EggShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Raw eggs must be kept refrigerated to maintain quality and safety. Do not store at room temperature.
Refrigerator
3-5 weeks
Store in the original carton on an inside shelf, not in the door. Do not wash eggs before storing.
Freezer
Not RecommendedNot recommended in shell
Do not freeze eggs in their shells. To freeze, beat yolks and whites together, or separate and freeze yolks and whites individually. Raw yolks and whites can be frozen for up to 1 year. Hard-boiled eggs do not freeze well.
Signs of Spoilage
- Off-odor (sulfurous or rotten smell)
- Slimy or powdery shell (indicating mold growth)
- Discoloration (inside the egg)
- Cloudy egg white (can indicate age, but combined with other signs, spoilage)
Room Temperature Safety
40°F–140°F
Do not leave raw eggs or dishes containing eggs at room temperature for more than 2 hours (1 hour if the temperature is above 90°F/32°C). Discard any eggs left out longer.
Safe Handling
Always wash hands thoroughly with soap and water before and after handling raw eggs.
Cook eggs until yolks and whites are firm. Scrambled eggs should be cooked until firm throughout.
Cook dishes containing eggs to an internal temperature of 160°F (71.1°C).
Avoid cross-contamination by keeping raw eggs and their cartons away from other foods, especially ready-to-eat items.
Refrigerate eggs promptly after purchase and keep them refrigerated until ready to use.