10 Signs Eggs Are Not Safe To Eat

Ever cracked open an egg and wondered if it’s still good? I’ve been there!
Last week, I nearly ruined a birthday cake with some questionable eggs from the back of my fridge.
Knowing when eggs have gone bad isn’t just about avoiding an unpleasant taste—it’s about protecting yourself from potentially serious foodborne illnesses.
Here are ten telltale signs your eggs might be past their prime.
1. Cracked Shells Spell Trouble

Running my fingers over eggshells has become my morning ritual. Tiny cracks might seem harmless, but they’re basically welcome mats for bacteria like Salmonella. These microscopic doorways allow germs to sneak inside and multiply faster than gossip at a family reunion.
Once bacteria breach the shell’s defense, the clock starts ticking on safety. Even hairline fractures compromise the egg’s natural protective barrier. Store-bought eggs with cracks should go straight back to the store with a polite ‘no thank you.’
Farm-fresh eggs aren’t exempt from this rule either! If you collect your own eggs, separate the cracked ones and cook them thoroughly within 24 hours. Remember: when in doubt, throw it out—your stomach will thank you later.
2. The Floating Egg Test Never Lies

Fill a bowl with cold water and gently place your questionable egg inside. Watch what happens next—it’s like a fortune-telling session for your breakfast! Fresh eggs sink and rest horizontally on their sides, showing off their youthful density.
Slightly older eggs might stand upright but remain submerged—they’re still usable but won’t win any freshness contests. The real warning comes when eggs float completely. This buoyancy act isn’t magic; it’s science! As eggs age, moisture evaporates through the porous shell while air pockets expand.
I learned this trick from my grandmother who raised chickens. She’d toss floating eggs without a second thought, no matter how precious eggs were during lean times. Her simple wisdom? “Floating eggs make floating stomachs later.”
3. Funky Smells Signal Danger

My nose has saved me countless times from egg disasters! Crack an egg into a separate bowl before adding it to your recipe—this simple habit could save your entire breakfast. Fresh eggs have virtually no smell or just a mild, neutral scent.
When eggs go bad, they develop an unmistakable sulfur odor reminiscent of rotten matches or, well, farts. There’s really no polite way to describe it! This pungent smell comes from hydrogen sulfide gas that forms as proteins break down inside the egg.
Even slightly off-smelling eggs deserve immediate eviction from your kitchen. Unlike some foods where a little funk is desirable (hello, blue cheese!), eggs should never have a strong odor. Trust your nose—it evolved specifically to keep you from eating things that might make you sick.
4. Suspicious Colors Raise Red Flags

Breakfast became a horror show one morning when I cracked an egg with a greenish yolk. Healthy egg whites should be clear with perhaps a slightly cloudy appearance when fresh. Yolks normally range from light yellow to deep orange, depending on the chicken’s diet.
Any unusual colors like green, black, or pink spots signal bacterial growth or chemical changes. Sometimes you’ll spot blood spots—small reddish specks that, while harmless, indicate a blood vessel ruptured during formation. These eggs are safe but might look unappetizing.
The real dealbreakers are discolored whites with green or iridescent hues, which indicate Pseudomonas bacteria growth. Pink or reddish egg whites suggest contamination with Serratia bacteria. Bottom line: eggs should look boring and predictable—any color creativity means it’s time for the trash!
5. Slimy Textures Mean Toss Immediately

Nothing makes me drop an egg faster than unexpected sliminess! When I feel that distinctive tacky texture on an eggshell, I know something’s wrong before even cracking it open. Fresh eggs have a slightly matte, porous surface that feels dry to the touch.
A slimy or sticky exterior indicates bacterial growth has begun breaking down the egg. This biofilm forms as microorganisms multiply and produce waste products—basically, it’s bacteria poop on your potential breakfast. Appetizing, right?
The slime might be subtle at first—just a slight stickiness between your fingers. Don’t second-guess yourself if you notice this texture. Your tactile senses are picking up what could develop into a full-blown food poisoning episode if ignored. Always wash your hands thoroughly after handling eggs that feel off!
6. Powdery Residue Reveals Mold Growth

