How Long Do Eggs Last?

Refrigerated raw eggs in the shell last about 3 to 5 weeks, and hard-boiled eggs last about 1 week, according to USDA food-safety guidance.

This article summarizes official U.S. storage times and safe-handling steps. It is general food-safety information, not medical advice; if you are pregnant, older, or have a weakened immune system, take extra care with eggs and follow your doctor’s guidance.

How long eggs keep, by form

The safe storage time depends on whether an egg is raw, cooked, or beaten, and on keeping it consistently cold. The table below reflects USDA figures.

These are guidelines for eggs handled properly and kept cold the whole time. Any egg left at room temperature for more than two hours should be discarded.

Why refrigeration matters

In the United States, eggs are washed and sanitized before sale, which removes the protective outer coating and makes refrigeration important. Storing eggs at 40 degrees F (4 degrees C) or below slows the growth of Salmonella, the main bacterial risk associated with eggs. Keep eggs in their original carton in the main part of the refrigerator, not in the door, where the temperature rises each time you open it. The carton also shields the eggs from absorbing strong odors and helps you track the date.

How to check whether an egg is still good

Storage time is your first guide, but you can add simple checks:

1. Check the date and how it was stored: If it is within the 3-to-5-week window and stayed cold, it is likely fine.
2. Smell it: Crack the egg into a bowl. A sour or sulfur-like odor means throw it out.
3. Look at it: Discard eggs with a discolored, pink, iridescent, or slimy white or yolk.
4. Use the float test as a rough check: Place the egg in water; older eggs float because the air cell inside grows over time. This suggests age, not safety, so still smell and inspect it.

When any check is questionable, the safe choice is to discard the egg. The cost of one egg is small compared with the risk of illness.

Safe cooking and reheating

Cooking reduces the risk from bacteria that may be present. The FDA advises cooking eggs until both the yolk and white are firm, and cooking egg dishes to an internal temperature of 160 degrees F (71 degrees C). Reheat leftover egg dishes to 165 degrees F (74 degrees C). Avoid raw or undercooked eggs in homemade items like eggnog, dressings, or cookie dough unless you use pasteurized eggs. Serve hot egg dishes promptly and refrigerate leftovers within two hours.

Freezing eggs the right way

You cannot freeze eggs in the shell, because the liquid expands and cracks it. Instead, crack and lightly beat whole eggs, or separate the whites and yolks, and freeze them in an airtight, labeled container. The USDA notes that properly frozen eggs keep for up to a year. Thaw them in the refrigerator overnight and use them only in fully cooked dishes.

Why storage times vary

The three-to-five-week range for raw eggs is not arbitrary. Freshness depends on how long the eggs sat before you bought them, the temperature they were held at in transit and at the store, and how steadily your own refrigerator stays at or below 40 degrees F (4 degrees C). Eggs kept in the door, where warm air rushes in with every opening, age faster than eggs stored in the main compartment. A carton also protects the eggs from absorbing odors and from small temperature swings. If your power goes out, the USDA advises keeping the refrigerator closed; eggs and other perishables are generally safe for about four hours without power, after which food held above 40 degrees F for more than two hours should be discarded.

Handling eggs safely day to day

Good habits reduce risk regardless of the date on the carton. Wash your hands, utensils, and surfaces with soap and water after they touch raw eggs, since Salmonella can spread from the shell or the egg itself. Do not wash eggs at home; commercial eggs are already cleaned, and adding water can push bacteria through the porous shell. Keep raw eggs away from ready-to-eat foods to avoid cross-contamination. When you take eggs out to cook, return the rest to the refrigerator promptly rather than leaving the carton on the counter. For dishes served at a gathering, keep hot egg dishes hot and cold ones cold, and do not let any egg food sit out longer than two hours, or one hour if the room is above 90 degrees F.

Reducing waste and getting more from your eggs

Buy only what you will use within a few weeks, and rotate older cartons to the front. If you are tracking nutrition alongside storage, our note on how much protein is in an egg covers what one egg provides, and if you are planning balanced snacks you might also compare it with how many calories are in a banana or how much protein is in chicken breast. Careful storage plus quick freshness checks lets you use eggs confidently while keeping food safety front and center.