When you buy eggs from a supermarket, you're often buying eggs that have already been sitting for weeks. By law, eggs can be sold up to 30 days after being packed, and farms also have up to 30 days from laying to packing. That means supermarket eggs can be nearly two months old by the time they reach your kitchen [ref].

Under certain conditions—especially during sales or slower turnover—eggs may have been stored for well over a month, and in rare cases up to three months old [ref].

Why Age Matters

Older eggs lose quality over time: yolks become less firm, whites turn runny, and flavor diminishes. Freshly laid eggs, by contrast, have firmer yolks, superior texture, and the best nutrition [ref].

Not at The Egg Shack

At The Egg Shack, our eggs go from the coop to your hands in under 24 hours. No long storage, no extended shipping—just ultra-fresh, bursting-with-flavor eggs delivered straight from the farm.

Freshness You Can Taste

Every egg from The Egg Shack is laid, packed, and shipped within a day. The result? A noticeably firmer yolk, a better white texture, and an egg that cooks perfectly every time—whether you're poaching, scrambling, or baking.

3 Quick Tips to Check Egg Freshness at Home

1. The float test: gently place the egg in a bowl of water — fresh eggs sink, old eggs float.
2. Sniff test: a spoiled egg smells unmistakably sulfuric; discard immediately.
3. Crack onto a plate: fresh eggs have a compact white and rounded yolk.

Storage & Handling

Keep eggs refrigerated where possible; store pointy end down to preserve the yolk position, and use within the recommended period. If you buy ultra-fresh farm eggs and plan to use within a few days, refrigeration still helps maintain quality in warmer climates.