Using 'expired' eggs in cake recipe?

Making a cake, and the egg carton has 'Dec 17' marked on it.





Does this mean I can't use them this late, or more that that's a 'best if used by' date, and for a cake mix it wouldn't matter all that much? thanks-Using 'expired' eggs in cake recipe?
They are probably fine, but a sure test is to put the raw eggs in a pan of water. If they float - throw them away. If they float half way - throw them away. Otherwise, anything else - lying flat, standing on one end or standing at an angle are fine.Using 'expired' eggs in cake recipe?
They are fine. . .I really think the date is more for the people at the store than us, it is a law that something can't stay on the shelf past the date. . I have used eggs that the carton said they expired and they were fine. I have also used other things and they are fine. I think you can be the best judge of what you think are fine and what you think you need to discard. . .
Well crack one open and if it looks or smells bad don't use them. So long as they are being baked the heat will destroy any bacteria in the egg and the cake will come out fine.
They're fine for baking in a cake.





May be a little past their prime, but fine . . .





CAKE! :o)
Grade AA eggs expire to grade A and grade B in age.
They're fine. You can use them. Non-cracked ggs have a non-refrigerated shelf life of (believe it or not) 3-4 months.





They are not even refrigerated in Europe, but sold on the shelf next to flour and sugar!
everything will be fine as long as the eggs have been refrigerated. there used to be a time when eggs and everything else didn't have an expiration date on it and everyone lived. at least that's what my mom told me.. =)
I think they are fine for baking.
I say use them...it will be cooked on a high heat anyway.......whats the worst that can happen...bad cake
It takes a long time for an egg to ';turn rotten';, unless something was wrong with it already. Usually with store-bought eggs the worst you'll find is that the albumen (the clear part) has gotten really runny. It's thick and gelatinous in fresh eggs.





The easiest way to make sure you're not putting a ';rotten'; egg in your recipe is to crack it into a separate bowl first, then add it to your mix. If you do find one that looks or smells wrong, you can toss it out without affecting your recipe. Salmonella is associated with undercooked or raw eggs, not so much contaminated shells anymore. Make sure you cook your eggs thoroughly to reduce that risk.





You can also freeze eggs - ziploc bags or ice cube trays are great for that. Take them out of the shells first though, otherwise you'll get a mess during all the expanding/contracting that goes with freezing and thawing!
if the eggs aren't green or blue I'll say wat the heck
Usually, the marking is a 'sell by' date, and you have a week after that to use them... so let's see, that would be... Dec. 24th? And you're almost a week out from there.





I wouldn't use 'em- run to the Quickie Mart!