Hard-Boiling Eggs Past Their Expiration Date: Is It Safe? - Tasting Table

"According to the Egg Safety Center, when kept cold at about 45 degrees Fahrenheit or below ( which most refrigerators are), fresh eggs stay safe for up to five weeks past the carton's "Julian date," which is the date it was packed. The "expiration" label marks peak quality rather than safety. Inside the shell, a natural protective layer and steady refrigeration keep bacteria at bay far longer than most people realize."

"However, hard-boiling complicates things a little bit. When you boil an egg, you can't crack it first to check for cloudy whites or that signature smell. The shell's natural protective coating, called the cuticle, is compromised during hard-boiling, which shortens the eggs' shelf life. By contrast, proper commercial washing doesn't necessarily strip the cuticle, but poor washing practices can, which is why it's important to understand and follow safe handling and storage practices."

Refrigerated eggs remain safe well beyond printed dates when stored at about 45°F or below, because the printed date marks peak quality and stores' sell-by limits rather than sudden danger. A natural protective cuticle inside the shell and steady refrigeration limit bacterial growth, and eggs can stay safe up to five weeks after the carton's Julian packing date. Most cartons are still fine to eat two to three weeks past processing. Hard-boiling compromises the shell's protective cuticle and shortens shelf life. Improper commercial washing can also strip the cuticle, so safe handling and storage practices are important. The float test helps assess freshness for boiling.

Read at Tasting Table