Do eggs go bad? The float test, sell-by dates, and what's actually safe
Refrigerated eggs typically stay good 3–5 weeks past the carton date. A glass of water tells you more than the stamp does.
Eggs are one of the most-tossed-too-early foods in American kitchens. The 'sell by' date on the carton is a store-stocking signal, not a safety deadline — and there's a simple at-home test that's far more reliable.
Roughly a third of food waste in U.S. homes happens because people misread package dates. Eggs are particularly forgiving when stored properly, and tossing a still-good carton wastes both money and resources.
What we know so far
- Refrigerated eggs are generally safe to eat 3–5 weeks past the 'sell by' or 'pack' date on the carton.
- The float test — placing an egg in a glass of water — is a reliable freshness check.
- Eggs that sink and lie flat are freshest; eggs that stand upright are older but still usable; eggs that float should be thrown out.
- Keep eggs in the main body of the fridge, not the door — temperature swings shorten shelf life.
The carton-date question comes up in almost every household: are these eggs still good? Eggs sit in a particularly confusing spot in U.S. food labeling — the dates printed on cartons mean different things in different states, and almost none of them are hard safety deadlines.
What the carton date actually means
U.S. egg cartons can carry a 'sell by,' 'best by,' 'use by,' or 'EXP' date, and most also carry a three-digit Julian pack date (001 through 365) that indicates the day of the year the eggs were packed. The 'sell by' date is a store-stocking instruction, typically set 30 days after the pack date. The 'use by' or 'best by' date is the manufacturer's quality estimate, usually 45 days after packing. Neither is a safety cliff — properly refrigerated eggs are generally safe to eat for several weeks beyond either date.
How long refrigerated eggs really last
When stored at or below 40°F (4°C), eggs typically remain safe to eat 3 to 5 weeks past the sell-by date and roughly 4 to 5 weeks from the Julian pack date. Quality — yolk firmness, white thickness, taste — gradually declines, but safety holds up much longer than most people expect.
Hard-boiled eggs are a different story. Once cooked and refrigerated in the shell, they're good for about 1 week. Peeled hard-boiled eggs should be used within a day or two.
The float test
The most reliable at-home check is the float test. Fill a glass with cold water and gently place a raw egg in it. As eggs age, moisture and carbon dioxide leave the shell and air enters, growing the air pocket inside.
Sinks and lies flat on its side: very fresh. Sinks but stands upright on the bottom: older but still safe to eat — best for baking or hard-boiling. Floats to the top: throw it out. The air pocket has grown large enough to indicate the egg is past prime, and there's a higher risk of spoilage.
The sniff and look test
Even if an egg passes the float test, crack it into a separate small bowl before adding it to a recipe. A fresh egg should have a tight, mounded yolk, a thick inner white that holds its shape, and a thinner outer white. The smell should be neutral or very faintly sulfurous. A sour, sulfur-bomb, or rotten smell means dispose of it immediately — that's hydrogen sulfide from bacterial breakdown. Pink, green, or iridescent shimmers in the white or yolk are also signs to stop.
Storage that actually buys you time
Store eggs in their original carton in the main body of the fridge. The door swings 5–10 degrees warmer every time it opens, and that temperature cycling is what accelerates spoilage. The carton also protects the shells from absorbing strong odors from other foods. Don't wash eggs before storing — store-bought U.S. eggs already have their protective bloom removed and have been washed; adding water at home pulls moisture into the shell and shortens shelf life.
When to throw the carton out
Trust three signals over the printed date: a float test failure, a sulfur or sour smell after cracking, or any unusual color in the white or yolk. If any one of those is true, that egg is done. Salmonella risk is real but rare with U.S. commercial eggs — most spoilage you'll encounter is obvious to your nose and eyes long before it becomes dangerous.
What comes next
When in doubt, do the float test before cracking. If the egg passes, crack it into a separate bowl and check for an off smell or unusual color before adding it to a recipe.
Frequently asked questions
- How can you tell if an egg is bad without cracking it?
- The float test. In a glass of cold water, fresh eggs sink and lie flat; older but usable eggs sink and stand up; bad eggs float. Floaters should be thrown out.
- Are eggs safe to eat after the sell-by date?
- Yes, usually. Properly refrigerated eggs are typically safe 3 to 5 weeks past the sell-by date. Use the float test and a sniff check to confirm before cooking.
- Do eggs need to be refrigerated?
- In the U.S., yes. American commercial eggs are washed before sale, which removes the natural protective cuticle, so they must be kept cold. In many other countries eggs aren't washed and are stored at room temperature.
- How long do hard-boiled eggs last?
- About 1 week in the fridge if left in the shell, and 1 to 2 days after peeling.
This story is developing. Last updated June 19, 2026, 7:00 AM PDT.
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