How to Tell If Eggs Are Still Good: Expert Tips for Kitchen Confidence

There’s nothing quite like the moment of uncertainty when you crack open an egg and wonder if it’s actually safe to eat. That split-second hesitation—is it fresh, or has it been lurking in the back of your fridge longer than you’d like to admit? You’re not alone. Millions of home cooks face this dilemma weekly, and frankly, it’s a legitimate concern. Eggs are a kitchen staple, but their freshness window is narrower than most people realize.

The good news? Determining whether eggs are still good doesn’t require a food science degree or mysterious kitchen intuition. With a handful of practical checks and some straightforward knowledge, you can confidently distinguish between perfectly usable eggs and ones that belong in the trash. This guide walks you through every method—from the float test to candling—so you’ll never waste an egg or, worse, serve a questionable one to your family.

Let’s dive into the science and practical reality of egg freshness, because knowing how to evaluate your eggs properly is one of those small kitchen skills that pays dividends in both safety and savings.

Understanding Egg Dates and Labels

Before you can tell if eggs are still good, you need to understand what those mysterious dates on the carton actually mean. The egg industry uses a specific labeling system that confuses most consumers, so let’s break it down clearly.

The Julian date is the three-digit number printed on your egg carton, typically ranging from 001 to 365. This represents the day of the year the eggs were packed—not when the chicken laid them. January 1st is 001, and December 31st is 365. So if you see 143, those eggs were packed on May 23rd. Most eggs are packed within hours of being laid, so this date is remarkably close to the actual laying date.

The expiration date (often labeled as “sell by” or “best by”) is usually 30 days after the pack date. This is the date by which retailers should sell the eggs, though it’s not a hard stop for safety. Federal regulations require this labeling, and it’s designed as a quality indicator rather than a safety deadline. Eggs remain safe well beyond this date if stored properly.

Here’s the practical reality: eggs can typically be consumed safely for three to five weeks after the pack date if refrigerated properly. Some sources, including comprehensive guides on determining egg freshness, suggest that the expiration date is more about peak quality than safety.

Visual Inspection Methods

Your eyes are your first line of defense when determining egg quality. This is where the real detective work begins.

Cracking into the egg (the definitive check)

Once you crack an egg into a bowl or plate, several visual indicators tell you immediately whether it’s good. A fresh egg has a firm, high yolk that stands up proudly and a thick, clear albumen (egg white) that doesn’t spread excessively. The yolk should be vibrant in color—deep yellow or orange depending on the hen’s diet—and positioned centrally.

As eggs age, the yolk flattens and spreads, and the white becomes thinner and more watery. If the yolk breaks easily or appears discolored, or if the white has turned cloudy or has an unusual tint, these are red flags. You’ll also notice that older eggs have a larger air pocket at the rounded end of the shell, which you can observe when cracking them open.

Examining the shell

Before you even crack an egg, inspect the shell itself. Fresh eggs typically have a slightly rough, chalky texture on the outside. As eggs age and lose moisture through the porous shell, the surface becomes smoother and shinier. This isn’t necessarily a sign of spoilage, but rather a sign of age.

Look for cracks, which are the real concern. Any crack in the shell, no matter how tiny, creates an entry point for bacteria. Even hairline fractures mean you should discard the egg. Additionally, if the shell has visible mold, discoloration, or an unusual texture, toss it. Shells shouldn’t be slimy or sticky—that’s a clear indication of bacterial contamination.

The candling method

Candling is an old-school technique that’s surprisingly effective. Hold the egg up to a bright light source (traditionally a candle, hence the name) in a dark room. The light reveals the interior of the egg. In a fresh egg, you’ll see minimal air space—just a small pocket at the rounded end. The yolk should be barely visible or not visible at all, and the overall appearance should be relatively uniform.

