7 Unmistakable Ways To Tell If Your Eggs Are Bad (The Smell Test Isn't Enough)

Knowing how to tell if an egg is bad is a critical kitchen skill that goes beyond just checking the date on the carton. As of December 2025, food safety experts confirm that eggs can remain safe to eat for weeks past their printed "sell-by" date, provided they have been stored correctly. The real indicator of spoilage, however, comes down to a few simple, definitive tests that assess the egg's internal quality, not just its age. You need to look for signs of bacterial contamination and physical deterioration to ensure your next meal is safe.

The common misconception is that the expiration date is a hard deadline. In reality, a properly refrigerated egg (stored at 40°F or below) can be safe for consumption for three to five weeks after the "sell-by" date. The key is to move past the date and focus on the physical and sensory cues the egg gives you. Here are the seven most reliable methods to determine if an egg has truly gone bad.

The Definitive 7-Point Checklist: How to Test Egg Freshness and Safety

While the expiration date is a useful guide, it’s not the final word on an egg's edibility. The following methods are listed from easiest and most immediate to more technical, giving you a complete toolkit for assessing your eggs.

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1. The Immediate and Unmistakable Smell Test (The 'Sniff' Test)

This is the most reliable and immediate indicator of a spoiled egg. Bad eggs emit a distinct, foul odor. The characteristic "rotten smell" is caused by the breakdown of proteins within the egg, which releases compounds containing sulfur. A fresh egg should have virtually no smell, or a very mild, clean odor.

• Uncracked Egg: Hold the egg to your nose. If you detect a sour or off-putting scent, discard it immediately.
• Cracked Egg (The Final Test): If you are unsure, crack the egg into a clean bowl first, away from other ingredients. If it smells strongly of sulfur or a general rotten odor, it is definitely spoiled. Do not taste it, and wash the bowl thoroughly.

2. The Highly Accurate Cracked Visual Test

Once you crack the egg into a flat dish or bowl, you can assess the quality of the internal components: the yolk and the egg white (or albumen). A fresh egg will have a high-standing, firm yolk and a thick, slightly cloudy egg white that clings tightly to the yolk and doesn't spread much.

• Egg White Consistency: If the egg white is thin and watery and spreads out significantly across the dish, the egg is older. While older, it is often still safe to eat, but its quality for frying or poaching is diminished.
• Discoloration (A Danger Sign): Look for any unusual colors. A green, pink, or iridescent sheen in the egg white is a serious sign of spoilage, often indicating the presence of harmful bacteria, such as *Pseudomonas*. If you see this, discard the egg immediately.
• Yolk Condition: The yolk should be round and firm. A flat, easily broken yolk is a sign of an older egg, but not necessarily a spoiled one.

3. The Float Test (A Test of Age, Not Safety)

The float test is one of the most popular home methods, but it is crucial to understand what it actually measures: freshness, not safety. The science behind it relates to the egg's porous shell.

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As an egg ages, moisture evaporates through the porous shells, and air replaces it. This causes the air cell—a pocket of air usually found at the large end of the egg interior—to grow larger. The larger the air cell, the more buoyant the egg becomes.

• Sink Flat: A very fresh egg will sink to the bottom and lay flat on its side.
• Stand Upright: An older egg, but likely still safe, will stand upright on the bottom of the glass.
• Float: An egg that floats is very old and has a very large air cell. While it is likely still safe if it passes the smell and visual tests, it is at the end of its shelf life and is best used for baking or hard-boiling, where its diminished quality is less noticeable.

Understanding Egg Grading, Storage, and Shelf Life

To truly master egg freshness, you need to understand how the industry grades and stores eggs, which directly impacts their longevity and quality.

The Role of the Air Cell and Egg Grading

The size of the air cell is a primary factor in egg grading. The USDA uses a process called candling eggs—shining a bright light through the shell—to assess the internal quality, including the size of the air cell and the visibility of the yolk.

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• Grade AA Eggs: Have the smallest air cell (no more than 3 millimeters deep) and the thickest white, indicating superior freshness.
• Grade A Eggs: Have a slightly larger air cell and a white that is still thick.
• Grade B Eggs: Have a significantly larger air cell and a thin, watery white. These are typically used in liquid egg products or commercial baking.

As eggs age, they move down the grading scale naturally due to moisture loss and the expanding air cell. This is why an older egg that still passes the smell test is perfectly fine for use in recipes like scrambled eggs or omelets, but may not hold up well for a delicate poached egg.

4. Checking the Shell for Integrity and Slime

The shell is the first line of defense against bacterial contamination. Before you even crack the egg, inspect the shell closely.

• Cracks: Even hairline cracks can allow bacteria, including *Salmonella*, to enter the egg. If the shell is cracked, it should be discarded.
• Sliminess or Powder: A slimy shell can be a sign of bacterial growth. A powdery appearance, on the other hand, can indicate mold. In either case, it is best to discard the egg.

5. The Date Code and Proper Storage Conditions

While eggs can last 3-5 weeks past the sell-by date, this longevity relies entirely on proper storage conditions. The most important factor is refrigeration.

• Temperature: Eggs must be stored at a consistent temperature of 40°F (4°C) or below. Storing them in the door of the refrigerator, where the temperature fluctuates with every opening, is not ideal.
• Carton Storage: Keep eggs in their original carton. The carton protects them from absorbing strong odors from other foods and helps maintain a consistent temperature.
• Expiration Date (Julian Date): Look for the three-digit Julian date (001 to 365) on the carton. This is the day the eggs were packed. In the US, the USDA considers eggs safe for 45 days after this date, provided they are refrigerated.

6. The Candling Test (The Pro Method)

As mentioned in the grading section, candling eggs is a professional method you can replicate at home. In a dark room, hold the egg up to a strong, focused light source (like a small flashlight).

• Fresh Egg: The yolk outline will be barely visible, and the air cell will be very small.
• Older Egg: The yolk will be clearly visible and move easily, and the air cell will be noticeably larger.
• Spoiled Egg: You may see a solid, dark mass or an overly large, undefined air cell, which is a strong sign of spoilage.

7. The Sound Test (A Less Reliable, but Quick Check)

This is a quick, traditional method, though less reliable than the others. Hold the egg up to your ear and shake it gently. If you hear the contents sloshing around, the egg is older, as the egg white has become thin and the air cell is large. A fresh egg should make little to no sound. While a sloshing sound indicates older age, it does not confirm the presence of harmful bacteria like *Salmonella*, so always follow up with the smell and visual tests.

Final Food Safety Precautions

If an egg fails any of the definitive tests—the foul smell, the pink/green discoloration, or a slimy shell—it must be discarded immediately. Consuming a truly spoiled egg can lead to foodborne illness. Be mindful of the inner membrane and outer membrane that protect the egg's contents; once compromised, the risk of contamination rises significantly. When in doubt, always err on the side of caution and discard the egg. Your health is more important than the cost of a single egg.