How Long Do Eggs Last?
By James OkaforReviewed 2026-01-01
Eggs keep 3–5 weeks from the pack date in the fridge at 40°F or below — store in the original carton, never the door. US eggs must be refrigerated. Freeze eggs out of the shell for up to a year. Trust the smell test at the bowl, not the float test.
Eggs are one of the most-bought and most-misunderstood foods in the kitchen. People throw them out on the printed date, or trust a floating test that does not measure safety. The facts are friendlier: properly refrigerated eggs keep 3–5 weeks from the pack date, and the float test tells you age, not safety.
Eggs are also a risk food. Salmonella can live on and inside the shell, so how you store, crack, and cook them matters. The rules are simple and worth following every time.
How long eggs last
| Storage method | Duration | Best practice |
|---|---|---|
| Fridge — in shell | 3–5 weeks from pack date | Original carton, middle shelf, 40°F or below |
| Fridge — hard-boiled | 1 week | Refrigerate within 2 hours of cooking |
| Counter | 2 hours max | Discard beyond the limit |
| Freezer — out of shell | Up to 1 year | Beat or separate; never freeze in shell |
Storage conditions for eggs
Store eggs in their original carton — it protects them from cracks and from absorbing fridge odors, and it shows you the pack date. Put them on a middle shelf, where the temperature is stable, not in the door, which swings warm every time it opens.
In the United States, eggs must be refrigerated. Commercial washing removes the egg's natural protective coating, so room-temperature US eggs are vulnerable to Salmonella. Refrigerate them as soon as you get home, and never leave them out more than 2 hours.
Food safety
Discard any egg with a cracked or leaking shell immediately — bacteria can pass through the crack. Keep raw eggs away from ready-to-eat food, wash your hands and surfaces after handling them, and cook eggs until both the white and yolk are firm. ::
How to tell if eggs are bad
The float test measures the size of the air cell, which grows as eggs age. A floating egg is older — but older does not mean unsafe, and a sinking egg is not guaranteed safe either. The real test happens at the bowl.
Crack each egg into a small bowl before adding it to the pan or batter. The definitive sign of a bad egg is the smell: sulfurous, foul, or distinctly "egg-y gone wrong." A fresh egg smells like nothing. If it smells bad, throw it out and check the rest — one spoiled egg is usually an individual, not the whole carton. Also discard eggs with a dark, discolored, or off-putting white.
Freezing eggs
Eggs freeze well for up to a year — but only out of the shell, since liquid expands and cracks the shell. Beat whole eggs, or separate whites and yolks, then freeze in airtight containers or ice-cube trays. For whole eggs and yolks, add a pinch of salt (for savory dishes) or sugar (for baking) to prevent them from turning gel-like. Thaw frozen eggs in the fridge and use them within a few days.
For the temperature rules behind egg safety, see the food safety temperature guide and the refrigerator storage guide.
Frequently asked questions
How long do eggs last in the fridge?
Fresh eggs in the shell keep 3–5 weeks from the pack date in a refrigerator at 40°F or below — well past the printed date. Store them in their original carton on a middle shelf, not in the door. After about 3 weeks the quality declines noticeably, but properly refrigerated eggs are safe for the full window.
Do eggs need to be refrigerated?
In the United States, yes. Commercial eggs are washed and sanitized, which removes the natural protective coating, so they must be stored at 40°F or below to prevent Salmonella growth. In many other countries eggs are unwashed and can be kept at room temperature, but any US-bought egg should go straight into the fridge.
Does the float test tell you if eggs are safe?
Not reliably. The float test measures air-cell size, which grows as eggs age — a floating egg is older, not necessarily bad. An older egg can still be perfectly safe, and a fresh egg can still carry bacteria. The only accurate tests are cracking and smelling the egg. Rely on refrigeration and smell, not floating.
Can you freeze eggs?
Yes — out of the shell. Freeze eggs for up to 1 year: beat them, or separate whites and yolks, and store in airtight containers or ice-cube trays. Add a pinch of salt or sugar to whole and yolk mixtures to keep them smooth. Never freeze eggs in their shells, which crack and spoil.
How can you tell if eggs have gone bad?
The reliable test is at the bowl, not the float. Crack each egg into a small bowl: a bad egg smells sulfurous or foul — that smell is unmistakable and it is the definitive sign. Throw out cracked, leaking, or sticky-shelled eggs before cracking. If the white or yolk is discolored or runny in a way that looks off, discard.
Is it safe to eat eggs past the expiration date?
Yes, if they have been continuously refrigerated at 40°F or below and show no spoilage. The sell-by or expiration date is about peak quality, not safety. Eggs commonly stay safe 3–5 weeks from the pack date. Cook eggs thoroughly — until the yolk and white are firm — to kill any Salmonella that may be present.
Sources
Shelf-life and temperature claims on this page are cited from tier-1 food-safety authorities. Always confirm current guidance before relying on dated information.
Written by
Senior food storage writer
Writer covering food storage shelf life, storage methods, and kitchen organization.
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