The Secret Meaning Behind the Numbers on Your Egg Carton
Updated: Dec. 01, 2023
An egg carton's expiration date is not as reliable as it seems. Here's how to tell if eggs are fresh.
Chances are you almost always have eggs in your fridge. Whether baked, scrambled or poached, they’re one of the most versatile items on the grocery list. (Here’s how to choose the best eggs at the store.) You might think the best way to pick a carton is by checking the grade, size, and expiration date—but there’s a secret on how long can eggs sit out, how to store eggs and a more efficient way to tell how fresh your eggs are.
Interested? Keep reading.
How to Decode Your Egg Carton
On the side of your egg carton, right by (or below) the “Sell By” date, you’ll see a three-digit code. No, it’s not an arbitrary serial number; it’s the Julian date, your fail-safe guide to fresh eggs.
Ranging from 001 to 365, the Julian date represents the day the eggs were packaged. Each code corresponds to a day in the year, so 001 would be January 1 and 365 would represent December 31. Once the eggs are packaged, they’ll keep in your fridge for four to five weeks. Psst: Here’s how long your other grocery staples will last.
According to the United States Department of Agriculture, eggs can be sold for up to 30 days after they were packaged. So even if they’re in stock and not expired, they might be weeks old. Eew!
Ever notice that egg yolks were different shades? This is why.
So, Why Does It Matter?
It’s obvious newly packaged eggs taste better, but an egg’s quality can significantly deteriorate over time. As an egg ages, it loses moisture and carbon dioxide, making the whites thinner and the yolk more susceptible to breaking. And when you eat old, expired eggs, your risk of getting a food-borne disease from them increases.
As for the code starting with a “P” right next to the Julian date? That’s the plant code, which represents where the eggs were packaged. If there’s an egg recall, the plant code will determine whether your carton is included.
Look, we know stressful grocery shopping can be, but checking the Julian date is an extra step worth taking. If you don’t want to whip out your calendar and calculator (we don’t blame you), here’s a general rule of thumb to follow. If you’re buying eggs in early to mid January, look for lower numbers (015 will be significantly fresher than 364). If you’re buying eggs later in the year, look for the highest number possible.
Now that you know how to select your eggs, the next step is to break them. Why not try these tasty hacks for awesome scrambled eggs? Bon appétit!
Check Out Some Ways You Can Eat Eggs All-Day Long
Brunch PizzaWhenever I entertain guests, this zippy pizza is a definite crowd-pleaser. It also makes a great late-night snack for any time of the year! —Janelle Lee, Appleton, Wisconsin
Don't miss out on our easiest egg recipes.
Egg-Topped Avocado ToastWe always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
Breakfast TacosThis is a really simple, tasty breakfast. It has been a mainstay for our mornings together as a family. —Jo Ferguson, Arnold, Missouri
Creamy Pesto 'n Bacon Eggs BenedictOne of my favorite brunch dishes is eggs Benedict. While I adore the traditional version, I also have fun using other flavors. This is my Italian take using a semi-homemade creamy pesto sauce.—Jenn Tidwell, Fair Oaks, California
Basil Vegetable StrataI've been cooking this strata for years, and my family just can't get enough! Fresh basil gives the healthy brunch dish an added flavor boost. —Jean Ecos, Hartland, Wisconsin.
