Don’t get cocky. There are times you need to summon the inner food-safety warrior and toss the whole carton. If you see any pinkish, greenish, or black spots inside the shell after cracking it, that’s bacteria having a pool party. Do not attend that party. Also, if the shell feels slimy or powdery, that’s mold sneaking in.
And here’s a shocker: washing your eggs ruins them. In the US, eggs are washed and sanitized before they hit the store, which removes a natural protective coating called the “bloom.” That’s why we refrigerate them. In Europe, they don’t wash the bloom off, so they can sit on a shelf for weeks. So if you wash your eggs again at home, you’re just asking for trouble. Stop that.
The “Expired” Egg Challenge (Pro Tips)
Let’s say it’s been a month past the date, but the float test says it’s fine. How do you cook it? Hard-boiling old eggs is a nightmare. The white will stick to the shell like glue, and you’ll end up with a pockmarked, sad-looking egg. Use old eggs for scrambling or baking, where the texture doesn’t matter.
The Average Age Of A 'Fresh' Supermarket Egg May Surprise You. Hint, It
For perfect hard-boiled eggs, use ones that are at least a week old but not a month old. Fresh eggs are too acidic and won’t peel. It’s a Goldilocks situation: not too fresh, not too old. You want that middle-aged egg that’s seen some life.
