How Long Fresh Eggs Last in the Refrigerator

Fresh eggs stay safe to eat for three to five weeks after you bring them home

The shelf life of fresh eggs depends on how you store them and whether they've been washed. Unwashed eggs from a farmer's market or backyard coop can last four to five weeks in the refrigerator because the natural protective coating on the shell—called the bloom—slows moisture loss and bacterial entry. Store-bought eggs in the United States have already been washed, which removes the bloom, so they last about three to four weeks. The key is keeping them in the coldest part of your refrigerator, ideally between 35°F and 40°F, and storing them in their original carton rather than on a shelf or door.

The carton matters more than you might think. It protects eggs from absorbing odors and flavors from other foods, prevents them from rolling around and cracking, and helps you track how old they are. The date printed on the carton—usually a "pack date" or "sell by" date—tells you when the eggs were graded and packaged, not when they expire. You can safely use eggs well past that date if they've been stored properly.

Key Takeaways

• Unwashed eggs last four to five weeks in the refrigerator; store-bought washed eggs last three to four weeks.
• Store eggs in their original carton on a refrigerator shelf, not on the door where temperature fluctuates.
• The pack date on the carton tells you when eggs were packaged, not when they go bad—you can use them safely for weeks after.
• A simple water test reveals whether an egg is still good: fresh eggs sink, old eggs float.
• Cooked eggs last three to four days in the refrigerator and should be stored in an airtight container.

Why the carton and storage location matter more than you think

The refrigerator door is the warmest part of your fridge because it opens and closes constantly, letting warm air in each time. Eggs stored there will age faster than eggs stored on a shelf toward the back. Move your egg carton to the middle or lower shelf, where the temperature stays steady around 35°F to 40°F. This single change can add a week or more to their shelf life.

The carton itself is designed to cushion eggs and reduce moisture loss. If you transfer eggs to a bowl or container without ventilation, they dry out faster and can absorb odors from nearby foods—especially strong-smelling items like onions, garlic, or fish. The carton's cardboard material allows very slow air circulation while still protecting the eggs. Keep eggs in the carton they came in, and store that carton away from the back wall of the fridge, where it can get too cold and crack the shells.

How to tell if an egg is still good to eat

The water test is the most reliable way to check an egg's age without cracking it open. 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 slightly because the air cell inside has grown larger as moisture evaporates through the shell. A very old egg floats because the air cell is large enough to make it buoyant. Floating eggs should be discarded; standing or tilted eggs are still safe but should be used soon, ideally for cooking rather than frying.

If you crack an egg open, look at the yolk and white. A fresh egg has a firm, rounded yolk and a thick, clear white that doesn't spread much. An older egg has a flatter yolk and a thinner, more runny white. Neither appearance means the egg is unsafe—it just means the egg is older and may not hold its shape as well when fried. Smell is another check: a fresh egg has no odor, while a spoiled egg smells distinctly sulfurous or off. If you smell anything unusual, throw it out.

Storing raw eggs versus cooked eggs

Raw eggs and cooked eggs have very different shelf lives. Raw eggs in the shell last three to five weeks as described above. Once you crack and cook an egg—whether scrambled, boiled, or fried—it lasts only three to four days in the refrigerator. Store cooked eggs in an airtight container or a sealed plastic bag to prevent them from drying out and absorbing odors. Label the container with the date you cooked them so you know when to use them.

Egg dishes like quiches, frittatas, or casseroles also last three to four days. Dishes with mayonnaise or cream-based sauces should be eaten within two to three days because those ingredients can mask spoilage. If you're not sure how old a cooked egg is, use the smell test: a fresh cooked egg has no odor, while a spoiled one smells sour or off.

Temperature fluctuations and what happens when eggs get too warm

Eggs are sensitive to temperature swings. Every time the refrigerator door opens, warm air enters and the temperature inside rises slightly. Eggs stored on the door experience these swings most intensely, which accelerates aging. If your refrigerator temperature rises above 45°F for more than two hours—during a power outage, for example—the shelf life of your eggs drops significantly. Eggs that have been warmed are more likely to develop bacteria, even if they're returned to cold storage.

If your power goes out, keep the refrigerator door closed and check the temperature with a thermometer once power is restored. If the fridge stayed at 40°F or below and the outage lasted less than four hours, your eggs are still safe. If the temperature rose above 40°F or the outage lasted longer, discard any eggs that were in the warmest part of the fridge (the door). Eggs stored on interior shelves may still be safe if the temperature didn't climb too high.

Freezing eggs for longer storage

If you have more eggs than you can use in four to five weeks, freezing extends their life to about nine to twelve months. You cannot freeze eggs in their shells because the contents expand as they freeze and crack the shell. Instead, crack the eggs into a bowl, beat them gently to combine the yolk and white, and pour them into ice cube trays or a freezer container. Label the container with the date and the number of eggs. Each cube typically holds about one egg.

Thaw frozen eggs in the refrigerator overnight before using them. Use thawed eggs only in cooked dishes—scrambled eggs, baked goods, quiches—not in recipes where raw or lightly cooked eggs are needed, like mayonnaise or soft-boiled eggs. Freezing changes the texture slightly, making the yolk less creamy, but the eggs are still safe and nutritious.

Unwashed versus store-bought eggs: what the difference means for storage

The difference between unwashed and washed eggs comes down to the bloom, a thin, invisible protective layer on the shell. Unwashed eggs from farmers' markets or backyard flocks still have this bloom intact, which acts as a barrier against bacteria and moisture loss. This is why they last longer—up to five weeks. Store-bought eggs in the United States are washed by law to remove dirt and potential bacteria, but washing also removes the bloom. The trade-off is that washed eggs are cleaner on the outside but age faster inside the shell.

If you buy unwashed eggs, you can wash them yourself just before cooking if you want to remove surface dirt. Washing does not harm the egg; it just removes the bloom, so the egg will age at the same rate as a store-bought egg after that point. Store unwashed eggs in the refrigerator the same way you store washed eggs—in their carton on a shelf, not on the door.

Frequently Asked Questions

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

It depends on the egg's age when you bought it and how it's been stored. If it was a fresh, unwashed egg stored properly on a refrigerator shelf, it may still be safe at six weeks, but it's at the edge of the safe window. Use the water test: if it sinks, it's likely still good. If it floats or stands upright, discard it. When in doubt, throw it out.

Why do some eggs have blood spots inside?

Blood spots are small spots of blood on the yolk or white, caused by a blood vessel rupturing during egg formation. They're harmless and safe to eat. They have nothing to do with whether the egg is fertilized or how old it is. You can remove the spot with a clean knife if it bothers you, or simply cook the egg as normal.

Should I refrigerate eggs if I'm going to use them within a week?

Yes. Eggs should always be refrigerated as soon as you bring them home, even if you plan to use them quickly. Room temperature speeds up bacterial growth and moisture loss. The only exception is if you buy eggs at a farmers' market and the seller tells you they were never refrigerated and you're using them the same day.

What's the difference between the pack date and the sell-by date on an egg carton?

The pack date is when the eggs were graded and packaged, usually printed as a number from 1 to 365 (where 1 is January 1). The sell-by date is typically 30 days after the pack date and tells stores when to remove eggs from shelves. You can safely use eggs well past the sell-by date if they've been refrigerated properly. The pack date is more useful for tracking freshness at home.

Can I store eggs in the freezer if I crack them first?

Yes. Beat the eggs gently, pour them into ice cube trays or a freezer container, label with the date, and freeze. Each cube holds about one egg. Thaw in the refrigerator overnight and use only in cooked dishes. Frozen eggs last nine to twelve months.