Eggs can remain safe and good to eat for quite some time after their expiration date, provided they are stored properly in the refrigerator at 40°F (4°C) or lower. Here are the key points:
- Fresh eggs are generally safe to eat for 3 to 5 weeks beyond the pack date or the expiration date on the carton. The expiration date on egg cartons is often a quality guideline rather than a strict safety cutoff
- The USDA and food safety experts agree that eggs kept refrigerated can last 4 to 5 weeks beyond the carton’s Julian pack date , which is the day of the year the eggs were packed
- The expiration date on cartons (labeled as Sell By, Use By, Exp. By, or Best By) is primarily for retailers to manage stock, and eggs can still be safe to consume 2 to 3 weeks past that date if refrigerated properly
- Proper storage means keeping eggs in their original carton on an inside shelf of the fridge, not in the door, to avoid temperature fluctuations and moisture loss
- To check if eggs are still good after the expiration date, the float test is commonly recommended: place the egg in a bowl of water; if it sinks, it’s fresh; if it floats, it’s old and likely not safe to eat
- Although eggs may lose some quality over time (thinner whites, flatter yolks), these changes do not necessarily mean the egg is spoiled or unsafe
- Hard-boiled eggs have a shorter shelf life and should be eaten within about a week after cooking
In summary, eggs can be good and safe to eat for up to 3 to 5 weeks after the expiration or pack date if kept refrigerated properly. Use freshness tests like the float test to assess quality before consumption.
