Eggs are one of the most consumed foods on the planet. They can be eaten on their own but are also used as an important ingredient in many recipes. Most eggs are sold with a “best before date” on them, but not all are. Many people will also risk eating an egg after this date has elapsed and find they are still perfectly edible. However, this is a big risk. If an egg is rotten and we eat it, it can contain dangerous bacteria which can lead to diseases such as salmonella.

Every egg in the supermarket is a Grade A egg, all farmed fresh and all hormone free. Although they may come in different colors, contrary to popular belief, nutrition, and flavor-wise, they are all the same. Therefore, color has no impact.

Pasteurized eggs are great if you want to use them in a raw application, such as a Caesar salad dressing. However, you would not want to use pasteurized eggs for a souffle, since the egg white will not whip as well. Organic eggs are regulated by the USDA, which means that the chickens are eating an organic diet and have access to the outdoors. Free-range eggs mean that the birds have access to the outdoors.    

In the US, eggs must be kept in the refrigerator. That’s because supermarket eggs in the US are washed and that removes the protective cuticle on the shell, which can cause bacteria to get inside the egg. In addition, where you store the egg in the refrigerator matters. Although some refrigerators come with egg storage on the door, I would not recommend that you take them out of the carton and store them in the storage on the door, because it is too warm. The carton protects the eggs from odors, such as cheese, onions, etc., that are in the refrigerator, which can penetrate the eggshell. Therefore, it is best that you keep it in the carton or a closed plastic container inside the fridge, preferably in the back. Usually, eggs have an expiration date of 3-5 weeks; however, you can keep your eggs safely for up to 3 months. Remember, since you kept them in the refrigerator, they will remain fresh for months beyond that date.

Eating a bad egg can cause food poisoning, but before tossing in the garbage, here is an easy way to tell if it is still good: check the state of the egg without having to crack it open by using a glass of water. The test is more reliable using cold water instead of room temperature or hot water because temperature slightly affects water density. Place the egg in a glass full of water and see what happens:

• If the egg sinks quickly: it will mean that it is fresh because its shell is intact.
• If the egg sinks slowly: it means that it is still good, but you should consume it soon, as it will expire in the next few days.
• If the egg floats on the surface: it means that it is in bad condition and is not safe to consume. The egg floats when it is rotten because its shell becomes very porous.

If you don’t check the egg before you crack it open, then please be sure to check after you have cracked it open. My personal preference is to crack the egg open in a small container and check it before adding to my recipe or before placing in the pan. This way, if it is bad, then I am only tossing that egg. On the other hand, if I were to crack the egg directly into the bowl with other ingredients, then I would have to discard the entire batch.

Check the egg white: the egg white should always look clear and jelly-like. If, on the other hand, the white has stains or strange elements that you cannot fully identify, then discard it.

Check the yolk: the yolk is another decisive factor in determining whether an egg is bad or not. If you open the egg and see that the yolk breaks when the shell is broken, it separates from the center of the white or has a dull color, which means that the egg is bad. If you want, you can rotate the egg slightly. If the yolk does not separate from the center and does not break, it means that the egg is fresh.

Check the smell: the smell of a rotten egg is strong and unpleasant, so if you break the shell and smell a foul odor, feel free to discard the egg immediately.