9 Warning Signs Your Eggs Shouldn't Be In Your Frying Pan

This post may contain affiliate links.

I love eggs (my mom always made ‘Goldilocks-perfect’ sunny side up when growing up). In the United States, about 2.7 million people are allergic to eggs (me included- though mildly allergic). But I can’t imagine going without fluffy pancakes my whole life. The FDA says that, typically, one out of 20,000 eggs may be contaminated with Salmonella, and this is why people should ensure that they handle (and store) eggs properly.

Eggs kept at room temperature can spoil within a week, while those refrigerated properly can last for three to five weeks. Cracking a spoilt egg into your pancake dough mixture is – for lack of a better term – triggering. You can look out for these signs before you ruin that Japanese souffle pancake recipe with that patient zero egg hiding within plain sight.

Change in Consistency

9 Warning Signs Your Eggs Shouldn't Be in Your Frying Pan — Image Credit: Cottonbro Studio/Pexels

Newly laid eggs have highly opaque albumen that feels thick and more like a gel than anything else and a magnificent, buoyant, globular, and highly commanding yolk, which seems to defy the first command of every cook and challenge him/her to achieve the perfect scrambled lot. If one cracks an egg and sees a runny or watery white or a yolk that slopes rather than perched or raised high above the whites, it indicates that it is no longer the freshest.

As time passes, the proteins in eggs start to denature, leading to the egg white turning watery and a yolk that no longer holds its shape. According to the USDA, a key factor in judging egg freshness is the “haugh unit,” which measures the height of the egg white—the higher, the fresher.

Unpleasant Odors

Why? Because that bad smell – the kind reminiscent of sulfur or simple putrefaction – points to bacterial development. Eggs are easily contaminated by Salmonella, a bacterium that quickly reproduces in case the egg is broken.

This happens if there are cracks on the egg’s surface or during laying; if the conditions are not clean, the bacteria can fester on the shell and transfer to the inside. The American Egg Board points out that fresh eggs should not emit any smell; any foul smell should alert you to discard the egg.

Expiration Date

Always check the expiration date or “sell by” date on the egg carton. It isn’t just a suggestion. The USDA indicates that eggs are fresh three to five weeks after buying them. The rate of microbial load, such as Salmonella sp., increases progressively as eggs age. You don’t need Professor Sybill Trelawney’s crystal ball to see how that ends—stomach aches and couch days.

It is recommended that eggs be consumed before they reach their last date or, at most, within one week after that date. You can avoid using expired milk in pancakes, but ‘suspect’ eggs should not be added to that dough mix.

Water Test

All you need is a small bowl. Add cold water (ideal room temperature) and gently drop the ‘sus’ egg. The verdict is almost immediate. You know you are dealing with a fresh egg if it sinks and lays flat. However, if that egg is the kind that stands on its hind legs or even outright challenges by balancing on top of the water, then it is time for that egg to check out.

When eggs age, the contents within evaporate, and the air gets in through the shell’s pores and fills a space. When this pocket gets large enough, voilà, the egg floats. A large air cell in a fresh egg could make it look fresh with no smell or sight of spoilage; that is why the water test works for what your nose and eyes cannot see.

Cracked Shells

It’s tempting to think, “Eh, how bad could it be?” USDA, for instance, points out that eggs are more vulnerable to bacterial contamination, including the ever-present Salmonella. When an egg cracks, it no longer has a protective shell, and terms are now used to dance their way into your delicious meal.

The CDC also established that the rate of Salmonella in eggs stands at one in 20,000 eggs. The Food Standards Agency recommends examining the eggs (thoroughly) for cracks every time you buy the eggs and before you use them.

Off-Color Yolks

If you crack open an egg and find a yolk with an atypical color—say olive green, grayish tones, or anything that screams, “I’m not getting paid enough for this”—it’s a flashing red light to keep this egg out of your meal plans. Average yolks should have some bright yellow color to deep orange color – almost appearing like pumpkin orange – depending on the breed of a hen, the diet’s richness, and the hen’s age.

But when you stumble upon those peculiar colors, it indicates the presence of bacteria or, at worst, that the product was boiled in the shell and resold, which is a big no. The USDA notes that these discolorations are caused by adverse storage conditions or elements that can penetrate minuscule fractures in the shells.

Mold Growth

It’s mold…you’re not winning that fight. Mold on eggs (it’s usually green, black, white, and sometimes pink) arises from poor handling or storage situations. Mold can sit on the eggs and affect their shells if they are broken or if the shells have gotten saturated. It is identified as discoloration or a soft, fuzzy growth on the shell’s exterior.

Consuming moldy foods, eggs included, can contain allergens, irritants, and even mycotoxins, a group of toxins that some molds produce. The CDC explains that these toxins, if ingested, could cause foodborne diseases or allergies. Dry your eggs, properly store them, and remember that once mold has arrived, toss them in the bin (or your enemy’s window/car).

Pink/Iridescent Egg Whites

These funky color changes can indicate bacterial contamination, more likely Pseudomonas bacteria. These bacteria can multiply in eggs, provided they have been stored unfavorably or exceeded their shelf life.

These bacteria can synthesize pigments that result in a bizarre pink or iridescent hue! CABI Digital Library says that Pseudomonas has been found in the contents of eggs in a range of 28-64% while in the egg shells 8-44%.

Sloshy Sound (The Shake Test)

Another technique for determining the quality of eggs is the shake test. Take the egg, put it near your ear, and shake it very lightly. In the literal sense, when the egg is fresh, everything inside it will be tightly packed.

However, as it ages, the protein structures within the egg white and yolk become denatured, thus allowing the two to shift. This is when you’ll hear that telltale sloshing sound—a sure sign that your egg isn’t as fresh as it used to be. When eggs are shaken, no sound should come out of fresh eggs.

Disclaimer – This list is solely the author’s opinion based on research and publicly available information.