How Long Eggs Keep in the Refrigerator

Raw eggs last three to five weeks from the packing date

The shelf life of raw eggs depends on how they were handled before you bought them and how cold your refrigerator stays. Most eggs sold in U.S. grocery stores are packed with a date printed on the carton — this is the pack date, not an expiration date. Raw eggs remain safe to eat for three to five weeks after that pack date if your refrigerator stays at 40°F or below.

The key is that eggs have a natural protective coating called the bloom that seals the shell and keeps bacteria out. Once you wash an egg or crack it open, that protection is gone. Store eggs in their original carton rather than in the refrigerator door, because the carton protects them from absorbing odors and keeps them at a consistent temperature. The door is the warmest part of your refrigerator and temperature fluctuates every time you open it.

Key Takeaways

• Raw eggs in their shell last three to five weeks from the pack date printed on the carton, stored at 40°F or below.
• Keep eggs in their original carton on a shelf rather than in the door, where temperature swings and odor absorption shorten their life.
• Cooked eggs last three to four days in an airtight container, while raw egg whites and yolks separated into containers last two to four days.
• Eggs that float in water, smell sulfurous when cracked, or have cracks in the shell should not be eaten.
• Freezing raw eggs (beaten together or separated) extends their life to four months, though the texture changes slightly when thawed.

How to tell if an egg has gone bad

The most reliable test is the water float test: place the egg in a bowl of cold water. A fresh egg sinks and lies flat on its side. An older egg stands upright or floats because the air cell inside has expanded over time. A floating egg is not necessarily unsafe, but it is nearing the end of its life and should be used soon.

If you crack an egg open, trust your senses. A bad egg smells distinctly sulfurous or rotten — you will know immediately. The white may look cloudy or the yolk may appear flat and runny instead of rounded and firm. Any egg with a cracked or damaged shell should be discarded, because bacteria can enter through the break. Do not taste an egg to test it; smell and appearance are enough.

Cooked eggs and separated eggs have shorter lifespans

Once you cook an egg — whether boiled, scrambled, fried, or baked into a dish — it lasts three to four days in the refrigerator in an airtight container. The cooking process breaks down the protective structures in the egg, and exposure to air speeds spoilage. Store cooked eggs separately from raw eggs to avoid cross-contamination and to make it easy to see at a glance what you have.

If you separate raw eggs into whites and yolks, store each in a separate airtight container and use within two to four days. Raw egg whites last slightly longer than yolks because yolks contain fat, which oxidizes faster. Label the containers with the date so you know when you separated them. Egg whites can also be frozen for up to one year, which is useful if you have leftover whites from a recipe that calls for yolks only.

Freezing eggs extends storage to four months

Freezing is the best option if you have more eggs than you can use before they age out. Raw eggs cannot be frozen in their shells — the contents expand and crack the shell. Instead, crack the eggs into a bowl, beat them lightly to combine whites and yolks, then pour into ice cube trays or a freezer container. Frozen beaten eggs last up to four months.

You can also freeze whites and yolks separately if you prefer. Yolks need a small addition of salt or sugar before freezing to prevent them from becoming gelatinous — use one-eighth teaspoon of salt per yolk, or one-half teaspoon of sugar per yolk, depending on whether you plan to use them in savory or sweet dishes. Label the container with the date and the number of eggs so you know how much to thaw. Thaw frozen eggs in the refrigerator overnight and use within one day of thawing.

Temperature and humidity matter more than you think

Eggs are porous, which means they absorb odors and moisture from their surroundings. This is why the original carton is so important — it buffers humidity and keeps strong smells like onions and fish from seeping into the egg. A refrigerator that is too warm or too humid will age eggs faster. If your refrigerator temperature creeps above 45°F, eggs will spoil more quickly than the three to five week window.

Humidity also affects the air cell inside the egg. In a very dry refrigerator, moisture evaporates from inside the shell and the air cell grows larger, which is why older eggs float. In a very humid refrigerator, moisture can condense on the shell and create an environment where bacteria grow. The ideal range is 35 to 40°F with moderate humidity — the conditions most modern refrigerators maintain on their middle and lower shelves.

Store eggs away from strong-smelling foods

Because eggshells are porous, keep them away from foods with powerful odors: onions, garlic, fish, cured meats, and aged cheeses. These odors can penetrate the shell and affect the taste of the egg. The original carton provides some protection, but it is not complete. Store the carton on a middle or lower shelf, away from the produce drawer where onions and garlic are usually kept.

The same principle applies to cooked eggs. Store them in an airtight container so they do not absorb refrigerator odors and so they do not transfer their own smell to other foods. Label the container with the date you cooked them so you do not lose track of the three to four day window.

What to do with eggs nearing the end of their life

If you have eggs that are still safe but approaching the end of their shelf life, cook them. Cooking kills any bacteria that may have begun to grow, and cooked eggs last another three to four days. Hard-boiled eggs are a good choice because they are shelf-stable in the refrigerator and easy to grab for a quick breakfast or snack. Scrambled eggs, omelets, or baked goods like quiches also work well.

If you do not have time to cook them before they expire, freeze them. Beaten raw eggs freeze well and can be thawed and cooked later. This is much better than throwing them away, and it takes only a few minutes to crack and beat them into a container.

Frequently Asked Questions

Can I eat an egg that floats in water?

A floating egg is old but not necessarily unsafe. The air cell has expanded, which means the egg has been stored for several weeks. Use it soon, and crack it open to check for smell and appearance before cooking. If it smells normal and looks normal, it is safe to cook and eat.

Do I need to wash eggs before storing them?

No. Washing removes the bloom, the natural protective coating on the shell, and makes eggs spoil faster. Store them unwashed in their original carton. If an egg is visibly dirty, wipe it gently with a dry cloth rather than rinsing it.

How do I know if a cooked egg has gone bad?

Cooked eggs last three to four days in an airtight container. After that, discard them. If they smell off or look slimy before the four-day mark, throw them out. When in doubt, smell the egg — a bad smell means it is time to discard it.

Can I freeze eggs in their shells?

No. The contents expand when frozen and will crack the shell. Beat raw eggs together or separate them into whites and yolks, then freeze in containers or ice cube trays. Thaw in the refrigerator overnight before using.

What is the pack date on an egg carton?

The pack date is the day the eggs were graded, cleaned, and packed into the carton. It is printed as a number from 1 to 365, where 1 is January 1st. Raw eggs are safe to eat for three to five weeks from this date if stored at 40°F or below.