How Long do Eggs Last in the Fridge?

Eggs can be kept in the fridge for a week after hard frying. After being put in the refrigerator, eggs can be kept for three to five weeks. Although the “Sell-By” date will typically pass during that period, the eggs will still be safe to use. The “Sell-By” or EXP (expiration) date on the carton of eggs should never be passed. Take eggs right home and put them in the fridge at 40 °F or below to keep them safe. In the coldest section of the refrigerator, not in the door, please keep them in their box.

Eggs should be stored in an airtight container and the refrigerator. Keeping raw eggs in the fridge is a good way to ensure they last longer. When kept properly, eggs do not go bad and are safe to eat for weeks or months.

How Long do Eggs Last in the Fridge?

You could keep leftover yolks or whites in the fridge for up to 4 days if you crack and separate eggs to create meringue cookies or ice cream.

Egg salad or a quiche made with scrambled or cooked eggs should be refrigerated and consumed within three to four days. Unpeeled hard-boiled eggs can be kept in the fridge for a full week.

Whole Eggs in the Shell

According to the USDA, raw eggs in their shells can be stored in the refrigerator for three to five weeks. They’ll stay fresh for around three weeks after you bring them home and for about four to five weeks after the pack date.

Farm-fresh eggs in the shell are exempt from the refrigerator rule. (We explain below why this is the case.) -farm-fresh eggs can be stored at room temperature for up to two weeks as long as they are never refrigerated.

Eggs Out of the Shell

If you have some lightly beaten eggs that you haven’t used yet, they can be kept in the refrigerator for up to two days if placed in an airtight container. We are strong believers in storing what you don’t need whenever a recipe calls for separating the eggs, such as when making ice cream or an angel food cake that only calls for egg whites. And in that case, be aware that raw egg whites can last up to four days when stored in the refrigerator in an airtight container, while raw egg yolks can last up to two days—not intending to use them up quickly enough? Both egg yolks and whites can be frozen. Egg yolks and whites can be frozen successfully for up to a year.

How should Eggs be Stored in the Refrigerator?

For many of us, putting our eggs in a plastic container with refrigerator doors seems natural. Otherwise, why would they include that useful small feature?

Despite how easily they fit, putting your eggs in the refrigerator door is not the greatest technique to keep them fresh.

It turns out that the optimum location for eggs in your refrigerator is on the middle shelf, still in the store-bought container.

Therefore, if you have been storing your eggs incorrectly, like many others, learning these five steps can help you correct your mistakes and raise your food safety IQ.

Don’t Throw Away the Carton from the Retailer

Keep your eggs in the cardboard or Styrofoam container you bought them in, regardless of how much you adore those gorgeous ceramic egg cartons or want to utilize the plastic egg holder insert in your fridge. Your eggs are better cushioned with these materials, which helps to prevent breakage. Additionally, the “best by” date is prominently displayed.

Always Keep Eggs in a Closed Carton

The law dictates that eggshells must be sterilized before being packed and sold for an egg to meet USDA standards. This procedure depletes the eggshells of their natural protective oils, leaving thousands of small pores that are more susceptible to being penetrated by pungent scents that might be hiding in your refrigerator. Because of this, keeping your eggs in their original, unopened carton will help prevent them from absorbing any unusual food scents that could be present.

Eggs Shouldn’t be Kept in the Refrigerator Door

Eggs are best kept in the main section of your refrigerator on the middle shelf, ideally in the rear, despite how convenient the refrigerator door may seem. This is because your refrigerator maintains the lowest and most stable temperature here, unlike your refrigerator door, which is more susceptible to temperature changes. After all, it is opened frequently. Furthermore, states that temperature changes could endanger food safety because eggs should be kept at 45 degrees F or lower.

How to Defrost Frozen Eggs?

The thawing procedure can be started by placing the bag of frozen eggs—or the necessary number of eggs—in a container filled with warm tap water. The eggs should be placed in the refrigerator’s warmest section and allowed to thaw, ideally overnight, gradually. The eggs must be broken into their shells over a bowl when you are ready to utilize them. The whole egg should drop into the bowl if the egg whites are fully defrosted. If the yolks are frozen, break them up with a fork because they don’t thaw as quickly as the whites.

How to Verify an Egg’s Quality?

Checking the pack date on the carton is a better approach to determining if eggs are still good than looking at the sell-by or expiration date. The Julian Calendar, an international timekeeping method, prints the pack date. The day of the year the eggs were washed and packed is represented by a three-digit number that is put on the label. For instance, 001 would be placed on eggs prepared on January 1, whereas 365 would be printed on eggs packed on December 31.

The use of sensory clues is encouraged. The egg is probably good to use if it is clean, unbroken and smells normal when cracked open. Expect an off-smelling odor from eggs that are too much past their prime.

