For connoisseurs of eggs like myself, breaking open an egg brings immense pleasure, be it for a light and airy omelet, cake, or crispy fried rice. The majority of eggs come from the supermarket in coded boxes, though I do occasionally get them at the farmer’s market. With time, learning these codes became necessary.
The Julian date, or the day of the year the eggs were packed, is shown by the three-digit code on the carton. 001, for instance, denotes January 1st, and 365, December 31st. Additionally, there is a code denoted by the letter “P” that indicates the plant where the eggs were processed. This is important to know for recalls. Years ago, during a salmonella outbreak, I made sure my eggs were safe by verifying the Julian date and plant code.
If stored properly, eggs can be kept fresh for up to 30 days after the packing date. When I purchase eggs, I look up the Julian date to determine the best time to use them to retain their freshness.
Search for the USDA grade shield and certifications such as “pastured” or “organic.” While Grade A eggs are somewhat less firm but still fantastic for cooking, Grade AA eggs are of the highest caliber and ideal for poaching or frying.
Knowing the codes on egg cartons improves meal quality and safety. The next time you purchase eggs, learn to read the carton and use high-quality eggs in your cooking endeavors.
