Many households sometimes find eggs past their stamped date and wonder if they’re still safe. Food safety professionals now suggest that properly stored eggs can remain safe to eat well beyond expiration labels.
Egg cartons use various dates like Sell By, Use By, Exp. By, or Best By. These mainly guide retailers. Experts say eggs can stay safe for two to three weeks past these dates when kept refrigerated at 40°F (4°C) or below. For eggs graded by the Department of Agriculture, a Julian date shows the packing day and helps consumers gauge freshness beyond typical dates.
For Thai households, proper storage is crucial to extend egg life. Keep eggs on an interior shelf rather than the fridge door to avoid temperature swings that can affect quality. The carton itself also protects against flavor transfer and moisture loss, which matters in Thai cooking where many flavors blend in a single dish.
Older eggs are often easier to peel after boiling, making them convenient for Thai dishes that feature hard-boiled eggs, such as those served with fresh som tam or incorporated into savory meals like chicken rice.
Nutritionally, eggs retain most of their value as they age, but the risk of bacterial contamination, including Salmonella, remains a consideration. A clean, intact shell and proper refrigeration minimize this risk. In well-kept conditions, contamination is uncommon, according to experts.
For Thai families, understanding egg safety helps reduce waste and aligns with values of thrift and resourcefulness in the kitchen. Always discard eggs with unusual textures, slime, or powdery surfaces, which can signal spoilage.
Bottom line: if you’re unsure about an egg, rely on visual checks and smell. Practical food-safety knowledge supports sustainable, health-conscious cooking that resonates with traditional Thai practices and modern science.