Eggs are generally safe to eat for about 3 to 5 weeks after the expiration or "sell-by" date, provided they have been properly stored in the refrigerator at or below 40°F (4°C)
. The USDA considers eggs safe to consume up to 45 days after they are packed, which often extends beyond the printed expiration date
. However, the quality of the eggs will decline over time:
- Within 1-2 weeks past expiration, eggs are usually still good but may start to lose some quality, with whites becoming more watery and yolks more fragile.
- Between 2-4 weeks past expiration, eggs remain safe but may develop off-flavors or odors, and the whites become runnier.
- After 4-6 weeks, eggs may still be safe but have significantly reduced quality and stronger odors, making them less suitable for cooking
To ensure safety, eggs should be stored in their original carton in the coldest part of the refrigerator and not left out at room temperature for more than two hours
. The best way to check if eggs are still good is to do a simple smell test and inspect for any cracks or unusual odors. Even if an egg floats in water (which indicates it is older), it can still be safe to eat if it passes the smell and visual tests
. In summary, eggs can be consumed safely for up to 3 to 5 weeks after the expiration date if refrigerated properly, but their freshness and quality will diminish over time
