How Long Do Eggs Last?
Raw eggs in the shell last 3–5 weeks in the fridge from the day you bring them home, often beyond the carton date. Do not freeze them in the shell or leave them out over 2 hours.
Eggs — raw
shelf life- Raw, out of shell: 2–4 days in the fridge
- Cooked: 3–4 days in the fridge
Fridge at 40°F (4°C) or below · freezer at 0°F (−18°C). Freezer times are for best quality; frozen food stays safe longer.
Fresh chicken eggs in the shell keep for weeks because the shell and inner membranes are natural barriers. In the US, eggs are washed before sale, which removes the shell's protective coating, so they must stay refrigerated. The main safety concern is Salmonella, which can be inside a clean, uncracked egg and gives no sign of being there.
How to store eggs
- Keep eggs in their original carton on an inside shelf, not in the door's egg tray; the carton shields them from odors and temperature swings and shows the pack date.
- Do not wash store-bought eggs. They were already washed, and rinsing can draw bacteria in through the pores of the shell.
- To freeze, crack eggs into a bowl, beat just until blended, and freeze in ice cube trays or muffin tins; about 3 tablespoons equals one large egg.
- Discard eggs that are cracked or leaking when you open the carton. If one cracks on the way home, break it into a covered container and use it within 2 days.
- Cook eggs until the whites and yolks are firm, and cook dishes containing eggs to 160°F (71°C).
How to tell if eggs have gone bad
- A sulfur, rotten smell when the egg is cracked into a bowl, raw or cooked; a bad egg is unmistakable.
- A pink, green or iridescent egg white, which indicates Pseudomonas bacteria; discard it.
- Black or green spots inside the shell or on the egg, a sign of mold or bacterial growth.
- A slimy or powdery feel on the outside of the shell, or a cracked, leaking shell.
Bacteria that cause food poisoning usually do not change the look, smell or taste of food. Go by the time limits first, and the signs above second.
Eggs shelf life chart
| State | Fridge | Freezer | Pantry |
|---|---|---|---|
| Raw | 3–5 weeks | Not recommended | Not safe |
| In the shell. Shells crack when frozen; to freeze eggs, beat them first. | |||
| Raw, out of shell | 2–4 days | 1 year | Not safe |
| Separated whites or yolks: 2–4 days. Beaten whole eggs freeze for 1 year; yolks need a pinch of salt or sugar. | |||
| Cooked | 3–4 days | Not recommended | Not safe |
| Egg dishes and leftovers. Hard-boiled eggs in the shell keep 1 week. | |||
Not safe = perishable: no more than 2 hours at room temperature (1 hour above 90°F / 32°C). Not recommended = possible, but quality suffers or it serves no purpose.
Frequently asked questions
How long are eggs good after the date on the carton?
Eggs are typically good for 3–5 weeks after you buy them, as long as they have been refrigerated, and the sell-by date usually passes during that time. USDA confirms they remain safe to use. Quality slowly drops: the whites become thinner and the yolks flatter, which matters for poaching and frying more than for baking.
Does the egg float test tell you if an egg is safe?
No. The float test measures age, not safety. Eggs lose moisture through the shell and the air cell grows, so an old egg floats while a fresh one sinks. A floating egg is old and low in quality, but a sinking egg can still carry Salmonella, which has no effect on buoyancy, smell or appearance.
Do eggs need to be refrigerated?
Yes, in the United States. Commercial eggs are washed, which removes the natural cuticle, and they are kept cold from packing onward. A cold egg left out sweats, which helps bacteria move into the shell. Refrigerated eggs should not be left out for more than 2 hours.
Can you freeze raw eggs?
Yes, but not in the shell. Beaten whole eggs and plain egg whites freeze well for up to 1 year. Yolks turn thick and gelatinous unless you mix in 1/8 teaspoon of salt or 1½ teaspoons of sugar per 4 yolks. Thaw in the refrigerator and use them in thoroughly cooked dishes.
What does a blood spot or cloudy egg white mean?
Neither means the egg is bad. A small red or brown spot comes from a ruptured blood vessel during egg formation and is safe to eat or lift out. A cloudy white is actually a sign of a very fresh egg. Pink, greenish or iridescent whites are the ones to throw away.
Related foods
| Food | Fridge | Freezer | Pantry |
|---|---|---|---|
| Hard-Boiled Eggs Cooked |
1 week | Not recommended | Not safe |
| Scrambled Eggs Cooked |
3–4 days | 2–3 months | Not safe |
| Liquid Egg Whites Opened |
3 days | Not recommended | Not safe |
| Egg Salad Homemade |
3–4 days | Not recommended | Not safe |
| Deviled Eggs Prepared |
3–4 days | Not recommended | Not safe |
| Quiche Cooked |
3–5 days | 2–3 months | Not safe |
Reviewed 2026-09-20. Times follow published USDA FoodKeeper / FSIS, FDA and CDC storage guidance; where sources differ we use the shorter time. How we compile this data.