EggsShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Commercially produced eggs in the U.S. are washed and sanitized, removing the natural protective bloom. They must be refrigerated to prevent bacterial growth.
Refrigerator
3-5 weeks
Store eggs in their original carton in the coldest part of the refrigerator, not in the door. Hard-boiled eggs should be used within 1 week. Raw egg yolks or whites should be used within 2-4 days. Leftover cooked egg dishes should be used within 3-4 days.
Freezer
Up to 1 year (beaten raw yolks/whites)
Do not freeze eggs in their shells. To freeze whole eggs, beat yolks and whites together. To freeze whites, separate and freeze. To freeze yolks, beat with a pinch of salt or sugar to prevent gelling. Hard-boiled eggs are not recommended for freezing due to texture changes. Cooked egg dishes can be frozen for 2-3 months.
Signs of Spoilage
- Off odor (sulfurous or rotten smell)
- Slimy or powdery appearance on the shell (mold)
- Discoloration
Room Temperature Safety
40°F–140°F
Never leave eggs or egg dishes out of the refrigerator for more than 2 hours (1 hour if the temperature is above 90°F/32°C). Discard any eggs or egg dishes left at room temperature for longer than these times.
Safe Handling
Always wash hands with soap and water before and after handling raw eggs.
Cook eggs until yolks and whites are firm.
Cook egg dishes, such as casseroles or quiches, to an internal temperature of 160°F (71.1°C).
Avoid cross-contamination by keeping raw eggs separate from ready-to-eat foods.
Wash cutting boards, dishes, utensils, and countertops with hot soapy water after they come in contact with raw eggs.