{"schema":"askedwell-earned-page-v1","url":"https://askedwell.com/pages/how-long-does/eggs-last","question":"How long do eggs last in the fridge?","short_answer":"Raw eggs in shell: 3-5 weeks past purchase if refrigerated below 40°F (USDA). Hard-boiled eggs (in shell): 1 week. Separated yolks: 2-4 days. Separated whites: 4 days. Cracked + frozen eggs: 1 year. Float test detects bad eggs.","long_answer":"Eggs are among the most forgiving refrigerated foods — properly stored, they last weeks past the printed date. The shell is a natural antimicrobial barrier protected by the \"bloom\" (cuticle) layer. Eggs spoil slowly when refrigerated and provide multiple visual + smell signals before becoming unsafe.\n\n**USDA + FDA standard guidelines:**\n\n**Raw eggs in shell, refrigerated below 40°F:**\n- **3-5 weeks** past purchase date (USDA FoodKeeper)\n- **4-5 weeks** past pack date (printed Julian date 1-365 on carton)\n- Quality declines after 4 weeks but eggs are typically still safe\n\n**Hard-boiled eggs:**\n- **In shell, refrigerated:** 1 week (7 days)\n- **Peeled, refrigerated:** 5 days\n- Note: peeled hard-boiled eggs spoil faster (no shell barrier)\n\n**Separated eggs (raw):**\n- **Egg whites, refrigerated:** 4 days\n- **Egg yolks, refrigerated (covered in water):** 2-4 days\n- **Stored without water:** 2 days\n\n**Beaten/scrambled raw eggs:**\n- **Refrigerated:** 2-3 days\n- **Frozen (beaten):** 1 year\n\n**Frozen eggs:**\n- **Whole beaten + frozen:** 1 year\n- **Yolks frozen:** 1 year (add salt or sugar to prevent gel formation)\n- **Whites frozen:** 1 year\n- **Do NOT freeze eggs in shell** (will burst)\n\n**Cooked egg dishes (quiche, omelets, frittatas):**\n- **Refrigerated:** 3-4 days\n- **Frozen:** 2-3 months\n\n**The \"best buy\" vs. \"safe\" timeline:**\n\n- **Best quality:** 3 weeks from purchase (firm whites, vibrant yolks)\n- **Acceptable quality:** 4-5 weeks from purchase (looser whites, still safe)\n- **Past safety threshold:** smell + float-test fail\n\n**The Julian date on egg cartons:**\n\nEgg cartons in the US have a 3-digit Julian date stamped — this is the **pack date**, not sell-by. Format: day 001 = Jan 1, day 365 = Dec 31. Eggs are safe **4-5 weeks past Julian pack date** when properly refrigerated.\n\nThe \"Sell By\" date is also printed — typically 30 days past pack date — but this is for the retailer, not safety.\n\n**The float test (definitive bad-egg detector):**\n\nFill a bowl with cold water. Place the egg in:\n\n- **Sinks horizontally on bottom:** very fresh (≤1 week)\n- **Sinks but stands upright:** still safe (1-3 weeks)\n- **Floats to surface:** discard — gas pockets formed from spoilage\n\nThe float test works because eggshells are slightly porous. Over time, air enters and water evaporates from inside. When enough air accumulates, the egg becomes buoyant.\n\n**Other spoilage indicators:**\n\n1. **Smell test (raw egg in shell):** crack into separate bowl, sniff. Sulfur/rotten = discard.\n2. **Color of yolk:** typically yellow-orange; bright pink or green = discard\n3. **Texture of white:** runny = older but safe; pinkish/iridescent + slimy = discard\n4. **Shell cracks:** discard if cracked or significantly stained\n5. **Yolk position:** centered + firm = fresh; sloppy + off-center = older but safe\n\n**Refrigerator best practices for eggs:**\n\n- Store in **original carton** (protects + preserves moisture)\n- Store in **main fridge body**, NOT door (temperature variation accelerates aging)\n- Keep at **≤40°F (4°C)** consistently\n- Don't wash eggs before storing (removes protective bloom)\n- US eggs are washed at the processing plant; this is why they MUST be refrigerated (bloom removed)\n- European eggs are NOT washed; can be stored at room temperature (bloom intact)\n\n**The \"wash or not wash\" geographic split:**\n\n- **USA + Canada + Japan:** wash eggs at factory → eggs MUST be refrigerated (bloom removed)\n- **EU + UK + Australia:** do NOT wash eggs → eggs can be room temperature for 2 weeks\n- This is why European recipes often call for room-temperature eggs (different storage culture)\n\n**Special egg categories:**\n\n**Pasteurized eggs (in shell):**\n- Slightly heat-treated to kill Salmonella\n- Same shelf life as regular: 3-5 weeks\n- Safe for raw consumption (Caesar dressing, eggnog, mayonnaise)\n- More expensive but recommended for at-risk consumers\n\n**Eggs in cooked dishes (mayonnaise, custards, etc.):**\n- **Homemade mayonnaise:** 1 week refrigerated (raw eggs)\n- **Lemon curd / custard:** 1 week refrigerated\n- **Pickled eggs:** 3-4 months refrigerated (vinegar acts as preservative)\n- **Deviled eggs:** 2 days refrigerated\n\n**Frozen egg storage notes:**\n\n- **Whole beaten eggs:** mix gently, freeze in ice cube trays or freezer bags\n- **Yolks ONLY:** add 1/8 tsp salt OR 1.5 tsp sugar per 4 yolks (prevents gelling)\n- **Whites:** freeze plain, no additions needed\n- **Thaw:** refrigerator overnight, NOT room temperature\n\n**Egg