The Spread of Avian Flu and Its Impact on the U.S. Egg Supply
The avian flu, specifically the H5N1 strain, has been spreading rapidly across the United States, leading to the deaths of more than 150 million poultry birds since 2022. This mass culling, aimed at curbing the spread of the virus, has severely impacted the nation’s egg supply. Both commercial and backyard flocks have been affected, with outbreaks reported in multiple states, according to the Centers for Disease Control and Prevention (CDC). As a result, grocery stores are now grappling with dwindling egg supplies, skyrocketing prices, and in some cases, even imposing limits on the number of eggs customers can purchase.
Consumers have responded to this crisis in various ways. While some have turned to egg alternatives, others have opted to stockpile eggs wherever possible. The situation has left many shoppers with questions about the safety, storage, and shelf life of eggs, as well as the broader implications of the bird flu outbreak on the food supply chain.
Are Eggs Safe to Eat Amid the Bird Flu Outbreak?
Despite the widespread impact of the H5N1 avian flu, health experts and regulatory agencies have repeatedly assured the public that the risk of contracting the virus through eggs or other food products is extremely low. Officials from the U.S. Food and Drug Administration (FDA) and the USDA Food Safety and Inspection Service (FSIS) have emphasized that the food supply remains safe.
The USDA has conducted multiple studies to confirm that properly cooked eggs and poultry are safe to eat. Dr. Nicole Martin, an expert in dairy foods microbiology at Cornell University, further explained that pasteurization is highly effective in eliminating the virus from milk, and the risk of eggs being contaminated with avian flu when they reach the marketplace is very low.
However, the outbreak has also affected dairy cow herds, with fragments of the bird flu virus detected in some milk products. Yet, experts maintain that the risk to the general public remains low, provided food is handled, stored, and cooked properly.
Storing Store-Bought Eggs for Maximum Freshness
To ensure eggs remain fresh for as long as possible, proper storage is essential. The USDA recommends storing eggs in their original carton and placing them in the coldest part of the refrigerator, typically the lower shelves or the back of the unit, at a temperature of 40 degrees Fahrenheit or colder. Eggs should never be stored in the refrigerator door, as the temperature there may fluctuate.
Once eggs are cracked, they become more vulnerable to bacterial contamination. If an egg cracks on the way home from the store, it should be transferred to a clean, tightly sealed container and used within two days. Hard-cooked eggs, on the other hand, should be refrigerated within two hours of cooking and used within a week.
How Long Do Eggs Stay Fresh?
Egg cartons often feature a "best if used by" or "best before" date, which is intended to help stores manage inventory and ensure customers purchase eggs at their peak quality. However, this date does not serve as an expiration date. Eggs can typically remain safe and fresh for several weeks beyond this date, provided they are stored properly.
A simple water test can help determine if an egg is still fresh: place the egg in a bowl of cold water. If it sinks to the bottom and lies on its side, it is very fresh. If it sinks but stands upright, it is slightly older but still safe. If it floats entirely, it should be discarded, as it is no longer safe to eat.
For farmers market eggs, which are often not washed and retain their natural protective coating (or "bloom"), the storage rules differ. These eggs can be left unrefrigerated for up to a month but should then be stored in the refrigerator, where they can last up to six months.
Freezing Eggs for Future Use
For those looking to extend the shelf life of eggs beyond refrigeration, freezing is a viable option. However, eggs cannot be frozen in their shells, as they will expand and crack. Instead, they should be cracked into a bowl, gently whisked together, and poured into an ice cube tray to freeze in individual portions. One cube typically equals half an egg.
Once frozen, the egg cubes can be transferred to a freezer-safe, airtight bag for storage. Frozen eggs are best used within two to three months but can last up to a year. When ready to use, thaw the frozen eggs in the refrigerator overnight or under cold running water.
For those who prefer to separate yolks and whites, it is recommended to freeze them individually. Yolks can be beaten into a liquid before freezing, while whites can be frozen directly in ice cube trays.
Safely Handling and Storing Cooked Eggs
Cooked eggs and dishes made with eggs should be consumed immediately or stored in a shallow container and refrigerated within two hours. Cooked eggs can be safely eaten within three to four days, while hard-boiled eggs should be used within a week.
The USDA warns that hard-boiled eggs are particularly susceptible to contamination because the shell’s protective coating is washed away during cooking. This makes it easier for bacteria to penetrate the shell and infect the egg. For this reason, hard-boiled eggs should never be left at room temperature for an extended period.
Conclusion: Navigating the Egg Shortage
The H5N1 bird flu outbreak has undoubtedly disrupted the U.S. egg supply, leading to higher prices and empty shelves in many grocery stores. However, experts assure us that the risk of contracting the virus through food is low, and eggs remain a safe and nutritious choice when handled and cooked properly.
By understanding how to store, test, and use eggs effectively, consumers can make the most of this challenging situation. Whether it’s freezing eggs for later use, relying on farmers market eggs, or simply practicing safe food-handling techniques, there are plenty of ways to navigate this temporary egg shortage. While the current situation may be inconvenient, it also serves as a reminder of the importance of food safety and the resilience of our food supply chain.
