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

Eggs stay fresh for three to five weeks from the day you bring them home, as long as you store them in the coldest part of your refrigerator—usually the back of a shelf, not the door.

The date printed on the carton (called the pack date) tells you when the eggs were graded and packed, not when they expire. From that date, you have roughly 30 days before the eggs begin to decline in quality. Most eggs you buy at the store are already a week or two old, so you're working with a window of about three to five weeks from purchase.

The shell itself is your first line of defense. Eggs have a natural protective coating called the bloom that seals the porous shell and keeps bacteria out. When you wash an egg, you remove this coating—which is why store-bought eggs (already washed) need refrigeration, while farm eggs with the bloom intact can sit on a counter longer. Once you bring refrigerated eggs home, keep them cold and don't wash them until you're ready to cook.

Key Takeaways

• Store eggs in the coldest part of your refrigerator (back of a shelf, not the door) to extend their life to three to five weeks.
• The pack date on the carton shows when eggs were graded, not an expiration date—you have roughly 30 days from that date.
• Keep eggs in their original carton, which protects them from odor absorption and physical damage better than loose storage.
• A simple water test (fresh eggs sink, old eggs float) tells you whether an egg is still good if you're unsure about the date.
• Cooked eggs last three to four days in the refrigerator, while raw eggs in the shell last much longer than most people think.

Why the Refrigerator Door Is the Wrong Place

The door is the warmest part of your refrigerator because it opens and closes constantly, letting warm air in each time. Eggs are sensitive to temperature swings, and the door's fluctuating warmth shortens their shelf life by a week or more. The back of a middle or lower shelf maintains a steady temperature between 35°F and 40°F—the ideal range for eggs.

If your refrigerator has a dedicated egg shelf or compartment on the door, use it only if you plan to eat those eggs within a week or two. For longer storage, move them to the main shelves as soon as you get home.

Keep Eggs in Their Original Carton

The cardboard carton does more than protect eggs from cracking. It shields them from absorbing odors and flavors from other foods in your refrigerator—eggs are porous and will pick up the smell of onions, fish, or strong cheeses if left exposed. The carton also prevents moisture loss, which keeps the egg fresher longer.

Plastic egg holders that sit loose in the fridge look neat but expose eggs to odor absorption and temperature fluctuations. Stick with the original carton, and you'll notice a real difference in how long eggs stay fresh and how they taste when you cook them.

How to Tell If an Egg Is Still Good

The water test is the most reliable way to check an egg when you're unsure. Fill a glass with cold water and gently place the egg in it. A fresh egg sinks and lies flat on the bottom. An older egg stands upright or floats because the air cell inside has grown larger as moisture escaped through the shell. A floating 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 round. An older egg has a thin, clear white and a yolk that spreads out flat. Neither appearance means the egg is unsafe to eat—it just means the texture and cooking behavior will be different. If the egg smells sulfurous or off when you crack it, throw it away.

Raw Eggs Versus Cooked Eggs: Storage Times Differ

Raw eggs in the shell last three to five weeks in the refrigerator. Once you crack an egg and cook it—whether scrambled, boiled, or fried—the storage time drops to three to four days. Cooked eggs lose their protective shell and are exposed to bacteria, so they spoil faster than raw ones.

Store cooked eggs in an airtight container on a shelf (not the door) and eat them within four days. If you've hard-boiled a batch and aren't sure when you cooked them, write the date on the container with a marker. Scrambled eggs and omelets follow the same three- to four-day rule.

Freezing Eggs for Longer Storage

If you have eggs nearing the end of their shelf life and won't use them in time, freezing extends their life to up to a year. Crack the eggs into a bowl, whisk them gently, and pour them into ice cube trays or a freezer-safe container. Label the container with the date and the number of eggs. Thaw frozen eggs in the refrigerator overnight before cooking.

You can also freeze raw egg whites and yolks separately if a recipe calls for one or the other. Whole eggs and whites freeze well; yolks alone become gelatinous unless you add a pinch of salt or sugar before freezing (note which you added on the label). Frozen eggs work best in baking, scrambles, and cooked dishes rather than recipes where texture matters, like custards.

Signs an Egg Has Gone Bad

A truly spoiled egg will announce itself. When you crack it open, a bad egg smells distinctly sulfurous or rotten—not a mild "eggy" smell, but unmistakable. The white or yolk may look discolored, slimy, or moldy. If you see or smell any of these signs, discard the egg immediately.

Cracks in the shell are a different concern. A cracked egg can allow bacteria to enter, so if you notice a crack when you get home from the store, use that egg first or discard it. Don't store cracked eggs for later.

Frequently Asked Questions

Can I eat an egg that floats in the water test?

A floating egg is old but not necessarily unsafe. The float happens because the air cell has expanded as the egg ages. If it smells normal when you crack it, you can cook and eat it. If it smells off, discard it. Many people eat floating eggs without issue, but they won't taste as fresh or cook as evenly as newer eggs.

Do I need to wash eggs before storing them?

No. Store-bought eggs are already washed and sanitized before they reach you. Washing them at home removes the protective bloom and can actually introduce bacteria if you use contaminated water. Wash eggs only right before you cook them, under running water if you prefer, but it's not necessary.

How long do eggs last if I leave them on the counter?

Store-bought eggs should not sit on the counter. Once they've been refrigerated, they need to stay cold. Leaving them at room temperature allows condensation to form on the shell, which can introduce bacteria. If you buy farm eggs with the bloom intact, they can sit on a counter for a week or two, but refrigerated eggs must stay refrigerated.

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

You can, but the original carton is better. Loose eggs absorb odors from other foods and lose moisture faster. If you must transfer them, use an airtight container and keep them away from strong-smelling foods like onions and fish.

What's the difference between the pack date and the sell-by date?

The pack date (usually a number from 1 to 365) shows when the eggs were graded and packed. The sell-by date, if printed, tells the store when to stop selling them. You can safely eat eggs well past the sell-by date—often for another week or two—as long as they pass the water test and smell normal when cracked.