Are Your Eggs Fresh?

Posted in Food Safety,Our Blog,Salmonella on June 29, 2026

Are your eggs fresh? Sometimes it’s hard to remember everything. We are busy people, and it seems that the entire world is that way these days. Often with having our own chickens we get an abundance of eggs, and it can be hard sometimes to decide if they are fresh or if it’s time to toss them out.

How To Tell if Your Eggs Are Fresh

If your eggs make you stop and question their freshness, test them using the “bowl test,” say experts from Eggland’s Best, a popular egg brand. “For the ‘bowl test,’ fill a bowl with water and carefully drop the egg into it. If an egg is fresh, it will immediately sink to the bottom and lie flat on its side,” the company says. Then you’re all set to get cracking on that omelet, frittata, or soufflé

But if the egg doesn’t sink and lie flat, that’s a sign it might be past its prime. “As it begins to lose freshness, the egg will point toward the surface until the smaller end is no longer touching the bottom of the bowl. Discard the egg if it is completely floating in the water,” says the brand.

How To Properly Store Eggs

To keep eggs fresh longer and reduce the risk of icky germs, follow proper storage steps. The U.S. Food and Drug Administration (FDA) recommends storing eggs in the refrigerator at 40°F or below. This temperature slows the growth of Salmonella, the bacteria responsible for food poisoning. The FDA also advises keeping eggs in the fridge for no more than three weeks.

Can You Store Eggs at Room Temperature

Travel through parts of Europe or rural areas of the United States, and you might see eggs stored outside the fridge. That doesn’t mean you should follow the same practices in your home, though. Most eggs sold nationally undergo a washing process that strips away the protective cuticle on the shell, increasing the risk of bacterial contamination. To prevent Salmonella growth, the FDA advises storing eggs in the refrigerator at 40°F or below and avoiding keeping them at room temperature for more than two hours.

Can You Freeze Eggs?

Freezing eggs may sound unusual, but it actually helps prevent spoilage. If you follow this method, place the eggs in the freezer right after purchase to lock in freshness. Crack them in a freezer-safe container, whisk them briefly, and seal them with a lid—eggs can’t go into the freezer in their shells, says the FDA. Stored this way, they stay good for up to a year. When you’re ready to use them, the FDA recommends thawing them in the refrigerator or in cold water.

Know the Risks

What is Salmonella?

Salmonella, the name of a group of bacteria, is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people get better without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized. In these patients, the Salmonella infection may spread from the intestines to the blood stream, and then to other body sites and can cause death unless the person is treated quickly with antibiotics. Certain people are at greater risk for severe illness and include children, older adults, pregnant women, and people with weakened immune systems (such as transplant patients and individuals with HIV/AIDS, cancer, and diabetes).

Buying

You can help keep eggs safe by making wise buying decisions at the grocery store.

• Buy eggs only if sold from a refrigerator or refrigerated case.
• Open the carton and make sure that the eggs are clean and the shells are not cracked.

Preparing

Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods.

• Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny.
• Casseroles and other dishes containing eggs should be cooked to 160° F. Use a food thermometer to be sure.
• For recipes that call for eggs that are raw or undercooked when the dish is served — like Caesar salad dressing and homemade ice cream — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products.

Serving

Follow these serving guidelines for eggs and egg dishes.

• Serve cooked eggs (such as hard-boiled eggs and fried eggs) and egg-containing foods (such as such as quiches and soufflés) immediately after cooking. Cooked eggs and egg dishes may be refrigerated for serving later but should be thoroughly reheated to 165° F before serving.
• Never leave cooked eggs or egg dishes out of the refrigerator for more than 2 hours or for more than 1 hour when temperatures are above 90° F. Bacteria that can cause illness grow quickly at warm temperatures (between 40° F and 140° F).
• For party planning, keep hot egg dishes hot and cold egg dishes cold:
  • Keep egg dishes refrigerated until time to serve.
  • Serve small platters of reheated egg dishes at a time to ensure the food stays at the proper temperature. Replenish as needed, or at least every 2 hours.
  • Keep cold egg dishes on ice if they are going to stay out longer than 2 hours.

Are Your Eggs Fresh?

And that wraps up our lesson today about eggs and their freshness. While we do prefer our own eggs there are times that we have to go to the store and grab a dozen. It is always important to know what you are getting and know how to properly store them. For more egg-citing (see what I did there?) egg information please follow Make Food Safe.