Eggs are generally good for about 3 to 5 weeks after the sell-by date, provided they have been stored properly in the refrigerator at 40°F (4°C) or below. The sell-by date is not an expiration date but a guideline for retailers, and eggs can remain safe to eat beyond this date if they show no signs of spoilage

. Key points include:

• Eggs can stay good for 3 to 5 weeks after purchase or after the sell-by date on the carton

• The sell-by or expiration date is usually set no more than 30 days after the pack date, meaning eggs are about 4 weeks old at that point

• Proper refrigeration is crucial: eggs should be kept in their original carton on an inside shelf, not in the door, to avoid temperature fluctuations that can reduce shelf life

• The quality of eggs gradually declines over time (thinner whites, flatter yolks), but this does not necessarily mean they are unsafe to eat

• A common home test to check freshness is the float test: if an egg sinks in water, it is still good; if it floats, it is likely bad

In summary, eggs can be safely consumed for up to 3 to 5 weeks after the sell- by date if they have been refrigerated properly and show no signs of spoilage such as bad odor or unusual appearance