substitutes (Egg Beaters etc.):**\n- **Unopened:** 10 days past sell-by refrigerated\n- **Opened:** 3-5 days refrigerated\n- **Frozen:** 1 year\n\n**Don't:**\n- Wash eggs before storing (US eggs already washed; further washing damages bloom further; EU/UK eggs lose room-temp stability if washed)\n- Store in fridge door (temperature variation)\n- Use eggs with cracked shells (bacteria entry point)\n- Use eggs that fail the float test\n- Eat eggs with off-smells or unusual colors\n- Refreeze previously frozen + thawed eggs\n\n**Common mistakes:**\n\n- **Trusting \"best by\" as a hard expiration:** eggs are typically safe 2+ weeks past\n- **Storing in egg door tray:** temperature varies; main body is better\n- **Not testing old eggs:** float test takes 30 seconds and confirms safety\n- **Cooking eggs from carton without checking:** smell-test before adding to recipe\n- **Freezing in shell:** results in burst shells + ruined eggs\n\n**Salmonella + Egg Safety:**\n\nModern US egg supply has very low Salmonella risk (~1 in 20,000 eggs) due to required testing + pasteurization at distribution. Risk groups:\n- Elderly\n- Pregnant women\n- Immunocompromised\n- Young children\n\nShould consume pasteurized eggs for any raw/undercooked preparations (Caesar dressing, eggnog, raw cookie dough, etc.). General population at very low risk.\n\n**Cross-reference:** see /pages/how-long-does/milk-last for related dairy timing + /pages/how-long-does/chicken-fridge for protein refrigeration + /pages/what-temperature-for/cooking-chicken for cooking temperatures.\n\nMost published references (USDA FoodKeeper App, FDA Refrigerator + Freezer Storage Chart, Egg Safety Center, American Egg Board, StillTasty) converge on 3-5 weeks past pack date for refrigerated raw eggs in shell, with the float test as the most reliable freshness indicator.","duration_iso":"P28D","ranges":[{"condition":"Raw eggs in shell (refrigerated)","duration":"3-5 weeks past purchase"},{"condition":"Hard-boiled in shell","duration":"1 week"},{"condition":"Hard-boiled peeled","duration":"5 days"},{"condition":"Separated raw yolks (in water)","duration":"2-4 days"},{"condition":"Separated raw whites","duration":"4 days"},{"condition":"Frozen beaten eggs","duration":"1 year"},{"condition":"Cooked egg dishes","duration":"3-4 days refrigerated"}],"variables":[{"name":"Pack date (Julian on carton)","effect":"4-5 weeks past Julian pack date = safety threshold"},{"name":"Storage location","effect":"Main fridge body lasts longer than door (consistent temp)"},{"name":"Float test","effect":"Sinks = fresh; stands upright = older but safe; floats = discard"},{"name":"Wash status","effect":"US-washed eggs require refrigeration; EU-unwashed eggs OK room temp 2 wks"},{"name":"Pasteurized vs. regular","effect":"Same shelf life but pasteurized are safe for raw consumption"}],"sources":[{"label":"USDA FoodKeeper App","url":"https://www.foodsafety.gov/keep-food-safe/foodkeeper-app","note":"Official US storage time database with eggs section"},{"label":"FDA Refrigerator + Freezer Storage Chart","url":"https://www.fda.gov/food/buy-store-serve-safe-food/refrigerator-freezer-storage-chart","note":"Federal guidelines for egg refrigeration"},{"label":"Egg Safety Center","url":"https://www.eggsafety.org/","note":"Industry safety standards + Salmonella prevention guidelines"},{"label":"American Egg Board","url":"https://www.aeb.org/","note":"Industry shelf life + storage best practices"}],"faq":[{"question":"How can I tell if an egg is bad?","answer":"The float test is most reliable: fill a bowl with cold water and place the egg in. Fresh eggs sink horizontally; older but safe eggs sink and stand upright; bad eggs float to the surface. Also check: crack into separate bowl, sniff for sulfur smell, and look for unusual colors (greenish white, bright pink yolk). Eggs in cracked shells should also be discarded."},{"question":"Why do US eggs need refrigeration but European eggs don't?","answer":"US eggs are washed at the processing plant, which removes the \"bloom\" (a natural antimicrobial coating). This makes the shell more permeable, so US-washed eggs MUST be refrigerated to prevent bacterial entry. European eggs are NOT washed — the bloom is preserved, allowing room-temperature storage for ~2 weeks. Different food safety philosophies, both work safely."},{"question":"Are eggs past the Julian date still safe?","answer":"Yes, typically 4-5 weeks past the Julian pack date if refrigerated below 40°F. The \"Sell By\" date (also on carton, typically 30 days past Julian) is for the retailer. Eggs are safe 1-2 weeks past Sell By with proper storage. Use the float test to verify freshness before consuming older eggs."}],"keywords":["how long do eggs last","egg shelf life","eggs past sell by date","float test eggs","fresh eggs refrigerator"],"category":"cooking","date_published":"2026-05-20","date_modified":"2026-05-20","license":"CC-BY-4.0","attribution":"https://askedwell.com"}