How to Tell If Eggs Are Bad: Skip the Shortcut

Is that egg
still usable?

Floating is not
a safety verdict

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Keep eggs cold

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Cook for safety

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Is that egg
still usable?

● Start with storage
history—not a glass of
water.

● Discard off odors or
obvious spoilage; never
taste to check.

Next: what tests miss →

Floating is not
a safety verdict

● A larger air cell can make
an older egg float.

● A sinking egg can still
carry harmful bacteria.

Keep eggs cold

● For U.S. refrigerated shell
eggs: store in the carton
at 40°F (4°C) or below.

● Unknown safe storage?
Don’t rely on floating or
sniffing.

Cook for safety

● Cook shell eggs until
whites and yolks are firm;
egg dishes to 160°F
(71°C).

● See storage limits and
handling tips in the full
guide.

Read the full guide →

Is that eggstill usable?

● Start with storagehistory—not a glass ofwater.

● Discard off odors orobvious spoilage; nevertaste to check.

Next: what tests miss →

Floating is nota safety verdict

● A larger air cell can makean older egg float.

● A sinking egg can stillcarry harmful bacteria.

Keep eggs cold

● For U.S. refrigerated shelleggs: store in the cartonat 40°F (4°C) or below.

● Unknown safe storage?Don’t rely on floating orsniffing.

Cook for safety

● Cook shell eggs untilwhites and yolks are firm;egg dishes to 160°F(71°C).

● See storage limits andhandling tips in the fullguide.

Read the full guide →

Is that egg
still usable?

● Start with storage
history—not a glass of
water.

● Discard off odors or
obvious spoilage; never
taste to check.

Floating is not
a safety verdict

● A larger air cell can make
an older egg float.

● A sinking egg can still
carry harmful bacteria.

● For U.S. refrigerated shell
eggs: store in the carton
at 40°F (4°C) or below.

● Unknown safe storage?
Don’t rely on floating or
sniffing.

● Cook shell eggs until
whites and yolks are firm;
egg dishes to 160°F
(71°C).

● See storage limits and
handling tips in the full
guide.