As an egg ages, the air pocket grows larger, creating a visible dark space at the top. The yolk becomes more distinct and may even appear to move slightly when you tilt the egg. These changes indicate age but not necessarily spoilage. However, if you see movement of the yolk that seems excessive, or if the interior appears cloudy or has dark spots that look like bacterial growth, the egg has likely gone bad.

The Float Test Explained

The float test is perhaps the most famous method for checking egg freshness, and it’s based on solid science. Here’s how it works and why it’s reliable.

How the float test works

Fill a glass or bowl with cold water and gently place your egg inside. A fresh egg will sink to the bottom and lie on its side. This happens because fresh eggs have a small air pocket, so they’re denser than water. As an egg ages, moisture gradually evaporates through the porous shell, and the air pocket expands. An older egg will stand upright on the bottom or even float slightly. A spoiled egg will float entirely at the surface.

The science behind it

This test is reliable because it directly measures the air pocket size, which correlates directly with egg age. The larger the air pocket, the more water has escaped, indicating an older egg. It’s not a perfect predictor of safety—an egg that stands upright might still be perfectly fine to eat, especially if it’s within a reasonable timeframe—but it’s a quick visual indicator of relative freshness.

Important limitations

The float test tells you about age, not necessarily about spoilage. An egg could be old but still safe to eat, especially if it’s been properly refrigerated. Conversely, a fresh-seeming egg that floats might actually have internal bacterial contamination that you can’t see. This is why the float test works best in combination with other checks rather than as your sole determination method.

Smell and Taste: The Final Checks

If you’ve made it this far and still aren’t sure, your nose and taste buds are your final safety net.

The smell test

A fresh egg has virtually no smell or a very mild, neutral scent. When you crack a bad egg, the smell is unmistakable—it’s sulfurous, rotten, and distinctly unpleasant. Don’t ignore this signal. If an egg smells off in any way, throw it out immediately. Your sense of smell is incredibly sensitive to spoilage indicators, and this is one of nature’s built-in safety mechanisms.

Some people describe the smell of a spoiled egg as similar to rotten vegetables or sulfur matches. Even a slight hint of this smell means the egg has developed harmful bacteria and should not be consumed. This is non-negotiable—trust your nose.

When to taste-test (carefully)

Taste-testing should be your absolute last resort and only if you’re reasonably confident the egg is safe. Cook a small portion and take a tiny taste. A bad egg will typically taste off—either bitter, sour, or simply “wrong” in a way that’s hard to describe but immediately noticeable. If anything tastes unusual, spit it out and rinse your mouth. Don’t swallow questionable food.

That said, most people never need to reach the taste-test stage if they’ve performed the other checks properly. If you’re uncertain enough to consider tasting it, you’re probably better off just discarding it and moving on. Food safety isn’t worth the risk.

Proper Storage for Maximum Freshness

Understanding how to tell if eggs are good is only half the equation. Proper storage is equally important for maintaining freshness and safety.

Refrigeration is essential

Eggs must be refrigerated to maintain freshness and prevent bacterial growth. Store them in their original carton on an interior shelf of your refrigerator, not on the door. The door experiences temperature fluctuations every time you open the fridge, which speeds up deterioration. The carton itself provides crucial protection and helps you track the pack date.

Keep your refrigerator at a consistent 40°F (4°C) or below. Temperature stability is more important than having it extremely cold. Eggs stored at the proper temperature can last three to five weeks beyond the pack date, though quality gradually declines.

Separation and organization

Keep eggs separate from strong-smelling foods like onions or fish, as the porous shell allows them to absorb odors. Similarly, keep them away from raw meat to prevent cross-contamination. Organize your fridge so older eggs are used first—this is where keeping the carton helps, as you can easily see the pack date.

Temperature control matters more than you think

If eggs are left at room temperature, their shelf life drops dramatically—to about one week. This is why farmers markets eggs or those purchased from local sources need to be refrigerated immediately. The temperature chain matters enormously. Even brief periods outside the fridge during shopping can reduce freshness.

If you’re interested in maximizing the shelf life of other perishables, check out our guide on keeping produce fresh longer, as many of the principles overlap.

