Here’s What Those Egg Carton Numbers Actually Tell You
A previous dinner party ended with me accidentally serving a quiche that made all my guests feel unwell. The cause was the eggs, which appeared perfectly normal but were not as fresh as I believed.
I learned the key was a small code on the carton I had always ignored: the Julian date. This three-digit number indicates the exact day of the year the eggs were packaged, revealing their true age far better than the expiration date.
There is also a plant code, like P1021, which identifies the processing facility. This information becomes crucial during a product recall, allowing you to quickly check if your eggs are affected.
True freshness matters for both safety and quality. I now prioritize eggs packed within the last two weeks and store them in the coldest part of the refrigerator, not the door.
Marketing terms like “cage-free” can be misleading, as they don’t guarantee the hens roamed outdoors. For the best quality, I seek out “pastured” eggs, which have noticeably richer yolks.
Eggs are also graded by the USDA. Grade AA eggs have firm whites and are ideal for frying or poaching, while Grade A are excellent for most uses, including baking.
The difference became clear when I compared scrambled eggs from a 36-day-old carton to a fresh one. The fresher eggs were vastly superior in texture and flavor. Now, I always check the codes—they are essential guides, not just random numbers.
