Have you ever wondered if your eggs are still fresh when you’re about to use them in a recipe? It can be tough to tell since the shell hides the condition of the egg inside. Don’t worry—we’ve got some simple methods to help you determine egg freshness and tips to reduce egg-related food waste.
When you purchase eggs from the supermarket, the packaging will have a use-by date. For example, in France, eggs cannot be sold seven days before their minimum durability date. If you get your eggs directly from a farm, there’s no use-by date on the carton, but generally, eggs are safe to eat up to 28 days after being laid.
If your eggs aren’t cracked or broken, you can safely store them in the refrigerator for up to a month past their use-by date, totaling about 58 days from the laying date. Proper refrigeration keeps eggs fresh, prevents mold, and helps reduce food waste. Always keep your eggs chilled to avoid any health risks.
Just like other perishable items, eggs develop a distinctive bad smell when they go bad. If you’re unsure about an egg’s freshness, give it a sniff. An expired egg will have an unpleasant odor and should be discarded. If the smell is normal, you can use the egg quickly—making an omelette, for instance.
Visual inspection is also helpful in determining an egg’s freshness. Examine the shell carefully. A powdery, sticky, or cracked shell could indicate mold, and such eggs should be discarded. If you crack an egg open and see unusual colors like blue, pink, black, or green in the white or yolk, it’s best not to use it.
By following these simple checks, you can ensure that the eggs you use are fresh and safe, helping to reduce food waste and protect your health.
