What Really Happens If You Eat Eggs Past Their Sell-By Date?
One of the top food stories over the past few years has been the notorious rising cost of eggs (the current national average is $4.62) due to supply chain issues. And in late January, things have gotten even worse — many store shelves’ egg sections are empty, thanks to the bird flu epidemic.
So with that in mind, you may wonder how to make the most of your eggs. Is it OK to eat them past their “sell-by” date instead of throwing them out?
Or is that a bad idea? We spoke with health and food safety experts to find out how far we can push the limits — and what may happen when we do.
Sell-by dates reflect an estimate of how long the eggs’ quality can be maintained — not necessarily safety
In the United States, the outsides of eggs are washed with warm water to clean the shell — but that process also removes the exterior cuticle, which HuffPost has previously reported prevents bacteria and spoilage. (Europeans don’t wash their shells.)
After undergoing that process, in the U.S. “eggs can last between three to five weeks post-purchase as long as they are refrigerated and stored in an environment with a temperature below 40 degrees Fahrenheit,” said Dr. Michael Chichak, medical director at MEDvidi.
Pete & Gerry’s, a popular brand of organic and pasture-raised eggs, adheres to a similar timeline. “For our eggs, best buy date means that we recommend consuming them on or before the date printed on the carton,” said Cameron Whitehead, the brand’s chief operating officer. “Our eggs are typically processed within a few days of being laid and printed with a best-by date, which is 30-45 days from processing, depending on different state regulations.”
According to Dr. Laura Purdy, a board-certified family medicine physician, sell-by dates can be confusing because the government doesn’t regulate food product date labels. “In fact, this is solely up to the manufacturers and companies to determine how they are going to create that date, which is usually picked based on quality,” she said. “This means when the food item is going to be the freshest and taste the best. It has nothing to do with the food being safe to consume.”
How does an egg even go bad if it’s not contaminated with something like bird flu?
“Eggs naturally have a small air pocket,” said Darin Detwiler, a food safety academic, adviser, advocate and author. “As they age, moisture and carbon dioxide escape through the porous shell, increasing the air pocket size. This makes the egg less fresh but not necessarily unsafe.”
He further explained cracks in the shells can allow bacteria to enter, leading to contamination. Because of chemical degradation, the old eggs begin to smell bad. “Proteins and fats in the egg break down, creating foul-smelling sulfur compounds like hydrogen sulfide,” he said. “Spoiled eggs often have an off-putting odor, slimy texture or discoloration.”
Trista Best, a registered dietitian at The Candida Diet, added: “Fresh eggs have a pH of around 7.6, which is slightly acidic,” she said. “As eggs age, the pH rises and results in a sulfur taste.”
The rule is: If the eggs smell fine, it’s probably OK to eat them. “As long as the eggs are stored in the fridge, eggs shouldn’t spoil,” said Shelley Balls, a registered dietitian nutritionist for Consumer Health Digest. “I’ve eaten eggs two months past their sell-by date. They just don’t have the quality that they once had.”
OK, sure, but let’s say you eat that two-month-past-its-expiration-date egg. Are side effects possible?
“Even if an egg is free from pathogens, consuming a spoiled egg can lead to unpleasant physical reactions due to its breakdown products,” Detwiler said. Those reactions include stomach and gastrointestinal tract issues such as nausea, cramping, diarrhea, gag reflex, vomiting, and bloating. Purdy said consumers would experience these symptoms within three days of eating the spoiled egg. “By using proper storage and common sense, the risk of negative effects from older eggs is low,” Detwiler said.
If you had assumed that most eggs in the U.S. are pasteurized, you guessed wrong. Less than 3% of eggs in the U.S. are pasteurized (because it takes too long and requires a lot of hot water), but the Department of Agriculture does require liquid egg whites to be pasteurized. The process kills bacteria, bird flu and salmonella.
“Just make sure you’re cooking your eggs thoroughly in order to kill any harmful bacteria or viruses that might be present,” Balls said. “Eating raw cookie dough with eggs in it, or eating eggs fried sunny-side up or over easy may still contain salmonella and bird flu, if present. If an egg has salmonella or bird flu, eating them before or after their sell-by date won’t protect you from it.”
Clues your eggs should be tossed in the garbage
Best said it’s OK to eat the eggs post-expiration date as long as consumers “pay attention to indicators like runny whites, off smell and strange flavors.” She recommends the float test. “Place the questionable egg in water, and if it floats, it is most likely spoiled and unsafe to eat.”
Basically, the longer you wait to eat eggs, the less fresh they’ll be. No matter when you decide to eat the eggs, make sure you’re cooking them thoroughly and at a high-enough temp. The USDA suggests cooking eggs at 160 degrees Fahrenheit to kill bacteria.
“Scrambled eggs should be cooked until firm,” Detwiler said. “Fried eggs should have fully cooked whites and yolks. Dishes like casseroles or quiches should reach an internal temperature of 160 degrees F before serving.”
Yes, the type of eggs you buy does matter
Whether you’re buying free-range eggs from the store or pastured-raised from a farmers market, the type of egg — except from a nutritional standpoint — kind of matters.
“Eggs obtained from local farmers or pasture-raised may not always meet the quality benchmarks set forth for commercially made eggs, which makes it imperative that one trust and understand the cleanliness of the said farmer,” Chichak said.
Detwiler explained that locally farmed eggs might be fresher than store-bought, but, “They could carry a slightly higher risk of contamination if not stored or handled properly,” he said. Commercial eggs tend to be washed more, but consumers also should beware. “The industrial washing process can sometimes make the shells more porous, increasing the importance of proper refrigeration,” he said. “Store eggs in the coldest part of the refrigerator and keep them in their original carton to minimize contamination and preserve freshness. Purchase eggs from reputable sources with clear safety protocols, especially during times of increased bird flu concerns.”
