How Long Raw Eggs Last in the Refrigerator and How to Store Them Safely

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

The shelf life depends on how you store them and whether the carton has a pack date printed on it. Most eggs sold in grocery stores are already one to two weeks old by the time you buy them, so a five-week window from purchase gives you roughly three weeks of may provide freshness after that. The pack date — a number from 1 to 365 representing the day of the year the eggs were packed — tells you exactly how old they are. If you see a date printed instead, that is usually a "sell by" or "use by" date set by the store, not the actual pack date.

Eggs last longest when stored in their original carton on a shelf inside the refrigerator, not in the door. The carton protects them from absorbing odors and flavors from other foods, and the interior shelf keeps them at a steadier temperature than the door, where the temperature fluctuates every time you open it. Keep your refrigerator at 40°F (4°C) or below — use a thermometer to check if you are unsure.

Key Takeaways

• Raw eggs in their original carton last three to five weeks in the refrigerator from the day you purchase them.
• Store eggs on an interior shelf, not in the refrigerator door, because door storage exposes them to temperature swings.
• A pack date printed on the carton tells you the actual age of the eggs; a "use by" date is set by the retailer and may be earlier than the eggs are actually safe to eat.
• Eggs with cracked or leaking shells should be discarded immediately, as bacteria can enter through the break.
• You can test an older egg by placing it in a glass of water — a fresh egg sinks, while an older egg floats or stands upright.

Why the original carton matters more than you might think

Eggshells are porous, which means they absorb odors and moisture from the air around them. When you remove eggs from the carton and place them in a bowl or the door rack, they pick up smells from onions, fish, or other pungent foods in your refrigerator. The carton also slows water loss from inside the shell, which keeps the yolk and white from drying out as quickly.

The cardboard or foam carton is designed to cushion eggs against bumps and temperature changes. When eggs roll around loose in the refrigerator, they are more likely to crack, and a cracked shell is an open door for bacteria. Even a hairline fracture you cannot see clearly can let pathogens like Salmonella enter the egg. If you notice a crack when you get home from the store, use that egg right away or throw it out — do not store it.

How to tell if an egg has gone bad before you crack it

The float test is the most reliable way to check an older egg without opening it. Fill a glass with cold water and gently place the egg in it. A fresh egg sinks and lies flat on the bottom. An egg that is a week or two old sinks but stands slightly upright. An egg that is three to four weeks old floats to the top or bobs just below the surface. If an egg floats, the air cell inside has expanded as moisture escaped through the shell — a sign the egg is past its prime and should be discarded.

You can also hold the egg up to a light source and look through it, a process called candling. A fresh egg has a small air cell at the broad end and a clear, thick white surrounding a centered yolk. As an egg ages, the air cell grows larger and the white becomes thinner and more watery. If you see a dark spot or ring inside the shell, or if the contents look cloudy, the egg has spoiled and should not be eaten.

Smell is a final check, but only after you crack the egg open. A fresh egg has little to no odor. A spoiled egg smells distinctly sulfurous or rotten — if you notice that smell, discard the egg immediately and wash your hands and any surfaces it touched.

Storage mistakes that shorten egg shelf life

Storing eggs in the refrigerator door is the most common mistake. The door is the warmest part of the refrigerator because it is exposed to room temperature every time you open it. Eggs stored there may only last two to three weeks instead of four to five. If your refrigerator has a dedicated egg holder in the door, move those eggs to an interior shelf as soon as you get home.

Washing eggs before storage is another mistake, even though it seems like a good idea. Commercial eggs sold in the United States are already washed and sanitized at the packing plant. Washing them again at home removes the protective coating on the shell and can actually introduce bacteria if your sink or hands are not perfectly clean. Wash eggs only right before you use them.

Storing eggs next to strong-smelling foods like garlic, onions, or cured meats will cause them to absorb those odors through their porous shells. Keep eggs in their carton and away from the back of the refrigerator, where the coldest air settles and can freeze them — frozen eggs expand and crack, and the texture becomes rubbery when thawed.

What to do with eggs as they approach their expiration date

Eggs that are three to four weeks old are still safe to eat if they pass the float test and smell normal, but they are best used in dishes where the yolk and white are fully cooked and mixed together. Hard-boiled eggs, scrambled eggs, baked goods, and casseroles are all good choices. Avoid using older eggs for dishes where you want a runny yolk or where the egg is the star of the plate, like a fried egg or poached egg, because the white will be thinner and the yolk may break more easily.

If you have a lot of eggs approaching their expiration date, hard-boiling them is a practical way to extend their life. Hard-boiled eggs last an additional three to four days in the refrigerator, giving you a little more time to use them. Store them in their shells in a covered container on a refrigerator shelf, and peel them only when you are ready to eat them.

Cracked or damaged eggs need immediate attention

A cracked shell is a direct pathway for bacteria to enter the egg. If an egg cracks during transport home or while you are unpacking groceries, use it immediately in a dish that will be cooked thoroughly — scrambled, baked into a cake, or added to a casserole. Do not store a cracked egg in the refrigerator, even for a few hours, because bacteria can multiply inside.

If the crack is small and the egg has not leaked, you can also cook it right away and eat it, or discard it if you prefer to be cautious. Leaking eggs — where the white or yolk is seeping out of the shell — should always be thrown away. Wash your hands, the carton, and any surfaces the leaking egg touched with hot soapy water to prevent cross-contamination.

Frequently Asked Questions

Can you eat eggs after the "use by" date on the carton?

The "use by" date is set by the retailer and is often earlier than the eggs are actually safe to eat. Eggs stored properly in the refrigerator can last several days to a week past that date. Use the float test or candling to check if an older egg is still good, and cook it thoroughly if you decide to use it.

Do brown eggs last longer than white eggs?

No. Shell color is determined by the breed of hen and has no effect on how long an egg stays fresh. Brown and white eggs have the same shelf life when stored the same way. The thickness and strength of the shell can vary slightly between individual eggs, but color is not a factor.

Should you refrigerate eggs at all, or can they sit on the counter?

In the United States, eggs are washed and sanitized at the packing plant, which removes the protective bloom on the shell. This makes them more vulnerable to bacteria and moisture loss, so they must be refrigerated. In some other countries, eggs are not washed and can be stored at room temperature for weeks. Always refrigerate U.S. eggs.

What is the difference between a pack date and a sell-by date?

The pack date is the actual day the eggs were packed into the carton, shown as a number from 1 to 365. The sell-by date is set by the store and is usually 30 days after packing. The pack date is more useful because it tells you the true age of the egg, while the sell-by date is a conservative estimate meant to ensure freshness on the shelf.

Can you freeze raw eggs to make them last longer?

Yes, but you must crack them first and mix the yolk and white together before freezing. Whole raw eggs in the shell will crack as they freeze and become unsafe. Beaten eggs can be frozen in ice cube trays or a freezer container for up to four months. Thaw them in the refrigerator before cooking, and use them in dishes where they will be fully cooked.