Is there a way to tell from the egg carton how old the eggs are?
To determine freshness, a pack-date calendar (or Julian Date calendar) can be used like the one below. This three-digit code indicates the date of packaging, starting with January 1 as 001 and ending with December 31 as 365. These numbers represent the consecutive days of the year. For example a egg carton with a packaging date of 032, means the eggs were packed on February 1st. You can store fresh shell egs in their cartons in the the refrigerator for four to five weeks beyond this date.
Here is an example of the date stamp on a package of Vital Farms Organic Pasture-Raised Eggs. The day that these eggs were packed into the carton is Day 251 on the Julian Calendar which is September 8, 2021. Vital Farms take there labels a bit further and allows the consumer to view the farm that these eggs were harvested. https://vitalfarms.com/farm/.
James Toney Farms: https://vitalfarms.com/farm/jt-farm/
Plants not under USDA inspection are governed by the state laws where the eggs are packed and/or sold. Most states require a pack date. For more information about state egg laws, contact your state’s Department of Agriculture.
How long can I keep eggs that I purchased from the grocery store?
Always purchase eggs before the “Sell-By” or “EXP'” date on the carton. After the eggs reach home, refrigerate the eggs in their original carton and place them in the coldest part of the refrigerator, not in the door. For best quality, use eggs within 3 to 5 weeks of the date you purchase them. The ‘sell-by’ date will usually expire during that length of time, but the eggs are perfectly safe to use.” Use of either a “Sell-By” or “Expiration” (EXP) date is not federally required, but may be state required, as defined by the egg laws in the state where the eggs are marketed. Some state egg laws do not allow the use of a “sell-by” date.
Does the color of the shell affect the egg’s nutrients?
No. The breed of the hen determines the color of her eggs. Nutrient levels are not significantly different in white and brown shell eggs. Araucuna chickens in South America lay eggs that range in color from medium blue to medium green. Nutrition claims that araucuna eggs contain less cholesterol than other eggs haven’t been proven.
Should you wash eggs?
No. It’s not necessary or recommended for consumers to wash eggs and may actually increase the risk of contamination because the wash water can be “sucked” into the egg through the pores in the shell When the chicken lays the egg, a protective coating is put on the outside by the hen. Government regulations require that USDA-graded eggs be carefully washed and sanitized using only compounds meeting FDA regulations for processing foods.
Is the appearance of eggs related to food safety?
Sometimes, but not usually. Variation in egg color is due to many factors.
- Blood spots are caused by a rupture of one or more small blood vessels in the yolk at the time of ovulation. It does not indicate the egg is unsafe.
- A cloudy white (albumen) is a sign the egg is very fresh. A clear egg white is an indication the egg is aging.
- Pink or iridescent egg white (albumen) indicates spoilage due to Pseudomonas bacteria. Some of these microorganisms—which produce a greenish, fluorescent, water-soluble pigment—are harmful to humans.
- The color of yolk varies in shades of yellow depending upon the diet of the hen. If she eats plenty of yellow-orange plant pigments, such as from marigold petals and yellow corn, the yolk will be a darker yellow than if she eats a colorless diet such as white cornmeal. Artificial color additives are not permitted in eggs.
- A green ring on a hard-cooked yolk can be a result of overcooking, and is caused by sulfur and iron compounds in the egg reacting on the yolk’s surface. The green color can also be caused by a high amount of iron in the cooking water. Scrambled eggs cooked at too high a temperature or held on a steam table too long can also develop a greenish cast. The green color is safe to consume.
Is an egg that floats still fresh?
An egg can float in water when its air cell has enlarged sufficiently to keep it buoyant. This means the egg is old, but it may be perfectly safe to use. Crack the egg into a bowl and examine it for an off-odor or unusual appearance before deciding to use or discard it. A spoiled egg will have an unpleasant odor when you break open the shell, either when raw or cooked.
Egg quality is determined by evaluating each egg for interior and exterior factors. Selected samples of eggs are “candled” under a bright light allowing the USDA grader to see the contents of the egg as well as any external defects. During the candling process, eggs are categorized into one of three consumer grades. Grade AA and Grade A eggs are most commonly found in retail grocery outlets.
