How Long Raw Eggs Last in Your Refrigerator

Raw eggs stay fresh for three to five weeks from the date you bring them home, as long as they stay in their original carton on a shelf—not the door.

The three to five week window assumes your refrigerator holds a steady 40°F or below. Eggs are porous, and the carton protects them from absorbing odors and flavors from other foods while also slowing moisture loss. The date printed on the carton (often called the pack date) tells you when the eggs were graded and packaged, not when they expire. You can safely use eggs well past that date if they've been stored correctly.

The reason eggs last so long is their natural protective layer, called the bloom. When a hen lays an egg, it's covered in a thin, invisible coating that seals the porous shell and keeps bacteria out. Commercial eggs are washed during processing, which removes some of the bloom, but they're still far more durable than most foods. This is why refrigerated eggs outlast room-temperature eggs by weeks.

Key Takeaways

• Raw eggs in their carton last three to five weeks in a refrigerator set to 40°F or colder.
• Store eggs on a shelf, not in the door, because door temperatures fluctuate each time you open the refrigerator.
• The printed date on the carton is the pack date, not an expiration date, and eggs are safe to use beyond it if stored properly.
• A simple float test—placing an egg in water to see if it sinks or floats—tells you whether an egg is still good to eat.
• Cracked or visibly dirty eggs should be discarded, even if the date suggests they're still fresh.

Why the Door Is the Wrong Place for Eggs

The refrigerator door is the warmest part of your fridge because it's exposed to room temperature every time you open it. Eggs are sensitive to temperature swings, and storing them there cuts their shelf life in half. A shelf in the main body of the refrigerator—ideally the middle or lower shelves—keeps them at a steady, cold temperature.

If your refrigerator has a dedicated egg holder on the door, ignore it. Move your eggs to a shelf in their original carton instead. The carton does more than protect the eggs from breaking; it insulates them slightly and keeps them from rolling around, which can cause small cracks that let bacteria in.

How to Tell If an Egg Is Still Good

The most reliable test is the float test. Fill a bowl with cold water and gently place the egg in it. A fresh egg sinks and lies flat on the bottom. An older egg stands upright or floats because the air cell inside has grown larger as moisture escapes through the shell. A floating egg is not necessarily bad—it's still safe to cook—but it's nearing the end of its life. If the egg floats to the surface, discard it.

You can also crack the egg into a bowl and look at it. A fresh egg has a thick, cloudy white and a yolk that sits high and round. An older egg has a thin, clear white and a yolk that spreads out. Neither means the egg is unsafe, but the texture and cooking behavior will be different. Scrambled eggs made from older eggs will be less fluffy; fried eggs may spread more.

Smell is another clue. A bad egg has a sulfurous, rotten smell that's unmistakable. If you crack an egg and it smells off, throw it away. Trust your nose—this is one case where your senses are a reliable safety tool.

Eggs with Cracks or Visible Dirt

Discard any egg with a crack in the shell, even a hairline fracture. A crack exposes the inside to bacteria, and you can't see what's colonized the inside of the shell. The same rule applies to eggs with visible dirt or feces on them. While a small amount of dirt on the outside is harmless, heavy soiling suggests the egg came from an unsanitary environment.

If you notice a crack only after you've brought the eggs home, use that egg within one or two days and cook it thoroughly—scrambled, fried, or baked. Don't use cracked eggs raw in recipes like mayonnaise or cookie dough.

Storing Eggs Alongside Other Foods

Eggs absorb odors easily, so keep them away from strong-smelling foods like onions, garlic, and fish. The carton helps, but it's not a perfect seal. Store eggs on a shelf where they won't be jostled by heavier items, and keep them separate from raw meat. If raw meat drips onto eggs, the eggs are no longer safe to eat.

Eggs are also a potential source of cross-contamination if they're stored above other foods. A shelf in the upper or middle part of the refrigerator is ideal. If you have limited space, make sure eggs are on a shelf by themselves or with other foods that won't be harmed by a stray bit of eggshell.

What Happens to Eggs as They Age

As an egg ages, moisture and carbon dioxide escape through the porous shell. The air cell—the pocket of air at the wide end of the egg—expands. The white becomes thinner and more transparent. The yolk membrane weakens, so the yolk is more likely to break when you crack the egg. None of this makes the egg unsafe to eat, but it changes how the egg behaves in the kitchen.

Older eggs are actually better for hard-boiling because the shell peels away more easily. Fresher eggs are better for poaching or frying because the white holds together better. If you're planning to hard-boil eggs, buy them a week or two before you plan to cook them. If you want to poach or fry them, use them within the first week or two of bringing them home.

Unwashed Versus Washed Eggs

In the United States, commercial eggs are washed and sanitized before they're sold, which removes the natural bloom. This is why they must be refrigerated—the protective layer is gone. In some other countries, eggs are sold unwashed with the bloom intact, and they can sit at room temperature for weeks.

If you buy eggs from a local farm and they're unwashed, ask the farmer how they should be stored. Unwashed eggs with an intact bloom can be kept at room temperature, but once you wash them, refrigerate them. Don't wash eggs until you're ready to use them, because washing removes the bloom and shortens their shelf life.

Frequently Asked Questions

Can I eat an egg that's been in the refrigerator for six weeks?

It depends on the float test and how it looks when you crack it. If it sinks in water and smells normal, it's likely safe to cook thoroughly. However, eggs are cheapest and most reliable within three to five weeks, so there's no reason to push it. If you're unsure, discard it.

Do I need to wash eggs before I store them?

No. Commercial eggs sold in the United States are already washed. Washing them at home removes the protective coating and can introduce bacteria through the porous shell. Store them as they come from the store.

What's the difference between the pack date and the expiration date?

The pack date is when the eggs were graded and packaged. There is no official expiration date on egg cartons in the United States, though some states require a "sell by" date. Eggs are safe well past the printed date if stored correctly. Use the float test and your senses to judge freshness.

Can I freeze raw eggs?

Yes. Crack the eggs into a container, stir gently to combine the white and yolk, and freeze. They'll keep for up to a year. Thaw them in the refrigerator before cooking. Don't freeze eggs in the shell—they'll crack as the contents expand.

Why do some eggs have brown shells and others white?

Shell color depends on the breed of hen and has nothing to do with freshness, nutrition, or how long the egg will keep. Brown and white eggs age at the same rate and should be stored the same way.