It’s time to check your refrigerators, because on Tuesday, the Food and Drug Administration (FDA) gave a recall of over 6 million eggs the highest risk level—Class I.
Some of the recalled eggs, produced by the Black Sheep Egg Company of Arkansas, tested positive for seven strains of Salmonella, including several that can cause foodborne illness.
The Class I status means there’s a “reasonable probability” that eating the recalled eggs may cause “serious adverse health consequences or death.”
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The total list of affected products from the Black Sheep Egg Company includes:
- Free Range Grade A Large Brown Eggs
- Free Range Grade AA Large Brown Eggs
- Free Range Grade AA Medium Brown Eggs
- Free Range Grade AA Large White Eggs
- Free Range Grade AA Medium White Eggs
The potentially contaminated cartons have best by dates of August 22 through November 31 printed on the side, according to the FDA. The recalled products also include UPC codes 860010568507 and 860010568538.
The recalled eggs were distributed to retail and wholesale locations in Arkansas and Missouri, as well as wholesale and broker locations in Mississippi, Texas, California, and Indiana.
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Consumers, retailers and distributors are warned by the FDA to not eat, sell or serve the eggs.
The eggs were distributed to companies that may have repackaged them, the FDA warns. Additional products may be added to the recall advisory as more information becomes available.
How to Tell if an Egg is Bad
The Fresh Egg Water Test
Fill a bowl with water, and carefully place an egg on top. If the egg sinks like a stone, laying down on its side, it’s still very fresh! If it sinks but doesn’t lay flat—and instead it kind of stands up, wobbling—your egg is OK and probably just right for hard-boiling. Egg salad, anyone? If the egg floats on the top, that’s an indication that your egg is possibly past its prime. Floating doesn’t necessarily mean it’s gone bad, just that it’s no spring chicken, as it were. But better safe than sorry. When in doubt, throw it out.
The Sight & Smell Tests
If your eggs are beyond the “best by” date but they’ve passed the water test—meaning, they were packed a reasonable amount of time ago and they wobbled or sank onto their sides in water rather than floating on top—crack one open.
Obviously, if you crack open an egg and it smells bad, it’s fit for the garbage. But there are a few more subtle things to look for. A fresh egg will have a bright orange yolk and the whites will still have some spring to them. If the yolk is dull and yellowish and the whites run out lifelessly onto the plate, the egg is old. But again, an older egg isn’t necessarily a bad egg. So give it a sniff and your nose will know. An egg should have a neutral smell. If there’s no foul odor that smells “out of place,” it’s probably alright to eat. If you pick up sour or mildewy notes on the nose, toss it.
Does Cooking an Egg Help Preserve It?
Don’t think that simply boiling your eggs will preserve them. Boiling them, in fact, may do the opposite and speed up their demise. Once you boil an egg it stays fresh for only about a week. This means you could take half the eggs from a carton of fresh eggs, boil them, and those eggs could go bad well before the raw eggs that you left alone. Though it sounds strange, it actually makes sense: The boiled eggs go bad faster because boiling removes a naturally occurring waxy covering that protects the raw eggs from bacteria. Without it, bacteria can sneak through the porous shells.
The best way to test if your eggs are still good after you’ve boiled them is, again, the smell test. Basically, you’ll notice the smell is off if an egg is starting to go bad. This is true for raw eggs and it’s true for boiled eggs. Remember, a good nose doesn’t lie.
What Happens if You Eat a Bad Egg?
Eating a bad egg can lead to food poisoning, caused by bacteria such as Salmonella.
Symptoms:
- diarrhea
- nausea
- vomiting
- abdominal pain
- fever
Onset and Duration:
Symptoms typically appear within 6-48 hours after consuming a bad egg and can last for 4-7 days.
Risk Factors:
- Eating raw or undercooked eggs
- Consuming eggs that have been stored improperly (e.g., at room temperature, beyond the expiration date)
- Eggs with cracked shells or visible mold
How to Prevent Good Eggs from Going Bad
- Store eggs in the refrigerator at 40°F or below.
- Use eggs within 3-5 weeks of purchase.
- Discard eggs with cracked shells, mold, or an off odor.
- Cook eggs thoroughly to an internal temperature of 160°F (71°C) to kill bacteria.
When To See Your Doctor If You Think You Ate a Bad Egg
If you experience severe symptoms after eating a bad egg, such as high fever, severe dehydration, or bloody stools, seek medical attention immediately.
For more information about the recalled eggs—including product codes, sizing, and best-by dates—go to the FDA’s enforcement report.
