How Long Eggs Stay Fresh in Your Refrigerator

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

The date stamped on an egg carton is the pack date, which tells you when the eggs were graded and packed, not when they were laid. Eggs can sit in a warehouse or on a store shelf for days or weeks before you buy them. What matters for your kitchen is how much time remains after purchase. Store eggs in their original carton on a shelf (not the door), keep them at a steady 40°F or below, and they will stay safe to eat for about three to five weeks from the day you bought them.

The reason eggs last so long is the shell itself. A freshly laid egg is covered with a protective coating called the bloom, which seals the porous shell and keeps bacteria out. Commercial eggs are washed during processing, which removes some of this natural protection, but the shell remains a strong barrier. As long as the shell stays intact and the egg stays cold, the contents stay safe. Once you crack an egg, bacteria can enter, so cooked eggs last three to four days in the refrigerator, and raw beaten eggs should be used within one to two days.

Key Takeaways

• Eggs remain safe to eat for three to five weeks from the date you purchase them, not from the pack date on the carton.
• Store eggs in their original carton on a refrigerator shelf where the temperature stays at 40°F or below, not in the door where it fluctuates.
• A cracked or leaking egg should be discarded immediately, as the shell breach allows bacteria to enter the interior.
• Cooked eggs last three to four days in the refrigerator; raw beaten eggs last one to two days.
• Eggs can be frozen for up to one year if you crack them into a container first—the shell makes freezing difficult.

Why the Carton Date Is Not Your Expiration Date

The number printed on an egg carton is a Julian date—a three-digit code representing the day of the year the eggs were packed. January 1 is 001, and December 31 is 365. This date tells you when the eggs entered the supply chain, not when they expire. Eggs can legally be sold for up to 30 days after packing in most states, which means the carton date can be weeks old before you ever see the eggs.

Federal regulations require that eggs be sold within 30 days of packing, but they remain safe to eat well beyond that point if stored correctly. The real clock starts when you bring them home. Write today's date on the carton with a marker if it helps you remember, or simply use the three-to-five-week window as your guide. If you cannot remember when you bought them, the eggs are probably still safe, but if you have any doubt, a simple float test will tell you: place the egg in a bowl of water. A fresh egg sinks; an older egg stands on end or floats. If it floats, discard it.

The Right Way to Store Eggs in Your Refrigerator

Eggs belong on a shelf, not in the door. The door is the warmest part of the refrigerator because it is opened and closed many times a day, and temperature fluctuates there. Eggs need a stable, cold environment to last their full three to five weeks. Keep them in their original carton, which protects them from absorbing odors and flavors from other foods—eggs are porous and will pick up the smell of onions, fish, or anything pungent nearby.

The carton also prevents the eggs from rolling around and cracking. Store the carton on a middle or lower shelf where the temperature is most consistent, ideally at 40°F or just below. If your refrigerator has a dedicated egg holder in the door, you can use it for eggs you plan to eat within a week or two, but for longer storage, the shelf is better. Keep the carton away from raw meat and poultry to prevent any cross-contamination, though the shell provides good protection if it stays intact.

Signs an Egg Has Gone Bad

A cracked or leaking shell is the clearest sign to throw an egg away. Once the shell is breached, bacteria can enter and multiply inside. Do not wash the egg and hope for the best—discard it. A shell that is visibly dirty with feces or debris should also go. If you crack an egg into a bowl and it smells sour or sulfurous, or if the white or yolk looks discolored or cloudy in an unusual way, do not use it.

The float test works because as an egg ages, the air cell inside grows larger. A very old egg will float because the air pocket has expanded enough to make it buoyant. This does not mean the egg is unsafe to eat—many old eggs are still fine—but it is a sign the egg is past its prime and best used for baking rather than frying. If you are cooking eggs for a young child, an elderly person, or someone with a compromised immune system, use the freshest eggs you have and cook them thoroughly.

Storing Cooked Eggs and Egg Dishes

Once you cook an egg, the rules change. Cooked eggs last three to four days in the refrigerator if stored in an airtight container. Hard-boiled eggs, scrambled eggs, and fried eggs all follow this timeline. Egg dishes like quiche, frittata, or casserole also last three to four days. The cooking process kills most bacteria, but new bacteria can enter during handling and storage, so keep cooked eggs cold and covered.

If you have leftover egg dishes, store them in shallow containers so they cool quickly and evenly. Do not leave cooked eggs at room temperature for more than two hours (or one hour if the room is above 90°F). If you are not sure whether a cooked egg is still good, the smell test is reliable—if it smells off, throw it out. Mayonnaise-based egg salad lasts three to five days because the acid in the mayo acts as a preservative, but always keep it cold.

Freezing Eggs for Longer Storage

If you have eggs you will not use within five weeks, freezing extends their life to up to one year. You cannot freeze eggs in the shell—the contents expand as they freeze and crack the shell. Instead, crack the eggs into a bowl, beat them gently to combine the white and yolk, and pour them into ice cube trays or a freezer container. Label the container with the date and the number of eggs.

Frozen eggs work well in baking, scrambled eggs, and cooked dishes, but they will not work for frying because the texture changes. Thaw frozen eggs in the refrigerator overnight before using them. One ice cube of beaten egg is roughly equivalent to one large egg. If you want to freeze just the whites or just the yolks, you can do that too—whites freeze well and last up to a year, while yolks need a pinch of salt or sugar added before freezing to prevent them from becoming gelatinous.

Frequently Asked Questions

Can I eat an egg that floats in water?

A floating egg is old but not necessarily unsafe. The air cell has expanded, which makes it buoyant. If the shell is intact and the egg smells normal when cracked, it is still safe to eat, though the texture and flavor may not be ideal. Use it for baking or cooking rather than frying. If it smells bad, discard it.

What if I left eggs on the counter overnight?

Eggs left at room temperature for up to two hours are still safe. If they sat out longer than that, especially overnight, the risk of bacterial growth increases. If the shell is intact and the egg smells normal, it is probably still safe, but if you are uncomfortable, discard it. Cooked eggs should never sit out more than two hours.

Do I need to wash eggs before storing them?

No. Commercial eggs are already washed during processing. Washing them at home can remove the protective coating and actually increase the risk of bacteria entering through the shell. Store them as they come from the carton. If you buy farm eggs with visible dirt, you can rinse them gently under cool water just before use, but do not wash them for storage.

How do I know if an egg is raw or cooked when it is in the shell?

Spin the egg on a hard surface. A raw egg will wobble and spin slowly because the liquid inside resists the motion. A cooked egg will spin smoothly and quickly because the solid contents move as one. This trick works because the yolk and white are still liquid in a raw egg.

Can eggs go bad if the refrigerator temperature rises?

Yes. If your refrigerator warms above 40°F for more than two hours, bacteria can begin to multiply. If the temperature rises briefly—say, during a power outage—and the eggs still feel cold to the touch, they are probably fine. If the eggs warm to room temperature, treat them as if they have been sitting out and use them within a few hours or discard them if you are unsure.