Think You Have Fresh Eggs? Here’s How to Tell

by Sarah healthy fatsComments: 62

fresh eggs

Don’t you just love the way truly fresh eggs look in a bowl after you crack them?  The yolks are so perfectly rounded and the whites whip up into the fluffiest meringue!

Fresh eggs go with the territory when you purchase from a local farm.  Good quality, local eggs sell quickly enough that there isn’t any need for the tricks the egg industry uses to prolong egg freshness such as partial freezing and cold storage for weeks at a time before they hit your supermarket shelf.

Even if you buy organic eggs from Whole Foods or other healthfood store, it is possible to get old eggs.   Old eggs not only don’t taste as good, in my opinion, but they also don’t poach nicely into that perfect egg shape that sits so pretty on top of a slice of toast or English muffin.

Do you suspect your fresh eggs might be less than really fresh?  If so, here are two clues that you need to find another egg source as suggested by Kenji Lopez-Alt, Chief Creative Officer of Serious Eats.

The Julian Date Tells the Tale

In the United States, every egg carton sold in a store is required to be stamped with a number between 000 and 365.   This number is the Julian Date and indicates the day of the year that the eggs were cleaned and packed into the carton.  A carton stamped with 000 means the eggs were packed on January 1 and a number of 213 means they were packed on August 2.

The bottom line is that you want a date as high as possible ideally only a few days to a week from the Julian date of the day you are purchasing the eggs.  Do not look at the date just to the right of the Julian Date as this is the expiration date of the eggs and could be up to six weeks after the eggs were packed!

For example, an egg carton stamped with the numbers 015 Feb 28 means that the eggs were packed on January 15 but the eggs can be sold until February 28 – a month and a half later!

Who wants six week old eggs that the store can legally sell as “fresh”?  Not me!

The Float Test for Fresh Eggs

The second way to test the freshness of your egg is to carefully place the egg in a cup of water.  Fresh eggs will sink and remain flat lengthwise at the bottom of the cup.

The older the egg, the more likely it is to completely float.  Semi-fresh eggs will stand up on one end and not lie flat at the bottom. This is because an air pocket in the fat portion of the egg increases in size the older an egg gets.

Why Fresh Eggs Are Important

As with any food, the fresher the better.  Better for taste and better for nutrition.

Who wants eggs that have been semi-frozen and in cold storage for weeks before you even get them home just to increase shelf life?  Certainly not a good option particularly if you are soft boiling the egg in order to feed your baby the warm, liquid yolk as a traditional first food!

Fresh eggs also separate better.  A nice, perky yolk can be separated easily with your hands without a single drop mixing in with the white to ruin your macaroons!

Finally, fresh eggs are so much easier to poach.  Fresh eggs have tighter whites as well as yolks that retain their shape better as they cook.  So if Eggs Benedict is your thing you will want to ensure that your eggs are as fresh as possible.

Do you have any egg freshness tips to add?  Please share in the comment section.

More Information

Why Organic Store Eggs are a Scam

What Oxidizes the Cholesterol in Eggs?

The Best Egg Substitute (plus video how-to)

Duck Eggs: More Nutritious and Less Allergenic


Sarah, The Healthy Home Economist

Comments (62)

  • Coby @ The Natural Healthy & Skinny Fiber

    I love farm fresh eggs! I have tried frozen eggs before and they just don’t have the taste yuck!

    July 1st, 2015 11:37 am Reply
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  • Caren Carla

    Really, nice trick. I never thought that there can be such a difference in the fresh and old eggs.

    August 5th, 2014 8:17 am Reply
  • Katherine

    I have eggs from April 2 2014 and I was wondering if they are still good to use? They are farm fresh and did wash them straight from the nesting box to the fridge. See I wash them, date them, then store them in my fridge right away. Will they still be good today?

    July 20th, 2014 12:34 pm Reply
    • Sarah TheHealthyHomeEconomist

      If they float in a glass of water, I wouldn’t use them.

      July 20th, 2014 12:50 pm Reply
    • Sierra

      Washing your eggs can actually make them go bad faster. It washes the protective layer called the bloom off of it.

      September 3rd, 2014 11:58 am Reply
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  • Anonymous

    I got eggs from a farm recently and almost all of them had red specks in them. Is that bad? Also why do eggs sometimes have specks of blood in them?

    May 2nd, 2014 3:11 pm Reply
  • Daniel

    Another good idea is to find a buyer who will tell you when their eggs were laid. If you’re buying directly from a farmer or in a farmers market, they should be more than happy to tell you how many days old their eggs are.
    Hopefully, you can find eggs so rich you can do this with them:

    April 8th, 2014 1:15 am Reply
  • Linda

    Hey that’s a nice little trick.

