How Long Eggs Last in the Refrigerator and How to Store Them Properly

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 whether they are raw or cooked, and whether they are still in the shell. Raw eggs in their shell last the longest—typically three to five weeks when stored in the coldest part of your refrigerator, usually the back of a shelf rather than the door. The date printed on the carton (called the pack date) tells you when the eggs were graded and packaged, not when they expire. Eggs remain safe to eat well past that date if stored correctly.

Cooked eggs last much shorter: three to four days in an airtight container. Egg whites and yolks separated and stored in airtight containers last three to four days. Hard-boiled eggs in the shell last seven days. The difference comes down to how much the protective shell has been compromised and how quickly bacteria can grow once the egg's interior is exposed to air.

The reason eggs last so long is the shell itself. A raw egg's shell has a natural coating called the bloom that seals out bacteria. Once you wash an egg or crack it open, that protection is gone, and the clock starts ticking much faster. Temperature matters too—eggs stored in the refrigerator door, where the temperature fluctuates each time you open it, will not last as long as eggs stored on an interior shelf where the temperature stays steady.

Key Takeaways

• Raw eggs in the shell last three to five weeks when stored on an interior refrigerator shelf, not the door.
• Cooked eggs and separated egg whites or yolks last three to four days in airtight containers.
• Hard-boiled eggs in the shell last seven days, longer than scrambled or fried eggs because the shell provides some protection.
• The pack date on the carton is not an expiration date—eggs remain safe well past it if stored correctly.
• A simple water test (eggs sink when fresh, float when old) can help you decide whether to use an egg you are unsure about.

Where to store eggs in your refrigerator

Store raw eggs on an interior shelf, preferably in the back where the temperature is coldest and most stable. The refrigerator door is the warmest part of your fridge because it is exposed to room temperature every time you open it. Eggs stored there will age faster. If your refrigerator has a dedicated egg shelf or compartment on the door, use it only if you plan to eat the eggs within two to three weeks.

Keep eggs in their original carton rather than transferring them to a bowl or the refrigerator's built-in egg holder. The carton protects them from absorbing odors and flavors from other foods (eggs are porous), and it keeps them from rolling around and cracking. The carton also tells you the pack date, which is useful if you need to figure out how old they are.

How to tell if an egg has gone bad

The easiest test is the water test. Fill a glass with cold water and gently place an egg in it. A fresh egg sinks to the bottom and lies on its side. An older egg stands upright on the bottom or floats near the surface. A very old egg floats completely. This happens because as an egg ages, the yolk shrinks and air enters the shell, making the egg more buoyant. A floating egg is not necessarily unsafe to eat, but it is old enough that you should cook it thoroughly rather than eating it raw or soft-cooked.

You can also crack the egg into a bowl and look at it. A fresh egg has a thick, clear 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 sulfurous or off when you crack it, throw it away—that smell means bacteria have grown inside.

Do not rely on the appearance of the shell or the color of the yolk to judge freshness. Brown eggs and white eggs age at the same rate, and yolk color depends on the hen's diet, not the egg's age. A bright orange yolk does not mean the egg is fresher than a pale yellow one.

Storing cooked eggs and egg dishes

Cooked eggs should be refrigerated within two hours of cooking (one hour if the room is above 90°F). Store them in an airtight container to prevent them from drying out and absorbing odors. Hard-boiled eggs last longest—seven days in the shell or in an airtight container. Scrambled eggs, fried eggs, and egg dishes like frittata or quiche last three to four days.

If you have leftover egg dishes that contain cream, cheese, or meat, treat them as you would any cooked dish with perishable ingredients. Most egg casseroles and quiches last three to four days. If the dish contains cream or mayonnaise-based fillings, use it within three days. Label the container with the date you cooked it so you do not have to guess later.

Freezing eggs for longer storage

If you have eggs you will not use within five weeks, freezing extends their life to about four months. 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 lightly to combine the white and yolk, and pour them into ice cube trays or a freezer-safe container. You can also freeze just the whites or just the yolks separately if a recipe calls for one or the other.

Label the container with the number of eggs and the date frozen. One ice cube typically holds about one egg's worth of beaten egg. Thaw frozen eggs in the refrigerator overnight before cooking, and use them within 24 hours of thawing. Do not refreeze thawed eggs.

Hard-boiled eggs do not freeze well—the whites become rubbery and the yolk becomes grainy. If you want to preserve hard-boiled eggs, keep them refrigerated and use them within seven days instead.

Signs your eggs have spoiled

A spoiled egg will smell noticeably bad when you crack it open. The smell comes from hydrogen sulfide gas produced by bacteria growing inside the shell. If you notice this smell, throw the egg away without tasting it. Do not cook it—cooking will not make it safe.

Other signs of spoilage include a pink, iridescent, or greenish tint to the white or yolk, or a slimy texture. These colors can indicate bacterial growth. If you see any of these signs, discard the egg. It is not worth the risk of food poisoning.

If you are ever in doubt about an egg, use the water test or crack it into a separate bowl before adding it to your cooking. This way, if something is wrong, you have not contaminated your entire dish.

Frequently Asked Questions

Can you eat an egg that floats in water?

A floating egg is old but not necessarily unsafe. It means air has entered the shell as the contents have shrunk. You can cook and eat it, but cook it thoroughly—do not eat it raw or soft-cooked. If it smells bad when you crack it, throw it away.

Do eggs need to be washed before storing them?

In the United States, eggs sold in stores are already washed and sanitized before packaging. Do not wash them again at home—washing removes the protective bloom and makes them more porous, so they absorb odors and bacteria more easily. Store them as they come from the carton.

How long do eggs last if you leave them on the counter?

Eggs left at room temperature age much faster than refrigerated eggs. In the United States, store-bought eggs can sit on the counter for about two hours safely. After that, bacteria begin to multiply. Refrigerate them as soon as you get home from the store.

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

Yes, but you must crack them first—whole eggs in the shell will crack as they freeze. Beat them lightly, pour into ice cube trays or containers, and freeze for up to four months. Thaw in the refrigerator before using.

What is the difference between the pack date and the expiration date on an egg carton?

The pack date (usually a number from 1 to 365) tells you which day of the year the eggs were graded and packaged. There is no expiration date printed on most cartons. Eggs remain safe to eat for three to five weeks after the pack date if refrigerated properly.