Hi everyone!
I have a quick question and I'm sure someone might know the answer, I hope!
I have a cake due Friday evening, I'm guessing it's for Saturday..however when I went to get the ingredients I pulled the eggs out and they were dated for today's date , Oct. 3. They didn't smell or anything, but I was wondering if they would still be good to use for this cake? Any ideas? Please let me know.. thanks so much! 
Oh Thank you so much Jan! I thought they might still be good but I wasn't sure. Thanks again, you have been great help!
The "sell by" or "best if used by" or "exp (date)" are used by the retailer to assure you of freshness. The egg will continue to be fresh for at least another 2-3 weeks if it has been refrigerated from the time packed until used at 45 degrees F. or lower.
Susie
Put the egg in a glass of cold water. If it floats, it's a bad egg. If it stays at the bottom, it's still good.
Thanks you guys soo much, you put my mind at ease. Holly I haven't heard that but I'm gonna try that next time!
Again thank you!
Thank Alton Brown.. heh I heard it on an episode of Good Eats. I actually had to use it a couple of times. Once I was lucky enough the eggs didn't float, not so lucky another time. I had been out of town for over a month, so I knew they wouldn't be good, and thought it a great opportunity to see for myself if that trick really worked.
It did.
The eggs we buy in the stores are as old as 6 months...(a cullinary school FACT) I'm sure 2 more days won't make any difference. Want to hear IRONIC...I grew up in the country, want an omlet?? go look under the chicken for an egg and bring it to me. Can't use those eggs for baking "legally" because they're not inspected. (Even thought they're less than 24 hours old) But the one on the store shelf that's as old as 6 months...it's "ok" to use because it's been inspected. weird world eh?
And the floating bad egg, sinking good egg trick is absolutely true 
Place an egg at the bottom of a glass full of water and watch what happens:
* If the egg lies at the bottom on its side, it's fresh.
* If the egg sinks, but with one end up, it's getting old but is still edible.
* If the egg floats at all, you should buy some fresh ones.
Some interesting things about eggs can be found at:
http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=2&id=185
including:
USDA (United States Department of Agriculture) inspected eggs have a date stamped on the carton 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 a week of being laid, but they may be packed as long as 30 days after being laid, which is within USDA regulations. The pack date is a 3 digit code that is stamped on the carton near the sell by date. Each day of the year is given a number from 1 to 365, with January 1st indicated by the number 1 and December 31st indicated by the number 365. The number 105 on the carton shown indicates that the eggs were packed on April 15, the 105th day of the year. (The number to the left of 105 is a code number used by the packing company). Eggs can be sold up to a month after the packing date and if they are properly refrigerated, they are generally safe to eat as much as 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.
According to this, it looks like the sell-by date can be as long as 60 days after the egg was laid, per FDA standards. With that much "wiggle-room", a day or two (or up to thirty!) after the expiration date should be fine, as long as the eggs were kept cold.
Also just to add to all that's been said - The use by date is a guide and the floating method is good after the use by date has expired.
If you are using eggs for cakes where rising and aeration is important then you must use your freshest eggs.
If you are making omelettes and custards where volume is not important then not so fresh eggs are still OK to use.
You can tell if an eggs is fresh by the way the yolk is attached to the white. If the yolk is plump and firm, then freshness is good. The white also needs to be firm. If it is very runny, that is an indication of age as well.
If the yolk breaks easily when you break the egg, then the egg is "aged". Still OK to use for cooking but not for making cakes.
And you all know to break your eggs into a small dish, then add to your main mix?? right? It is a shame and costly exercise if you are breaking your eggs directly into the mix and you get a "baddie" and spoil all your other ingredients. It is an important step that I am teaching my DD. break your eggs one by one and add them one by one.
the egg in water trick does not always work...i have tried it and the egg has floated and i cracked it to see and the egg was perfectly good....please to tell if an egg is bad just break it open....if its green, or black and stinky its bad...if the white is still white and the yolk is fine its good...it could be old and baked with...but if you are doing things that wont be cooked....like some mousses or tiramisu recipes then buy fresh eggs... hope this helped.
Wow! You guys are great! I love these tips about the eggs, I have never heard of them before, thanks!!
That is why I love it here, everyone is soo helpful and knowledgable!
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