Fresh eggs are always ideal, but older eggs are not automatically unsafe. “Technically no, you can still eat eggs that aren’t rotten, and it’s always a shame to waste food.” However, quality gradually declines as eggs age.

Over time, eggs naturally change in structure. “Eggs deteriorate over time, and lose moisture and carbon dioxide, which makes the yolks more breakable and the whites runnier.” This means older eggs may not cook or hold their shape as well as fresh ones, even if they are still edible.

Eggs remain a common household staple because they are versatile and rich in protein. They can be scrambled, fried, poached, or baked and used in many meals. However, understanding freshness is important, as carton dates can be confusing compared to other foods.

One helpful detail is the Julian date found on egg cartons. This code appears on the side near the sell-by date and may look like a three-digit number. It represents the day of the year the eggs were processed. “This code refers to the day the eggs were washed, graded, and loaded into their cartons.”

The Julian system ranges from 001 to 365, with 001 meaning January 1st and 365 meaning December 31st. Eggs are typically freshest within four to five weeks of packaging. Since regulations allow eggs to be sold up to 30 days after packaging, some cartons on store shelves may already be weeks old, making it useful for shoppers to check these dates carefully.