How long do eggs last in the fridge?

Fresh shell eggs last three to five weeks in the refrigerator at 40°F (4°C) or below, and that's measured from the day you bought them, not from the sell-by date on the carton. Hard-boiled eggs go one week. The float test settles any uncertainty for a single egg in less than a minute.

Refrigerator: 3-5 weeks for shell eggs

USDA FSIS places fresh shell eggs at three to five weeks in the refrigerator from purchase. The variation comes from how fresh they were when you bought them, most American eggs reach store shelves within a few days of being laid, but older eggs at the back of a shelf might already be a week or two in.

A few practical points USDA emphasizes:

• Buy eggs from the refrigerated case and refrigerate within two hours of getting home. A warm car ride breaks the cold chain.
• Store at 40°F (4°C) or below: that means the main shelves, not the door. The fridge door is the warmest part and the most temperature-variable.
• Keep eggs in their original carton. It blocks odor absorption and the printed pack date stays visible.

The sell-by date isn't expiration

The date printed on egg cartons in the U.S. is usually a sell-by date, guidance for the store, not the consumer. Even past that date, eggs typically stay safe and high-quality for several weeks if they've been refrigerated continuously. USDA says "use eggs within three to five weeks of purchase," and that window often extends past the printed date.

The exception is the EXP (expiration) date you'll see on some cartons, that one is a stricter "use by" recommendation. If your carton has both, follow EXP.

The float test (beats reading the carton)

For one specific egg you're unsure about, the float test is faster than any chart:

1. 1

   Fill a bowl with cold water

   Use enough water to fully cover an egg standing upright. Cold tap water is fine.

2. 2

   Submerge the egg gently

   Don't drop it, eggshells crack easily. Slide it in.

3. 3

   Read the position

   Sinks and lies flat on its side: very fresh. Sinks and stands upright on the bottom: a week or two old, still fine for cooking. Floats: the air cell inside has grown large as moisture left, discard.

The science: eggshells are porous. As an egg ages, water vapor escapes and the air cell inside grows. Once enough air has built up, the egg becomes buoyant. Float test is reliable across all egg types.

Hard-boiled and cooked eggs

USDA places hard-boiled eggs (with or without shells) at one week in the refrigerator at 40°F or below. The shell on or off doesn't change the safety window, peeled eggs dry out faster but stay safe the same length of time.

For other cooked egg dishes:

• Scrambled, omelets, quiche, frittata: three to four days in the fridge.
• Egg salad (with mayo), three to four days.
• Deviled eggs: three to four days, refrigerated within two hours of making.

Separated yolks and whites

If you've separated egg whites or yolks (for baking, custards, mayo, etc.) and have leftovers:

• Egg whites: store in an airtight container, two to four days in the fridge.
• Egg yolks: same window, but cover with a thin layer of water to prevent a skin from forming. Drain before using.

Both freeze for later use: yolks need to be lightly beaten with a pinch of salt or sugar (to prevent the gel-like texture freezing causes) and freeze for up to a year. See can you freeze eggs for the full method, including why you should never freeze a whole egg in the shell.

Why American vs European storage differs

This question comes up often. U.S. egg processors wash and sanitize the shells before packaging, which removes the natural protective layer (cuticle) that egg-laying chickens deposit. Without that cuticle, refrigeration is the only barrier to Salmonella entering through the porous shell.

European producers leave the cuticle intact and skip the wash, which lets eggs sit at room temperature safely. Different system, different storage rule. USDA guidelines apply to U.S.-sold eggs only.

Most-missed steps

• Storing eggs in the door. Door temperatures swing the most when you open the fridge. Use a main shelf.
• Trusting the sell-by date alone. Three to five weeks from purchase is the real window. Many eggs are still good past sell-by.
• Washing eggs at home. Removes any remaining protective coating and accelerates aging. Wipe a dirty shell with a dry cloth instead.
• Leaving cooked eggs out for the brunch table all afternoon. Two-hour rule applies, refrigerate or discard.
• Skipping the float test on an old egg. Faster than counting days and gives a definitive answer.

Bottom line

Three to five weeks from purchase for shell eggs, refrigerated at 40°F or below. One week for hard-boiled. Use the carton's original container, store on a main shelf (not the door), and let the float test settle any single-egg questions.