Yes, you can often eat eggs after the "best before" date, but there are important factors to consider to ensure safety and quality. The "best before" date mainly indicates when the eggs are at their peak freshness, not necessarily when they become unsafe to consume.
General Guidelines for Eating Eggs Past the Best Before Date
- Proper Storage: Eggs should be stored in the refrigerator at about 40°F (4°C), ideally in their original carton to prevent contamination and moisture loss.
- Shelf Life: When stored correctly, eggs can typically last three to five weeks after the date they were placed in the fridge. Some sources specify around 2-3 weeks after the best-before date.
- Visual and Olfactory Checks: Look for cracks, discoloration, or an unusual smell when cracking the egg. Causing a bad odor or discoloration indicates spoilage.
- Float Test: An old or potentially spoiled egg may float in water due to increased air inside it. If the egg floats or stands upright, it is likely too old, and it’s safer to discard it.
Safety Tips
- Even if the egg passes the float test and looks normal, always crack it open and check for any bad smell or abnormal appearance before cooking.
- Thorough cooking (boiling, frying, baking) can reduce the risk of foodborne illness if the eggs are slightly past their best-before date, but raw or lightly cooked eggs pose a higher risk if spoiled.
Summary
Eating eggs after the best before date is generally safe if they are properly stored, show no signs of spoilage, and are thoroughly cooked. However, it’s crucial to conduct simple tests—like smell, appearance, and float tests—to confirm their safety before use.
Would you like detailed step-by-step instructions on how to perform the float test or other checks?
