For egg lovers like me, there’s joy in cracking an egg—whether for an omelet, cake, or fried rice.
While I sometimes buy from farmers’ markets, most of my eggs come from supermarkets, often in coded cartons that I’ve learned to decode.
The three-digit Julian date shows the packing day—001 means January 1st, while 365 means December 31st. Another code,
starting with ‘P’, indicates the plant where the eggs were processed. This is vital during recalls,
like a past salmonella outbreak when I checked both the plant code and Julian date to ensure safety.
Eggs stay fresh for up to 30 days after packing if stored properly. I always check these dates to use them at peak freshness.
Look for the USDA grade shield—Grade AA eggs are ideal for poaching or frying, while Grade
A is slightly less firm but still great for cooking. Labels like “organic” or “pastured” also signal quality.
