How Long Do Eggs Last in the Fridge?

Quick Answer

Fresh raw eggs in the shell last 3 to 5 weeks in the refrigerator when kept at 40°F (4°C) or below. This is usually well beyond the sell-by or best-by date on the carton, since that date refers to peak quality, not safety. Hard-boiled and cooked eggs have much shorter storage windows.

Egg Storage Times

Egg Type	Refrigerator (40°F)	Freezer (0°F)
Raw eggs in shell	3–5 weeks	Do not freeze in shell
Raw egg whites	2–4 days	12 months
Raw egg yolks	2–4 days	Not recommended alone
Raw whole eggs (beaten, out of shell)	2–4 days	12 months
Hard-boiled eggs (in shell)	1 week	Do not freeze
Cooked egg dishes (quiche, casseroles)	3–4 days	2–3 months

Why Eggs Last So Long

The shell and its inner membranes protect the egg from bacteria, and refrigeration dramatically slows any bacterial growth. In the U.S., commercial eggs are washed and sanitized, which removes the protective outer cuticle — so U.S. eggs must be refrigerated and, once cold, should stay cold. The sell-by date is typically 4–5 weeks from packing, and eggs remain safe for weeks after it.

The Float Test

To check freshness, place an egg in a bowl of water:

• Sinks and lies flat — very fresh.
• Sinks but stands upright — older but still fine to eat, ideally soon.
• Floats — discard it; an air pocket has grown large enough that the egg is likely too old.

The float test indicates age, not necessarily spoilage, but a floating egg should be cracked and smelled before use — or simply thrown out.

Signs an Egg Has Gone Bad

• Smell — a sulfur or rotten odor when cracked is a definitive sign; discard immediately.
• Appearance — pink, blue, green, or black discoloration in the white or yolk signals bacterial growth.
• Slimy or chalky shell — can indicate spoilage or mold.

Factors That Affect Shelf Life

• Temperature — keep eggs at 40°F or below and away from the door, where temperatures swing.
• Storage location — store eggs in their original carton on an interior shelf, not the fridge door.
• Freshness at purchase — eggs closer to their pack date last longer.
• Cracks — cracked eggs let bacteria in and should be used immediately or discarded.

Storage Tips

• Keep eggs in the original carton — it protects them and prevents them from absorbing fridge odors.
• Store on an inside shelf, not the door, for a stable cold temperature.
• Refrigerate promptly — don't leave eggs out more than 2 hours.
• Freeze surplus by cracking eggs, beating them, and freezing in an airtight container for up to a year.
• Cook to 160°F for dishes containing eggs, and use pasteurized eggs for recipes with raw or lightly cooked eggs.

When to See a Doctor

Eggs can carry Salmonella. Seek medical care for food-poisoning symptoms such as high fever (over 102°F), persistent vomiting, bloody diarrhea, signs of dehydration, or diarrhea lasting more than 3 days.