Last Updated: 10/21/2026
Quick Answer:
- Check the carton date. If it's before the sell-by or use-by date and the eggs have been refrigerated, they're very likely fine.
- Crack your egg into a bowl. Look for a foul smell, a pink or greenish tint, mold, or unusual discoloration If any of these are present, discard the egg. (Tip: use a separate bowl from your main recipe so you can discard any questionable eggs without losing the whole dish!)
- When in doubt, throw it out. This is the standard food-safety guidance for any egg you're genuinely unsure about.
Eggs can last surprisingly well in the refrigerator, but they don't stay fresh forever. Thanks to their shells, they're more resilient than most fresh foods. A raw egg stored at 40°F or below can keep for 3 to 5 weeks, according to the USDA.
Still, if you're staring at a carton wondering whether that egg is still good, read on to learn about where to look on the carton, how to do a smell test, and a quick visual check after cracking the egg into a separate bowl.
Check the Carton Date First
The easiest place to start is the carton. Depending on the brand, you may see a few different date formats:
- Sell-by or expiration date: tells the store how long to display the eggs. By USDA rule, it can't be more than 30 days after the pack date. It's a quality marker, not a safety cutoff.
- Use-by or best-by date: a recommendation for peak quality and safety, allowed up to 45 days after the pack date.
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Pack date (Julian date): a three-digit code (001–365) required on USDA-graded cartons, showing the exact day of the year the eggs were washed, graded, and packed. January 1 is “001,” December 31 is “365.” This is the most reliable number for judging true age, since a “sell-by” date can vary by retailer.
If the date is missing, hard to read, or the eggs have been moved out of their original carton, the best practice is to inspect the shell of the egg and its contents with smell and visual inspections to give you more information on its freshness or spoilage.
How to Tell If Eggs Have Gone Bad
Smell Test
A spoiled egg has an unmistakable sulfur-like or rotten smell, whether raw or cooked. This is one of the most reliable signs of spoilage. Trust your nose over the carton date.
Shell and Inside Appearance
Before cracking, check the shell for cracks, sliminess, or a chalky, powdery texture, all of which can let bacteria in. After cracking, a cloudy egg white actually signals freshness, while a very clear white means the egg is a bit older. Pink, iridescent, or greenish coloring, or any spots of mold, are signs of bacterial spoilage. If you see any of these, discard the egg immediately.
Egg White and Yolk Consistency
Watery egg whites don't automatically mean an egg is bad, they simply indicate the egg is a bit older, since egg whites naturally thin out over time. If the carton date is unknown, the egg smells off, the shell was cracked, or you notice mold or unusual discoloration, throw it away rather than take a chance.
When to Throw Eggs Away
When in doubt, throw it out. Discard an egg if:
- It smells off or shows discoloration after cracking
- The shell is cracked, slimy, or powdery
- You see mold, or pink, green, or iridescent coloring
- It was left at room temperature for more than 2 hours
- You can't verify the carton date and the egg shows any other warning sign above
Kindness Tip
Eggs that are no longer good for eating can still be used for the Earth. Consider composting your older eggs, making homemade candles, or using the shells for sprouting seeds.
How to Store Eggs So They Stay Fresh Longer
- Keep eggs in their original carton in the coldest part of the refrigerator (not the door) at 40°F (4°C) or below.
- Raw eggs in the shell keep for 3 to 5 weeks refrigerated.
- Don't freeze eggs in the shell. If you want to freeze eggs, beat the whites and yolks together first; they'll keep for up to 12 months (egg yolks alone don't freeze well).
- Hard-boiled eggs should go into the refrigerator within 2 hours of cooking and be used within about a week.
- Leftover raw egg whites or yolks keep for 2 to 4 days refrigerated.
- Never leave eggs, raw or cooked, out at room temperature for more than 2 hours.
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Frequently Asked Questions
Q: Should you eat eggs after the date on the carton?
A: No.
Q: Is the float test accurate?
A: The float test is a rough, but helpful at-home measure of relative egg age, but it does not measure safety. An egg can float and still be safe to eat, or spoiled without floating. If you opt to perform the float check as a measure of the relative age of your egg, always pair it with a visual inspection of the shell, and then a smell and appearance check after cracking.
Q: Can you eat eggs that stand up in water?
A: Yes. An egg that sinks but stands upright is older but may still good to eat. Older eggs can be a great candidate for hard-boiling, since the shell tends to peel away more easily. However, before consuming, review the Sell by or Best by date on the carton to make sure the egg is not yet expired, and perform a visual and smell inspection on the egg before and after it’s been cracked.
Q: What does it mean if an egg floats?
A: An egg that floats in water means the air cell inside the shell has grown larger as the egg has aged and lost moisture and gas through the shell. It signals relative age, but does not tell you about spoilage or safety. Always check smell and appearance of the egg before and after cracking, and consume eggs within their Use by or Best by period as indicated on their carton..
Q: Are watery egg whites safe to eat?
A: Usually, yes. Egg whites naturally become thinner as an egg ages. Watery whites alone aren't a safety issue, but combine that with an unknown age, off smell, or discoloration, and it's best to discard the egg.
Q: Do blood spots mean an egg has gone bad?
A: No. Blood spots are small, harmless spots caused by a minor blood vessel rupture during egg formation. They don't indicate spoilage, and the egg is safe to eat. Read more about what blood spots in eggs mean.
Q: How long do eggs last in the refrigerator?
A: Raw eggs in the shell last 3 to 5 weeks refrigerated at 40°F or below. Hard-boiled eggs last about 1 week if refrigerated within 2 hours of cooking.
Q: Can you use older eggs for hard boiling?
A: Yes. In fact, slightly older eggs (the kind that stand upright in the float test) are often preferred for hard-boiling, because the shells peel more easily than very fresh eggs.
References
U.S. Department of Agriculture, Food Safety and Inspection Service (USDA FSIS), "Shell Eggs from Farm to Table," https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table
U.S. Department of Agriculture, Food Safety and Inspection Service (USDA FSIS), "Food Product Dating," https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/food-product-dating
U.S. Food and Drug Administration (FDA), "Key Temperatures for Egg Safety for Food Service Operations and Retail Food Stores," https://www.fda.gov/food/retail-food-industryregulatory-assistance-training/key-temperatures-egg-safety-food-service-operations-and-retail-food-stores
FoodSafety.gov (U.S. Department of Health and Human Services), "Cold Food Storage Chart," https://www.foodsafety.gov/food-safety-charts/cold-food-storage-charts
