Eggs that are 5 months past their expiration date can usually still be eaten if they have been stored properly, but there are some risks. While the nutritional value and taste may start to decline after 5 months, eggs that still look and smell normal can often be safely consumed if cooked thoroughly. However, safety depends on factors like temperature and humidity during storage. It’s important to inspect older eggs closely before eating them.
How long do eggs last?
According to the U.S. Department of Agriculture, fresh eggs can be stored in their cartons in the refrigerator for 3-5 weeks beyond the pack date or about 4-5 weeks after purchase. After this time, the quality starts to decline but the eggs are still safe to eat. Under ideal storage conditions of 40°F or below, eggs can last 3-5 months beyond the pack date. Once eggs are 6 months old, they are generally considered expired, even though they may still be safe if handled properly.
Here are some general guidelines for how long eggs last beyond the pack date if kept refrigerated (40°F or below):
- 1 month: Best quality
- 2-3 months: Good quality
- 4-5 months: Fair quality
- 6 months: Use quickly
The shelf life depends largely on how well the eggs are stored. Proper refrigeration at 40°F or below helps slow down the aging process. Storing eggs on the refrigerator door, where the temperature fluctuates, shortens how long they stay fresh compared to storing them in the main compartment.
Can you eat eggs 5 months after expiration date?
It’s possible to eat eggs 5 months past their “sell by” or expiration date codes on the carton, but only if they have been continually refrigerated. At this point, the quality and nutritional value starts to decline but the eggs are still generally safe to eat when cooked thoroughly. However, it is important to inspect and test the eggs before consuming them.
Inspect the eggs
As eggs age, the protective outer shell becomes more porous, letting air pass through. This causes the eggs to dry out, the whites to thin, and the air cell inside the egg to enlarge. Check for the following signs before deciding if 5-month-old eggs are still usable:
- Look at the shell – it should not be powdery or cracked
- Check the air cell – it should be small (1/8 inch or less)
- See if the white is thin and watery or thick
- Make sure the yolk remains round and does not flatten out
Test the eggs
Cracking open and inspecting 5-month-old eggs before cooking with them is also recommended. Signs that eggs should be discarded include:
- Pinky ring around the yolk: indicates bacterial growth
- Dark yolk:shows deterioration
- Rotten odor: signals spoilage
- Any sign of mold: do not eat!
If the cracked egg looks and smells normal, with a bright, rounded yolk and thick egg white, it should be safe for cooking and eating.
Rules for eating old eggs
Keep these rules in mind when deciding whether to consume eggs that are past their prime:
- Always cook older eggs thoroughly until the whites and yolks are firm. Fried, over-easy or soft boiled eggs are not recommended.
- Discard any eggs that are cracked, leaking, moldy, or give off a bad odor when cracked open.
- Refrigerate eggs at 40°F and cook within 2-3 days of cracking them open.
- Use old eggs only for cooking. Do not eat raw eggs that are 5 months old.
How can you tell if 5 month old eggs are bad?
While eggs can often be safely eaten 5 months after their pack date if handled properly, there are also clear signs that aged eggs have gone bad and should be discarded. Here’s how to tell if your 5 month old eggs have spoiled and are unsafe to eat:
Fail the float test
Testing to see if eggs float is a simple way to check for spoilage. Here’s how:
- Fill a bowl with cold water and gently place the egg in the water.
- If the egg sinks, it is still fresh. If it tilts upwards or floats, it is old. The air cell has enlarged with age, making the egg more buoyant.
- If it floats completely, it has gone bad and should not be consumed.
Appearance and odor
Inspect the egg closely before cracking it open. Signs of spoilage include:
- Powdery, cracked or thin shell
- Cloudy egg white instead of translucent
- Watery egg white that spreads out quickly
- Flat or broken yolk
- Pinky, grey, green or black discoloration
- Rotten odor when cracked open
If you notice any of these signs, the eggs have gone bad and should be thrown out. They can make you sick if eaten.
