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

Eggs keep for three to five weeks in the refrigerator, counting from the day you bring them home—not from the date on the carton.

The date printed on an egg carton is the "pack date," which tells you when the eggs were graded and packed at the facility. That date is not the same as your purchase date. Eggs are typically packed within days of being laid, so when you buy them, they may already be a week or two old. The key is to count forward from when you actually put them in your fridge, not backward from the carton date.

The three-to-five-week window assumes your refrigerator stays at 40°F (4°C) or below and the eggs remain in their original carton. The carton does more than protect the eggs from breaking—it prevents them from absorbing odors and flavors from other foods, and it slows moisture loss. Eggs stored loose in a bowl or on a shelf will spoil faster and pick up smells from your fridge.

Key Takeaways

• Count storage time from the day you bring eggs home, not from the pack date on the carton, and expect three to five weeks of safe storage.
• Keep eggs in their original carton on a shelf inside the refrigerator, not in the door, because the door temperature fluctuates too much.
• A raw egg that floats in water or has a cracked shell should be discarded, but a slightly runny yolk or thin white does not mean the egg is unsafe.
• Hard-boiled eggs last about one week in the refrigerator and should be stored in a covered container to prevent odor absorption.
• Freezing raw eggs extends their life to four months, but you must crack them into a container first—never freeze eggs in the shell.

Why the Carton Matters More Than You Think

The cardboard carton is your egg's best defense against spoilage and contamination. Eggs have a porous shell that allows air and moisture to pass through. When eggs sit loose in a bowl or on a shelf, they dry out faster and absorb odors from nearby foods—garlic, onions, fish, and strong cheeses will all transfer their smell into the egg white and yolk. The carton creates a barrier that slows this process significantly.

The carton also protects the egg from physical damage. A crack in the shell, even a tiny one, opens the door to bacteria. If you notice a cracked egg when you get home, use it right away or discard it. Do not store it, because the crack compromises the shell's protective layer.

Store the carton on a shelf in the main body 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. Eggs stored on the door may experience temperature swings that shorten their shelf life and increase the risk of condensation forming on the shell, which can promote bacterial growth.

How to Tell If an Egg Is Still Good

The most reliable test is the water float test. Fill a bowl with cold water and gently place the egg in it. A fresh egg will sink and lie flat on the bottom. An older egg will stand up on its pointed end or float near the top. A floating egg has lost enough moisture that the air cell inside has expanded significantly—this is a sign the egg is past its prime and should be discarded.

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 rounded. An older egg has a thin, watery white and a yolk that breaks easily. Neither of these is unsafe to eat, but they indicate the egg is nearing the end of its storage life. If the white or yolk has any green or pink tint, or if the egg smells sour or off, discard it immediately.

Do not rely on the smell test alone. Some spoiled eggs do not smell noticeably bad until they are quite old. The float test and visual inspection are more reliable. If you are ever uncertain, throw it out—the cost of one egg is far less than the cost of food poisoning.

Hard-Boiled Eggs Have a Shorter Window

Hard-boiled eggs last about one week in the refrigerator, which is shorter than raw eggs. The cooking process breaks down some of the egg's natural protective barriers, and peeling the shell removes the remaining protection. Store hard-boiled eggs in a covered container on a shelf, not on the door, to keep them cold and prevent them from absorbing odors.

If you peel a hard-boiled egg and do not eat it right away, store the peeled egg in a container of cold water. Change the water daily. This keeps the egg moist and slows oxidation, which can cause a gray-green ring to form around the yolk. That ring is harmless—it is just a chemical reaction between the iron in the yolk and the sulfur in the white—but it signals the egg is getting older.

Mark the container with the date you boiled the eggs so you know when the week is up. Hard-boiled eggs are easy to forget about in the back of the fridge, and it is simple to lose track of time.

Freezing Eggs Extends Storage to Four Months

If you have eggs nearing the end of their three-to-five-week window and you know you will not use them, freezing is a practical option. Raw eggs can be frozen for up to four months. Never freeze an egg in its shell—the contents expand as they freeze and will crack the shell, and thawing becomes messy and uneven.

To freeze raw eggs, crack them into a bowl and whisk them together gently. Pour the mixture into ice cube trays or a freezer-safe container, label it with the date and the number of eggs, and freeze. One ice cube is roughly equivalent to one egg. Thaw frozen eggs in the refrigerator overnight before using them. Thawed eggs work best in baked goods, scrambled eggs, and omelets—they are less ideal for frying because the texture changes slightly.

You can also freeze egg whites and yolks separately if you prefer. Egg whites freeze with no special treatment. Yolks need a small pinch of salt or a teaspoon of sugar mixed in before freezing, which prevents them from becoming too thick and gelatinous when thawed.

Temperature and Placement Make the Difference

Your refrigerator temperature is the single most important factor in egg storage. Eggs stored at 40°F (4°C) or below will last the full three to five weeks. Eggs stored at 45°F (7°C) or warmer will spoil faster. Check your refrigerator's temperature with a simple thermometer—place it on a shelf in the main body of the fridge and leave it for a few hours to get an accurate reading.

If your fridge is running warmer than 40°F, adjust the thermostat dial. Most refrigerators have a dial or digital control on the inside wall. Turn it toward the coldest setting and wait 24 hours, then check the temperature again. If it is still too warm, the fridge may need servicing, or the door seal may be loose or damaged.

Placement matters too. The back of the fridge is colder than the front, and the bottom shelves are colder than the top. Eggs do fine on any shelf in the main body, but avoid the door and the very top shelf, which tend to be warmer. If you store other temperature-sensitive foods like dairy or meat, keep eggs away from those items to prevent cross-contamination if anything leaks.

Frequently Asked Questions

Can I eat an egg that floats in water?

No. A floating egg has lost too much moisture and is past its safe storage window. Discard it. A sinking egg is safe; an egg that stands on its point is borderline and should be used soon.

What does the pack date on the carton mean?

The pack date is when the eggs were graded and packed at the facility, not when they were laid or when you bought them. It is useful for knowing how old the eggs were when you purchased them, but you should count storage time from your purchase date, not the pack date.

Is the gray-green ring around a hard-boiled yolk safe to eat?

Yes. The ring is a harmless chemical reaction between iron and sulfur. It forms when eggs are boiled too long or cooled too slowly. It does not affect safety or taste, though it signals the egg is getting older.

Can I store eggs in the refrigerator door?

No. The door is the warmest part of the fridge because it opens and closes constantly. Eggs stored there experience temperature swings that shorten their shelf life. Keep them on a shelf in the main body of the fridge instead.

How do I know if a raw egg is bad before I crack it?

Use the float test: place the egg in a bowl of cold water. If it sinks and lies flat, it is fresh. If it floats or stands on its point, discard it. You can also hold the egg up to a light to see inside, though this requires practice to interpret correctly.