How Long Raw Eggs Last in Your Refrigerator

Raw eggs stay fresh for three to five weeks in the refrigerator, measured from the packing date on the carton—not from the day you bought them

The packing date is stamped on every carton as a number from 1 to 365, where 1 is January 1st. Count forward from that date. If the carton says 032, that's February 1st; your eggs are good until around March 7th to March 8th. This matters because eggs can sit in a store for days or weeks before you take them home, so the purchase date tells you almost nothing.

The sell-by date printed on many cartons is usually 30 days after packing. You can safely keep eggs past that date—they don't suddenly spoil at midnight. What changes is the quality of the white and yolk. Older eggs are still safe to eat, but the white becomes thinner and the yolk flattens. For frying or poaching, use fresher eggs. For baking or scrambling, older eggs work fine.

Temperature matters as much as time. Eggs stored at a constant 45°F last longer than eggs stored at 50°F. Most refrigerators run between 35°F and 40°F, which is ideal. If your fridge is warmer than 50°F, eggs will age faster and spoil sooner. Check your refrigerator thermometer to know where you stand.

Key Takeaways

• The packing date on the carton, not the purchase date, determines when eggs expire—count forward three to five weeks from that number.
• Eggs remain safe to eat past the sell-by date, but the white thins and the yolk flattens as they age.
• Store eggs in their original carton on a shelf, not in the door, because the door is warmer and eggs age faster there.
• A raw egg that floats in water or has a cracked shell should not be eaten, but a slightly runny white in an older egg is normal and safe.

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

Keep eggs in their original carton on a middle or lower shelf of your refrigerator, not in the door. The door is the warmest part of the fridge because it opens and closes constantly, letting warm air in. Eggs stored in the door can age two to three weeks faster than eggs stored on a shelf. The carton itself protects eggs from absorbing odors from other foods and keeps them from rolling around and cracking.

Do not wash eggs before storing them. A natural coating called the bloom covers the shell and seals it against bacteria. Washing removes this coating. If an egg is visibly dirty, wipe it with a dry cloth or paper towel instead. Wash your hands after handling, but leave the egg itself alone.

Keep eggs away from strong-smelling foods like onions, garlic, or fish. Eggshells are porous and will absorb odors over time. A sealed container or the original carton prevents this. If your eggs already smell like something else, they are still safe to eat—the smell is on the outside, not inside the egg.

How to tell if a raw egg is still good to eat

The float test works: place a raw egg in a glass of water. A fresh egg sinks and lies flat on the bottom. An older egg stands upright or floats. A floating egg is not necessarily bad—it just means the air cell inside has grown larger as the egg ages. You can still cook and eat it. If the egg floats and you crack it open to find a foul smell or a pink or greenish tint, throw it away. Those are signs of bacterial growth.

Inspect the shell before cooking. Cracks, even tiny ones, let bacteria inside. A cracked egg should not be eaten raw or undercooked, but it is safe to use in baked goods where the egg will reach 160°F. If you crack an egg into a bowl and the white is very thin and watery while the yolk is flat, the egg is old but still safe. The texture will be different, but there is no food safety risk.

Smell is the most reliable test. A fresh egg has almost no smell. An egg that smells sulfurous, sour, or rotten should be discarded immediately. Trust your nose—if something seems off, do not use it.

Storing eggs after you crack them

Raw egg whites and yolks can be stored separately in airtight containers for up to four days. Keep them on a shelf, not the door. Label the container with the date you opened the egg. Raw egg whites last slightly longer than yolks because yolks have more fat and spoil faster.

If you have leftover raw eggs from a recipe, store them in a covered bowl or container, not in an open dish. Cover them tightly to prevent them from absorbing odors and to slow evaporation. Use them within two days for best quality, though they may be safe for up to four days if stored at 40°F or colder.

Cooked eggs—hard-boiled, scrambled, or baked into a dish—last three to four days in an airtight container. The cooking process kills bacteria, but cooked eggs can pick up new bacteria from the air or from cross-contamination, so cover them and use them within that window.

What happens to eggs as they age in the refrigerator

As an egg sits in the cold, moisture inside the shell slowly evaporates. The air cell at the wide end of the shell grows larger. The white becomes thinner and more watery. The yolk membrane weakens, so the yolk breaks more easily when you crack the egg. None of this makes the egg unsafe—it is just a change in texture and appearance.

The yolk may also develop a thin gray-green ring around it when cooked. This is a harmless chemical reaction between the iron in the yolk and the sulfur in the white, triggered by heat. It happens more often in older eggs because the membrane is weaker and allows more mixing. The ring does not affect taste or safety.

Bacteria do not grow well at refrigerator temperatures, which is why eggs last so long. The real enemy is warmth. An egg left on the counter at room temperature ages in hours, not weeks. If you leave eggs out for more than two hours—or one hour if the room is above 90°F—bacteria can multiply to unsafe levels. Put them back in the fridge immediately, but know that the damage is done and they should be used within a day or two.

Storing eggs from farmers markets or backyard chickens

Unwashed eggs from farmers markets or your own chickens have the bloom intact and last longer than store-bought eggs—sometimes six to eight weeks. Do not wash them unless you are about to use them. Store them the same way: in a carton or container on a shelf, not the door.

These eggs may not have a packing date. Write the date you brought them home on the carton with a marker. Count forward six to eight weeks as a rough guideline, but use the float test and smell test as your final check. Backyard eggs are fresher and often have thicker whites and richer yolks, so they are worth the extra storage time.

Frequently Asked Questions

Can I store eggs in the refrigerator door?

You can, but they will age faster. The door is the warmest part of the fridge and eggs stored there may only last two to three weeks instead of five. If your fridge is crowded, the door is better than the counter, but a shelf is always better than the door.

What does it mean if an egg floats in water?

A floating egg is old—the air cell inside has grown larger as moisture evaporated. It is still safe to eat unless it smells bad or has visible cracks. Crack it into a bowl first to check for any off-odors before cooking.

Can I freeze raw eggs?

Yes. Crack them into an ice cube tray, freeze them, then transfer the cubes to a freezer bag. Label with the date. Frozen eggs last three to four months. Thaw them in the refrigerator before using. Do not freeze eggs in the shell—they will crack as the contents expand.

How do I know if an egg went bad?

A bad egg smells sour, sulfurous, or rotten when you crack it open. The contents may also be pink, greenish, or black. If you see or smell any of these signs, throw it away. A thin white or flat yolk in an older egg is normal and safe.

Do I need to wash eggs before storing them?

No. Washing removes the natural protective coating on the shell. If an egg is visibly dirty, wipe it gently with a dry cloth. Wash your hands after handling, but leave the egg itself unwashed until you are ready to cook it.