Last month, I discovered eggs with what looked like dusty makeup on their shells. That powdery, often grayish-green or black residue isn’t harmless dust—it’s actually mold spores that have taken up residence on your eggs! Mold thrives in the humid environment of your refrigerator.
While some might argue you could wash it off, the reality is more complicated. Once mold appears on the shell, its microscopic filaments (called hyphae) may have already penetrated through tiny pores into the egg itself. These fungal networks are invisible to the naked eye but can introduce toxins and spoilage.
Eggs showing any signs of mold should head straight to the garbage. Even cooking won’t necessarily destroy all the harmful compounds molds can produce. Pro tip: keep your egg storage area clean and dry to prevent mold from getting comfortable in the first place.
7. Bubbles During Cooking Reveal Spoilage

Picture this: I’m frying eggs for Sunday brunch when suddenly one starts foaming and bubbling like a witch’s cauldron. Not normal! When excessive bubbles form around an egg during cooking—especially if they appear before the egg even gets hot—you’re witnessing bacterial decomposition in action.
These bubbles form as gases released by multiplying bacteria escape through the cooking egg. Fresh eggs might bubble slightly from normal air pockets or water evaporation, but spoiled eggs produce dramatic, often foul-smelling foam that appears unusually early in the cooking process.
The bubbling phenomenon happens because bacteria have been busy breaking down proteins and creating gas byproducts inside the egg. Consider it nature’s warning system! If your egg looks like it’s auditioning for a role in a science experiment rather than breakfast, it’s safer to start over with a fresh one.
8. Past-Expiration Dates Increase Risk

Finding eggs buried in my fridge past their expiration date used to send me into a dilemma—toss them or risk it? While the date stamped on your egg carton isn’t a magical spoilage deadline, it does provide important guidance. In the US, cartons display a “sell by” or “expiration” date, typically 30 days from when the eggs were packed.
Properly refrigerated eggs can actually remain safe for 3-5 weeks from purchase, sometimes extending beyond the printed date. However, each passing day increases the risk of quality degradation and bacterial growth. The protective coating naturally deteriorates with time.
I’ve developed a simple rule: within a week past the date, I’ll perform the float test and smell check. Beyond that? Not worth the gamble. Remember that temperature fluctuations (like eggs sitting in your shopping cart or on the counter) accelerate aging, making those dates even more important to heed.
9. Improper Storage Compromises Safety

My mother-in-law stores eggs in the refrigerator door—a storage sin I’ve never had the heart to correct! Temperature stability is crucial for egg safety, and that door shelf experiences the most temperature fluctuations in your entire fridge. Every time you open it, those eggs warm up slightly.
Eggs should be kept in their original carton (which blocks odor absorption and moisture loss) on a center shelf where temperatures remain steadiest. Room temperature storage, common in some countries with different processing methods, isn’t recommended for American eggs, which have had their protective coating washed away during processing.
Eggs left out longer than two hours enter the danger zone (40°F-140°F) where bacteria multiply rapidly. I once accidentally left eggs in my hot car for an afternoon—straight to the trash they went! No amount of cooking can reliably kill all toxins produced during improper storage.
10. Unusual Yolk Or White Consistency

Breakfast became a science experiment when I cracked an egg with a yolk so flat it practically melted into the white. Fresh eggs have perky, dome-shaped yolks that stand tall and whites that stay relatively compact rather than spreading widely.
As eggs age, their whites thin out and yolks flatten due to weakening of the proteins and membranes that maintain their structure. The chalazae—those little white rope-like strands that anchor the yolk—also become less prominent. While slightly flattened yolks might just indicate an older (but still edible) egg, extremely runny whites or yolks that break at the slightest touch suggest spoilage.
Watery whites with yolks that immediately burst upon cracking indicate the egg’s internal structures have broken down significantly. If the contents look nothing like the firm, cohesive eggs you’re used to seeing, your breakfast plans should change immediately!