According to USDA guidelines:
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Raw eggs in the shell are safe for 3–5 weeks after the pack date
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Eggs may still be safe even if the sell-by date has passed
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Eggs should always be stored at 40°F (4°C) or below
⚠️ Critical tip:
The sell-by or best-by date helps stores manage inventory. The Julian date is what matters for safety and freshness.
🤢 Why Your Quiche Made Everyone Sick
Even if eggs look and smell perfectly fine, they can still contain Salmonella, a bacteria that causes:
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Nausea
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Vomiting
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Abdominal cramps
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Diarrhea
Salmonella does not change an egg’s appearance, smell, or taste.
It also isn’t destroyed by cracking, mixing, or baking unless the dish reaches a safe internal temperature.
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Egg dishes must reach 160°F (71°C) to kill bacteria
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A quiche that looks set may still be undercooked in the center
🧪 Fact: Salmonella can be inside the egg before the shell forms—so washing the shell won’t make it safe.