    I once bought some eggs at 7/11 and when I got home I was shocked to see over half of the eggs were cracked. I returned them and got my money back :)

    October 1st, 2013 6:18 am Reply
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  • Josh Brancek

    Wow, this is such an ingenious test!!! Thanks for the post Sarah

    June 26th, 2013 7:04 am Reply
  • Andrea

    I love this! I tried it and it really works! Thank you.

    I am incorporating your soft boiled egg yolk diet for my baby every day. Couldn’t find a post that addresses this question:

    1-Is one yolk a day sufficient or can I give him more? He is going to be 9 months old next week.

    2-What about adults?? I have been taking “high quality” fish oil thinking it was benefiting me and my (nursing baby)…I want to take something to help my brain, too! I have never been an egg eater. I would never even touch them before a week ago! As I prepare it for my son I am getting much more comfortable with the idea of consuming it myself for the added benefits… After 3+ years I will be ditching the fish oil!!!

    *My husband and I are even considering getting our own hens now…!

    April 12th, 2013 4:20 pm Reply
  • Karina

    in order to have neon yellow whites the chicken food must be fortified with vitamin B2 (Riboflavin can be used as a deliberate orange-red food color additive).

    April 8th, 2013 1:30 pm Reply
  • CLove

    Recently, I’ve bought farm fresh eggs from our local co-op. I keep getting eggs that have NEON YELLOW WHITES! I asked the producer, they don’t know what causes it. A friend says that means the chickens were eating really awesome stuff. Above a commenter mentioned that it meant that the chickens were eating excess corn and soy – I feel like it would be more common for ‘commercial’ eggs if that were the case.

    Anyone have any personal experience with this?

    I’m planning on having hens soon, but alas, I’m not there yet!

    April 6th, 2013 1:40 pm Reply
    • mary

      Eating corn will make the eggs more yellow. But I think the store bought eggs are pale also because the chickens aren’t getting much sunlight.

      February 1st, 2015 6:00 pm Reply
  • FattynFabulous

    Love this post. I don’t think people realize how dangerous eggs can be. I have gotten food poisoning from them.

    April 6th, 2013 12:45 pm Reply
  • Sarah Danial

    Very cool! I didn’t know older eggs will float. I just checked, and mine sunk to the bottom but not flat, so they are semi-fresh. The Julian date says 72, so early March.

    April 2nd, 2013 10:17 pm Reply
  • Cherilynne Churchill via Facebook

    I prefer the older eggs because they boil up better and the shell comes off easier.

    April 1st, 2013 6:53 am Reply
  • Ashlee Gunsalus via Facebook

    I get my eggs from a couple at church :)

    March 31st, 2013 5:32 pm Reply
  • Debbie Meade


    How long will your eggs keep if unrefrigerated? Thanks.

    March 31st, 2013 4:41 pm Reply
  • Roseann Fisher

    I raise chickens and I’ve learned that eggs straight from the chicken do not need refrigeration if you don’t wash them. Just wipe off any excess dirt off the shell, but don’t “wash” them. This will preserve the natural protective coating which keeps bacteria out.

    March 31st, 2013 2:25 pm Reply
    • Lauren

      I learned the hard way last year that they have to be washed to be dyed, or the protective coating will keep the color off too!

      April 7th, 2013 6:29 pm Reply
      • Naomi

        I would think that the actual cooking of the eggs in water would be effectively “washing” them. No?

        February 26th, 2014 7:48 am Reply
  • Kristie Clower via Facebook

    I’ve done this before but now I’m lucky enough to have 5 layers living in my backyard. I write the date on the eggs before I put them in the refrigerator. The rarely last more than 5 days.

    March 31st, 2013 2:19 pm Reply
  • Samantha Hall

    Eww! My eggs didn’t pass the float test! That’s incredible though haha, I’ll never be able to look at eggs the same again :p

    March 31st, 2013 1:26 pm Reply
  • Maria Bruhns via Facebook

    No worries here…I get mine from a guy down the street. I’ve met the chickens laying them.

    March 31st, 2013 1:15 pm Reply
  • Monique Trahan via Facebook

    There is actually nothing wrong with a month old egg if it was properly stored. They will keep for up to 4 months in a refrigerator. Mother Earth News has a great article on storing eggs.

    Heritage hens fed a natural diet have two main flurries of egg laying, spring and fall, and will slow down or even stop in the heat of the summer and cold of winter. Our ancestors would save up eggs (and I do, too) and store them for the slow times. The older eggs are great for boiling as they are easier to peel. But you still should not pay extra for month old eggs sold as fresh.

    March 31st, 2013 10:35 am Reply
  • Denver Tina via Facebook

    Good information. I learned a lot from the comments, too.

