Raw EggsShelf Life, Storage, and Spoilage Guide
Pantry
Not RecommendedUnsafe
In the U.S., eggs are washed and refrigerated for safety. Storing raw eggs at room temperature can lead to rapid bacterial growth, especially Salmonella.
Refrigerator
3-5 weeks
Store raw eggs in their original carton in the coldest part of the refrigerator, not in the door. Maintain refrigerator temperature at 40°F (4°C) or below.
Freezer
Not RecommendedNot recommended (in shell)
Do not freeze raw eggs in their shells as the contents will expand, causing the shells to crack. This makes them susceptible to bacterial contamination. For freezing, beat raw eggs out of their shells and store in airtight containers for up to 1 year.
Signs of Spoilage
- Off-odor, especially a sulfurous or rotten smell when cracked
- Slimy or powdery shell (indicating mold or bacteria)
- Cloudy or discolored egg white (though cloudy whites can also indicate freshness due to carbon dioxide)
- Pink, green, or iridescent appearance in the egg white or yolk
Room Temperature Safety
40°F–140°F (4°C–60°C)
Never leave raw eggs out of refrigeration for more than 2 hours. If the ambient temperature is above 90°F (32°C), do not leave them out for more than 1 hour. Discard any eggs left out longer than these times.
Safe Handling
Always wash hands thoroughly with soap and water before and after handling raw eggs.
Avoid cross-contamination by keeping raw eggs and their cartons away from other foods, especially ready-to-eat items.
Cook eggs until yolks and whites are firm. Scrambled eggs should not be runny.
Cook dishes containing eggs to an internal temperature of 160°F (71.1°C).
Do not consume raw or undercooked eggs, especially if you are at high risk (e.g., young children, elderly, pregnant women, immunocompromised individuals).