Fresh Eggs?

The freshness of an egg is determined by the date when the egg was laid, and also by the way the egg has been stored. Proper handling and storage is very important in determining freshness. A freshly laid egg left at room temperature for a full day will not be as fresh as a week old egg that has been refrigerated between 33° and 40°F from the time it was laid. The cartons containing eggs that have been inspected by the USDA (United States Department of Agriculture) are stamped with a date indicating the last day that the eggs can be legally sold. This sell-by-date is no more than 30 days beyond the date the eggs were packed. Eggs are usually packed within one week of being laid, but it is possible that the eggs may be packed as long as 30 days after being laid, which is within USDA regulations. The packing date is a 3-digit code that is stamped on the carton near the sell-by-date. Every day of the year is given a number beginning with "1" for January 1 and "365" for December 31. If the number 105 is stamped on the carton, it indicates that the eggs were packed on April 15, the 105th day of the year. Eggs can be sold up to a month after the packing date. If eggs are properly stored in the refrigerator, they are usually safe to eat up to a month after the sell-by-date. A general rule to follow is that any egg that looks or smells odd should not be used.