safety and Freshness

So you're staring at a carton of eggs in your fridge, and the date stamped on the side was two weeks ago. Are they trash, or are they fine?

If you've ever second-guessed whether to crack one open or toss the whole dozen, you're not alone. Egg expiration is one of those everyday kitchen mysteries that trips up even careful eaters.

Here's what you actually need to know about egg freshness, safety, and how to make sure you're getting the most nutrition from every egg you eat.

What do those dates on egg cartons actually mean?

The date on your egg carton isn't a real expiration date. It's usually a sell-by date or best-by date.

This tells stores how long to keep eggs on the shelf for top quality. The USDA says eggs stay good for 3 to 5 weeks after the sell-by date if you refrigerate them.

You might also see a pack date on the carton. It's a three-digit number that shows when the eggs were packed:

• 001: January 1st
• 032: February 1st
• 365: December 31st

Most eggs you buy were packed within a week of hitting the store, so they're fresher than you'd think.

How to tell if an egg is still good

You don't need fancy equipment. Here are three easy tests:

1. The float test

What you need: A bowl of cold water

What to do:

1. Fill a bowl with cold water
2. Gently place the egg in the water
3. Watch what happens

What it means:

• Sinks and lays flat: Fresh egg, perfectly safe
• Sinks but stands up: Older egg, but usually still fine to eat
• Floats to the top: Very old egg, probably not good

Why does this work? As eggs age, air gets inside through tiny holes in the shell. More air = more floating.

2. The sniff test

This is your most reliable test. Crack the egg into a bowl and smell it.

Fresh eggs barely smell like anything. Bad eggs smell horrible, like rotten sulfur or sewer gas. If it smells off at all, throw it out.

3. The look test

After you crack the egg, check how it looks.

Good egg signs:

• Thick, gel-like egg white
• Round, raised yolk that sits high
• Clear or slightly cloudy white

Bad egg signs:

• Watery, runny egg white
• Flat, broken yolk
• Pink, green, or black spots
• Weird colors anywhere

An older egg might have a flatter yolk and thinner whites, but that doesn't mean it's unsafe. It's just not super fresh.

Why you need to refrigerate eggs (if you live in the U.S.)

In America, egg companies wash eggs before selling them. This removes dirt and bacteria, but it also removes a natural coating called the bloom. The bloom seals the tiny holes in the eggshell and keeps bacteria out.

Once the bloom is gone, eggs need to stay cold. That's why American eggs must be refrigerated, but in some countries like England or France, they keep eggs on the counter.

How to store eggs properly:

• Keep them in the fridge at 40°F or below
• Leave them in their original carton (it protects them)
• Store them on a middle or lower shelf, NOT in the door
• The door temperature changes too much when you open and close it

Cold storage also helps preserve vitamins in eggs. Eggs contain vitamin D, B12, and choline (a nutrient that helps your brain). These break down faster when eggs sit in warm temperatures.

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What happens if you eat a bad egg?

Food poisoning from eggs is usually caused by bacteria called Salmonella. If you eat contaminated eggs, you might get:

• Nausea and vomiting
• Diarrhea
• Stomach cramps
• Fever
• Headache

Symptoms usually start 6 to 72 hours after eating and can last several days. Most healthy people recover fine, but kids, older adults, and people with weak immune systems can get really sick.

Good news: Cooking eggs properly kills Salmonella. Cook eggs until both the white and yolk are firm (160°F internal temp). Scrambled eggs, hard-boiled eggs, and baked goods are safe. Runny yolks and raw cookie dough are riskier.

Can you freeze eggs?

Yes, but you can't freeze them in the shell. The liquid expands when frozen and the shell will crack.

How to freeze eggs:

1. Crack eggs into a container
2. Whisk them gently (don't beat them hard)
3. Pour into a freezer-safe container or ice cube tray
4. Label with the date
5. Freeze for up to one year

When you're ready to use them, thaw in the fridge overnight. Frozen eggs work great for scrambles, omelets, and baking. They don't work as well for fried or poached eggs because the texture changes a bit.

Do eggs lose nutrition as they age?

A little bit, but not much. Research shows that vitamins A, E, and some B vitamins decrease slowly over time, especially if eggs aren't stored right.

But we're talking about maybe 5-10% less over several weeks, not a huge drop.

A four-week-old egg still gives you tons of nutrition.

Here's what one large egg contains:

Even an older egg that passes the freshness tests still has most of these nutrients.

Should you wash eggs before cooking?

Only wash eggs right before you use them, and only if they're dirty. Washing removes the protective coating and can actually push bacteria through the shell's tiny holes.

If you buy eggs from a farmers market or local farm, they might be unwashed. These can sit at room temperature for a few weeks. But once you refrigerate them or wash them, keep them cold from then on.

Common egg myths (busted)

Myth: Brown eggs are healthier than white eggs

False. Shell color depends on the type of chicken. Brown and white eggs have the same nutrition.

Myth: You should store eggs in the door of the fridge

Bad idea. The door temp changes every time you open it. Keep eggs on a shelf.

Myth: Eggs expire exactly on the date printed

Nope. That date is about quality, not safety. Properly stored eggs last weeks longer.

Myth: A floating egg is definitely rotten

Not always. It's older and has more air inside, but it might still be fine. Use the sniff test.

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Frequently asked questions (FAQ)

Here are some of the most frequently asked questions about eggs.

Final thoughts

Eggs don't suddenly go bad the day the carton says. With the right storage and a couple simple checks, you can use them weeks past the printed date.

That said, always trust your instincts. If an egg looks or smells wrong, toss it.

Knowing how to handle basic foods like eggs helps you make smarter choices in the kitchen. Whether you're tracking protein, taking vitamins, or just trying to waste less food, these small decisions matter. VitaRx helps make those choices easier with science-backed info tailored to how you actually live.

Sources and references

• Salmonella Risk Poses Conundrum For Egg Eaters : Shots - Health News : NPR
• Important Food Safety Information - American Egg Board
• Heat Resistance of Salmonella in Various Egg Products - PMC
• Salmonella and Eggs | FoodSafety.gov