How Long Uncooked Eggs Last in Your Refrigerator

Uncooked eggs stay fresh for three to five weeks from the date you bring them home

The shelf life depends on how they were stored before you bought them and how cold your refrigerator stays. Most eggs sold in U.S. grocery stores are already three to four days old by the time you purchase them—the packing date is printed on the carton. If your fridge holds a steady 40°F or below, you can safely store them until about five weeks after that packing date. If your refrigerator runs warmer, or if you leave eggs on the counter for extended periods, that window shrinks.

The safest approach is to use the packing date on the carton as your starting point. Write it down or take a photo if the print fades. Count forward five weeks from that date, and plan to use your eggs by then. This gives you a clear target rather than guessing based on when you opened the carton.

Key Takeaways

• Eggs last up to five weeks from the packing date printed on the carton, not from the day you buy them.
• Your refrigerator must stay at 40°F or colder for eggs to reach their full shelf life; warmer temperatures cut that time short.
• Store eggs in their original carton on an interior shelf, not in the door, because the door temperature fluctuates every time you open it.
• A floating egg test (place it in water) tells you if an egg is still safe to cook, but the packing date is a more reliable guide.
• Cracked or visibly dirty eggs should be discarded immediately, even if the packing date says they are still good.

Why the carton matters more than the sell-by date

The packing date on the carton tells you when the eggs were washed, graded, and packed—the actual age of the egg. The sell-by date (if present) is typically 30 days later and is meant for store inventory, not for your kitchen. Once you take the eggs home, the packing date becomes your real reference point because it accounts for the time they spent in the store or warehouse before you bought them.

Some cartons show only a Julian date—a three-digit number from 001 to 365 representing the day of the year. January 1 is 001, and December 31 is 365. If you see a number like 045, that means the eggs were packed on the 45th day of the year (mid-February). Count forward 35 days from that date to find your use-by window. Many grocery stores and the USDA website have Julian date converters if you need help translating the number.

How refrigerator placement and temperature affect storage time

Store eggs on an interior shelf, not in the door. The door is the warmest part of your refrigerator because it opens and closes constantly, letting warm air in each time. Eggs stored in the door may only last two to three weeks instead of five. The interior of the fridge stays closer to a steady 40°F, which is the temperature the USDA recommends for safe egg storage.

If your refrigerator temperature drifts above 45°F, eggs age faster and bacteria can multiply more quickly. Check your fridge temperature with an inexpensive thermometer (they cost a few dollars at any grocery store). Place it on a shelf and leave it for a few hours to get an accurate reading. If your fridge runs warmer than 40°F, use eggs sooner—within two to three weeks—or consider adjusting your fridge's temperature dial.

Keep eggs in their original carton rather than transferring them to a bowl or container. The carton protects them from absorbing odors and flavors from other foods, keeps them from rolling around and cracking, and displays the packing date you need for tracking.

Signs an egg is no longer safe to use

A cracked or leaking shell is the clearest sign to throw an egg away immediately. Bacteria can enter through even a tiny crack, and you cannot see or smell the contamination. If you crack an egg into a bowl and it smells sour or sulfurous, discard it and wash the bowl. A normal raw egg has almost no smell.

The float test is often mentioned but is less reliable than the packing date. Fill a bowl with cold water and gently place an egg in it. A very old egg may float because air inside has expanded, but an egg can float and still be unsafe if bacteria have grown inside. The packing date is a better guide. If the egg is within five weeks of the packing date and has been stored properly, it is safe to cook even if it floats.

Discard any egg with a visibly dirty or stained shell, especially if the dirt cannot be wiped away. Commercial eggs are washed before packing, so a stained shell after you bring it home suggests contamination. Do not wash eggs at home before storage—washing removes the protective coating and can actually increase bacterial growth.

Storing eggs safely after you crack them

Once you crack an egg, use it immediately or store the raw yolk and white in a covered container in the refrigerator for up to four days. Do not store a cracked egg in its shell. If you separate yolks from whites, store them in separate covered containers; whites last up to four days and yolks last up to three days because the yolk's fat content makes it more prone to spoilage.

Cooked eggs (hard-boiled, scrambled, or baked) last three to four days in a covered container on an interior shelf. Write the date you cooked them on the container so you do not lose track. If you are unsure whether a cooked egg has been in the fridge longer than four days, throw it out.

Freezing eggs for longer storage

If you have eggs nearing the end of their five-week window and you are not ready to use them, you can freeze them. Crack the eggs into a bowl, whisk them lightly, and pour them into ice cube trays or a freezer container. Label the container with the date and the number of eggs. Frozen raw eggs last up to four months.

Do not freeze eggs in their shells—the contents expand as they freeze and can crack the shell, and thawing becomes messy. Thaw frozen eggs in the refrigerator overnight and use them within 24 hours. Frozen eggs work well for baking, scrambling, or cooking into dishes, but the texture changes slightly, so they are less ideal for frying or poaching.

Frequently Asked Questions

Can I eat an egg that floats in water?

A floating egg is old but not necessarily unsafe. The float test shows that air inside has expanded, which happens over time. If the egg is still within five weeks of the packing date and has been stored at 40°F or colder, it is safe to cook. Smell and appearance matter more than the float test—if it smells normal and the shell is intact, cook it.

What if I left eggs on the counter overnight?

Eggs left at room temperature for more than two hours should be discarded according to food safety guidelines. Bacteria multiply faster at warm temperatures. If you left them out overnight, throw them away. This is one of the few cases where it is better to be cautious than to guess.

Do brown eggs last longer than white eggs?

No. Shell color does not affect shelf life. Brown and white eggs last the same amount of time when stored under identical conditions. The difference is only in the hen breed and feed, not in how long the egg stays fresh.

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

Yes, but you must crack them first and pour them into a container—never freeze eggs in the shell. Frozen raw eggs last up to four months. Thaw them in the refrigerator and use within 24 hours. They work well for baking and cooking but may have a slightly different texture than fresh eggs.

How do I know if my refrigerator is cold enough for eggs?

Use an inexpensive refrigerator thermometer placed on an interior shelf for a few hours. Your fridge should read 40°F or below. If it runs warmer, adjust the temperature dial and recheck after 24 hours. A fridge that is too warm shortens egg shelf life and can allow bacteria to grow in other foods too.