Can you eat ‘expired’ eggs? A food scientist explains

Those sell-by dates are more a suggestion than a deadline.

Eggs have become too precious to waste on a guess. With prices often climbing into luxury-protein territory—closer to fine cheeses and filet mignon than lentils and chicken breasts—a carton that’s a few days past its date deserves a second look, not an automatic trip to the trash. So can you eat expired eggs? Yes, you can often eat eggs after the date on the carton if they’ve been refrigerated properly and don’t show signs of spoilage.

The date stamped on the side is not a hard-and-fast rule, and it’s certainly not a countdown to total breakfast collapse. As a food scientist and chef, I know that those eggs may be perfectly safe and perfectly delicious. Knowing what the numbers on the carton mean allows you to determine whether a half-eaten carton of eggs is destined for the breakfast table—or a toss in the compost.

Related: How to Store Eggs to Keep Them Fresh and Safe, According to Experts

What the Numbers on the Carton Mean

Sell-By Date

First and foremost, it’s important to understand what the date printed on the carton actually is: a “sell by“ date—not a strict expiration date. It’s a stocking cue for grocery retailers rather than a safety threshold, benchmarking peak quality rather than the day the egg will spoil. If stored correctly—in their original carton—you have up to three weeks after that date to safely enjoy the eggs.

Pack Date

Above or below the sell-by date, you’ll find a code with the production site or plant number and the “Julian Date“—the last three digits representing the day of the year on which the eggs were washed, graded, and packed. January first is 001, and December 31st is 365. Sell-by dates printed on cartons cannot be more than 30 days from the pack date, though properly stored and cooked eggs are safe to eat for four to five weeks from the pack date.

Test Before You Toss

If you’re ever dubious of an egg’s age or safety status, a couple of simple tests and visual cues can help tell you if it’s getting old. Trust your senses—not just the date on the carton.

Float Test

To check the age of an egg without cracking it open, use the float test, which relies on the principle that, as an egg ages, the air pocket inside its shell expands and it becomes increasingly buoyant. Fill a bowl with cold water and ease an egg in. A fresh egg sinks straight to the bottom on its side, while an older egg will tilt or stand upright on the bottom. An egg that floats at the surface has accumulated significant air—a sign of age and possibly diminished quality, but not necessarily a sign of spoilage.

Crack the Egg and Inspect

If an egg’s freshness is uncertain, it pays to be cautious. Crack the egg open and inspect the white. A cloudy egg white is actually a positive indicator—a sign of a fresh, recently laid egg. A completely clear, loose white signals an older egg, though not necessarily a bad one. As an egg ages, the white becomes more alkaline, causing its proteins to repel one another instead of tightly bond.

A pink or iridescent egg white, however, is a sign of bacterial contamination, and the egg should be discarded. Eggs with a strong sulfuric odor should also be thrown out without a second thought.

The Best Ways to Use Older Eggs

An egg just past its sell-by date is rarely past its prime; it may simply belong in a different dish than the one you had in mind. When you have older eggs that are not spoiled, the safest approach is to cook them through completely. A fully set white and yolk provide more protection than a preparation that leaves either runny, so save your over-easy plans and jammy yolks for fresher eggs. Older eggs are ideal for deviled eggs, since they are hard-boiled and cooked through before they are seasoned and served. They happen to peel more easily than very fresh ones—a definite bonus for anyone who has fought a stubborn shell before.

Older eggs also shine in baked dishes like casseroles, cooked to an internal temperature of 165 degrees Fahrenheit at the center, well past the point where any lingering bacteria could survive. Even whipping rewards a slightly older egg: the thinner whites that come with age whip to greater volume, which gives them a quiet advantage for meringues and angel food cake. Note: Voluminous whipped egg whites from older eggs have a less stable protein structure, so it’s best to use them as soon as possible after whipping.

Read the original article on Martha Stewart