How Long Do Eggs Last in the Fridge?

The Short Answer

Fresh, raw eggs in their shells last 3 to 5 weeks in the refrigerator from the date you bring them home. Hard-boiled eggs keep for about 7 days. Cracked or beaten raw eggs should be used within 2 days.

Those timelines assume your eggs have been refrigerated the entire time. Eggs that sit at room temperature lose quality fast and should not be left out for more than 2 hours.

Understanding Egg Dates

The dates on egg cartons can be confusing. Here is what they actually mean:

• Pack date: A three-digit number (Julian date) on the carton showing when the eggs were washed and packed. January 1 is 001, December 31 is 365. Eggs are typically safe for 4 to 5 weeks past this date when refrigerated.
• Sell-by or best-by date: This is a store-facing guideline, not a safety deadline. Eggs are often perfectly good for 2 to 3 weeks beyond the sell-by date as long as they have been kept cold.
• Expiration date: If present, this is the furthest date the USDA allows a store to sell the eggs. Again, the eggs may still be fine beyond this point.

The bottom line: dates on the carton are about quality, not safety. The real question is how the eggs have been stored.

Raw Eggs in the Shell

Raw eggs keep 3 to 5 weeks in the fridge at 40 F or below. Store them in their original carton on an interior shelf — not in the door. The door is the warmest part of the fridge and the temperature swings every time you open it. The carton also protects eggs from absorbing strong odors from other foods.

Do not wash eggs before storing them. Commercial eggs in the US are already washed and sanitized during processing. Rewashing can remove the protective coating and actually allow bacteria to enter through the shell's pores.

Hard-Boiled Eggs

Hard-boiled eggs last up to 7 days in the refrigerator, whether peeled or unpeeled. Peeled eggs dry out faster, so store them in a covered container with a damp paper towel if you plan to keep them for more than a day.

One thing many people do not realize: hard-boiled eggs actually spoil faster than raw eggs. Cooking removes the natural protective coating on the shell, making it more porous and vulnerable to bacteria.

Refrigerate hard-boiled eggs within 2 hours of cooking. If you are bringing deviled eggs to a picnic, keep them on ice.

Cracked or Beaten Eggs

If an egg cracks before you are ready to use it, break it into a clean, sealed container and refrigerate immediately. Use it within 2 days.

Beaten raw eggs (like leftover scrambled egg mixture) follow the same 2-day window. Once the shell's protection is gone, the clock moves much faster.

The Float Test

The float test is a simple way to check whether an egg is still fresh:

1. Fill a bowl with cold water deep enough to fully submerge the egg.
2. Gently place the egg in the water.
3. Sinks and lies flat on its side: Very fresh.
4. Sinks but stands upright on one end: Older but still safe to eat. Use it soon.
5. Floats to the surface: Discard it.

The science behind this is straightforward. Eggshells are porous, and over time, air seeps in while moisture escapes. An old egg has a larger air cell inside, which makes it buoyant. A floating egg is not necessarily dangerous, but it is well past its prime and the risk is not worth it.

Signs an Egg Has Gone Bad

Beyond the float test, trust your senses:

• Smell: A bad egg has an unmistakable sulfur smell. You will know immediately when you crack it open.
• Appearance: The white should be slightly opaque or clear. If it looks pink, green, or iridescent, throw it away — those colors indicate bacterial growth.
• Texture: A fresh egg white is slightly thick and gel-like. If it is excessively watery, the egg is old (though not necessarily unsafe).

If anything seems off, discard the egg. There is no reason to take a chance.

Quick Summary

• Raw eggs in the shell: 3 to 5 weeks in the fridge
• Hard-boiled eggs: up to 7 days in the fridge
• Cracked or beaten raw eggs: 2 days in the fridge
• Store eggs in their original carton on an interior shelf, not the door
• The float test is a reliable freshness check — if it floats, toss it
• Never leave eggs at room temperature for more than 2 hours

When in doubt about an egg, crack it into a separate bowl before adding it to your recipe. That way, one bad egg does not ruin the whole dish.

Got a carton approaching the end of its window? Put it to work in a hot lox, egg, and onion soft scramble. And if you find yourself improvising with other dairy staples, see our guides to buttermilk substitutes and heavy cream substitutes.