    March 31st, 2013 10:32 am Reply
  • Shirley Zupancic via Facebook

    That’s so funny, my family was just talking about this at a gathering yesterday.

    March 31st, 2013 10:22 am Reply
  • Aila Alcontin via Facebook

    Thanks for the info! :)

    March 31st, 2013 10:19 am Reply
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  • michelle lye

    Is your book available in any other format other than the kindle?

    March 30th, 2013 11:29 pm Reply
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  • kim

    Thanks for the hard boiling tip, Sharon. Difficult peeling is one thing I’ve noticed since we starting buying eggs from our CSA…. but something I was willing to deal with to eat fresh eggs, though it seemed I was wasting a lot every time I peeled one. I’m going to go try your trick right now!

    March 30th, 2013 6:57 pm Reply
    • Lauren

      my mother always rolled her eggs to crack them all over for peeling. I’ve added a teaspoon, slipped under the membrane just below the shell. I can usually get the shell off in one strip that way, no pitting of the white, just a little rinse under the tap (which helps the salt stick better too!)

      April 7th, 2013 6:28 pm Reply
  • Barbara Swain

    The last 20 years of my career as a home economist were spent as a food stylist. I often needed to by eggs for frying and/or hard-cooking. When it was critical I went directly to a chicken/egg farm near me. An employee told me that the age of the hen also had something to do with the perkiness (?) of the yolk and the tightness of the white. The older the hen, the looser the egg. I’ve never tried to confirm this with an academic but it sounds possible.

    As a related tip, to prevent greening of the yolk after hard-cooking — plunge the freshly hard-cooked eggs into ice water to chill completely and remove the shells (even while they are chilling). I even cut them in half immediately to reduce the chemical interaction that produces the greening. I store the halves in a jar. ALL this is of course useless in the case of Easter Eggs!

    March 30th, 2013 6:40 pm Reply
  • Netty

    Good info…. Older eggs are better to turn into Deviled Eggs… the air pocket makes it easier to peel. :)

    March 30th, 2013 5:53 pm Reply
  • Kristin


    I have found that steamed eggs (steam for 10 minutes) peel much easier than hard boiled. So you may get your fresh eggs for Easter after all!

    March 30th, 2013 4:37 pm Reply
  • Rhonda

    The salt trick/ice water immersion worked like a charm! Yay!!! Thanks again, Sharon!

    March 30th, 2013 3:14 pm Reply
  • Jill

    Just a quick note for those who have chickens….fresh eggs are great until it comes time to hard boil them. Fresh eggs won’t easily peel when hard boiled! That is why I have learned to set some aside a few weeks prior to Easter for my deviled eggs. They look prettier without all those pock marks! Vanity? You bet! The girls want to be represented well at Easter! :)

    March 30th, 2013 12:43 pm Reply
    • Sharon

      We also have chickens. I avoided making deviled eggs for the longest time. I tried setting eggs aside for a few weeks and they still were hard to peel. On the backyard chicken forum, I read that boiling fresh eggs in 2 Tbl. salt to 1 quart water and then immersing them in ice water would enable them to peel. It works every time. You have to use that much salt. Less won’t work. Also, the eggs don’t taste salty at all.

      March 30th, 2013 1:02 pm Reply
      • Rhonda

        Thanks so much, Sharon. I’ve been wondering how to avoid the ugly eggs. I’m going to try the salt trick now!

        March 30th, 2013 2:22 pm Reply
        • SoCalGT

          I haven’t tried it yet but I’ve read that “hard boiling” eggs by baking them in the shell make them easy to peel too. The instructions said to put each egg in a hole of a muffin tin, put in the oven (without preheating) turn on to 350 and let bake for 30 minutes.

          March 30th, 2013 11:08 pm Reply
  • Megan @ Purple Dancing Dahlias

    Wonderful Info! I know that my eggs are always super fresh. At least twenty-four of them come out of the coop everyday :)

    March 30th, 2013 12:41 pm Reply
  • Hilary

    Can you comment on how to tell the quality of the egg, apart from freshness? I thought that a darker and brighter yolk meant the chickens were eating their greens, as they should.

    March 30th, 2013 12:28 pm Reply
    • Lauren

      Nope, eating their grubs, as they should 😉

      April 7th, 2013 6:25 pm Reply
  • Rob

    I just went back to the UK for a couple of weeks and it’s crazy how different the eggs in the supermarket are there. They don’t refrigerate them in the stores which means they can’t be that old and apparently it’s illegal to wash the eggs. The reasoning is that:
    1. It weakens the shells and can contaminate them.
    2. If you can’t wash the eggs then you have to keep a much cleaner environment for the chickens.

