How Long Are Eggs Safe to Eat?
According to USDA guidelines:
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Raw eggs in the shell are safe for 3–5 weeks after the pack date
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Eggs may still be safe even if the sell-by date has passed
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Eggs should always be stored at 40°F (4°C) or below
⚠️ Critical tip:
The sell-by or best-by date helps stores manage inventory. The Julian date is what matters for safety and freshness.
Why Your Quiche Made Everyone Sick
Even if eggs look and smell perfectly fine, they can still contain Salmonella, a bacteria that causes:
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Nausea
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Vomiting
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Abdominal cramps
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Diarrhea
Salmonella does not change an egg’s appearance, smell, or taste.
It also isn’t destroyed by cracking, mixing, or baking unless the dish reaches a safe internal temperature.
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Egg dishes must reach 160°F (71°C) to kill bacteria
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A quiche that looks set may still be undercooked in the center
🧪 Fact: Salmonella can be inside the egg before the shell forms—so washing the shell won’t make it safe.