- Grade AA – The freshest and highest quality eggs will receive a Grade AA.
- Grade A – Very high quality eggs will receive a Grade A.
- Grade B – Grade B eggs are usually used for breaking stock (liquid eggs) and baking.
Examples of commonly used phrases:
“Best if Used By/Before” date indicates when a product will be of best flavor or quality. It is not a purchase or safety date.
“Sell-By” date tells the store how long to display the product for sale for inventory management. It is not a safety date.
“Use-By” date is the last date recommended for the use of the product while at peak quality. It is not a safety date except for when used on infant formula as described below.
“Freeze-By” date indicates when a product should be frozen to maintain peak quality. It is not a purchase or safety date.
For more details on egg carton labels and food labels in general check out the list below, organized by what the terms broadly refer to:
Cage-Free and Free-Range
Though these terms are regulated by the USDA, they’re ambiguous and misleading. Generally, they refer to eggs from chickens who live in open barns or warehouses rather than in battery cages (as is the case with conventional eggs). Free-range birds have some kind of access to the outdoors (often better than nothing), but the size and quality of that area is not dictated. Cage-free do not.
Pasture-Raised
Since this term is not regulated by the USDA, it doesn’t mean anything unless it’s also verified humane by a third-party organization (like the three listed above). In that case, it indicates the highest standard of space and welfare. Because so much space is required, these eggs tend to be cultivated on smaller farms with fewer birds (say, 10,000 as compared to 250,000).
Omega-3 Enriched
All eggs contain small amounts of omega-3 fatty acids in their yolks, but these birds are fed supplements, like flaxseed, fish oil, and alfalfa meal, to increase those numbers.
Pasteurized
Pasteurization kills any harmful bacteria inside or outside the egg, which is handy for people who like to eat eggs runny or in raw forms (like Caesar dressing) but can’t risk any chance of foodborne illness.
Natural, Farm-Fresh, and Vegetarian-Fed
Ignore this meaningless marketing lingo. “Vegetarian-fed” is especially dicey—hens are natural omnivores (grub and worms, yum); if they’re “vegetarian,” chances are they’re confined indoors.
Certified Organic
USDA’s National Organic Program regulates labeling requirements for organic agricultural products. Organic labels can be found on produce, dairy, meat, processed foods, condiments and beverages. Food products labeled “organic” must contain at least 95% organic ingredients with no synthetic growth hormones, antibiotics, pesticides, biotechnology, synthetic ingredients or irradiation used in production or processing. Products that contain at least 70 percent organic ingredients and are produced without synthetic methods are labeled “made with organic ingredients,” though they cannot use the USDA organic seal on their packaging. Don’t confuse this term with a stamp of humane treatment. Like free-range and free-roaming, the birds have unspecified outdoor access. The difference is that they’re fed organic feed without animal by-products, antibiotics, hormones, or pesticides. For pasture-raised birds, the land they graze on must also meet organic requirements.
Other Certified Food Labels to Consider:
Certified Naturally Grown
This label denotes the food was grown using the same standards as those for organic, but not on a farm actually certified by the National Organic Program of the USDA. Some farmers have criticized the cost and process they need to go through to participate in the USDA’s organic program, so this is an alternative, non-governmental certification system where other farmers act as inspectors in a program administered by a non-profit organization called Certified Naturally Grown. “Natural” is a term present on a lot on food products (some of which you’d hardly call natural at all), so look closely at the label. The Certified Naturally Grown label indicates that someone is certifying that it is indeed natural, rather than just using the word “Natural” for marketing purposes.
Fair Trade
Fair trade standards are enforced by the Fairtrade Labeling Organizations International (FLO) (in the U.S. by Fair Trade USA). Fair trade products must be produced in accordance with the following guidelines: Workers must receive fair wages, safe and equitable working conditions and the right to join trade unions; child or forced labor is completely prohibited. Crops must also be grown, produced and processed in a manner that supports social development, economic development and environmental development. Fair trade standards have been established for coffee, tea, cocoa, honey, bananas, juices, cotton, flowers, gold, rice, spices and herbs, sports balls, wine, composite products, fresh fruit and sugar.
