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Proper handling and storage is perhaps the most important factor in determining freshness. Many eggs reach stores only a few days after the hen lays them.
If a freshly laid egg is left at room temperature for a full day, it will not be as fresh as a week old egg that has been refrigerated between 33 degrees F. Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the ‘pack date’ (the day that the eggs were washed, graded, and placed in the carton).
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A less fresh egg will contain a flatter yolk and a thinner white that spreads quite far over the plate. According to the American Egg Board, the terms “hard-boiled” and “soft-boiled” eggs are really misnomers, because boiling eggs makes them tough and rubbery.
The USDA recommends storing eggs in a refrigerator at about 40 degrees F, mainly to reduce the chances that any bacteria on the shell will multiply and cause a risk of illness. Instead, these eggs should be “hard-” or “soft-cooked” in hot (still) water.
In USDA-inspected plants (indicated by the USDA shield on the package), this date can’t exceed 30 days beyond the pack date which is within USDA regulations. Information from the Georgia Egg Commission: Julian Date: Starting with January 1 as number 1 and ending with December 31 as 365, these numbers represent the consecutive days of the year.
This numbering system is sometimes used on egg cartons to denote the day the eggs are packed.
The freshness of an egg is not only determined by the date when the egg was laid, but also by the way the egg has been stored.
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The yolk of a very fresh egg will have a round and compact appearance and it will sit positioned quite high up in the middle of the egg. The eggs come out looking beautiful in their individual ramekins and are easy to serve.