Eggs can generally be safe to eat for 3 to 5 weeks past their expiration date if they have been properly refrigerated at 40°F (4°C) or lower

. The expiration or sell-by dates on egg cartons are more about quality than safety, and eggs often remain good beyond these dates

. Key points:

• The USDA considers eggs safe to eat up to 45 days after they are packed

• Eggs properly stored in the refrigerator can last 3 to 5 weeks beyond the pack or expiration date

• The quality of eggs declines over time: after expiration, whites may become watery and yolks more fragile; odors or off-flavors may develop after several weeks past expiration

• To check freshness, you can do a water float test: fresh eggs sink and lie flat; older eggs stand upright or float and should be discarded if floating

• Always discard eggs with cracks or off odors to avoid the risk of Salmonella infection

In summary, eggs are often good for up to about a month past their expiration date if refrigerated properly, but quality and freshness will diminish over time, so use sensory checks (smell, appearance, float test) before consuming.