Eggs - Fresh, Raw, In The ShellShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
Fresh shell eggs should be refrigerated to maintain quality and safety. Storing at room temperature significantly reduces shelf life and increases risk of bacterial growth.
Refrigerator
3-5 weeks
Store fresh shell eggs in their original carton on an inside shelf of the refrigerator, not in the door. This helps maintain a consistent cool temperature and prevents absorption of odors from other foods.
Freezer
Not recommended in shell; up to 1 year (out of shell)
Do not freeze eggs in their shells. To freeze, beat yolks and whites together, or separate them, then place in freezer-safe containers. Label with date and quantity.
Signs of Spoilage
- Off-odor (e.g., sulfurous or rotten smell)
- Slimy or powdery appearance on the shell
- Watery whites when cracked open
- Discolored yolk or white (e.g., green or pink indicates bacterial growth)
- Mold growth on the shell
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Prompt refrigeration is crucial for fresh shell eggs. Discard any eggs left unrefrigerated for longer than the recommended time limits.
Safe Handling
Always refrigerate fresh shell eggs at 40°F (4°C) or below as soon as possible after purchase.
Do not wash eggs before storing or using, as washing can remove the natural protective coating and allow bacteria to enter.
Wash hands thoroughly with soap and water before and after handling raw eggs.
Avoid cross-contamination by keeping raw eggs separate from ready-to-eat foods.
Cook eggs until yolks and whites are firm. Dishes containing eggs should be cooked to an internal temperature of 160°F (71°C).