How Long Do Raw Eggs Last in the Fridge?
Raw eggs in their shell, stored in the refrigerator at 40°F (4°C) or below, last 3 to 5 weeks from the date of purchase. This is typically well past the "best by" date printed on the carton. The USDA confirms that eggs remain safe to eat 3–5 weeks after purchase, provided they've been continuously refrigerated.
Pro tip: Store eggs in their original carton on a middle shelf, not in the fridge door. The door is the warmest part of the fridge and experiences the most temperature fluctuation, which degrades egg quality faster.
How Long Do Hard-Boiled Eggs Last?
Hard-boiled eggs — whether peeled or unpeeled — last 7 days in the refrigerator. The boiling process dissolves the egg's natural protective coating (the bloom), making the shell more porous and the egg more susceptible to bacteria. Store them in their shells for the best quality, and peel just before eating.
| Egg Type | Fridge | Freezer | Room Temp |
|---|---|---|---|
| Raw eggs (in shell) | 3–5 weeks | Not recommended | 2 hours max |
| Raw eggs (cracked) | 2–4 days | 1 year | — |
| Hard-boiled (in shell) | 7 days | Not recommended | 2 hours max |
| Hard-boiled (peeled) | 7 days | Not recommended | 2 hours max |
| Egg dishes (quiche, frittata) | 3–4 days | 1–2 months | — |
The Water Float Test: How to Check Egg Freshness
The float test is the simplest and most reliable way to check if an egg is still good without cracking it:
- Fill a tall glass or bowl with cold water — at least 4 inches deep.
- Gently place the egg in the water. Don't drop it.
- Observe: If it sinks and lays flat on its side, it's very fresh. If it sinks but stands on one end, it's older but still safe to eat. If it floats, it's past its prime — discard it.
Why does this work? As eggs age, the air cell inside the shell grows larger (moisture evaporates through the porous shell over time). A larger air cell means more buoyancy — so older eggs float.
Signs Your Eggs Have Gone Bad
- Sulfur smell: If you crack an egg and it smells like sulfur (rotten egg odor), discard it immediately. This is the #1 sign of spoilage.
- Pink or iridescent egg white: This indicates Pseudomonas bacteria contamination. Throw it out.
- Floats in water: As described above, a floating egg is past its prime.
- Cracked shell: If the shell was cracked before you bought it, bacteria may have entered. Discard.
- Discolored yolk: A green or gray ring around the yolk of a hard-boiled egg is safe (it's from overcooking), but a raw egg with a discolored yolk should be discarded.
5 Tips to Maximize Egg Freshness
- Keep eggs in the carton. The carton protects eggs from absorbing odors and flavors from other foods in the fridge. It also prevents moisture loss.
- Store on a middle shelf. Not in the door! The door's temperature fluctuates every time you open the fridge.
- Keep the large end up. Store eggs with the large end (the rounded side) facing up. This keeps the yolk centered and the air cell at the top, where it belongs.
- Don't wash eggs. Commercial eggs in the US are already washed. Washing them again can push bacteria through the shell's pores.
- Use older eggs for baking. Older eggs (that still pass the float test) are easier to peel when boiled and whip up better for baking.
Never Waste an Egg Again
Receipt 2 meal tracks egg expiry dates automatically and suggests recipes before they go bad.
Try Free →Frequently Asked Questions
Generally no. After 5 weeks, quality degrades significantly and the risk of bacterial growth increases. However, if the egg passes the float test (sinks to the bottom), it's likely still safe. Use your judgment and the float test. If it floats or smells off, discard it.
In the EU, eggs are sold with the natural protective coating (the "bloom") intact, and hens are vaccinated against Salmonella. In the US, eggs are washed and sanitized, which removes the bloom, so they must be refrigerated. Once refrigerated, US eggs must stay refrigerated — temperature changes cause condensation that can draw bacteria in.
No. The color of the shell is determined by the breed of the hen and has no effect on nutrition, taste, or shelf life. Brown and white eggs are identical on the inside.
Related Guides
- Complete Food Storage Guide — Shelf-life data for 50+ ingredients
- How Long Does Chicken Last in the Fridge?
- Zero-Waste Recipes — Use eggs before they expire
Sources & Review Notes
Storage times are general household guidance based on public food safety recommendations from USDA Food Safety and Inspection Service, FDA food safety guidance, and FoodSafety.gov cold food storage charts. Actual safety may vary based on freshness, packaging, temperature control, and handling. When in doubt, throw it out.
Last reviewed: July 2026 · Review status: Fact-checked against public food safety guidance · Read our editorial policy