Eggs are a global obsession. The ancient Romans used to preserve them in honey for months. In China, "century eggs" are preserved for 100 days in a mixture of clay—a delicacy. It’s a reminder that "expiry" is often just a human construct about peak taste, not an absolute measure of harm.
Even in modern kitchens, chefs debate the perfect egg age. Fresh eggs are best for sunny-side up because the whites stay tight. Older eggs (a week or two old) are actually better for hard-boiling, because the air cell creates a gap that makes peeling effortless. It’s a beautiful irony: an egg nearing its "expiration" is sometimes the most useful one in your kitchen.
Expiration Date On Eggs Fda at Louis Brannan blog
