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

The shelf life of eggs depends on how you store them and what you're using them for. Raw eggs in their shells stay safe to eat for three to five weeks when kept at a constant temperature below 40°F (4°C). The clock starts from the day you purchase them, not from the date the hen laid them. Most cartons show a "sell by" date that's typically 30 days after packing, but eggs remain good well past that date if stored properly.

Once you crack an egg, the timeline changes. Raw egg whites and yolks last three to four days in a sealed container. Cooked eggs—whether hard-boiled, scrambled, or baked into a dish—last three to four days as well. The key difference is that cooking kills bacteria present on the shell, but it doesn't extend the life of the egg itself once it's been opened or cooked.

Key Takeaways

• Raw eggs in their shells stay good for three to five weeks when stored at 40°F or below, starting from the purchase date.
• Keep eggs in their original carton on a shelf inside the refrigerator, not in the door, because the door temperature fluctuates too much.
• Hard-boiled eggs last three to four days in the refrigerator and should be stored in a sealed container to prevent odor absorption.
• A simple float test—placing an egg in water to see if it sinks or floats—tells you whether an old egg is still safe to eat.
• Eggs with cracked shells should be discarded immediately, as bacteria can enter through the break.

Why the refrigerator door is the wrong place for eggs

The door of your refrigerator is the warmest spot in the entire unit. Every time you open and close the door, warm air rushes in and the temperature spikes. Eggs are sensitive to temperature swings, and this constant fluctuation shortens their shelf life by days or even weeks. The carton also takes up valuable door space that's better used for condiments and drinks that tolerate temperature changes.

Instead, store eggs on a shelf toward the back of the refrigerator, where the temperature stays most stable. Keep them in their original carton—the cardboard provides insulation and protects the eggs from absorbing odors from other foods. The carton also has the packing date printed on it, which helps you track how old they are. If you've transferred eggs to a different container, write the purchase date on it with a marker.

How to tell if an egg has gone bad

The most reliable test is the float test. Fill a bowl 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 tilts because the air cell inside has grown larger as moisture escapes through the shell. A very old egg floats because the air cell is so large it makes the egg buoyant. Floating eggs are past their prime and should be discarded.

You can also crack the egg into a bowl before cooking. A fresh egg has a firm, domed yolk and a thick white that doesn't spread far. An older egg has a flatter yolk and a thinner white that runs across the bowl. Neither is unsafe to eat if the egg passed the float test, but the texture and cooking behavior will be different. If you notice a foul smell or any discoloration, throw it away immediately—trust your senses.

Storing hard-boiled eggs safely

Hard-boiled eggs last three to four days in the refrigerator. The cooking process kills most bacteria on the shell, but it doesn't prevent new bacteria from growing once the egg cools. Store them in a sealed container or a covered bowl to prevent them from absorbing odors from other foods in the refrigerator—eggs are porous and pick up smells easily. Keep them on a shelf, not the door, for the same temperature stability reasons as raw eggs.

If you've peeled the hard-boiled egg, use it within two days. The protective shell is gone, and the exposed surface is more vulnerable to bacterial growth. Label the container with the date you cooked them so you don't lose track. If you're meal-prepping and want hard-boiled eggs to last longer, keep them unpeeled and peel them just before eating.

Raw egg whites and yolks have different timelines

If you've separated eggs for a recipe, the whites and yolks need different storage approaches. Raw egg whites last up to four days in a sealed container on a refrigerator shelf. Raw egg yolks last only two to three days because the yolk's fat content makes it more prone to bacterial growth. Store yolks in a small container covered with plastic wrap or a lid, and always label them with the date.

If you have leftover egg whites or yolks and won't use them within that window, freezing is an option. Egg whites freeze well for up to a year with no special preparation—just pour them into an ice cube tray and transfer the frozen cubes to a freezer bag. Yolks need a small amount of salt or sugar mixed in before freezing to prevent them from becoming too thick when thawed. Frozen yolks last up to four months.

Cooked eggs in dishes and casseroles

Eggs baked into casseroles, quiches, or scrambled egg dishes last three to four days in the refrigerator. Store them in an airtight container to keep them moist and prevent them from absorbing refrigerator odors. The shelf life depends partly on what else is in the dish—a quiche with cream and cheese follows the same three- to four-day rule, but a casserole with meat or seafood may have a shorter window if those ingredients spoil faster.

When reheating cooked egg dishes, bring them to 165°F (74°C) throughout to ensure any bacteria that may have grown are killed. Use a food thermometer to check the thickest part of the dish. If you're not sure how long something has been in the refrigerator, err on the side of caution and discard it.

Storing eggs at room temperature: when it's safe

In the United States, eggs are washed and sanitized before sale, which removes the protective coating on the shell. This means they must be refrigerated from the moment you buy them. Leaving them on the counter for more than two hours allows bacteria to multiply rapidly. If eggs have been left out, refrigerate them immediately and use them within two weeks.

In some countries, eggs are not washed and retain their natural protective layer, which allows them to be stored at room temperature for weeks. But if you've purchased eggs in the U.S., assume they need refrigeration. The safest approach is to refrigerate as soon as you get home and keep them cold throughout storage.

Frequently Asked Questions

Can I eat an egg that's been in the refrigerator for six weeks?

It depends on the float test. If it sinks, it's likely still safe to eat, though the texture may be less appealing. If it floats or stands upright, the air cell has grown too large and the egg should be discarded. When in doubt, crack it into a bowl and smell it before cooking.

What does the date on the egg carton mean?

The printed date is the packing date, not the expiration date. Eggs packed on that date will stay good for three to five weeks after. The "sell by" date on some cartons is typically 30 days after packing, but eggs remain safe well past that if stored correctly in the refrigerator.

Do I need to wash eggs before storing them?

No. Eggs sold in the U.S. are already washed and sanitized. Washing them at home can remove that protective layer and actually increase the risk of bacteria entering through the shell. Store them as they come from the carton.

Is it safe to eat a cracked egg?

No. Discard any egg with a crack in the shell, even a small one. Bacteria can enter through the break and contaminate the inside. If an egg cracks during storage, remove it immediately and wash your hands and any surfaces it touched.

How do I know if a cooked egg has gone bad?

Hard-boiled eggs that smell sulfurous or have a greenish ring around the yolk are still safe—that's just a chemical reaction from cooking. Discard cooked eggs if they smell foul, feel slimy, or have been in the refrigerator longer than four days.