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

Raw eggs in their shells last three to five weeks in the refrigerator

A raw egg in its shell will stay fresh for three to five weeks from the day you bring it home, assuming your refrigerator stays at 40°F (4°C) or colder. The shell protects the inside from bacteria and moisture loss, which is why uncracked eggs outlast almost every other protein you store. The exact timeline depends on how old the egg was when you bought it—store eggs are already a week or two old by the time they reach the shelf—and whether your fridge temperature holds steady.

The date printed on the carton (called the pack date) tells you when the eggs were graded and packed, not when they expire. In the United States, eggs can be sold for up to 30 days after packing. If you buy eggs on day 20 of that window, you have roughly 10 days before they hit the 30-day mark, plus another two to three weeks of safe storage after that. The key is keeping them cold and leaving them in their carton, which protects them from odor absorption and temperature swings.

Key Takeaways

• Raw eggs in their shells stay safe to eat for three to five weeks when stored at 40°F or colder in their original carton.
• The pack date on the carton shows when eggs were graded, not when they expire; you can safely store them well beyond that date if kept cold.
• Cooked eggs last three to four days in an airtight container, while raw egg whites and yolks separated into containers last about four days.
• Store eggs on a shelf inside the refrigerator rather than in the door, where temperature fluctuates each time you open it.
• A floating egg test or smell check can confirm freshness, but proper cold storage makes these checks unnecessary for eggs within the safe window.

Why the carton matters more than you think

Eggs belong in their original carton, not loose in a bowl or the refrigerator door. The carton does three things: it keeps eggs from rolling and cracking, it prevents them from absorbing odors from other foods (eggs are porous), and it slows moisture loss from the shell. When you move eggs to a different container, you lose all three protections.

The carton also keeps eggs at a more stable temperature. Every time you open the refrigerator door, the temperature inside rises slightly. Eggs stored in the door experience these swings more than eggs stored on an interior shelf. Keep your carton on a middle or lower shelf, away from the door, where the temperature stays closest to 40°F.

Cooked eggs and separated yolks have a shorter window

Once you cook an egg—whether boiled, scrambled, or fried—it lasts three to four days in an airtight container. Cooking breaks down the protective shell and exposes the inside to bacteria. The same three- to four-day window applies to raw egg whites and raw yolks stored separately in sealed containers. If you crack eggs into a bowl and leave them uncovered, use them within two hours.

Egg dishes like quiches, frittatas, or casseroles also last three to four days. Mayonnaise and other condiments made with raw eggs should be used within one day if homemade, though commercial versions use pasteurized eggs and last much longer. When in doubt, store cooked egg products in the coldest part of your refrigerator and use them within four days.

How to tell if an egg has gone bad

A fresh egg sinks in water; an older egg stands upright or floats. This happens because the air cell inside the egg grows as moisture evaporates through the shell over time. The float test works, but it is not necessary if you store eggs properly and use them within the safe window. A better check is smell: crack the egg into a bowl or cup before cooking. A bad egg smells distinctly sulfurous or off—you will know immediately.

Visual cues matter too. A raw egg white should be clear or slightly cloudy, and the yolk should be firm and centered. If the white is pink, iridescent, or the yolk breaks easily when you crack it, discard the egg. For hard-boiled eggs, a gray or greenish ring around the yolk is harmless (it is just a chemical reaction from overcooking), but a slimy texture or foul smell means the egg has spoiled.

Temperature control is the real key to longevity

Eggs are sensitive to temperature swings. A refrigerator that holds steady at 40°F will keep eggs fresh longer than one that fluctuates between 35°F and 45°F. If your fridge tends to warm up—because the door opens frequently or the seal is loose—eggs will age faster. Check your refrigerator temperature with a simple thermometer; most are inexpensive and clip to a shelf.

Never wash eggs before storing them, even if they look dirty. The shell has a natural protective coating called the bloom. Washing removes it and opens tiny pores to bacteria. If you need to clean an egg, do it right before cooking. Store eggs as soon as you get home from the store, and do not leave them on the counter while you unpack groceries—even 30 minutes at room temperature counts against their shelf life.

Freezing eggs extends storage to several months

If you have eggs nearing the end of their safe window and you are not ready to use them, freezing is an option. Crack the eggs into a bowl, whisk them gently, and pour them into ice cube trays or a freezer container. Label the container with the date and the number of eggs. Frozen eggs last three to four months. Thaw them in the refrigerator overnight before cooking; do not refreeze.

You can also freeze raw egg whites or yolks separately. Yolks need a small amount of salt or sugar mixed in (about 1/8 teaspoon per yolk) to prevent them from becoming grainy when thawed. Whites freeze as-is. Frozen eggs work well for baking, scrambling, or cooking into dishes, but the texture changes slightly, so they are not ideal for frying or poaching.

Frequently Asked Questions

Can I eat an egg that floats?

A floating egg is older but not necessarily bad. The float test shows the air cell has grown, which happens naturally over weeks. Crack it into a bowl and smell it. If it smells normal, cook it. If it smells off, discard it. Floating eggs are safe to eat as long as they pass the smell test and you are cooking them thoroughly.

What if I left eggs on the counter overnight?

Eggs left at room temperature for more than two hours should be discarded, especially if the room is warm. Bacteria multiply quickly at room temperature. If you left them out for a few hours in a cool kitchen, you can cook them thoroughly and eat them, but it is safer to throw them away. Do not taste or smell them to decide—just discard them.

Do brown eggs last longer than white eggs?

No. Shell color has no effect on how long an egg stays fresh. Brown and white eggs have the same shelf life. The difference is the breed of hen that laid it. Storage temperature and how long the egg sat before you bought it matter far more than shell color.

Can I store eggs in the freezer instead of the fridge?

You can freeze eggs, but they last longer in the refrigerator if you plan to use them within a few weeks. Freezing is best for eggs you will not cook for several months. Frozen eggs thaw in the refrigerator overnight and work well for scrambling or baking, but the texture changes slightly.

Should I refrigerate eggs right away or let them sit first?

Refrigerate eggs as soon as you get home. Keeping them at a steady cold temperature slows the aging process. Do not leave them on the counter while you unpack groceries or finish cooking. The sooner they are cold, the longer they will last.