Fresh eggs will last for at least 66 days from the date they are placed into a carton, this is 3-4 weeks beyond the “best by” date normally stamped on the carton. To properly answer the question of have been stored.
The most accurate date to consider with eggs is a date placed on the egg carton by the manufacturer called the “pack date”.
Although not required, cartons may also carry an expiration date (EXP) beyond which the eggs should not be sold, but are still safe to eat.
On cartons with the USDA grade logo, the expiration date cannot exceed 30 days after the eggs were packed in the carton.
Because of this distinction, you may safely use eggs to complement your favorite meals even after the sell by date has lapsed but please consume them prior to their eat by date.
Practicing proper hygiene and food safety techniques will help prevent foodborne illness. Although not a perfect test, your senses are usually the most reliable instruments to tell if your eggs have gone bad. The freshest eggs have a cloudy white color to the “white” of the egg and as the egg ages the white becomes more of a clear color (the egg is still fresh).
This numbering system is sometimes used on egg cartons to denote the day the eggs are packed.
Fresh shell eggs can be stored in their cartons in the refrigerator for 4 to 5 weeks beyond this date with insignificant quality loss.
They will still be perfectly safe to use for at least 4 to 5 weeks after that date, provided they've been properly refrigerated and are not cracked or otherwise damaged.Egg Handling and Safety With proper care and handling, EGGS posses no greater risk than any other perishable food.Also check out the Egg Safety Center The United States Department of Agriculture (USDA) requires that any egg-carton date be no more than 30 days after the eggs were packed.Expiration Date: The “sell by” or “best if used by” or “exp (date)” are all expressions used by the industry in various states, and are used by the retailer to assure you of freshness.The egg will continue to be fresh for at least another 2-3 weeks if it has been refrigerated from the time packed until used at 45 degrees F. As the egg ages, it does lose some of its qualities, so if you were baking a cake or whipping meringue, your cake might not rise as high as expected, and you might not get the volume of meringue you would expect, so for baking purposes it is better to use a fresher egg.