    The shells on the eggs are much more like farm eggs than the ones in the US. They’re like little rocks!

    March 30th, 2013 11:35 am Reply
  • Karina

    The egg theory is correct. Fresh eggs’ withies and yolks have higher density then the old one. Runny whites from the fresh eggs could be due to the environmental stress or other unfavorable conditions. In general, fresh eggs have tighter whites. Also, if the eggs shell has an unusual shape and some calcifications around the shell, excessive brown spots, or transparent shell – the chicken was in some kinds stress: environmental, nutritional, or not well chicken. The color of the egg’s white and yolk is a good indicator of the chicken diet. Clear white and orange yolk – indicates that the chicken was primarily feed sprouts, worms, and a few grain (best eggs). The yellower the white = more corn, soy, and grain in the chicken feed (worst egg). Most of the large eggs producer add Yellow color to the chicken feed to make egg yolk look yellower.

    March 30th, 2013 11:33 am Reply
  • Elizabeth

    Loved your article on how to tell if eggs are fresh and have forwarded the info.
    However, the info did not apply to the eggs my son bought…….they were marked:
    Best by May 8 (on first line)……..
    then on second line it read: 12P1691CO84M………
    Can you decifer that info?

    March 30th, 2013 11:09 am Reply
    • Sarah, The Healthy Home Economist

      Look around on the carton maybe on the other side or on the top. The Julian date is required to be on there somewhere if the eggs are retail at a store.

      March 30th, 2013 11:22 am Reply
      • Bob

        Also loved your article, and also have the same problem. I have Vital Farms eggs from Wholefoods (certified humane, raised outdoors), the stamp shows
        I also spotted hardly visible letters: L H W on the bottom of the carton.
        Called the Wholefoods store to ask – they didn’t know anything about it.

        March 30th, 2013 11:44 am Reply
      • Sarah, TheHealthyHomeEconomist

        Also, if you are not in the US, Julian date may not be on the carton. Other countries have other rules. The float test works everywhere though :)

        March 30th, 2013 12:40 pm Reply
  • Amy

    I know for a fact that fresh eggs do not always equal tighter whites. We have 12 hens and I have noticed that the weather (sunshine, temperature, etc) greatly affects egg production AND quality. Many times I will crack an egg that has just been gathered and the whites will spread all over the skillet. I’m not quite sure what causes it – haven’t been able to find anyone who knows – but it will happen. Prior to owning my own hens I had used the tight white theory to judge egg freshness from my local farm, but now I am experiencing that that isn’t necessarily true. Although, more often than not, the whites are tight rather than runny.

    March 30th, 2013 11:03 am Reply
    • Carolyn

      Sarah, as the hen get older(2 yrs and older), the whites become runny and the yolk is flattened. Best to let the girls lay no longer than 2 yrs, then into the stew pot.

      March 30th, 2013 2:48 pm Reply
      • Carolyn

        Sorry, meant Amy.

        March 30th, 2013 2:49 pm Reply
        • SoCalGT

          Carolyn, that’s been my experience with eggs too.

          March 30th, 2013 11:00 pm Reply
    • watchmom3

      Yes, I agree Amy. We have had chickens for 5 yrs now and sell eggs, so we always do the water test to check for bad ones (any egg that floats immediately should be tossed) and I even have a customer who wants his eggs at least a week old, because he likes the flavor. He grew up in Mexico and says that folks there know that they taste better! Ok, I prefer mine fresh (1-3 days) and I do not refrigerate unless they have been wet or washed and the cuticle has been removed. (This always gets an argument from some..) One of my customers is from England and he said that eggs are on the same aisle as bread…unrefrigerated! He says that we Americans make things harder sometimes! Ha! Anyway, love my chickens! Oh, one more thing! I researched how long an unrefrigerated egg could last in a cool, dark room and believe it or not…6 MONTHS! A gentleman did a study on it, just out of curiosity and found that in his cool, dry, dark closet..they stayed that long! AMAZING!

      March 31st, 2013 5:16 pm Reply
  • silvia alvarez

    dont have any tips to add but i have a question…where is the best place to store eggs? fridge?

    March 30th, 2013 10:58 am Reply
    • Sarah, The Healthy Home Economist

      I refrigerate because of the heat and humidity where I live and also because some of my eggs are fertilized as my farmer has a few roosters running around.

      March 30th, 2013 11:24 am Reply
  • Beth

    Well, my eggs are pretty old, I’m 52!

    Xo Xo

    March 30th, 2013 10:48 am Reply
  • Sol Lederman

    Nice tips. Thanks.

    This website will tell you what day of the year it is so you can check it before going to the store for those eggs:

    March 30th, 2013 10:45 am Reply

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