Don’t Toss Those Eggs Yet — 5 Quick Tests to Know If They’re Fresh

Colorful yellow Easter eggs decorated with emoji faces in a carton, adding a fun and creative touch to the holiday.

We have all been there. You are halfway through a cake recipe or ready to fry up a Sunday breakfast when you notice the date on the egg carton. It was three days ago. Or maybe a week. Suddenly, those eggs look a lot less appetizing. Most people instinctively reach for the trash can, fearing the dreaded sulfur smell of a rotten egg or, worse, a case of food poisoning.

However, throwing those eggs away might be like throwing cash directly into the bin. In the United States, we waste an incredible amount of food simply because we don’t understand what those dates on the packaging actually mean. Eggs are surprisingly resilient. When stored properly in the back of the refrigerator, they can stay perfectly safe and delicious for weeks past the “Best By” date.

The shell is a natural marvel of engineering, but it is also porous. This means that as an egg ages, it physically changes in ways we can measure without even cracking it open. Before you give up on your breakfast, use these five quick, science-backed tests to see if your eggs are still good to go.

Understanding the “Date” Myth

Before we dive into the tests, let’s clear up the confusion surrounding egg cartons. The dates you see—whether they say “Sell By,” “Use By,” or “Best Before”—are rarely about safety. Instead, they are quality markers. These dates tell the grocery store how long to keep the product on the shelf or tell the consumer when the egg is at its absolute peak flavor.

Label Type	Meaning	Safety Window
Sell By	Inventory tool for retailers.	Usually safe for 3-5 weeks after this date.
Best By	Peak flavor and texture.	Still great for baking and boiling for weeks.
Pack Date	The day the eggs were crated.	Look for a 3-digit “Julian” code (e.g., 001 is Jan 1).
Expiration	State-specific safety limit.	Verify with the float test before discarding.

5 Tests to Check Egg Freshness

1. The Famous Float Test (The Gold Standard)

The float test is the most popular way to check an egg because it relies on basic physics. As an egg ages, moisture evaporates through the tiny pores in the shell. This moisture is replaced by air, which forms a bubble at the large end of the egg. The older the egg, the larger the air bubble, and the more the egg will float.

The Setup: Fill a deep bowl or a tall glass with cold water.
The Action: Gently lower the egg into the water.
The Sinker: If the egg sinks to the bottom and lays flat on its side, it is incredibly fresh.
The Bobber: If the egg stays at the bottom but stands up on its point, it is older (about 2-3 weeks). It is still perfectly safe to eat and is actually the best type for hard-boiling.
The Floater: If the egg floats to the surface, the air pocket is very large. This doesn’t always mean it’s rotten, but it is definitely old. Most experts suggest cracking “floaters” into a separate bowl first to check for odors.

2. The Slosh Test (The “Listen” Method)

If you don’t want to get a bowl of water out, you can use your ears. This test is a bit more subjective but works well if you have a sensitive sense of hearing.

Hold the egg up to your ear and give it a gentle shake. A very fresh egg will be completely silent. This is because the yolk and the white (the albumen) are thick and structurally sound, leaving no room for movement.

As an egg ages, the protective membranes begin to break down and the white becomes more watery. If you hear a distinct “sloshing” or “swooshing” sound inside the shell, it is a sign that the egg is old. While it may still be safe, the quality has degraded, and the yolk is more likely to break when you crack it.

3. The Plate and Sniff Test

Sometimes the only way to be sure is to see what is happening inside. If an egg passes the float test but you are still suspicious, crack it onto a flat, white plate.

In a fresh egg, the yolk will be a firm, high dome, and the white will have two distinct layers: a thick, cloudy ring around the yolk and a thinner outer ring. In an older egg, the yolk will look flat and “sad,” and the white will be completely transparent and watery, spreading across the plate like a puddle.

The Ultimate Indicator: Regardless of how it looks, use your nose. A spoiled egg has a pungent, unmistakable sulfur odor. If you crack an egg and the smell hits you, toss it immediately. If there is no smell, the egg is safe to use, even if the white is a bit runny.

4. Candling with a Flashlight

“Candling” is a technique that has been used for centuries. Originally done with a candle, you can now use the flashlight on your smartphone. In a dark room, hold the light against the large end of the egg shell.

The light will illuminate the interior, allowing you to see the size of the air cell. In a high-quality, fresh egg, the air space should be very thin—less than 1/8 of an inch. If the air space takes up a significant portion of the top of the egg, it is a sign of age. You can also look for “blood spots” or “meat spots,” which are natural and safe to eat, though many people choose to scoop them out.

5. The “White” Clarity Check

When you crack your egg, take a close look at the color of the white. Most people think a clear white is better, but the opposite is actually true.

A cloudy or “milky” egg white is a sign of a very fresh egg. This cloudiness is caused by carbon dioxide that hasn’t had time to escape through the shell yet. As the egg ages, the carbon dioxide leaves, and the white becomes clear. If you see a cloudy white, you can be certain that the egg was laid very recently.

How to Use Eggs Based on Their Freshness

Not all eggs are created equal for every recipe. Depending on the results of your tests, you should choose your cooking method accordingly.

Very Fresh (Laying flat at the bottom): These are the stars of the kitchen. Use them for poaching or frying (sunny side up). Because the white is thick, it will hold its shape in the water or the pan, giving you that perfect restaurant look.
Middle-Aged (Standing on point): These are your “Boiling Kings.” When you hard-boil a very fresh egg, the shell sticks to the white, making it a nightmare to peel. An egg that is a few weeks old has a larger air pocket, which makes the shell slip right off after boiling.
Old (The Floaters): If they don’t smell, they are still fine for baking. The watery white won’t matter when it is mixed into a cake batter or a batch of brownies.

Storage Hacks to Double Egg Life

If you want to stop doing these tests every week, you need to store your eggs the right way. Most American refrigerators have a cute little egg tray in the door. Do not use it. The door is the warmest part of the fridge and is subject to constant temperature swings every time you open it. This causes the egg to expand and contract, which can weaken the shell and speed up aging. Instead, keep your eggs in their original carton and place them on the middle or bottom shelf toward the back.

The carton isn’t just for protection; it also prevents the eggs from absorbing odors from other foods like onions or leftovers. Because eggshells are porous, they will “soak up” smells, which can ruin the flavor of your morning omelet.