Eggs can generally be eaten after the expiration date on the carton, provided they have been properly refrigerated at 40°F (4°C) or below. Eggs are often safe to consume for about 3 to 5 weeks beyond the expiration or "best by" date if stored correctly. However, it is important to check the eggs for signs of spoilage such as an off odor, a slimy or powdery texture on the shell, or if they float in water, which indicates they may be old and possibly unsafe. The best way to know if eggs are still good after the expiration date is to do a simple float test: fresh eggs sink and lie flat on the bottom, older eggs stand on one end but still sink, and eggs that float should be discarded. Additionally, smelling the eggs after cracking them open can help detect spoilage. Cooking eggs thoroughly to an internal temperature of 160°F (71°C) also helps reduce the risk of foodborne illness. People who are more vulnerable to illness (young children, older adults, and those with weakened immune systems) should avoid expired or spoiled eggs to minimize risk. Always discard eggs that are cracked or have an unpleasant smell. In summary, expiration dates on eggs are a useful guideline, but eggs can last several weeks beyond that date if stored properly and inspected carefully for freshness and safety before consumption.
