How Long Eggs Stay Fresh in Your Refrigerator

Raw eggs last three to five weeks from the packing date

The shelf life of raw eggs depends on when they were packed, not when you bought them. Look for the three-digit number on the carton — that's the packing date, counting from January 1st as day 001. Raw eggs remain safe to use for about three to five weeks after that date, as long as your refrigerator stays at 40°F or below. This is the window where the yolk and white stay firm and the risk of bacterial growth stays low.

The USDA sets this timeframe based on how the protective cuticle on the eggshell breaks down over time. That cuticle is what keeps bacteria out. Once it's compromised — by washing, temperature swings, or simply age — moisture and air move in, and the egg degrades faster. Keeping your refrigerator consistently cold slows this process, which is why temperature matters more than anything else you can control.

If you can't find a packing date, assume the eggs are older and use them within two to three weeks of purchase. Store them in their original carton rather than in the refrigerator door, where temperature fluctuates every time you open it. The carton protects the eggs and keeps them from absorbing odors from other foods.

Key Takeaways

• Raw eggs last three to five weeks from the packing date printed on the carton, not from the purchase date.
• Keep your refrigerator at 40°F or below; temperature swings in the door make eggs age faster.
• Store eggs in their original carton to protect them and prevent them from absorbing refrigerator odors.
• Cooked eggs last three to four days in an airtight container on a shelf, not in the door.
• A floating egg or one with a runny yolk past its prime should be discarded; trust your senses over dates.

How to tell if an egg has gone bad before you crack it

The float test works because bacteria and age cause the air cell inside the egg to expand. Fill a glass with cold water and gently place the egg in it. If the egg sinks and lies flat, it's fresh. If it stands upright on the bottom, it's older but still usable. If it floats, the air cell has grown too large — discard it. This test is reliable because it measures a physical change that happens as the egg ages, regardless of how long it's been in your refrigerator.

When you crack an egg open, look at the yolk and white. A fresh egg has a firm yolk that sits high and a clear, thick white. As eggs age, the yolk flattens and the white becomes watery and spreads thin. If the yolk breaks easily or the white is cloudy or has a pink or iridescent tint, don't use it. Smell matters too — a sulfurous or off odor means bacteria has taken hold. Your nose is a reliable tool; if something seems wrong, throw it out.

Cooked eggs have a shorter window than raw ones

Hard-boiled eggs last three to four days in the refrigerator if you store them in an airtight container on a shelf. The shell provides some protection, but once you peel it, the cooked white is exposed to bacteria and drying out. Scrambled eggs, fried eggs, and egg dishes mixed with other ingredients also last three to four days. The key is getting them into the refrigerator within two hours of cooking — bacteria multiply rapidly at room temperature, and that clock starts the moment the egg cools below 140°F.

Label your container with the date you cooked the eggs so you don't guess later. A piece of tape and a marker takes ten seconds and prevents waste. Store cooked eggs on a middle shelf where the temperature is most stable, not on the door where it fluctuates. If you're not sure whether a cooked egg is still good, the smell test applies here too — a sulfurous or sour odor means it's time to discard it.

Temperature and storage location make the biggest difference

Your refrigerator's temperature is the single most important factor in egg shelf life. At 40°F, eggs age slowly. At 45°F, they age noticeably faster. At 50°F or above, bacterial growth accelerates and shelf life drops to days instead of weeks. Check your refrigerator temperature with a simple thermometer — many people assume their fridge is cold enough when it isn't. If your temperature is above 40°F, adjust the dial and wait 24 hours before checking again.

Where you store eggs matters as much as the temperature. The refrigerator door is the warmest part of your fridge because it's exposed to room air every time you open it. Eggs stored there age faster than eggs on a shelf. Keep them in their original carton on a middle or lower shelf, away from the back wall where it's coldest and can freeze them. Freezing eggs is possible but changes their texture — the yolk becomes grainy — so it's best reserved for eggs you plan to use in baking or cooking, not for frying or boiling.

Washing eggs at home shortens their shelf life

Store-bought eggs in the United States are already washed and sanitized before they reach you. Washing them again at home removes the protective cuticle and exposes the porous shell to bacteria. If you do wash eggs — because they're visibly dirty or you prefer to — use them within one to two weeks. Don't soak them; a quick rinse under cool running water is enough. Dry them gently with a paper towel before returning them to the carton.

If you buy farm-fresh or backyard eggs that haven't been washed, you have two choices: wash them and use them quickly, or leave them unwashed and store them in a cool place. Unwashed eggs with an intact bloom (the natural protective coating) can last several weeks at room temperature in a cool pantry, though refrigeration is still safer. Once you wash them, move them to the refrigerator and plan to use them within two weeks.

What to do with eggs approaching their expiration date

Eggs that are nearing the end of their three- to five-week window are still safe to use if they pass the float test and smell normal. Use them for baking, scrambling, or making omelets rather than frying or poaching, where you want a firm yolk and clear white. Baking and scrambling are forgiving — a slightly older egg won't affect the outcome. Frying and poaching show age more obviously because the yolk and white are the main event on the plate.

Hard-boiling older eggs actually makes them easier to peel because the air cell has expanded and the membrane between the shell and white has loosened. If you have a carton of eggs that's a month old, hard-boiling them is a smart way to use them up. Store the cooked eggs in the refrigerator and eat them within three to four days. This approach reduces waste and lets you use eggs that are still safe but past their prime for other cooking methods.

Frequently Asked Questions

Can you eat an egg that floats in water?

No. A floating egg means the air cell has expanded enough to make it buoyant, which happens when the egg is old and bacteria may have begun to grow. Discard it. A sinking egg is fresh; one standing upright is older but still usable.

Do eggs go bad faster if you crack them into a bowl?

Yes. Once cracked, raw eggs last only one to two days in the refrigerator in a covered container. The protective shell is gone, and bacteria can reach the yolk and white directly. Use cracked eggs immediately or store them only if you plan to cook them within a day.

Is it safe to eat a raw egg past the five-week mark?

It depends on the float test and smell. An egg that sinks and smells normal may still be safe, but the risk of Salmonella increases with age. If you're pregnant, very young, elderly, or immunocompromised, don't take the risk — stick to the three- to five-week window and cook eggs thoroughly.

Can you freeze eggs to make them last longer?

Yes, but freezing changes the texture. Yolks become grainy and don't work well for frying or boiling. Freeze whole eggs, yolks, or whites only if you plan to use them for baking, scrambling, or cooking into dishes. Thaw them in the refrigerator and use within one day.

Why do some eggs have a packing date and others don't?

Large commercial producers are required to print a packing date. Smaller producers or farm-fresh eggs may not have one. If there's no date, assume the eggs are older and use them within two to three weeks of purchase to be safe.