Millions of eggs are discarded each year simply because their expiration date has passed. But does that mean they’re actually unsafe to eat? Here’s what you really need to know about expired eggs.
Egg cartons typically feature a date preceded by “Best Before” or “Best By.” This refers to the Best Before Date — a guideline for quality, not safety. In many countries, this is set at 28 days after the egg was laid.
After this period, eggs can still be edible if stored properly. They might lose some quality (like a thinner white or a less firm yolk) but aren’t necessarily dangerous.
| Usage Type | Safe After Date? | Conditions |
|---|---|---|
| Cooked thoroughly (boiled, baked) | Up to 2–3 weeks beyond Best Before | Shell intact, stored cold (≤ 40°F / 4°C), no bad odor or odd texture |
| Raw or lightly cooked (e.g. mayo, mousse) | Not recommended after the Best Before date | Use only very fresh eggs |
Extra caution is advised for vulnerable individuals — infants, pregnant women, the elderly, and those with weakened immunity should avoid any egg past its date.
Place the egg in a bowl of cold water:
Crack the egg open. A sulfur or rotten odor means it’s gone bad — throw it away.
Discard any egg with a cracked, sticky, or discolored shell, or with odd colors inside (green, pink).
| Do | Don’t |
|---|---|
| Keep eggs in their original carton in the fridge | Wash eggs before storing — this removes protective coating |
| Take eggs out just before use | Expose to temperature changes (condensation can promote bacteria) |
| Cook older eggs thoroughly | Use cracked or dirty eggs |
Yes, you can eat eggs past their expiration date — if stored correctly and thoroughly cooked. But for raw recipes, stay within the Best Before limit.
With a few simple checks and precautions, you can enjoy your eggs safely while cutting down on waste.
Why Eggs Are the Perfect Breakfast Choice