Eggs & Chorizo WrapsMy husband grew up in Southern California and loves chorizo. We use the spicy sausage in these chorizo and egg wraps that our children call Daddy's Eggs.—April Nissen, Yankton, South Dakota
Veggie Nicoise SaladMore and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish—and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Sausage & Crescent Roll Breakfast CasseroleI made this tasty sausage and crescent roll breakfast casserole for a baby shower. It saved the day: Preparing it ahead gave me more time to finish decorating for the party. —Melody Craft, Conroe, Texas
Croque-MadameMy son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada
Beefy Huevos RancherosThis quick, easy and oh-so-tasty recipe works for breakfast, lunch or dinner and is great served with fruit or salad and some flour tortillas. Guests can top them however they like. —Sandra Leonard, Peculiar, Missouri
Mini Ham QuichesThese quiches are delightful for brunch when you don’t want to fuss. Replace
the ham with bacon, sausage, chicken or shrimp, or use chopped onion, red pepper or zucchini instead of olives. —Marilou Robinson, Portland, Oregon
Potato Sausage FrittataWith sausage, bacon, eggs and potatoes, this frittata is one hearty meal! Although I double the recipe for my large family, we never have any leftovers. As good as this dish is, you can experiment to customize it for your family. Try using ham, bell peppers, chorizo—the sky’s the limit! —Patricia Lee, Eatonton, Georgia
Pot Roast HashI love to cook a Sunday-style pot roast on a weeknight. Make it into pot roast hash for any day of the week. —Gina Jackson, Ogdensburg, New York
Pickled Eggs with BeetsEver since I can remember, my mother served this pickled egg recipe at Easter. It was a tradition that my family expected. I made them for my granddaughter the last time she visited and they were all gone before she left. —Mary Banker, Fort Worth, Texas
Sheepherder's BreakfastMy sister-in-law always made this delicious breakfast dish when we were camping and had to come up with good, easy breakfast ideas. Served with toast, juice and milk or coffee, it's a sure hit with the breakfast crowd! One-dish casseroles like this were a big help while I was raising my nine children. Now I've passed this recipe on to them. —Pauletta Bushnell, Albany, Oregon
Bacon Quiche TartsFlavored with vegetables, cheese and bacon, these memorable morsels are bound to be winners at any brunch. The tarts are impressive but also quite easy to make. For garnish, sprinkle on some chopped green onion.
—Kendra Schertz, Nappanee, Indiana
Best Deviled EggsHerbs lend amazing flavor to these deviled eggs, which truly are the best you can make! The recipe includes tasty variations that feature bacon, chipotle peppers and crab.—Jesse & Anne Foust, Bluefield, West Virginia
Make-Ahead Eggs Benedict Toast CupsWhen I was growing up, we had a family tradition of having eggs Benedict with champagne and orange juice for our Christmas breakfast. But now that I’m cooking, a fussy breakfast isn’t my style. I wanted to come up with a dish I could make ahead that would mimic the flavors of traditional eggs Benedict and would also freeze well. Friends, all I can say is this one fits the bill! —Lyndsay Wells, Ladysmith, British Columbia
Dilled Salmon Omelets with Creme FraicheThis is one of our biggest hits on our inn's menu. It has so much flavor with the dill and rich salmon that it will impress everyone at how fancy it is.—Susan Goodman, Wilmington, Vermont
Easy Chiles Rellenos CasseroleI love green chiles and cook with them often when I entertain. This easy version of the classic Mexican dish gives you a big pepper taste in every meaty bite. —Nadine Estes, Alto, New Mexico
Farmers BreakfastStart off your day on a hearty note. This one-dish wonder will easily keep your busy family satisfied until lunch. —Jeannette Westphal, Gettysburg, South Dakota
Festive Scrambled EggsEvery bit as quick as scrambled eggs are meant to be, this hearty dish— with red pimientos and green parsley or chives— is nice for hectic Christmas mornings. Jazz up your scrambled eggs with lemon zest and nutmeg.
