And it’s not killed by cracking or mixing—only by proper cooking (to 160°F/71°C).
If your eggs were old, improperly stored, or from a contaminated batch, even a baked quiche might not have reached a high enough internal temperature to kill the bacteria.
🧪 Fact: Salmonella can be inside the egg before the shell forms—so washing the shell won’t help.
✅ How to Use the Julian Date Safely
Find the number on the short side of the carton (often near the USDA grade mark).
Calculate the pack date (use a Julian date converter online if needed).
Use within 3–5 weeks of that date.
When in doubt, toss it out—especially for dishes like quiche, hollandaise, or tiramisu that use undercooked eggs.
🥚 Bonus: Other Egg Carton Codes Decoded
Marking
What It Means
Grade AA, A, or B
Quality (AA = firmest whites, roundest yolks)
“Organic”
Hens fed organic feed, no antibiotics, outdoor access
“Cage-Free”
Hens not in cages—but may still be indoors
“Pasture-Raised”
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