How Long Eggs Last in the Refrigerator and How to Store Them Safely

Eggs stay fresh in the refrigerator for three to five weeks from the day you bring them home

The shelf life of eggs depends on how you store them and whether they are raw or cooked. Raw eggs in their shells last longest — typically three to five weeks when kept at a constant temperature below 40°F (4°C). Cooked eggs last much shorter: three to four days. Hard-boiled eggs in the shell last slightly longer than peeled hard-boiled eggs, which should be eaten within two days. The date on the carton tells you when the eggs were packed, not when they expire, so you can safely store them well past that date if kept cold and undisturbed.

The key to maximum storage is keeping eggs in their original carton on a shelf inside the refrigerator — not in the door. The door is the warmest part of your fridge because it opens and closes constantly, exposing eggs to temperature swings. Eggs are porous, and those temperature changes cause condensation that can introduce bacteria through the shell. Leaving them in the carton protects them from absorbing odors from other foods and prevents them from rolling around, which can crack the shell and shorten their life.

Key Takeaways

• Raw eggs in their shells last three to five weeks in the refrigerator when stored at 40°F or below, starting from the day you purchase them.
• Store eggs in their original carton on an interior shelf, never in the refrigerator door where temperature fluctuates.
• Cooked eggs last three to four days if left in the shell, or two days if peeled, and should be stored in an airtight container.
• A cracked shell or visible mold means the egg should be discarded, but a small air pocket at the wide end is normal and does not affect freshness.
• Eggs can be frozen for up to one year if you crack them into ice cube trays or freezer containers, though the texture changes slightly when thawed.

How to tell if a raw egg has gone bad

The most reliable test is the float test: place the egg in a bowl of cold water. A fresh egg sinks and lies flat on its side. An older egg stands upright or floats because the air pocket inside grows as the egg ages and loses moisture. A floating egg is not necessarily bad — it may still be safe to cook — but it is nearing the end of its life. If the egg floats, use it within a day or two.

If you crack an egg open, look for any pink, iridescent, or greenish tint to the white or yolk, or any visible mold or slime. These are signs of bacterial growth and the egg should be thrown away. A blood spot in the yolk is harmless — it is simply a small blood vessel that broke during formation — and the egg is still safe to eat. A chalky or greenish ring around the yolk of a cooked egg is also harmless; it is a chemical reaction between the iron in the yolk and sulfur in the white, and happens when eggs are cooked and cooled slowly.

Storing cooked eggs and egg dishes

Hard-boiled eggs in the shell keep for about a week in the refrigerator, but peeled hard-boiled eggs should be eaten within two days. Store them in an airtight container or a sealed plastic bag to prevent them from drying out and absorbing refrigerator odors. If you are storing a large batch, keep them in their shells as long as possible and peel them only when you are ready to eat them.

Scrambled eggs, omelets, and egg casseroles last three to four days in an airtight container. Egg salad and dishes made with mayonnaise should be eaten within three to four days as well. Leftover fried eggs are best eaten within two days. Always store cooked eggs on a shelf, not in the door, and label the container with the date so you know how long it has been there.

Freezing eggs for longer storage

If you have more eggs than you can use before they age, freezing extends their life to about one year. Raw eggs freeze well if you crack them into ice cube trays or a freezer container — do not freeze them in the shell, as the contents expand and can crack the shell. Thaw frozen raw eggs in the refrigerator overnight and use them within 24 hours for cooking or baking. The texture of the yolk becomes slightly grainy after thawing, so frozen eggs work better in baked goods, scrambles, and sauces than in dishes where you want a perfect yolk.

Hard-boiled eggs do not freeze well because the white becomes rubbery and the yolk becomes grainy. If you must freeze them, peel them first, freeze them in a single layer on a baking sheet, then transfer them to a freezer bag. They will keep for up to four months, but the texture will be noticeably different when thawed. For best results, use thawed hard-boiled eggs in dishes where texture is less important, such as egg salad or chopped into casseroles.

Organizing your refrigerator to keep eggs fresh longer

Eggs stay freshest when your refrigerator maintains a steady temperature between 35°F and 40°F (1.5°C to 4°C). Check your fridge temperature with a refrigerator thermometer — many people run their fridges too warm without realizing it. If your temperature is above 40°F, eggs age faster and the risk of bacterial growth increases. If you live in a warm climate or your kitchen gets hot, your eggs will not last as long as the standard three to five weeks.

Keep eggs away from strong-smelling foods like onions, garlic, and fish. Eggshells are porous and absorb odors easily, which can affect the taste. Store them on a middle or lower shelf where the temperature is most stable, and keep them away from the back wall of the fridge where it is coldest — extreme cold can damage the egg. If you buy eggs in bulk, rotate them so you use the oldest ones first. Write the purchase date on the carton with a marker if the printed date is hard to read.

What to do if you are unsure whether an egg is safe

If an egg has been in your refrigerator longer than five weeks, or if you cannot remember when you bought it, the safest choice is to throw it away. The cost of one egg is far less than the risk of food poisoning. Salmonella and other bacteria that can grow in old eggs cause severe illness, especially in young children, older adults, and people with weakened immune systems.

If you crack an egg and it smells off — sour, sulfurous, or simply wrong — do not taste it. Smell is a reliable indicator that bacteria have grown. Discard it and wash your hands and any surfaces the raw egg touched. If you accidentally cook an egg that smells bad, throw away the cooked egg and any food it touched. Trust your senses: if something seems off, it probably is.

Frequently Asked Questions

Can I store eggs outside the refrigerator?

In the United States, eggs are washed and sanitized before sale, which removes the protective coating on the shell. This means they must be refrigerated to prevent bacterial growth. In some other countries, eggs are not washed and can be stored at room temperature. If you buy eggs in the US, keep them refrigerated from the moment you bring them home.

Do eggs need to be washed before I cook them?

No. Eggs sold in the US are already washed and sanitized. Washing them again at home can actually introduce bacteria if you use contaminated water or touch other surfaces. Simply crack them into a bowl and cook. If there is visible dirt on the shell, wipe it gently with a dry cloth rather than rinsing.

Why do some eggs have a blood spot inside?

A blood spot is a small blood vessel that broke during the egg's formation inside the hen. It is harmless and does not mean the egg is fertilized or unsafe. You can eat it or remove it with the tip of a knife if it bothers you. Blood spots are more common in brown eggs and do not affect freshness or storage time.

Can I store raw eggs and cooked eggs together?

Yes, but keep them in separate containers so raw eggs do not contaminate cooked eggs if the shell cracks. Store both on the same shelf at the same temperature. Label cooked eggs clearly so you do not accidentally use them in a recipe that calls for raw eggs.

How do I know if my refrigerator is cold enough for eggs?

Use a refrigerator thermometer to check the temperature. It should read between 35°F and 40°F (1.5°C to 4°C). If it is warmer, eggs will age faster and may not last the full three to five weeks. If it is colder than 32°F (0°C), eggs may freeze, which damages them. Adjust your fridge settings and recheck after a few hours.