How Long Eggs Last in the Fridge—Plus Simple Tests to Tell If They’re Still Good

Few ingredients pull as much weight in the kitchen as an egg. Scrambled for breakfast, whipped into a cake, stirred into a sauce, the egg is endlessly useful—and with grocery prices high, every carton counts. You need to know how long eggs last in the refrigerator and also be able to tell which eggs are still good and which need to go. It's not just a matter of kitchen diligence; it's about getting the most out of what you paid for. Most of us keep a carton on hand at all times, but eggs are perishable, so that carton deserves more attention than it typically gets. Proper egg storage is the difference between an ingredient that performs beautifully and one that poses a genuine food safety risk.

How Long Do Eggs Last in the Refrigerator?

The FDA guidelines are reassuring: whole, in-shell eggs kept consistently cold are safe for three weeks. That window extends beyond the sell-by date printed on most cartons—it is a stocking cue for grocery retailers rather than a safety threshold. A use-by date functions similarly—it reflects peak quality, not the point at which an egg becomes unsafe. Both dates are worth noting, but neither is the last word on whether what's inside the shell is still good.

There is one meaningful distinction to understand if you shop at a farmers market or keep backyard chickens. A freshly laid, unwashed egg is coated in a natural membrane called bloom, which the hen produces at the moment of laying. This thin layer seals the shell's pores and keeps bacteria from finding their way in, allowing farm-fresh eggs to sit at room temperature for two to four weeks without issue. Commercial eggs are washed during processing, a step that removes the bloom entirely and makes refrigeration from that point forward non-negotiable. If you are buying directly from a farm or market stand, ask whether the eggs have been washed. If the answer is yes—or if you are not sure—keep them cold.

How to Store Eggs

The cardboard carton your eggs came in is doing more work than you might think. It buffers the eggs against impact, slows moisture loss, and blocks the absorption of odors from neighboring foods—a real concern, since eggshells are porous enough to take on the smell of whatever is stored nearby. Strong-smelling foods like fish, onions, and kimchi are worth keeping at a distance. Decorative ceramic egg trays are beautiful, though not ideal for actual storage.

If you don't have the original carton, a sealed container will do. Mark it with the date so you are not guessing later.

Placement within the refrigerator matters. Do not store them in the refrigerator door. It is the warmest, most temperature-variable spot in the refrigerator; every time it swings open, eggs stored there experience a small thermal jolt that accumulates over time. The interior shelves, particularly toward the middle or back, maintain a constant temperature and are a much better spot. Keep the refrigerator at or below 40°F to keep bacterial growth in check.

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How to Tell If Eggs Are Still Good

There are a few tests you can perform to see if your eggs are still good.

The Float Test

Fill a bowl with cold water and ease an egg in. A fresh egg sinks straight to the bottom on its side. As an egg ages, the air pocket inside its shell expands, making it increasingly buoyant. An older egg will tilt or stand upright on the bottom, and one that floats has accumulated significant air. Floating is a sign of age and diminished quality, but it is not a definitive sign of spoilage. Use the float test to flag eggs that warrant closer inspection, not to make a final call.

The Crack-and-Sniff Method

Crack eggs into a small bowl before they go into a dish; it gives you a chance to assess what you are working with before it is too late to change course. A fresh egg is essentially odorless. A spoiled egg has an unmistakable sulfurous odor. If you detect it, discard the egg.

Visual Cues

Once cracked, take a look at the white. Cloudiness is actually a positive indicator—it reflects carbon dioxide still present in a recently laid egg. Whites that have gone completely clear suggest an older egg, though not necessarily a bad one. Not all color variations signal the same thing, so it is worth knowing what you are looking at before you decide what to do with an egg.

• Red spot near the yolk: A small blood spot means a blood vessel ruptured at the time of ovulation. It is perfectly safe to eat.
• Faint yellow-green hue: This color comes from high concentrations of riboflavin, or vitamin B2, which is safe to consume.
• Pink egg white: This is a sign of bacterial contamination. Discard this egg.
• Bright or iridescent green egg white: This is also a sign of bacterial contamination. Discard this egg.

Can You Use Eggs Past the Expiration Date?

An egg that passes visual and smell inspection up to three weeks past the expiration date is almost certainly still good, regardless of what the carton says. Use the date as a reference point, not a deadline.

Where it pays to be cautious is in preparation. If an egg's freshness is at all uncertain, cook it through completely. A fully set white and yolk provide more protection than a preparation that leaves either runny. Cold storage from the outset is always the stronger safeguard.

How to Make Eggs Last Longer

Always inspect eggs at the store; open the carton before it goes in your cart and look for cracks. A compromised shell is an open door for contaminants, and a cracked egg that makes it into your refrigerator is a liability from the moment it arrives.

Do not wash eggs before putting them away. For farm-fresh eggs with a little debris on the shell, a dry cloth is all that is needed—introducing water can push bacteria inward through the porous shell rather than clearing it away. Keep the carton closed between uses, return eggs to the refrigerator promptly, and avoid leaving them on the counter for extended stretches.