New and old eggs have different uses.
| | At all times, I have two cartons of eggs in my fridge—a carton of fresh ones for frying and a carton of older eggs for hard-boiling and baking. Surprisingly, eggs aren't a food you need to toss as soon as they pass the date on their packaging. And this explains why.
It's important you know how to interpret the information on the carton. The main number listed is a sell-by date, which indicates when the supermarket must pull an item from its shelves. Different from an expiration date, a sell-by date is based on quality and freshness rather than safety concerns. Eggs are OK to eat three to five weeks after the sell-by date.
Because that window is so large, we like to use the float test. To determine if an egg is still fresh, drop it into a glass of water. If the egg floats, it has gone bad and should be discarded. Bad eggs also often smell like sulfur, so it's not too tricky to tell when they're rotten. Until then, enjoy! | | |
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