Yes, refrigerated shell eggs keep 3–5 weeks at 40°F; hard-cooked eggs last up to 1 week.
Storing eggs in the refrigerator keeps quality steady and cuts food-borne risk. A stable 40°F (4°C) setting slows bacteria growth and preserves texture, flavor, and structure. Keep the carton closed on a main shelf, not in the door, so temperature swings don’t chip away at freshness. Once chilled, eggs need to stay chilled to avoid condensation that can pull microbes through the shell.
Refrigerator Times At A Glance
This quick table shows typical fridge timelines for common egg types and mixtures. Treat these as safety bounds, not flavor goals; use fresher when you can.
| Egg Item | Fridge Time | Notes |
|---|---|---|
| Raw shell eggs (uncracked) | 3–5 weeks | Keep in original carton on a main shelf. |
| Raw egg whites | 2–4 days | Store in a clean, sealed container. |
| Raw egg yolks | 2–4 days | Cover with water; change water daily. |
| Hard-cooked eggs | Up to 1 week | Shell on or peeled; chill within 2 hours. |
| Egg dishes (quiche, strata) | 3–4 days | Cook to safe internal temp first. |
| Liquid egg products (opened) | Up to 3 days | Follow “use by” if sooner. |
Why Chilling Works For Eggs
The shell is porous. Cold slows the growth of Salmonella and other microbes and helps the inner membranes hold moisture. Chilling also reduces off-odors from nearby foods. That’s why the carton matters: it blocks smells and shields shells from bumps. A steady 40°F supports both safety and function in recipes—whites foam better and yolks hold shape.
Storing Eggs In The Refrigerator: Time And Temp Basics
Use a fridge thermometer and aim for 40°F or just under. Place the carton on a middle or lower shelf where air is cold and steady. Skip the door rack. It warms with every open-close cycle, which shortens shelf life and can lead to condensation on shells.
- Keep the carton closed. It limits moisture loss and odor transfer.
- Pointy end down. This helps keep the air cell at the top and slows yolk drift.
- No washing at home. Rinsing can push water and microbes through shell pores. Wipe off visible dirt with a dry paper towel, then chill.
- Cook to safe temps. Cook plain eggs until yolks and whites are firm; cook mixed dishes to the recommended internal temperature.
How Long Different Egg Forms Last
Whole Shell Eggs
Uncracked eggs keep for about three to five weeks in the fridge. Buy from a refrigerated case, check that shells are clean and intact, and rotate stock at home by placing the newest carton behind the older one. Freshness declines before safety does, so you may notice runnier whites near the end of the window.
Hard-Cooked Eggs
Hard-cooked eggs are more perishable than raw shell eggs because cooking thins the protective membranes. Eat within one week. Cool them quickly in cold water, dry them, and chill in a covered container. If peeled, keep them covered to prevent drying.
Separated Yolks And Whites
Store whites for two to four days in a clean, sealed jar. Store yolks for two to four days; cover with cold water to keep them from drying out, and change that water daily. Label containers with the date so you don’t guess later.
Mixed Eggs And Dishes
Beaten eggs for scrambles or baking should go in the fridge if you’re not cooking right away; use within two days. For casseroles, quiche, and similar dishes, chill leftovers within two hours and finish them within three to four days.
Door Rack Or Main Shelf?
Main shelf wins. It’s colder and steadier. Door racks swing through warm kitchen air and let shells sweat. Condensation can move microbes inward through pores, which raises risk. Leave eggs in the carton and set them on a shelf deep inside the fridge.
What “Sell By,” “Use By,” And Pack Dates Mean
Cartons carry date codes. A three-digit number (001–365) is the pack date, the day of the year the eggs were packaged. “Sell by” and “use by” speak to quality, not instant spoilage. With steady refrigeration, shell eggs often remain safe for several weeks past retail timing, but flavor and structure fade first. When in doubt, crack into a separate bowl and check odor and appearance before adding to a recipe.
Room Temperature Rules
Once chilled, eggs should not sit out. Follow the two-hour rule for perishable foods. If indoor temps climb above 90°F (32°C), that window shrinks to one hour. After that, safety drops. Cold eggs that sit on a warm counter can develop condensation, and moisture invites microbes through the shell. Bring eggs out right before you cook, then return leftovers to the fridge promptly.
Cooking Temperatures That Keep You Safe
Cook until whites and yolks are firm when serving plain. For mixed dishes like quiche or frittata, use a thermometer to verify the proper internal temperature. This protects high-risk diners and grants a safety margin if storage ran long.
Freezing Eggs The Right Way
Don’t freeze in the shell. To freeze whole eggs, beat to combine and portion into freezer-safe containers. Egg whites also freeze well on their own. Label with date and thaw in the fridge. Use thawed eggs only in fully cooked dishes, and never refreeze thawed liquid egg.
Freshness Tests You Can Do
- Sniff test: A sulfur odor means discard.
- Visual: Slimy shells, pink or iridescent whites, or black spots mean toss.
- Bowl test: An older egg floats more due to a larger air cell. Treat this as a freshness hint, not a safety verdict—always crack into a separate bowl and check smell before use.
Second Table: Fridge Troubleshooting And Actions
Use this guide when things don’t go to plan.
| Situation | What It Means | What To Do |
|---|---|---|
| Eggs stored in door rack | Warmer swings and condensation risk | Move carton to a main shelf immediately. |
| Carton left out over 2 hours | Food-borne risk increases | Discard; don’t re-chill. |
| Cracked shell in carton | Shell no longer protects | Cook at once until firm; if leaking, discard. |
| Cold egg “sweating” on counter | Moisture can draw microbes inward | Return to fridge; next time, keep eggs cold until use. |
| Opened liquid egg carton | Short fridge life once unsealed | Finish within about 3 days; follow label if sooner. |
| Hard-cooked batch for meal prep | Shorter window than raw | Eat within 1 week; keep covered. |
Backyard Or Farm-Stand Eggs
Local eggs may be sold unwashed. The natural cuticle helps block microbes, yet once washed or chilled, they belong in the fridge and should stay there. If shells are visibly dirty, dry-wipe or rinse right before cooking under running water warmer than the egg, then cook fully. After chilling, don’t return them to the counter.
Smart Kitchen Habits
- Buy from a refrigerated case and get eggs home fast.
- Store in the original carton on a cold shelf.
- Wash hands and tools after contact with raw egg.
- Chill leftovers within two hours.
- Label containers with dates when you separate yolks and whites.
When To Discard Without Debating
- Cracked and leaking contents.
- Shells with slime or heavy soil you can’t remove safely.
- Off-odors after cracking.
- Dishes that sat out past the two-hour limit (one hour in hot rooms).
Trusted Rules You Can Link To
For storage times across egg types and mixes, see the federal cold storage chart. For buying, chilling, cooking temps, and party safety tips, see the FDA’s page on egg safety. Bookmark both so you always have official guidance handy.
Quick Prep And Recipe Notes
Pull eggs from the fridge right before cooking. For room-temp baking, set the needed eggs on the counter for 10–15 minutes while you preheat and gather tools; keep the rest in the fridge. Crack into a small bowl first to spot shells or off odors, then add to your batter or pan. For perfect hard-cooked texture, keep the batch cold until ready to cook, use a timer, and chill in ice water to stop carryover.
Bottom Line
Cold storage is the backbone of egg safety at home. Use a steady 40°F fridge, keep eggs in the carton on a main shelf, follow the three-to-five-week window for raw shells, and eat hard-cooked eggs within a week. Cook to safe temps, move fast on leftovers, and discard anything that looks or smells off. With those habits, you’ll get great results and peace of mind from breakfast to baking day.