Can you eat eggs one day after the expiration date?
In this article, we will answer the question “Can you eat eggs one day after the expiration date?” and discuss raw eggs shelf-life.
Can you eat eggs one day after the expiration date?
Yes, you can eat eggs one day after the expiration date. Expired food is generally not recommended for consumption. If you store them properly, they could last for a few days beyond their best-before date (1).
How to safely eat eggs one day after the expiration date?
To safely consume eggs one day after the expiration date, it is important to consider a few factors.
First, check the consistency of the egg. Fresh eggs typically have tightly clinging egg white surrounding a bright yolk, while older eggs may exhibit separated whites and flattened yolks (1).
Additionally, rely on your sense of smell. Fresh eggs emit a mild and pleasant odor, whereas spoiled eggs release an unpleasant sulfur-like or putrid smell (1).
Lastly, when preparing egg dishes, make sure to cook them thoroughly at a temperature of 160°F or 71°C or higher. This will help eliminate any potential bacteria that might be present (2).
By following these precautions, you can safely consume eggs even if they are one day past their expiration date.
Is it safe to consume an expired egg?
No, eggs are not safe to consume beyond their expiration date. To establish a suitable use-by date, it is advisable to count three to five weeks from the date of cleaning and packaging (3).
The storage temperature plays a crucial role in the rate of egg deterioration. Therefore, it is recommended to store eggs in their shells in a refrigerator (1).
Why is a crack egg dangerous to consume?
An eggshell serves as a protective barrier for the embryo inside the egg. When the shell and membrane are damaged, dented, or cracked, it allows bacteria to enter the egg and multiply (4).
The most significant and prevalent threat associated with a cracked egg is Salmonella contamination. Ingesting a salmonella-contaminated egg can lead to symptoms such as vomiting, nausea, diarrhea, headaches, blurry vision, severe dehydration, and in extreme cases, even death (4).
Salmonella poses a risk not only to cracked eggs but also to other poultry products, including chicken, egg products, and various meat products.
What are the visible indicators of aging and spoilage in eggs?
Visible indicators of aging and spoilage in eggs can be determined through various methods. One such method is the float test, where fresh eggs sink in water while older eggs float due to an increased air cell size (5).
Another technique is egg candling, which involves shining a light against an egg to reveal an empty appearance or movement, indicating an older egg with a larger air space (5).
Additionally, the consistency of an egg can provide clues, as fresh eggs have tightly clinging egg white to the bright yolk, whereas older eggs exhibit separated whites and flattened yolks (1).
Lastly, the odor of an egg is a reliable indicator, with fresh eggs emitting a mild, agreeable smell, while spoiled eggs release an unpleasant, sulfur-like, or putrid odor (1).
What are the risks of eating spoiled eggs?
Consuming expired eggs increases the risk of foodborne illnesses, such as Salmonella infection, resulting in symptoms like vomiting, diarrhea, nausea, and abdominal pain (4).
Diarrhea indicates harmful substances, while abdominal pain, along with vomiting and nausea, indicates food poisoning (4).
Eating expired eggs can also elevate body temperature, leading to fever, which may indicate underlying health issues. It is advisable to seek medical assistance for proper treatment in such cases.
What is the optimal method for storing eggs?
The optimal method to store eggs is refrigeration with humidity control around 80%. Storing eggs at 39°F or 4ºC preserves their internal quality and extends the shelf life of at least 20% of eggs by a minimum of 5 weeks (1).
Refrigeration is highly effective in preserving the quality of eggs. Keeping them at temperatures below 46°F or 8ºC inhibits the growth of most microorganisms and mesophiles, while also slowing down the deterioration of their internal quality (1).
Additionally, egg albumin contains various antimicrobial components such as lysozyme, avidin (which binds biotin), conalbumin (which binds iron), and an alkaline pH (8-9).
However, if storage conditions are favorable, microbes can proliferate in the yolk where a nutrient-rich environment is present, along with a neutral pH of 7 (6).
Other FAQs about Eggs that you may be interested in.
In this article, we have addressed the question, ‘Can you eat eggs one day after the expiration date?’ Yes, you can eat eggs one day after the expiration date. Cracked eggs should not be consumed.Cold storage (39°F/4ºC) maintains egg quality, extending shelf life for up to 2 additional weeks
1. Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF. Mineral oil–chitosan emulsion coatings affect quality and shelf‐life of coated eggs during refrigerated and room temperature storage. Journal of Food Science. 2011 May;76(4):S262-8. Available from:
2. Cardoso MJ, Nicolau AI, Borda D, Nielsen L, Maia RL, Møretrø T, et al. Salmonella in eggs: From shopping to consumption—A review providing an evidence-based analysis of risk factors. Compr Rev Food Sci Food Saf. 2021;20(3):2716–41.
3. USDA. Food Safety and Inspection Service [Internet]. [cited 2023 May 29]. Available from:
4. Linscott AJ. Food-Borne Illnesses. Clin Microbiol Newsl [Internet]. 2011;33(6):41–5. Available from:
5. Belitz H-D, Grosch W, Schieberle P, editors. Eggs BT – Food Chemistry. In Berlin, Heidelberg: Springer Berlin Heidelberg; 2009. p. 546–62. Available from: https://doi.org/10.1007/978-3-540-69934-7_12
6. Wahba NA, Mel-Shereif WA, Amin M. The effect of different preservation methods on egg quality and validity. Assiut Veterinary Medical Journal. 2014 Oct 1;60(143):42-8. Available from: https://avmj.journals.ekb.eg/article_171048.html