Have you ever been baking or cooking and realized your eggs are beyond their “sell-by” date? Before you toss away your eggs, try a few ways to discover whether they are really rotten.
Method 1: Testing for Freshness
1. Place the egg in a bowl or a large glass of cold water and check whether it floats. Inside eggs, there is a little air pocket, and as time passes, more and more air flows through their porous shells and into the egg. The air pocket expands as additional air enters the egg, making the egg more buoyant.
- The egg is at its freshest when it lies on its side on the bottom of the dish.
- If the egg sits straight on one end but still touches the bottom, it has passed its prime but is still edible.
- It is not a fresh egg if it is floating. This does not necessarily imply that it is harmful or unhealthy to consume. You should break the egg open and search for (or smell) indicators that it has gone rotten.
2. Shake the egg up to your ear, listening for a sloshing sound. As the egg matures and moisture and carbon dioxide escape through the shell, the yolk and white begin to dry out and shrink, while the egg’s air pocket expands. A bigger air pocket allows the egg to move around within the shell, creating a sloshing sound.
- When you shake a new egg, it should make little to no noise.
- A sloshing egg just shows that the egg is old and does not suggest that the egg is hazardous to consume.
3. Crack the egg open on a plate or in a big dish and inspect the yolk and white for quality. The egg’s integrity deteriorates with age, therefore it will not keep together as well as a new egg. Consider if the egg spreads out on the dish or remains relatively compact. An egg that spreads or seems watery has a thinner white and is beyond its prime.
- The egg is old if the yolk is flat and readily cracks.
- If the yolk slides readily, this indicates that the chalazae (the thicker strands of egg white that keep the yolk in place) have deteriorated and the egg is maturing.
- Examine the egg white’s color. A hazy white implies that the egg is quite fresh. A transparent white egg indicates that it is older (but may still be edible).
Method 2: Identifying a Bad Egg
1. Crack the egg open to see whether it stinks. This is the most telling sign of a poor egg. When you crack open a rotten egg, it will emit a distinct, nasty stench.  The sulfurous odor will become apparent as soon as the egg is broken (and maybe earlier), and the egg should be discarded.
A rotten egg will have this terrible odor, whether it is raw or cooked.
2. Place the egg in a shallow dish and check the color. Because the color of the yolk changes depending on the food of the hen who deposited it, the shade of yellow or orange has nothing to do with freshness. Examine the egg white, or albumen, instead. If the egg appears pink, green, or iridescent, it has been infected with Pseudomonas bacteria and should not be eaten. If the egg has black or green blotches within, it has been tainted by fungus and should be discarded.
- A green ring around the yolk of a hard-boiled egg indicates that it was overdone or cooked in water with a high iron concentration. This egg is still edible.
- If an egg has a blood or meat stain on it, it is still safe to eat and does not indicate that the egg has been contaminated or has gone rotten. A blood spot is caused by a blood artery rupture during egg formation and has nothing to do with freshness.
Method 3: Using Dates and Times
1. Look at the package’s “sell-by” date. The sell-by date may also be accompanied by the words “not to be sold after” or “EXP.” This date is no more than 30 days after the eggs were packed. Eggs that are refrigerated and not cracked should be good for at least one month beyond the sell-by date.
- In the United States, the sell-by date is shown as month/day. Eggs that must be sold by March 15th are tagged with the date 03/15.
- The term “sell-by” refers to the latest day the eggs should be available for purchase by the general public. After this date, eggs should be removed off the shelf. After this date, the eggs are not necessarily terrible or rotting.
2. Check the package’s “best-by” date. The best-by date is sometimes known as the “use by,” “use before,” or “best before” date. The best-by date must be less than 45 days after the eggs were packed. Use these eggs within two weeks of their best-by date.
The term “best-by” refers to the time when eggs are at their freshest, with the greatest texture, taste, binding, and thickening qualities. After this date, the eggs are not necessarily terrible or rotting.
3. Enter the three-digit code that indicates when the eggs were packed. Federal law does not require sell-by or best-by dates (some states need them, while others do not), but all eggs must be labeled with the date they were packed. Using the Julian date calendar, this date is commonly represented as a three-digit number. This implies that eggs packed on January 1st would be labeled 001, eggs packaged on October 15th would be branded 288, and eggs packaged on December 31st would be labeled 365.
- Look for the Julian date on the carton’s end. The plant code (a letter P followed by digits) indicates where the eggs were packed, and the Julian code should be next to it.
- The European Union also mandates that eggs have a pack date. Even if the eggs are sold loose rather than in a labeled carton, the purchaser should have access to this information.
4. Any eggs that have been refrigerated and subsequently left at room temperature for two hours or longer should be discarded. It is critical to maintain an egg at the same temperature after it has cooled in the refrigerator. In a warmer environment, a chilled egg starts to sweat, allowing germs to proliferate on the exterior of the egg. Because the egg shell is permeable, germs from the shell may occasionally slip through and infect the egg.
- Store your eggs at the coldest area of your refrigerator, not on the door, to avoid temperature swings. When the door opens and closes, the temperature is more likely to vary, causing your eggs to sweat.
- If you get your eggs unwashed and at room temperature, you don’t need to refrigerate them. Many nations, including the majority of Europe, keep their eggs at room temperature. This is safe since eggs are placed with a protective “bloom” that keeps bacteria out naturally. However, after the eggs have been cleaned, they must be refrigerated. In addition, in most European nations, chickens are immunized against Salmonella before producing their eggs.
5. Use your country’s packaging standards to discover how long you may store your own eggs. If you have egg-laying chickens and are curious when they may go bad, consult your country’s freshness rules. Your eggs should be fine for at least two months, if not longer.
If you are unsure how long you have had your fresh eggs or believe they are older than two months, discover the indications of rotten and old eggs to help you determine whether or not to use them in your cooking.
How do you check if eggs are bad?
Fill a basin halfway with cold tap water and lay your eggs in it. They are fresh and edible if they drop to the bottom and lie flat on one side. Because of the enormous air cell that develops at its base, a poor egg will float. Any drifting eggs should be discarded.
Can you eat eggs 2 months out of date?
After this date, as long as the eggs do not exhibit indications of spoiling, they may still be sold and eaten. Sell-by. This date cannot be greater than 30 days after the egg’s pack date. The eggs may be roughly 4 weeks old at the sell-by date.
What happens if you eat bad eggs?
Salmonella infection is the most serious danger of eating rotten eggs, and it may cause diarrhea, vomiting, and fever. Salmonella may be reduced by keeping eggs refrigerated, eliminating eggs with broken shells, and fully boiling eggs before consuming them.
How do you tell if an egg is rotten with a flashlight?
Hold a flashlight against the shell in a darkened room to view what’s going on within. A fresh egg should have just a sliver of air on top and a light yolk in the center. If the egg has a little bigger pocket of air and a darker yolk, it’s still acceptable, but you should utilize it right away.
How do you tell if an egg is good by spinning it?
A hard-boiled, solid egg, on the other hand, will spin smoothly. Part two of the spin test involves spinning an egg again, stopping it with your palm, and rapidly releasing it. The egg is hard-boiled if it comes to a full, abrupt halt. But if it starts moving again when you remove your hand, it’s raw.
What does it mean when an egg rattles?
If you can hear anything rattling within the egg, it’s probably older. Now, just because an egg is older doesn’t mean it’s hazardous to consume. However, that’s about as accurate as you can get without breaking up your egg and smelling it.