American Humane Certified
Various third-party organizations give seals, like Certified Humane, The American Humane Certified program (formerly the Free Farmed program) was created by the American Humane Association in 2000 to ensure that animals raised for dairy, poultry, beef, veal, goat, swine, turkey and bison products are raised in a humane manner. These guidelines, created with input from animal science experts, ensure that livestock have access to clean and sufficient food and water as well as a safe, healthy living environment and that staff and managers are thoroughly trained to care for animals in a humane manner.
Animal Welfare Approved
Started in 2006, Animal Welfare Approved (AWA) is a division of the non-profit organization Animal Welfare Institute. Its standards cover the way its participating farms raise their animals (including beef and dairy cattle, bison, sheep, goats, pigs, chickens, turkeys, ducks, geese and rabbits). AWA states that the basic premise of their standards is that animals must be able to behave naturally and be in a state of physical and psychological well-being. They only certify family farms (charging no fees to participating farmers) and state that animals must be raised on pasture or range.
Non-GMO
The chickens are fed a diet that doesn’t include any GMOs (but that’s not necessarily organic). The Non-GMO Project is a non-profit organization that provides the only third-party labeling program in North America for products grown without using genetic engineering. They verify that the process products go through, from seed to shelf, are produced according to their rigorous best practices for GMO avoidance.
Grassfed
USDA has a grass fed standard for ruminant animals like cows and goats, which states that these animals must be fed only grass and forage during the growing season. The American Grassfed Association is one organization that certifies beef, bison, dairy, lamb and goat that is fed only on pasture, in addition to being raised without antibiotics, synthetic hormones, confinement and with standards for high animal welfare. Other animals, like chicken and pigs can be pasture-raised (and USDA organic standards require at least some access to pasture), but there are currently no specific certification standards for non-ruminant animals being grass fed or pastured.
NON-CERTIFIED LABELS
The following labels depend on farmer and processor information to support the claim that the food products were raised in compliance with each set of standards. However, they are not certified or tested by any third party regulatory agency:
HORMONE-FREE / RBGH-FREE
This label means that the farmer has chosen not to inject his or her cows with any artificial growth hormones, like rBGH, a genetically engineered growth hormone. The label is also used on beef and chicken products, where the animal was raised without growth hormones or steroids. However, the USDA prohibits giving hormones to chickens, so the label doesn’t mean much there — all chicken you buy will be hormone-free whether it’s labeled or not.
RAISED WITHOUT ANTIBIOTICS
Chickens, pigs, and cattle raised on industrial farms are routinely fed low doses of antibiotics (the same drugs we rely on to keep ourselves and our families in good health) to make them grow faster and compensate for overcrowding and unsanitary living conditions. This label states the meat or dairy was raised without the use of antibiotics.
GE-FREE / NON-GMO
There are no federal regulations on labeling of food products containing genetically engineered (GE) ingredients or genetically modified organisms (GMOs); however, there are many companies that have taken the initiative to label their products as GE-Free or Non-GMO to protect consumers. Food products that use GE-Free or Non-GMO labels are regulated by individual companies and organizations and establish varying degrees of GMO allowance in their products, ranging from 100% GE-Free to trace levels of GMOs allowed in products. Often, the companies require certification or affidavits from farmers that the materials were not genetically modified in any way.
The following are not certified or tested by any third party regulatory agency and do not have a set of standards to which they adhere, so you should ask questions to learn more for each specific product:
ALL NATURAL
While many products have “all natural” labeling or packaging, there is no universal standard or definition for this claim.
FREE-RANGE
Free-range poultry is defined as birds that spend part of their time outside (whether that’s 10 minutes per month or 10 hours per day) and don’t live in cages. However, the USDA doesn’t have a legal definition of free-range chicken eggs and there are also no standardized or regulated definitions for free-range beef or pork.
The following download is a handy reference for many food labels that are used in the United States today.
Sources:
A Carton of Eggs – A True Baker’s Dozen, United States Department of Agriculture (USDA)
Food Product Dating, United States Department of Agriculture (USDA)/Food Safety and Inspection Service (FSIS)
Shell Eggs from Farm to Table, United States Department of Agriculture (USDA)/Food Safety and Inspection Service (FSIS)
Food Labels Explained, FarmAid.org
