Egg expiration dates indicate peak quality rather than food safety, and there is no federal requirement for egg cartons to display an expiration date. The packing date is a three-digit Julian code, and eggs typically last four to five weeks after being washed and packed for sale. Refrigeration and undamaged shells are required for this timeframe to hold. Salmonella risk is unrelated to egg age and can be present from the start on the egg or shell; only thorough cooking kills it, while raw eggs carry risk at any age. Spoiled eggs often show sulfurous odors and may develop pink or green whites when cracked.
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