How Long Eggs Stay Safe in Your Refrigerator

Eggs are not safe to eat after two months in the refrigerator

Eggs stored in the refrigerator are good for about three to five weeks from the day you bring them home, not two months. After five weeks, the risk of bacterial growth — particularly Salmonella — rises enough that eating them becomes unsafe. The date printed on the carton (called the pack date) tells you when the eggs were graded and packed, not when you bought them. If you bought eggs two months ago and they are still in your refrigerator, they should be thrown away.

The confusion often comes from the "sell by" date on the carton, which is typically 30 days after packing. That date is for the store, not for you. Your countdown starts when you get home. A refrigerator set to 40°F (4°C) or colder slows bacterial growth, but it does not stop it. The longer eggs sit, the more the protective coating inside the shell breaks down, and the more likely bacteria can reach the yolk or white.

Key Takeaways

• Eggs stored at 40°F or colder stay safe for three to five weeks from the day you purchase them, not from the pack date on the carton.
• After five weeks, the risk of Salmonella and other bacteria rises to unsafe levels, and the eggs should be discarded.
• The pack date on the carton tells you when the eggs were graded, not when you bought them — your storage clock starts at home.
• Eggs stored in the door of the refrigerator, where temperature fluctuates, spoil faster than eggs stored on an interior shelf.
• A simple float test (placing an egg in water) can tell you if an egg is old, but it does not tell you if it is safe to eat.

How to track when your eggs are no longer safe

Write the purchase date directly on the carton with a marker when you get home. This is the only date that matters for food safety. Do not rely on the pack date printed by the manufacturer — it is useful information, but it is not your storage deadline. A pack date of three weeks ago plus two weeks at home equals five weeks total, which is the outer limit.

Keep eggs in the coldest part of your refrigerator, which is usually the back of the middle or lower shelf, not the door. The door is warmer because it opens and closes, and temperature swings cause eggs to age faster. If your refrigerator temperature drifts above 45°F, eggs spoil even sooner. Check your refrigerator temperature with an inexpensive thermometer — many people run their fridges warmer than they think.

Signs that eggs have gone bad

A bad egg often smells sour or sulfurous when you crack it open. The white may look cloudy or runny instead of clear and firm, and the yolk may be flat or discolored. If you notice any of these signs, do not taste the egg — throw it away immediately. Smell is the most reliable indicator because bacteria produce gases that create an unmistakable odor.

The float test is popular but misleading. An old egg floats in water because the air pocket inside grows as the egg loses moisture over time. A floating egg is definitely old, but an egg that sinks might still be unsafe to eat if it has been stored too long. The float test tells you age, not safety. After five weeks, assume the eggs are unsafe regardless of whether they float or sink.

What the USDA says about egg storage

The United States Department of Agriculture (USDA) sets the standard that eggs stored at 40°F or colder remain safe for three to five weeks. This window accounts for variation in how cold your refrigerator actually runs and how the eggs were handled before you bought them. The USDA does not recommend eating eggs older than five weeks under any circumstances, even if they look and smell normal.

Raw eggs carry a higher risk of Salmonella than cooked eggs. If you are cooking eggs thoroughly — until both the white and yolk are firm — the heat kills most bacteria. However, this does not mean old eggs are safe to cook. Bacteria can produce toxins that heat does not destroy. The safest approach is to discard eggs that have been stored longer than five weeks, regardless of how you plan to cook them.

How to store eggs properly to extend their shelf life

Keep eggs in their original carton, not in the door compartment. The carton protects them from absorbing odors and flavors from other foods, and it keeps them from rolling around and cracking. A cracked egg is a fast path to bacterial contamination and should be thrown away immediately.

Store eggs at a consistent temperature. Fluctuations from opening and closing the refrigerator door speed up spoilage. If you have a separate drawer or shelf in the back of your fridge, use that. Avoid storing eggs near raw meat or seafood, which can drip bacteria onto them. If you buy eggs in bulk, use the oldest ones first — rotate them the same way you would canned goods in a pantry.

Freezing eggs to keep them longer

If you have eggs nearing the five-week mark and you are not ready to use them, you can freeze them. Crack the eggs into a bowl, beat them lightly, and pour them into ice cube trays or a freezer container. Label the container with the date. Frozen eggs stay safe for up to one year. Thaw them in the refrigerator overnight before cooking.

Do not freeze eggs in their shells — the contents expand as they freeze and crack the shell, making them unsafe. Whole frozen eggs also thaw unevenly. Beating them first ensures they freeze and thaw uniformly. Frozen eggs work well in scrambles, baked goods, and cooked dishes, but they are not suitable for frying or poaching because the texture changes.

Frequently Asked Questions

Can I eat eggs that are one month old?

Yes. Eggs stored at 40°F or colder are safe to eat for three to five weeks from the day you purchase them. One month is well within that window. Write the purchase date on the carton so you know exactly how long they have been stored.

What if the eggs smell fine but have been in the fridge for two months?

Throw them away. Smell is a good indicator of spoilage, but bacteria can grow without producing an obvious odor, especially in the early stages. After five weeks, the risk is too high. Do not rely on smell alone to decide whether old eggs are safe.

Does the sell-by date on the carton tell me when to throw eggs away?

No. The sell-by date is for the store and is usually 30 days after the pack date. Your storage clock starts when you get home, not when the eggs were packed. Write your purchase date on the carton and count five weeks from that day.

Are brown eggs safer than white eggs?

No. Brown and white eggs have the same shelf life and the same food safety rules. The color of the shell depends on the breed of chicken and has no effect on how long the eggs stay fresh or how likely they are to carry bacteria.

If I cook eggs thoroughly, can I eat them after two months?

No. Cooking kills most bacteria, but some bacteria produce toxins that heat does not destroy. After five weeks, discard the eggs regardless of how you plan to cook them. Thorough cooking makes fresh eggs safer, but it does not make old eggs safe.