Eggs can generally be safe to eat for 3 to 5 weeks past their expiration date if they have been properly refrigerated at 40°F (4°C) or lower
. The expiration or sell-by dates on egg cartons are more about quality than safety, and eggs often remain good beyond these dates
. Key points:
- The USDA considers eggs safe to eat up to 45 days after they are packed
- Eggs properly stored in the refrigerator can last 3 to 5 weeks beyond the pack or expiration date
- The quality of eggs declines over time: after expiration, whites may become watery and yolks more fragile; odors or off-flavors may develop after several weeks past expiration
- To check freshness, you can do a water float test: fresh eggs sink and lie flat; older eggs stand upright or float and should be discarded if floating
- Always discard eggs with cracks or off odors to avoid the risk of Salmonella infection
In summary, eggs are often good for up to about a month past their expiration date if refrigerated properly, but quality and freshness will diminish over time, so use sensory checks (smell, appearance, float test) before consuming.