What to Make with Frozen Eggs?

Are frozen eggs as effective as fresh eggs? Well, nearly. They definitely can’t be used to produce a souffle, but they work well in baked products, scrambled eggs, and other recipes combined with other ingredients. When you wish to preserve the yolk in fried or poached eggs, they don’t work as well. Although you can boil the eggs in their shells once they have thawed, because the freezing process alters the texture of the yolk, choose hard-boiled eggs that you can break up in a salad.

Only thaw out the number of eggs you believe you will use immediately because they shouldn’t be kept in the refrigerator for longer than a day.

Use the eggs when making omelets, scrambled eggs, or a cake or cookie recipe that calls for eggs. Try using previously frozen eggs in a recipe like traditional deviled eggs or hot tuna and egg salad rolls after you are comfortable working with them.

What are the Things that Must be Considered While Cooking with Eggs?

Food poisoning caused by the bacteria Salmonella, which poultry are predisposed to carrying, is the most frequent health problem associated with eggs. These microorganisms might contaminate the eggs.

Salmonella infections can be dangerous, particularly for young children, individuals with immune system disorders, and people over 65. However, the danger of food poisoning is greatly diminished by taking a few simple safety steps when buying, storing, handling, and cooking eggs.

Here are some pointers for handling eggs safely:

I was buying eggs from a trustworthy, authorized source or a dependable local farmer and inspecting them for cracks or holes in the shell before buying.

Refrigerating eggs at a temperature of 40°F (4.4°C)

After touching raw eggs, wash your hands and any exposed surfaces with soap and water.

Consuming or storing eggs in the refrigerator no later than two hours after cooking

Eggs should be cooked at least until the whites are firm (individuals at higher risk of infection should cook eggs until both the white and yolk are firm)

The interior temperature of egg dishes, such as quiches or casseroles, must reach at least 160°F (71.1°C).

Use pasteurized eggs for dressings and condiments that call for soft-boiled eggs, such as hollandaise sauce, mayonnaise, and Caesar salad dressing. Discarding broken, dirty, or cracked eggs and expired eggs and egg products, avoiding eggs that have an odd consistency, appearance, or smell, and keeping raw eggs away from other foods, especially foods that do not require cooking.

What are the Health Benefits of Consuming Eggs?

The top health advantages of eggs are as follows:

Extremely Nourishing

Almost every nutrient your body needs is whole eggs, making them nutrient-dense foods. Because they include all nine essential amino acids we must obtain from our diet, eggs are regarded as a “complete” protein supply. They are good sources of the scarce vitamins D and B12 and the mineral iodine. Additionally, because of the diet, the hens are given, if you choose brands supplemented with omega-3 fatty acids, you will benefit from increased omega-3 fatty acids and fat-soluble vitamins like vitamins A and E.

Could Promote Heart Health

Both good for the heart, Choline, and betaine are abundant in eggs. Eating one egg daily may reduce the risk of heart disease and stroke, according to research conducted in China on close to 500,000 people. However, experts advise that eggs must be consumed as part of a healthy lifestyle to be effective.

Origin of Choline

One of the best food sources of choline is eggs. This underrated vitamin is crucial for cell membrane production and brain function, including memory. It is especially important during pregnancy and breastfeeding when the brain needs enough choline to develop properly.

Could Aid with Weight Management

Eggs are a healthy food option because they score highly on the satiety index, which gauges how filling a meal is. Eggs are a fantastic source of protein, which is more satiating than fat or carbs. According to studies, an egg breakfast keeps you fuller for longer than a carbohydrate meal that counts calories and may even aid in weight loss later in the day.

Reference: Recommendations for the use of eggs in the diet

In the UK, 45% of kids and 70% of adults regularly consume eggs as part of their diet. Less than two eggs per week on average for toddlers, two to three eggs per week for women, and three to four for males (Gregory et al. 2000, Henderson et al. 2002). Numerous vitamins and minerals are abundant in eggs. Despite this, attention has been drawn to the egg yolk’s high cholesterol level, leading to recommendations to limit eggs in the diet. Organizations like the British Heart Foundation (BHF) have changed recommendations to reflect new information about the lack of a link between eggs and cardiovascular disease (CVD)


Raw eggs will last for about two days when stored in a refrigerator. Eggs can also be frozen to extend their shelf life. Eggs can also be left on the counter for up to two hours. The eggs mustn’t be kept in the molded egg rack on the fridge door. This area is subject to temperature fluctuations and may encourage the growth of bacteria.

If you want to preserve your hard-boiled eggs, you can take a few steps to maximize their shelf life. The first thing you should do is make sure they’re refrigerated after they’ve been boiled. Eggs should be stored in an airtight container in the refrigerator at about 40 degrees Fahrenheit. Keeping them at this temperature prevents them from becoming contaminated with other foods.