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Eggs...How Long is Too Long to Keep? According to the American Egg Board, eggs rarely "spoil." However, the longer eggs are kept, the more moisture is lost, the yolks become flatter and the whites become thinner. If kept too long, eggs dry up. Of significant concern is bacterial contamination. The fresher the eggs, the less time any bacteria present have to multiply. The dates on cartons attempt to address these issues. Properly refrigerated, raw eggs will remain "fresh" for 4 or 5 weeks. Most eggs reach the supermarket within a few days of laying. The "dating" methods used for eggs vary, depending on the processing plant: * Julian date - This method indicates the date the eggs were packed (1 = January 1, 365 = December 31). Eggs are safe to eat 4 to 5 weeks beyond the date indicated. * Expiration or "sell by" date - This indicates the date beyond which the eggs should not be sold. It cannot exceed 30 days after the pack date. This date could also be used to tell you when to throw out the eggs. To maintain quality and safety, the American Egg Board recommends that you you keep eggs in their cartons on an inside refrigerator shelf. The carton protects the eggs from picking up odors and flavors of other foods, and helps to prevent loss of moisture from the egg. Eggs will "age" more in one day at room temperature than they will in a week in the refrigerator. Remember that no matter how fresh the egg, when frying or poaching you should cook it at least until the whites are completely set and the yolks are thickened. Cook scrambled eggs until totally set and no egg liquid is visible. Heat over low to medium heat to ensure evenness in cooking. Source: North Carolina Cooperative Extension |
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