Mediterranean Broccoli & Cheese OmeletMy Italian mother-in-law taught me to make this omelet years ago—she would make it for breakfast, lunch or dinner and eat it on Italian bread. This is one of my favorite ways to use up leftover broccoli. —Mary Licata, Pembroke Pines, Florida
Fiesta Egg & Potato BoatsOn a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri
Mexican Sausage & Cornbread StrataThe beauty of my Mexican strata is that you can change it depending on the veggies you have on hand. I make mine most often with corn and pico de gallo. —Lisa Huff, Wilton, Connecticut
Classic Egg SaladEgg salad is a refreshing, tasty change from lunchmeat or peanut butter sandwiches. The touch of mustard and lemon juice gives it extra zip. —Annemarie Pietila, Farmington Hills, Michigan
Poached Eggs & PolentaWe have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
Cobb Salad SubWhen we need a quick meal to share, we turn Cobb salad into a sandwich masterpiece. Sometimes I substitute tortillas for the bread and make wraps instead. —Kimberly Grusendorf, Medina, Ohio
Bacon 'n' Egg SandwichesI came across this unique grilled combo when I was digging in my mom's recipe box. The crisp bacon, hard-boiled eggs and crunchy green onions make these cozy sandwiches look impressive when company drops by for lunch. Best of all, they're a snap to assemble. —Ann Fuemmeler, Glasgow, Missouri
Cheesy Egg PuffsMy father loves to entertain, and these buttery egg delights are one of his favorite items to serve at brunch. The leftovers are perfect to reheat in the microwave on busy mornings, so Dad always stashes a few aside for me to take home once the party is over. —Amy Soto, Winfield, Kansas
Sausage & Mushroom Pizza FrittataI love this frittata because the combination of fresh flavors makes it special. It's the perfect sunny South Florida breakfast.—Wolfgang Hanau, West Palm Beach, Florida
Scrambled Egg BreadWe always eat ham, eggs and bread on camping trips, and we often have extras. Combine them and you’ve got scrambled egg bread. We first made this on a visit to Mount Shasta. —Shirley Mondeau, Rohnert Park, California
Buffalo Chicken Deviled EggsMy daughter Sara loves spicy Buffalo chicken and deviled eggs, so I combined the two. Make and chill a day ahead so the flavors mingle. —Robin Spires, Tampa, Florida
Brunch BurritosI like to use a second slow cooker to keep the tortillas warm and pliable when I serve these hearty burritos. Just place a clean wet cloth in the bottom, then cover it with foil and add your tortillas.—Beth Osburn, Levelland, Texas
Italian Apricot-Pancetta StrataFor me, the combination of sweet and savory along with easy preparation make this Italian-inspired strata a winning dish for home cooks everywhere! It can be served for breakfast, brunch, or as a late afternoon meal.—Naylet LaRochelle, Miami, Florida
Mushroom & Smoked Salmon TartsThis recipe came from a "what's in the fridge?" moment, and it's so good. It makes two tarts for brunch or appetizers. —Jacquelyn Benson, South Berwick, Maine
Crepe Quiche CupsWhen it comes to trying new recipes, I'm always up for the challenge, and crepe cups have turned out to be one of my favorite things to serve while entertaining. They're a nice change for breakfast on those holiday mornings when family is gathered around. —Sheryl Riley, Unionville, Missouri
Chiles Rellenos SouffleAfter we spent the night at our friends’ house in Arizona, we awoke to the tantalizing aroma of an egg souffle. It brings back wonderful memories. —Pat Coyne, Las Vegas, Nevada
Denver Scramble TostadaMy tostadas feature the ingredients of a classic Denver omelet: ham, cheddar and green pepper. I also make a zesty Mexican version with chorizo and pepper jack and a Reuben with corned beef and Swiss. —Joi Sinclair, Atchison, Kansas
Southwestern Hash with EggsBefore I retired, this all-in-one skillet dish was constantly requested at office brunches. I'd leave out the eggs, double or triple the recipe and wrap servings of the zippy pork mixture in warm corn tortillas. —Barbara Beasley, Beaumont, Texas
Sausage Egg SubsSpicy chunks of sausage give winning flavor to this scrambled egg mixture. Served in a bun, it's a satisfying all-in-one sandwich for breakfast or lunch. —Dee Pasternak, Bristol, Indiana
Green Chile Quiche SquaresChiles add spark to this cheesy quiche. You can vary the flavor based on the kind of croutons you buy. I like to serve fresh fruit on the side. —Connie Willson, Huntington Beach, California
Sunny-Side-Up PizzaPreparing this recipe is the best way I know to make sure my family takes time for breakfast. I just call out "pizza's ready!" and amazingly everyone comes to the table. —Rose Koren, Brookfield, Illinois
Reuben and Rye StrataThis make-ahead dish is so easy to prepare. It's wonderful for brunch, lunch or supper, or as a potluck meal. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia
Ham 'n' Cheese Omelet RollThis brunch dish has easy ingredients and an impressive look all rolled into one! I love hosting brunch, and this special omelet roll is one of my very favorite items to prepare and share. A platter of these pretty swirled slices disappears fast. —Nancy Daugherty, Portland, Ohio
Egg Biscuit BakeThis all-in-one brunch bake is a variation of a simple cheesy egg dish my mother used to make. It's become our favorite comfort food. —Alice Le Duc, Cedarburg, Wisconsin
Originally Published: May 30, 2018
