symptoms, remedies, how to recognize the expiration


The expired eggs they can, if consumed, cause some gastrointestinal disorders but also cause salmonella infection with more severe symptoms. When eggs are purchased at the supermarket, the expiry date is often indicated on the shell, by which the food should be consumed. If this indication is not present, they can be recognised expired eggs in a homemade way, with the so-called grandmother's remedies. Even if the eggs are no longer edible, don't throw them away: they can be a good remedy as fertilizer for plants, or as a nourishing hair mask.

How to recognize expired eggs

• If the egg settles to the bottom of a bowl with cold water it means it is fresh.
• If it stays halfwaybetter if consumed after cooking because it is no longer very fresh.
• If it floats on the surface instead It's better not to cook it because it's expired.

Why can this home method be considered reliable? The explanation is chemical: eggshells are porous and allow air to pass through. If the eggs are fresh they contain very little air, so they will settle to the bottom, while those that are no longer very fresh will fill with air, until they float.

Egg expiration: times

On the shell of eggs bought in store or supermarkets there is a wording that usually indicates the date of recommended consumption. Furthermore, on the packaging, on the label, there are the common words: consume within 21 days of deposition or “to be consumed preferably within” 28 days from deposition. The laying date and the expiry date are always shown on the package and/or on the shell, so just do a quick calculation to understand whether the eggs are fresh or not. The risk of consuming expired eggs is that of contracting salmonellosis, a bacterial infection that occurs at the gastrointestinal level.

Eggs not printed on the shell, therefore purchased fresh from the henhouse, last approximately 15 days from purchase (therefore from laying). The days reach up to 21 if kept in the refrigerator. In the summer months the timing is reduced and they should be consumed within a week. Generally speaking, an egg can generally be consumed within 28 days from the date of laying. To be safe, it is best not to exceed three weeks.

How to interpret acronyms and numbers on eggs

How to read codes on egg shells? Letters and numbers help us in purchasing and consuming.

The numbers:
• “0“: organic farming, i.e. which uses feed and fodder from organic farming (produced without the use of synthetic chemical fertilizers and phytosanitary products). Hens raised on the ground and outdoors. Eggs that are closest to those of free-range hens purchased from the producer on the farm. Laying of straw nests. Manual harvesting.
• “1″: outdoor breeding. Manual harvesting
• “2“: ground breeding. Manual harvesting
• “3“: battery farming, or in cages, therefore intensive. Industrial harvesting and packaging.

On the external packaging, you will also find:

  • Expiration date,
  • name of the company of origin and/or packaging
  • quality category
  • egg weight category

Letters A or B indicate:

  • “A”: fresh eggs, which can be consumed even without washing them.
  • “B”: they are not intended for large-scale distribution, they are used pasteurized by processing industries (producers of mayonnaise and confectionery products, pasta factories).

The second two letters indicate the country of production. IT: egg produced in Italy.

The three central numbers indicate the ISTAT code of the municipality of production.

The penultimate two letters the province of production.

The last three letters specifically identify the name of the farm.

DEP indicates the day of egg laying.

Expired eggs: health risks

If the expiry date indicated on the packaging or on the egg shell is exceeded, even if the eggs are stored in the refrigerator, it is best not to exceed the number of days: in fact, it is not recommended to eat eggs expired three days ago or more, especially if consumed fresh. The risks, as already specified, are in fact connected to salmonella, gastrointestinal infection with symptoms such as nausea, vomiting, diarrhea, abdominal cramps, headache and fever. There probability of infection due to salmonella decreases dramatically if expired eggs have been cooked, even slightly.

Can pasteurized eggs be eaten raw?

Salmonellosis: what it is and symptoms

The risk of contracting Salmonella is mainly associated withingestion of contaminated food during storage and handling. Foods of poultry origin, in particular eggs and derivatives, and pork are a frequent cause of salmonellosis. It is good to distinguish between food poisoning or food poisoning:

  • If the disease is caused directly by the presence of a number, often high, of microorganisms in a food, it is called food poisoning;
  • When it is due to toxins produced by germs in the food, however, it is called intoxication

Salmonellosis is a gastrointestinal infection that causes symptoms such as:

  • nausea,
  • vomit,
  • diarrhea,
  • abdominal cramps,
  • heachache
  • fever.


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