Raw vs. cooked eggs

Cooked eggs last longer than raw eggs. Hard-boiled eggs can be refrigerated for up to one week and are great for meal prep. Scrambled or fried eggs should be consumed within three to four days. Egg-based dishes like quiches or casseroles should be eaten within three to four days as well. Always store cooked eggs in airtight containers to prevent them from absorbing fridge odors and to maintain moisture.

For those interested in proper food handling techniques, resources like USDA Food Safety guidelines provide comprehensive information on egg storage and preparation.

Frequently Asked Questions

Can you eat eggs after the expiration date?

Yes, in most cases. The expiration date is a quality indicator, not a hard safety deadline. Eggs stored properly in the refrigerator can be safe to eat for three to five weeks after the pack date, even if the expiration date has passed. However, always perform the checks outlined in this article before consuming them. If they pass the visual, smell, and float tests, they’re likely safe.

What does a bad egg look like when cracked open?

A bad egg typically has a flattened, runny yolk that breaks easily, thin watery whites that spread excessively, and may have an unusual color or cloudiness. You might also notice a larger air pocket than expected. Additionally, bad eggs often have an unmistakable rotten smell that makes them impossible to miss.

Is the float test 100% accurate?

No, the float test indicates age but not necessarily spoilage. An egg that floats might still be safe if it’s been properly stored, or it might be spoiled. An egg that sinks might be fresh but could theoretically have internal contamination. Use the float test as one indicator among several, not as your only check.

Can you get sick from eating an old egg?

Yes, if the egg is spoiled. Spoiled eggs can contain harmful bacteria like Salmonella, which causes food poisoning. Symptoms include nausea, vomiting, diarrhea, and abdominal cramps. This is why it’s crucial to properly assess eggs before consuming them. When in doubt, throw it out—the cost of an egg is negligible compared to the risk of food poisoning.

How do you know if scrambled eggs are bad?

Before cooking, perform the checks outlined above. After cooking, bad eggs will smell off and may have an unusual color or texture. When you taste them, they’ll have a distinctly wrong flavor. Cooked eggs should also be consumed within three to four days of cooking, even if they pass initial inspection.

Are brown eggs fresher than white eggs?

No. The color of the shell depends on the breed of hen and has nothing to do with freshness or quality. Brown eggs and white eggs age at the same rate. The only indicator of freshness is the pack date and how the egg has been stored, not its color.

What’s the best way to tell if an egg is good without cracking it?

The float test is your best option without cracking the egg. It reliably indicates age based on air pocket size. You can also perform candling if you have a bright light source available. However, the most definitive checks require cracking the egg and inspecting the yolk and white.

Should you wash eggs before storing them?

No, you shouldn’t wash eggs before storing them. The shell has a natural protective coating called the cuticle that helps prevent bacterial infiltration. Washing removes this coating, making the egg more susceptible to contamination. If you need to clean an egg before cooking, wash it just before use under running water.

If you’re looking to expand your kitchen skills beyond egg assessment, our guide on perfecting sunny side up eggs offers practical cooking techniques. Similarly, understanding proper food handling—like knowing how to defrost chicken safely—complements your overall kitchen safety knowledge.

Can you freeze eggs?

Yes, but with a caveat: don’t freeze eggs in their shells, as the liquid inside expands and can crack the shell. You can freeze raw eggs by cracking them into a container (you can even add a pinch of salt or sugar to prevent graininess), or you can freeze cooked eggs. Frozen eggs last about four months. Thaw them in the refrigerator before using.

What’s the difference between farm-fresh and store-bought eggs?

Farm-fresh eggs may be fresher, but they’re also more variable in freshness—you don’t always know when they were laid. Store-bought eggs have a clear pack date, making it easier to track freshness. Both should be refrigerated immediately and assessed using the methods in this guide. Understanding signs of spoilage is equally important whether you’re buying from a farm or a supermarket.