Easter is right around the corner, and before you know it, you'll be hopping around the kitchen cooking up all of your friends' and family's favorite treats. You're going to want to recreate our Mini Cadbury Easter Egg Blondies, entice your guests with Deviled Egg Dip, and enjoy that leftover quiche for days to come. But one thing all of these tantalizing recipes have in common is eggs—the star of the holiday.
Besides cooking up a storm, you'll likely want to have a few extra eggs on hand for dying or Easter egg hunts. Luckily, if you start stocking up now (we know eggs are hard to come by these days!), they should still be good to go for Easter.
Digestive health dietitian Alyssa Simpson R.D.N., C.G.N., C.L.T. explains, "As long as your eggs are refrigerated and within their expiration date, you're in the clear for Easter." She says eggs generally last about a month in the fridge, but there are ways to make them last even longer. "You can store the carton upside down—this keeps the yolk centered, reducing airflow into the egg, which can extend freshness," she says.
The best way to tell if an egg is fresh is to crack it open and asses how it looks and smells, says Senior Food Director Robert Seixas. If something seems off, it probably is. The float test—where you drop an egg in water to see if it sinks or floats—is not a reliable indicator of freshness.
If you've been wondering if it's too early to start hoarding those eggs, consider this permission to hit the store.
