How Long Eggs Stay Fresh in Your Refrigerator

Raw eggs last three to five weeks from the date you bring them home

The shelf life of raw eggs depends on how they were handled before you bought them and how cold your refrigerator stays. Eggs purchased from a grocery store in the United States are already several days old by the time you take them home—they were laid, collected, washed, graded, and shipped before reaching the shelf. From that point forward, store-bought eggs remain safe to eat for three to five weeks if your refrigerator stays at 40°F (4°C) or below.

The date printed on the carton—called the pack date—tells you when the eggs were graded and packed, not when they were laid. A carton marked with a lower number (like 001) was packed earlier in the year than one marked 365. If you know the pack date, you can count forward three to five weeks to estimate when the eggs will begin to decline in quality, though they may still be safe beyond that window.

Eggs from a farmers market or backyard flock that were never washed can last longer—up to ten weeks—because the protective bloom (a natural coating) remains intact. However, if you are unsure whether eggs have been washed, treat them as store-bought and follow the three to five week guideline.

Key Takeaways

• Store-bought eggs stay fresh for three to five weeks when kept at 40°F or below, counting from the pack date on the carton.
• The carton date tells you when eggs were packed, not when they were laid, so eggs are already several days old when you buy them.
• Unwashed eggs with their natural protective coating can last up to ten weeks, but only if you are certain they have not been washed.
• Cooked eggs (hard-boiled, scrambled, or baked into dishes) last three to four days in the refrigerator and should be stored in airtight containers.
• Cracked or visibly dirty eggs should be discarded immediately, as bacteria can enter through breaks in the shell.

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

A simple float test reveals whether an egg is still good. 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 at an angle because the air cell inside has grown larger as moisture evaporates through the porous shell. An egg that floats to the surface should be thrown away—it has lost too much moisture and may harbor bacteria.

You can also candle an egg by holding it up to a bright light in a dark room. A fresh egg shows a small air cell at the rounded end and a yolk that sits centered. As an egg ages, the air cell grows larger and the yolk may shift off-center or appear to move when you tilt the egg. If the contents look cloudy or you see dark spots inside, discard it.

Before you even open the carton at home, inspect the shells for cracks or leaks. Bacteria can enter through any break in the shell, and a cracked egg should not be stored—use it immediately or throw it away. If you notice a crack after the egg has been in your refrigerator, discard it rather than risk foodborne illness.

Where to store eggs for maximum freshness

Store eggs in their original carton on a shelf inside the refrigerator, not in the door. The carton protects eggs from absorbing odors and flavors from other foods, and it keeps them from rolling around and cracking. The door is the warmest part of the refrigerator because it is opened frequently, so eggs stored there will age faster than eggs stored on a shelf.

Keep eggs away from raw meat, poultry, and seafood. Although the shell provides a barrier, cross-contamination can occur if raw juices drip onto the carton or if you handle raw proteins and then touch eggs without washing your hands. Store raw animal products on the lowest shelf so nothing can drip onto eggs stored above.

Maintain your refrigerator temperature at 40°F (4°C) or below. Use a refrigerator thermometer to check the actual temperature, not the dial setting—many home refrigerators run warmer than their dials suggest. If your refrigerator is warmer than 40°F, eggs will age faster and the risk of bacterial growth increases.

How long cooked eggs last and how to store them

Hard-boiled eggs last three to four days in the refrigerator. Peel them or leave the shell on—both methods preserve them equally well. Store them in an airtight container or a sealed plastic bag to prevent them from drying out and absorbing odors from the refrigerator. If you peel them before storing, place them in a container of cold water and change the water daily, or store them in an airtight container without water.

Scrambled eggs, fried eggs, and egg dishes like frittatas or quiches also last three to four days. Store them in shallow airtight containers so they cool quickly and evenly. Thick containers trap heat in the center, which can allow bacteria to grow. Label the container with the date so you know when you cooked them.

Egg-based sauces like hollandaise or mayonnaise made with raw or lightly cooked eggs should be used within one to two days and kept in the coldest part of your refrigerator. If you are unsure whether a cooked egg dish contains raw eggs, assume it does and use it sooner rather than later.

Raw eggs left on the counter and food safety

Raw eggs left at room temperature enter the danger zone (40°F to 140°F) where bacteria multiply rapidly. The U.S. Department of Agriculture recommends discarding raw eggs that have sat on the counter for more than two hours, or one hour if the room temperature is above 90°F. This applies whether the eggs are still in the carton or have been removed.

If you are cooking eggs for a meal, remove them from the refrigerator just before you use them. Do not let them sit on the counter while you prepare other ingredients. The longer eggs spend at room temperature, the greater the risk of bacterial growth, even if they look and smell normal.

Eggs used in recipes that call for raw or undercooked eggs—such as homemade mayonnaise, Caesar dressing, or cookie dough—carry a higher risk of foodborne illness. If you are pregnant, very young, very old, or immunocompromised, avoid these recipes entirely. For others, use pasteurized eggs (sold in some grocery stores) or heat eggs to 160°F to kill bacteria before adding them to other ingredients.

Signs that eggs have spoiled and should be thrown away

A spoiled egg has a distinctive sulfur or rotten smell when you crack it open. Trust your nose—if an egg smells off, throw it away immediately. Do not taste it to confirm. The smell comes from hydrogen sulfide gas produced by bacteria breaking down the egg's proteins.

Discolored yolks or whites are another sign of spoilage. A yolk that appears greenish or grayish, or whites that look pink or iridescent, indicate bacterial or mold growth. Throw the egg away and wash your hands and any surfaces the egg touched with hot soapy water.

Slimy or runny whites in a very old egg are not necessarily a sign of spoilage—they are simply the result of moisture loss and protein breakdown over time. However, if the whites are slimy and the egg also smells bad or looks discolored, discard it. When in doubt, throw it out. The cost of one egg is far less than the cost of treating foodborne illness.

Frequently Asked Questions

Can I eat an egg that floats in the float test?

No. A floating egg has lost enough moisture that bacteria may have begun to grow inside. Discard it. The float test is reliable because the air cell size directly correlates with age and moisture loss, both of which increase the risk of spoilage.

Do eggs need to be refrigerated, or can I leave them on the counter?

In the United States, eggs are washed and sanitized at the processing plant, which removes the protective bloom and makes them more porous. These eggs must be refrigerated to slow bacterial growth. Unwashed eggs from other countries or from backyard flocks can be stored at room temperature, but U.S. store-bought eggs should always go in the refrigerator immediately.

What if I accidentally left eggs out overnight?

If eggs sat at room temperature for more than two hours (or one hour if it was very warm), discard them. Bacteria can grow to unsafe levels even if the eggs look and smell normal. It is not worth the risk of foodborne illness.

Can I freeze eggs to make them last longer?

Yes, but you must prepare them first. Raw eggs in their shells will crack when frozen. Crack them into a bowl, beat them lightly, pour them into ice cube trays or freezer containers, and freeze. Frozen eggs last up to one year. Thaw them in the refrigerator before cooking, and use them within 24 hours of thawing.

How do I know if brown eggs last longer than white eggs?

Shell color does not affect shelf life. Brown and white eggs have the same lifespan when stored under identical conditions. The color depends on the breed of chicken that laid the egg and has no bearing on freshness, nutrition, or how long the egg will keep.