domed, and intact.
White (albumen): Should be thick and gel-like near the yolk, with a thinner outer layer.
Red flags:
Pink, green, or iridescent egg white → bacterial contamination
Watery, spread-out whites → old but not necessarily bad (okay for baking)
Blood spots or meat spots → harmless! Just remove with a spoon if desired.
But What About the “Sell-By” or “Expiration” Date?
Here’s the truth: Eggs are usually good for 3–5 weeks after the pack date—even if the carton says “use by” sooner.
Pack date (a 3-digit number like “045” = Feb 14) =
