Totally not an expert on eggs nor salmonella, but I've lived in some really dry places and eaten plenty months-old eggs without getting sick from them... The t

Totally not an expert on eggs nor salmonella, but I've lived in some really dry places and eaten plenty months-old eggs without getting sick from them... The time-to-fail-float-test seems like it's as much about the relative humidity where the egg is stored, as it is about the age of the egg. I think grandma's advice is probably best: Don't crack eggs straight in to whatever you're making. Easier to fish out shell pieces, and you're not going to accidentally mix in a rotten egg.