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

Eggs stay fresh in the refrigerator for three to five weeks from the day you bring them home

The shelf life of eggs depends on how you store them and whether they are raw or cooked. Raw eggs in their shells last longest—typically three to five weeks when kept at a steady temperature below 40°F. Cooked eggs last three to four days. Hard-boiled eggs in the shell last up to one week. The date on the carton (called the pack date) tells you when the eggs were graded and packed, not when they expire, so you can safely use eggs well past that date if they have been refrigerated the whole time.

The reason eggs last so long is their natural protective coating, called the bloom. This waxy layer seals the porous shell and keeps bacteria out. When you wash eggs at home, you remove this coating and shorten their shelf life. This is why store-bought eggs—which are washed before packaging—last longer than farm eggs that still have their bloom intact. The consistent cold of your refrigerator slows the growth of any bacteria that might be present, giving you a wide window to use them safely.

Key Takeaways

• Raw eggs in their shells last three to five weeks in the refrigerator at temperatures below 40°F.
• Cooked eggs last three to four days; hard-boiled eggs in the shell last up to one week.
• Store eggs in their original carton on a shelf rather than in the door, where temperature fluctuates.
• You can test an egg's freshness by placing it in a bowl of water—fresh eggs sink, older eggs float.
• Eggs with cracked shells should be discarded immediately, as bacteria can enter through the break.

Where to place eggs in your refrigerator

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 many times a day, exposing it to room temperature. Eggs are sensitive to temperature swings, and the door's fluctuating warmth can shorten their life by days. The carton itself protects eggs from absorbing odors from other foods and keeps them from rolling around and cracking.

If you have removed eggs from the carton, store them in a dedicated egg holder or container with a lid. Make sure the container keeps them upright, point-side down. This position keeps the air pocket (located at the wider end) at the top, which slows moisture loss and bacterial growth. If you must store loose eggs, keep them in a bowl or cup in the coldest part of your fridge—usually the back of a lower shelf.

How to tell if an egg is still good

The water float test is the most reliable way to check an egg's age without opening it. Fill a bowl with cold water and gently place the egg in it. A fresh egg sinks and lies flat on its side. An older egg stands upright or tilts at an angle because the air pocket inside has grown larger as moisture evaporates through the shell. A very old egg floats to the surface. Any egg that floats should be discarded.

You can also crack an egg into a small bowl and look at it. A fresh egg has a thick, cloudy white and a yolk that sits high and centered. An older egg has a thin, clear white and a yolk that spreads out flat. Neither of these eggs is unsafe to eat if they have been refrigerated, but the texture and flavor are better in fresher eggs. If the white or yolk has any discoloration, smell, or slime, throw it away immediately.

Storing cooked eggs and egg dishes

Cooked eggs and dishes made with eggs (scrambled eggs, omelets, egg salad, quiche) last three to four days in the refrigerator. Store them in an airtight container on a shelf, not the door. Hard-boiled eggs in their shells last up to one week if kept cold. Peeled hard-boiled eggs last three to four days and should be stored in a covered container, ideally submerged in a little water to prevent them from drying out.

Egg-based dishes like quiche or frittata should be cooled to room temperature before refrigerating, but do not leave them sitting out for more than two hours. If you are not sure how long a cooked egg dish has been in the fridge, use the smell test—if it smells sour or off, discard it. Cooked eggs do not freeze well because the white becomes rubbery, so plan to use them within the four-day window.

Handling cracked or damaged eggs

Discard any egg with a crack in the shell immediately, even if you plan to cook it. Cracks allow bacteria like Salmonella to enter the egg before you cook it. Cooking kills most bacteria, but some heat-resistant strains can survive, and it is not worth the risk. A small hairline crack that you notice after cooking is less of a concern, but a crack you see before cooking should mean the egg goes in the trash.

If an egg cracks while you are storing it, remove it from the carton right away so the yolk and white do not dry onto other eggs. Wipe down the carton with a damp cloth if any raw egg has leaked onto it. Wash your hands after handling a cracked egg, and do not use the same cutting board or utensils for other foods without washing them first.

Freezing eggs for later use

You can freeze raw eggs if you know you will not use them before they expire. Crack the eggs into a bowl, beat them lightly, and pour them into ice cube trays or a freezer-safe container. Frozen eggs last up to four months. Thaw them in the refrigerator overnight before cooking. Do not freeze eggs in their shells—the contents expand as they freeze and crack the shell, making them unsafe to use.

Freezing is most useful if you have a surplus of eggs or if you use eggs in baking and cooking rather than for breakfast. Frozen eggs work well in scrambles, baked goods, and sauces, but the texture changes slightly, so they are not ideal for fried or poached eggs. Label your frozen eggs with the date so you know how long they have been in the freezer.

Organizing your refrigerator to keep eggs fresh longer

A well-organized fridge maintains a steady temperature and makes it easy to see what you have. Keep your refrigerator at 40°F or below—use a thermometer to check if you are not sure. Store eggs away from raw meat and seafood to prevent cross-contamination. If you buy eggs frequently, rotate your stock by placing new cartons behind older ones so you use the older eggs first.

Avoid storing eggs near strong-smelling foods like onions, garlic, or fish. Eggshells are porous and can absorb odors, which affects the taste. Keep the fridge clean by wiping up spills promptly and removing any foods that have gone bad. A clean, organized fridge with consistent temperature is the best environment for eggs to last their full three to five weeks.

Frequently Asked Questions

Can I eat an egg that floats in water?

No. A floating egg has a large air pocket, which means it is old and may contain bacteria or mold inside. Discard it. A sinking egg is fresh and safe to eat if cooked thoroughly.

How do I know if an egg is bad without cracking it open?

Use the water float test. Fresh eggs sink, older eggs stand upright, and very old eggs float. You can also shake the egg gently near your ear—a fresh egg is silent, while an older egg may slosh slightly. If it smells bad when you crack it, throw it away.

Is it safe to eat an egg past the date on the carton?

Yes. The date on the carton is the pack date, not an expiration date. Eggs refrigerated at 40°F or below are safe to eat for three to five weeks after that date. Use the float test or cook test to confirm freshness if you are unsure.

Why do eggs sometimes smell bad when I cook them?

A sulfur smell when cooking is normal and does not mean the egg is bad—it comes from compounds in the egg white. However, a sour or rotten smell before cooking means the egg has spoiled and should be discarded.

Can I store eggs in the freezer instead of the fridge?

Yes, but only if you crack them first and beat them lightly. Frozen eggs last up to four months. Do not freeze eggs in their shells—they will crack as the contents expand. Thaw frozen eggs in the refrigerator before using them.