When in doubt, throw it out!
If you’re unsure how long eggs have been in the refrigerator or if they are still safe, it’s best to be cautious and discard them. Don’t risk getting sick from a bad egg. Fresh eggs are widely available at affordable prices these days.
Do eggs expire?
Yes, eggs do eventually expire and go bad, even when refrigerated. Over time, the quality and freshness deteriorates. The signs of aging include:
- Increasing air pocket inside the egg
- Thinning whites that spread more
- Flattening yolk
- Weakening shell
- Loss of nutrients
- Less appealing taste and texture
While refrigerated eggs typically stay safe for 4-5 weeks after the packed date, their quality really starts to go downhill after 3 months. No matter how you store them, eggs should always be thrown out after 6 months.
Here is an overview of how long eggs normally last and the signs they are expiring:
| Time After Pack Date | Condition of Eggs |
|---|---|
| Less than 3 weeks | Excellent quality |
| 4-5 weeks | Good quality |
| 2-3 months | Fair quality |
| 4-5 months | Declining quality |
| 6 months | Use quickly or discard |
While edible, eggs older than 5 months will have lower nutritional value, poorer flavor, watery whites, and flat yolks. Once bacteria has had time to grow or eggs have spoiled, they are no longer safe to eat.
What happens if you eat a bad egg?
Eating an egg that has gone bad can make you sick. Here are some of the risks and potential symptoms:
Salmonella
Salmonella infection is one of the most common concerns with bad eggs. Salmonella bacteria can contaminate eggs through tiny cracks in the shell. If you eat raw or undercooked egg containing salmonella, you may experience:
- Stomach cramps
- Nausea and vomiting
- Diarrhea
- Fever and chills
- Headache
Symptoms appear 6-72 hours after exposure and last about 4-7 days. In rare cases, salmonella causes more serious illness.
Other foodborne illnesses
Consuming eggs contaminated with other bacteria like E. coli or Listeria can also cause food poisoning. Symptoms are similar to salmonella but vary based on the pathogen. Listeria infection is particularly dangerous for pregnant women, infants, elderly, and those with weakened immune systems.
Allergic reaction
Those allergic to eggs may experience signs like skin rash, hives, nasal congestion, or trouble breathing after consuming old eggs. The proteins that trigger egg allergy reactions degrade over time, but old eggs can still cause issues for sensitive individuals.
Toxic buildup
Over time, the fats in egg yolk can break down into toxic free fatty acids and cholesterol oxides. Eating old eggs, especially raw egg yolks, may cause nausea, vomiting, diarrhea or other digestion distress. The toxic compounds can also contribute to heart disease with regular consumption.
How to store eggs properly
Proper storage gives eggs the longest shelf life before they expire. Here are some tips for keeping eggs fresh longer:
- Refrigerate eggs quickly at 40°F or below. Eggs age faster at room temperature.
- Place eggs in a covered carton in the main refrigerator compartment, not the door.
- Store eggs with the pointed end down to keep the air cell stable.
- Use older eggs first before fresher ones.
- Cook eggs thoroughly before eating eggs that are older than 5 weeks.
- Discard any eggs that are cracked, leaking, or give off an odor.
By refrigerating eggs in their carton on a main shelf, you can expect a freshness timeline of:
- 4-5 weeks after packing: Good quality
- 2-3 months: Fair quality
- 5 months: Limit use
Discard all eggs after 6 months as they will have deteriorated even with ideal storage. Buy eggs often to keep a fresh supply on hand.
Conclusion
Eggs that are 5 months past their printed expiration date can still be eaten if they have been continually refrigerated at 40°F or below. It is important to check older eggs for signs of spoilage like odor, cracks, or floating in water. Cook older eggs thoroughly until both yolk and white are firm. Avoid eating raw eggs that are more than a month old. While 5 month old eggs may be safe when handled properly, their quality declines over time. For best flavor and nutrition, use the freshest eggs possible.