How Long Eggs Last in the Refrigerator
Eggs stay fresh in the refrigerator for three to five weeks from the day you bring them home
The shelf life of eggs depends on how you store them and whether they're raw or cooked. Raw eggs in their shells last longest—typically three to five weeks when kept at a constant temperature below 40°F. Cooked eggs last three to four days. Hard-boiled eggs in the shell last slightly longer than peeled ones because the shell provides a barrier against bacteria and moisture loss. Once you crack an egg open or cook it without the shell, the clock moves faster.
The date printed on the carton—called the pack date or sell-by date—tells you when the eggs were graded and packaged, not when they expire. Eggs are often still good for two to three weeks after that date if stored properly. What matters more than the date is how you store them: keep them in their original carton on a shelf (not the door), maintain your refrigerator at 40°F or below, and avoid temperature swings.
Key Takeaways
- Raw eggs in the shell last three to five weeks in the refrigerator when stored at 40°F or below.
- Keep eggs in their original carton on a middle or lower shelf, not in the refrigerator door where temperature fluctuates.
- Cooked eggs—scrambled, fried, or hard-boiled—last three to four days and should be stored in an airtight container.
- The pack date on the carton is not an expiration date; eggs are often good for weeks after that date if stored correctly.
- A simple float test in water tells you whether an old egg is still safe: fresh eggs sink, old eggs float.
Why the Original Carton Matters
The cardboard carton does more than protect eggs during transport. It prevents 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 garlic if left exposed. The carton also slows moisture loss, which keeps the egg white from drying out and the yolk from shrinking.
Storing eggs in the door of your refrigerator, even in a built-in egg holder, exposes them to temperature swings every time you open and close the door. Each temperature change causes the contents inside the shell to expand and contract slightly, which can crack the protective membrane and allow bacteria to enter. Keep the carton on a shelf in the coldest part of your refrigerator—usually the middle or lower shelves—where temperature stays steady.
How to Tell If an Egg Is Still Good
The float test is the most reliable way to check an old egg. 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 tilts at an angle because air has seeped through the porous shell and collected in the wider end. An egg that floats to the surface should not be eaten—it has lost too much moisture and may harbor bacteria.
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, watery white and a yolk that spreads out flat. If the egg smells sour or sulfurous when you crack it, discard it. Trust your nose—a bad smell is a clear sign the egg has spoiled.
Storage Times for Different Egg Preparations
| Egg Type | Storage Time | Storage Method |
|---|---|---|
| Raw eggs in shell | 3–5 weeks | Original carton on refrigerator shelf |
| Raw eggs, cracked into bowl | 2–4 days | Covered container or sealed plastic bag |
| Hard-boiled eggs in shell | 7 days | Covered container or original carton |
| Hard-boiled eggs, peeled | 3–4 days | Airtight container or sealed plastic bag |
| Scrambled or fried eggs | 3–4 days | Airtight container |
| Egg salad or mayo-based dishes | 3–5 days | Airtight container |
Once you crack a raw egg, the protective shell is gone and bacteria can enter more easily. Store cracked eggs in a covered container or sealed plastic bag and use them within two to four days. Hard-boiled eggs last longer than scrambled or fried eggs because the cooking process kills most bacteria, but peeling them shortens their life because you remove the shell barrier. If you peel hard-boiled eggs, use them within three to four days.
Why Temperature Matters More Than You Think
Eggs are sensitive to temperature swings. Every time your refrigerator cycles on and off, or every time you open the door, the temperature inside changes slightly. These fluctuations cause condensation to form on the egg shell, which can introduce bacteria. A refrigerator that holds a steady 40°F will keep eggs fresh longer than one that drifts between 35°F and 45°F.
If your refrigerator temperature is above 40°F, eggs will spoil faster. Check your refrigerator temperature with a simple thermometer—place it on a shelf and leave it for a few hours, then read it. If it's running warmer than 40°F, adjust the dial or thermostat. If it's consistently above 40°F and you can't fix it, eggs will last only two to three weeks instead of the full five.
Freezing Eggs for Longer Storage
If you have more eggs than you can use in five weeks, freezing extends their life to four months or longer. 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.
Thaw frozen eggs in the refrigerator overnight before using them. Frozen eggs work well in baking, scrambled eggs, and cooked dishes, but the texture changes slightly—the yolk becomes thicker and the white becomes less fluffy. Do not refreeze eggs once they have thawed. If you freeze only the whites or yolks separately, whites last up to four months and yolks last up to four months as well, though yolks may become grainy if not mixed with a small amount of salt or sugar before freezing.
Signs an Egg Has Gone Bad
A spoiled egg will show clear warning signs. When you crack it open, look for pink, iridescent, or greenish discoloration in the white or yolk. Smell it—a sour, sulfurous, or off smell means bacteria have multiplied inside. If the white is very thin and watery, or if the yolk breaks easily and spreads flat, the egg is old but not necessarily unsafe; however, if you see mold, slime, or any unusual texture, throw it away.
If an egg has a cracked or damaged shell, do not store it in the refrigerator with other eggs. Bacteria can enter through the crack and contaminate the contents. Cook a cracked egg right away or discard it. A small hairline crack that you discover after cooking is usually not a problem, but a crack you see before cooking is a reason to be cautious.
Frequently Asked Questions
Can I eat an egg that floats in water?
No. A floating egg has lost enough moisture that bacteria may have entered through the porous shell. Discard it. The float test is a quick way to check an egg's age without cracking it open.
How do I know if hard-boiled eggs are still good?
Hard-boiled eggs last seven days in the shell and three to four days peeled. Check the date you cooked them. If you're unsure, crack one open and smell it—a sour or sulfurous smell means it has spoiled. A gray-green ring around the yolk is normal and safe; it's just a harmless chemical reaction from cooking.
Do eggs really need to stay in the carton?
Yes. The carton prevents eggs from absorbing odors and flavors from other foods, slows moisture loss, and protects them from temperature swings. Storing them loose in the door or on a shelf exposes them to these problems and shortens their life.
What if my refrigerator is warmer than 40°F?
Eggs will spoil faster in a warm refrigerator. Check the temperature with a thermometer and adjust the dial if possible. If your refrigerator runs consistently above 40°F and you can't fix it, plan to use eggs within two to three weeks and consider freezing extras.
Can I store raw eggs outside the refrigerator?
In the United States, eggs are washed and sanitized before sale, which removes the protective coating and makes them more vulnerable to bacteria. They must be refrigerated. In some countries, eggs are not washed and can be stored at room temperature, but in the U.S., keep them cold.