How safe is it to use eggs after their expiration date? The Definitive Guide

December 26, 2025 •

4 min read

According to the USDA, eggs that have been properly refrigerated can remain safe to eat for three to five weeks after their sell-by date. This means that the expiration or 'sell-by' date is not a hard deadline, prompting many to ask: how safe is it to use eggs after their expiration date?

Quick Summary

The expiration date on eggs is a quality guideline, not a strict safety cutoff. With proper refrigeration, eggs can be consumed weeks past this date if they pass simple sensory checks. Learn the signs of spoilage and safe storage methods.

Key Points

Expiration vs. Quality Date: The "sell-by" date is a retailer guide for quality, and eggs can be safe to eat for 3-5 weeks beyond that date if properly refrigerated.
The Float Test: A simple test in a bowl of water can determine an egg's age. Eggs that sink are fresh, while those that float are old and should be discarded.
Use Your Senses: The smell test is the most reliable indicator of a rotten egg, which will emit a sulfurous odor. Visual inspection of the white and yolk can also indicate freshness.
Proper Storage is Key: Storing eggs consistently at 40°F or below, preferably on an inner shelf of the refrigerator, is crucial for extending their shelf life.
Discard Cracked Eggs: Eggs with cracked shells should never be used, as they provide an easy entry point for harmful bacteria like Salmonella.
Cooking Eliminates Most Risks: Thoroughly cooking eggs until the yolk is firm effectively eliminates most pathogenic bacteria, including Salmonella.

Understanding the Dates on Your Egg Carton

The expiration date printed on an egg carton is a quality indicator, not a definitive safety warning. In the United States, the dates can appear in several formats:

Sell-By Date: This date tells the store how long to display the eggs for sale. It can be no more than 30 days after the pack date.
Best-By or Use-By Date: This date suggests when the eggs will be at their peak quality. It must be within 45 days of the pack date.
Pack Date (Julian Date): This is a three-digit code representing the day the eggs were washed, graded, and packaged (e.g., January 1 is 001, and December 31 is 365).

For eggs stored correctly at 40°F or below, safety is typically maintained for weeks beyond these quality dates. However, proper storage and testing are critical to confirm an egg's edibility.

Three Simple Tests to Check for Freshness

While the date is just a guideline, your senses are the most reliable tool for checking egg freshness. Never use a single test; combine all three for the best assessment.

1. The Float Test

This classic method is the easiest way to gauge an egg's age without cracking the shell. As an egg gets older, the air pocket inside expands due to moisture and gases escaping through its porous shell.

To perform the test:

Fill a bowl or cup with cold water.
Gently place the egg inside.
Observe its behavior:
- Sinks and lies on its side: The egg is very fresh.
- Sinks but stands on its point: The egg is older but still safe to eat; use it soon.
- Floats: The egg is too old and likely spoiled. Discard it.

2. The Smell Test

An egg that has gone bad will produce a distinct, unpleasant sulfurous odor. This test is almost foolproof. Crack the egg into a separate bowl before using it in a recipe to avoid contaminating the rest of your ingredients. If it smells bad, throw it out immediately.

3. The Visual Test

After passing the float and smell tests, inspect the egg's appearance once cracked. Look for the following signs:

Egg White: A cloudy, thicker white indicates a fresher egg. As it ages, the white becomes clearer and more watery, spreading out. A pink or iridescent egg white is a sign of spoilage due to Pseudomonas bacteria and should be discarded.
Yolk: A firmer, rounder yolk is a sign of a fresher egg. In older eggs, the yolk tends to be flatter and the membrane is weaker, causing it to break more easily.

Fresh vs. Expired Eggs: A Comparison


Feature	Fresh Egg (within 1-2 weeks of pack date)	Older Egg (3-5 weeks past pack date)
Appearance (raw)	Yolk is firm and round; white is thick and cloudy.	Yolk is flatter; white is thin and spreads out.
Float Test Result	Sinks and lays flat on its side.	Sinks but stands upright on its end.
Smell	No odor or a very faint, neutral smell.	No odor until it spoils, then a pungent sulfur smell.
Ideal Use	Frying, poaching, or recipes where appearance and texture are paramount.	Baking, scrambling, or hard-boiling, where flavorings mask subtle differences.
Shell Integrity	Tighter internal membrane, less air space.	Increased air space, weaker internal membrane.

Factors Influencing Egg Longevity

Several factors affect how long eggs can safely last, even when stored correctly:

Refrigeration: Maintaining a consistent temperature below 40°F is critical. Avoid storing eggs on the refrigerator door, where temperatures fluctuate most. Instead, keep them in their original carton on a middle shelf.
Washing Process: In the U.S., commercial eggs are washed, which removes a protective natural layer called the "bloom." This makes refrigeration essential to prevent bacteria from entering the porous shell. Eggs purchased unwashed from a local farm may be safe on the counter for a short time, but consistency is key.
Cracked Shells: Any egg with a cracked or broken shell should be immediately discarded. Cracks provide a direct entry point for bacteria.
Temperature Fluctuations: Leaving refrigerated eggs out at room temperature for more than two hours can cause condensation, which promotes bacterial growth on the shell and can then move inside.

Conclusion: Trust Your Senses, Not Just the Date

In summary, whether it's safe to use eggs after their expiration date depends heavily on proper storage and a few simple tests. The date on the carton is more about quality than safety. By following the float, smell, and visual inspections, you can accurately determine if your older eggs are still perfectly fine for cooking and baking. Always err on the side of caution—when in doubt, throw it out. For more egg safety guidelines, consult authoritative sources like the USDA.

Frequently Asked Questions

Raw eggs stored properly in the refrigerator can be safe to eat for approximately three to five weeks after the 'sell-by' or 'expiration' date, as long as they show no signs of spoilage.

A sell-by date is a guide for retailers indicating the last day eggs should be sold for optimal quality, while a best-by or expiration date indicates when quality may begin to diminish. Neither is a hard safety deadline, and eggs are often good past these dates with proper storage.

No, if an egg floats in the float test, it has accumulated a significant air pocket, indicating it is old and potentially spoiled. It should be discarded to avoid the risk of foodborne illness.

The most obvious signs of a bad egg are a potent, sulfurous odor and a discolored egg white (pink or iridescent). These are clear indicators of bacterial spoilage, and the egg should be thrown out.

A watery, thin egg white is a sign that the egg is getting older, but it doesn't necessarily mean it's unsafe to eat. Older eggs with thinner whites are still safe as long as they pass the smell and float tests.

To maximize shelf life, store eggs in their original carton on a middle or bottom shelf of the refrigerator, where the temperature is most stable. Avoid storing them in the door, where temperatures fluctuate.

Eating a spoiled egg can cause food poisoning from bacteria like Salmonella. Symptoms can include nausea, vomiting, diarrhea, and fever, and they can be particularly dangerous for vulnerable populations.