It's OK: Eggs are safe to cook with weeks after date on carton
Q. What should I do if I still have eggs left after the safety date stamped on the carton?
A. Eggs are safe to eat for four to five weeks after purchase or the "expiration date" if refrigerated continuously.
You may see egg cartons dated using two different systems. All egg cartons with the USDA mark display the date the eggs were packed in a format called the Julian date, ranging from 001 for January 1 to 365 for December 31.
As long as eggs are stored properly in the refrigerator, storage within the four-to-five-week range is likely to only pose a problem in the appearance of the eggs (the white becomes thinner and the yolk flatter).
To maximize quality and safety, refrigerate eggs in their cartons on a middle or lower shelf (not on the door where the temperature is warmer and more variable).
If your eggs are approaching the five-week mark, note that eggs will keep as long as a year in the freezer.
To freeze eggs, beat whole eggs until just blended, pour into freezer-safe containers, seal tightly and freeze. Label the container with the number of eggs included and the date.
To thaw, just store the container overnight in the refrigerator.
Q. Are tamari and soy sauce the same thing? Is one lower in sodium than the other?
A. Tamari is one type of soy sauce. You may sometimes hear that tamari [pronounced tuh-MAHR-ee] is lower in sodium than soy sauce but that's not necessarily true. Both are made from fermented soybeans.
Tamari was originally developed by adding extra water to a fermented soybean paste called miso. What many people consider "regular" soy sauce, called shoyu, includes added wheat. Today, some types of tamari also include wheat.
Sodium content is high in both tamari and shoyu types of soy sauce, with about 300 milligrams (mg) of sodium in just one teaspoon (2,300 mg is the recommended upper limit for the day). Individual brands vary, but the key to substantially lower sodium is to look for the reduced-sodium versions. Even these contain about 175 to 240 mg per teaspoon but it helps.