How Long Do Eggs Last?

How long do raw eggs in the shell last?

Raw eggs in the shell last 4-5 weeks past the printed sell-by date when continuously refrigerated at or below 40 degrees F. The USDA's official guidance is that eggs are safe to eat 3-5 weeks past the sell-by date when stored properly. Use the float test to verify freshness: fresh eggs sink and lie flat in water; old eggs float. Store eggs in the original carton on a refrigerator shelf, not the door, where temperature fluctuates with each opening. The carton protects eggs from absorbing odors from other refrigerated foods, since eggshells are porous. Avoid washing eggs before storage, since this can push bacteria through the shell; commercial eggs are already washed during processing.

How long do cracked or separated eggs last?

Raw eggs out of the shell (cracked, beaten, or separated) last only 2-4 days in the refrigerator in airtight containers. The protective shell is gone, exposing the egg directly to air and any bacteria in the refrigerator. Cover beaten eggs tightly with plastic wrap pressed directly against the surface, or use an airtight container. Store on the bottom shelf where temperatures are most stable. For longer storage, freeze raw eggs in ice cube trays or small portions; raw whites freeze well for up to 12 months without any additives, while raw yolks need a pinch of salt (for savory use) or sugar (for sweet use) per cup to prevent them from gelling into an unworkable mass. Label frozen egg portions with the date and amount.

Do eggs last longer washed or unwashed?

Unwashed eggs last longer at room temperature; washed eggs last longer refrigerated. Unwashed farm-fresh eggs retain the natural protective bloom (cuticle) on the shell, which seals out bacteria; these can sit at room temperature for 1-3 weeks safely, or last 3-6 months refrigerated. Commercial US eggs are washed during processing, which removes the bloom; these must be refrigerated and last 4-5 weeks past the printed date. European countries generally don't wash commercial eggs, which is why European supermarkets display eggs at room temperature. The wash-and-refrigerate vs unwashed-room-temperature systems each work; the danger is in switching mid-supply-chain.

How can you tell when eggs go bad?

The float test is the most reliable method: drop the egg in a bowl of cold water. Fresh eggs sink and lie flat; older eggs sink but stand upright; bad eggs float and should be discarded. The sulfur smell test works once you crack the egg: bad eggs produce an unmistakable rotten, sulfurous odor immediately when cracked. Visual checks: fresh egg whites are thick and cloudy near the yolk; old egg whites are thin and watery. Fresh yolks stand tall and rounded; old yolks spread flat. Discoloration in the white or yolk (pink, green, gray) signals bacterial contamination. Always crack eggs into a separate bowl before adding to recipes, so a single bad egg doesn't ruin the rest of the ingredients.