1. Check expiration dates.

Supermarket eggs have a use-by date printed on the packaging. In France, regulations oblige wholesalers to stop selling eggs seven days before the minimum durability date. Farm-fresh eggs without a use-by date are typically good for 28 days after they are laid. Eggs with unbroken shells can be stored in the refrigerator for up to a month after this date. Keeping eggs refrigerated helps to maintain their freshness and prevent bacterial growth.

2. Smell the egg.

Expired eggs frequently emit a terrible odour. If you suspect an egg has passed its expiration date, begin by smelling it. If the egg smells terrible, toss it right away. If the smell appears to be normal, you can safely ingest the egg.

3. Examine the appearance of the shell.

Inspect the eggshell for indications of deterioration. A granular, gelatinous, or fractured shell could suggest mould. If the shell appears dry and undamaged, crack the egg into a basin and inspect for any strange colouring. Colours like blue, pink, black, or green in egg white or yolk can indicate bacterial development and food poisoning.