Christmas is only a few short weeks away, and between planning for dinner and making cookies, you’re likely going to need to buy eggs. This means it’s more important than ever to know how long the eggs in your fridge actually last so you can plan for all your holiday cooking, from potluck parties to Christmas dinner.
And no, you can’t solely depend on the “best by” date stamped on the carton. That date isn’t a safety warning, it’s a suggestion about quality and there are much better ways to tell whether an egg is rotten.
We asked a food safety expert to settle the debate on how long eggs really last and the proper way to store them so you don’t ruin your holiday meals. Here’s everything to know.
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How long do eggs last in the fridge?
The USDA recommends that eggs from a hen be stored in the fridge as soon as possible.
“In the US, eggs must be refrigerated due to the washing process that removes the natural protective coating on the shell, making them more susceptible to bacteria,” Cartwright said. “In some other countries, eggs are not refrigerated because they retain their protective coating. However, once eggs are refrigerated, they should remain so to prevent condensation, which can promote bacterial growth.”
According to State Food Safety, the US washes its eggs to prevent the spread of salmonella. The USDA also recommends that eggs from a hen be stored in the fridge as soon as possible after they are gathered.
Can I freeze eggs?
The egg float test: The egg on the right has spoiled, according to experts.
“This test works because air builds up inside the egg as it ages, making it more buoyant,” said Cartwright.
One important thing to remember about the egg test is that if one of the eggs in the carton passes the test, that doesn’t mean all of them will. Individually test each one before cooking it and pay attention to the smell after you crack the egg open.
“A strong, sulfur-like odor is a clear sign the egg has gone bad,” Cartwright said.
Something else to look out for is “unusual coloring, such as a pink, green or iridescent hue in the egg white or yolk, which can indicate bacterial contamination,” he adds.
