How Long Eggs Stay Fresh in Your Refrigerator

Raw eggs last three to five weeks from the packing date

A raw egg in its shell will keep for three to five weeks in your refrigerator, measured from the packing date printed on the carton — not from the day you bought it. That date tells you when the eggs were graded and packed at the facility. Store them in their original carton on a shelf (not the door, where temperature swings), and they'll stay safe well past the expiration date printed on the box, which is typically 30 days after packing.

The shell itself is your egg's best protection. It has a natural coating called the bloom that seals out bacteria, and the carton keeps them from rolling around and cracking. Once you crack an egg, the clock changes: raw egg whites last about four days in a sealed container, and raw yolks last about three days if you cover them with a little water and refrigerate them in a sealed container.

Cooked eggs — whether boiled, scrambled, or baked into a dish — last three to four days in an airtight container. Hard-boiled eggs in the shell last the same length of time. The moment you peel a hard-boiled egg, use it within two days.

Key Takeaways

• Raw eggs in the shell keep for three to five weeks from the packing date printed on the carton, not the sell-by date.
• Store eggs in their original carton on a refrigerator shelf, not the door, because the door temperature fluctuates too much.
• Once cracked, raw egg whites last four days and raw yolks last three days in sealed containers.
• Cooked eggs and hard-boiled eggs last three to four days; peeled hard-boiled eggs should be used within two days.
• A raw egg that floats in water or has a cracked shell should be discarded, as it may harbor bacteria.

Why the packing date matters more than the sell-by date

The packing date is the only date that tells you how old an egg actually is. The sell-by or expiration date on the carton is set by the store or manufacturer and is usually 30 days after packing, but that's a conservative estimate for retail purposes. The USDA says eggs are safe to eat for up to four weeks after packing, so an egg that's past its printed date may still be perfectly good.

Look for a number stamped on the carton: that's the Julian date, a number from 1 to 365 representing the day of the year the eggs were packed. If you see 045, the eggs were packed on the 45th day of the year (around February 14). Count forward three to five weeks from that date to know when to use them by. This matters because eggs from different suppliers or stores can have different packing dates, even if they're sitting on the same shelf.

How to store eggs so they last the full three to five weeks

Keep eggs in their original carton. The carton does three things: it protects the shell from cracks, it keeps the eggs from absorbing odors from other foods (eggshells are porous), and it holds the packing date you need to track freshness. A loose egg rolling around in a drawer will crack more easily and age faster because the yolk can shift and break.

Place the carton on a middle or lower shelf of your refrigerator, not on the door. The door is the warmest part of the fridge because it opens and closes constantly, letting warm air in. That temperature swing causes condensation, which can soften the shell and let bacteria in. A shelf maintains a steady 35 to 40 degrees Fahrenheit, which is what eggs need.

Don't wash eggs before storing them. The bloom — that natural protective coating — gets damaged by water, and washing removes it. If an egg is visibly dirty, wipe it with a dry cloth or paper towel instead. Wash your hands after handling raw eggs, and wash any surface or utensil that touched raw egg before using it for other foods.

Signs an egg has gone bad and should be thrown out

A raw egg that floats in a bowl of water should be discarded. As an egg ages, the air cell inside grows larger, making the egg more buoyant. A float test isn't foolproof, but it's a quick way to check an older egg before you crack it open. A cracked or leaking shell is also a reason to throw the egg away — bacteria can enter through the break.

Once you crack an egg open, trust your senses. A fresh egg white is clear and the yolk sits high and firm. If the white looks cloudy or the yolk breaks easily and spreads thin, the egg is still safe but older. A sour or sulfurous smell means the egg has spoiled and should go in the trash. Discoloration — a pink, green, or black tint — is also a sign of bacterial growth.

If you've cooked an egg and it's been sitting at room temperature for more than two hours, throw it out. Bacteria grow rapidly between 40 and 140 degrees Fahrenheit. If you're not sure how long a cooked egg has been sitting, it's safer to discard it than to risk foodborne illness.

Storing separated eggs and egg products

If you've separated eggs and want to keep the whites and yolks separately, store each in an airtight container. Raw egg whites last about four days; raw yolks last about three days if you cover them with a little water to prevent them from drying out. Label the container with the date so you know when you separated them.

Pasteurized liquid eggs and egg substitutes have their own timeline — check the carton for the sell-by date and follow it. Once opened, liquid eggs last three to four days. Powdered eggs, if stored in an airtight container in a cool, dry place, can last much longer, but once reconstituted with water, treat them like fresh eggs and use within a day.

What to do with eggs that are close to their date

Eggs nearing the end of their three to five week window are perfect for hard-boiling or baking into dishes. Older eggs are actually easier to peel when hard-boiled because the shell separates more readily from the white. If you have a carton that's been in the fridge for four weeks, use those eggs in a quiche, frittata, or baked good rather than frying them sunny-side up, where freshness is more noticeable.

You can also freeze raw eggs if you won't use them in time. Crack them into an ice cube tray, freeze them, then pop the cubes into a freezer bag and label with the date. Frozen eggs last up to a year. Thaw them in the refrigerator before using, and use within one to two days of thawing. Don't freeze eggs in the shell — the contents expand and crack the shell.

Frequently Asked Questions

Can I eat an egg that's a week past the sell-by date?

Yes, if it's been stored properly in the carton on a refrigerator shelf. The sell-by date is usually 30 days after packing, but eggs are safe for up to four weeks after packing. Check the Julian packing date on the carton to know for sure. When in doubt, use the float test or crack it into a bowl and smell it.

Why do eggs smell like sulfur when I cook them?

That sulfur smell comes from a natural compound in the egg white that releases when heated. It's normal and doesn't mean the egg is bad. Older eggs tend to smell more strongly because the yolk has had more time to develop that compound. If the smell is sour or rotten before you cook the egg, that's a sign it's spoiled.

Should I refrigerate eggs if I'm going to use them within a week?

Yes. Eggs should be refrigerated as soon as you bring them home, even if you plan to use them quickly. Room temperature speeds up bacterial growth and the breakdown of the egg's protective structures. Keep them in the carton on a shelf, not the door.

Can I store eggs in a different container instead of the carton?

The carton is best because it protects the shell and holds the packing date. If you transfer eggs to another container, write the packing date on it so you can track freshness. Eggs in a loose container are more likely to crack and will absorb odors from other foods more easily.

How long do scrambled eggs last in the refrigerator?

Scrambled eggs last three to four days in an airtight container. Store them as soon as they cool to room temperature, and reheat them gently on the stovetop or in the microwave before eating. If they've been sitting at room temperature for more than two hours, discard them.