How long do eggs last in the fridge?

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Store-bought eggs will generally last 3-5 weeks in the fridge. It could be even longer – read on below for full answers and 3 super-quick hacks to test an egg!

Ok, so you’ve bought some eggs and put them in the fridge. They’ve been sitting there for a while and now it’s time to cook them.

I don’t blame you, eggs are delicious and probably my favourite source of protein for meat-eaters and vegetarians alike!

Eggs are a staple in many households, versatile enough to be used in various recipes or enjoyed on their own (indeed, I love a good hard-boiled or deviled egg!).

But like any perishable food item, eggs have a limited shelf life. So, how long can you expect your eggs to last in the fridge before they spoil?

The shelf life of eggs can vary depending on a few factors such as how they are stored and the age of the eggs when purchased.

Store-bought eggs in the US

Store-bought eggs in the US have usually (by law) been cleaned and washed and so no longer have the ‘bloom’ on it.

The bloom is essentially a natural defence against bacteria (including salmonella) and keeps diseases away.

However, if eggs are cleaned then so is the bloom. That means in the US eggs MUST be kept in the fridge to slow bacterial growth.

By keeping them at a consistently cool temperature, you can extend their shelf life.

The age of the eggs when purchased also plays a role in determining how long they will last. If you buy eggs that are already a few weeks old, they will have a shorter shelf life compared to eggs that were laid more recently.

Checking the carton will usually tell you when the eggs were laid.

Another factor to consider is how the eggs are stored in the fridge. Eggs should be kept in their original carton, as this helps to protect them from absorbing odors and prevents moisture loss.

Store-bought eggs in the UK & Europe

Interestingly, in the UK and Europe they can be kept outside the fridge.

Again, this is due to the bloom on the eggs. In the UK and Europe chicken farm eggs may NOT be washed. The outside layer then acts as a protective layer against bacteria and the eggs do not need to be kept in the fridge.

As a side note, I personally do keep my eggs in the fridge anyway (I’m in Europe).

The reason for this is that a constant, relatively cool ( under 20°C or 68°F) temperature is important for the longevity of eggs. My kitchen can’t guarantee that – my fridge can.

How can you tell if an egg is still good? 3 ways.

Obviously, if you’re not sure your eggs are good, you’re going to need to check them. There are several ways to do this.

1. The float test:
   Fill a bowl with water and gently place the egg in it. If the egg sinks to the bottom and lays flat on its side, it is still fresh. This is because the air cell inside the egg is small, indicating that it has lost minimal moisture through its porous shell.

   If it stands upright, it is not completely, but is usually more than fine to eat. I always do.
   However, if the egg floats, get it out of there!

2. The crack and sniff test:
   Crack the egg open into a separate bowl. Have a smell. Fresh eggs will have a clean, mild scent. If there is a strong, unpleasant odor, get rid!
3. Visual inspection: Inspect the egg for any signs of spoilage such as cracks, leaks, or a slimy texture. If you see any, get rid!
4. Bonus test – shake! I’ve found a quick shake of an egg is an early indicator for freshness. Much a tin/can of food, it should feel ‘heavy’ and like there is a thick liquid inside. If an egg (or a tin of food) feels light and airy, it has probably gone off.

   Any eggs that feel light to me get the float test right away.

   It is important to note that these tests can give you an indication of the freshness of an egg, but they are not foolproof.

   Bacteria can still be present in eggs that pass these tests. Therefore, it is recommended to cook eggs thoroughly before consuming to ensure any potential bacteria is killed.

   Eggs should also be kept in their original carton, as this helps to protect them from absorbing odors and prevents moisture loss. Eggs cartons are surprisingly well-designed, and do their job well.

Best practices for using older eggs

These days I almost always crack eggs into a separate bowl before I use the. I was once preparing to cook an omelette for two friends, and needed nine eggs whisked up.

The eighth turned out to be rotten and ruined the entire batch (I was cracking them into the same large mixing bowl). I had to throw away all eight eggs and it hurt.

What about cracked eggs?

I generally don’t eat eggs that are cracked. The exception I make is if I crack it myself by accident, then I’ll use it in my next meal.

Raw Yolks and Whites

If you’ve had to separate any eggs for cooking or baking, you might yourself with whites or yolks leftover. They can be stored in the fridge but must be used relatively quickly. Whites should be used in 1-2 days, yolks last a little longer at 2-3 days.

I also perform the sniff test and cook these eggs well.

What about cooked eggs?

Cooked eggs can also be stored in the refrigerator, but they have a much shorter shelf life compared to raw eggs. You need to use them within 2-4 days, max.

To properly store cooked eggs, let them cool totally first. I’ve found an airtight container is then best. This helps to prevent the bacteria from growing.

Also, never leave cooked eggs at room temperature for more than two hours. Bacteria can multiply rapidly at temperatures between 40°F (4°C) and 140°F (60°C), so refrigerate cooked eggs as soon as possible after cooking to prevent bacterial growth.

When reheating cooked eggs, make sure to heat them thoroughly to an internal temperature of 165°F (74°C) to kill any potential bacteria that may be present.

I’ve had a carton of eggs in my fridge for a few weeks. Can I still use them?

It’s very likely they’re still good! Use one of the tests described above and you’ll know for sure.
Checking the expiration date on the carton is also a good way to get early information.

Why do hard-cooked eggs spoil faster than fresh eggs?

Hard-cooked eggs (or boiled eggs) tend to spoil faster than fresh eggs due to the cooking process. When an egg is cooked hard-boiled, changes in its structure make it much more susceptible to spoilage.

During the boiling process, heat causes the proteins in the egg white and yolk to denature and coagulate. This denaturation of proteins alters the texture and composition of the egg, making it easier for bacteria to penetrate and spoil the egg.

The protective cuticle or bloom on the shell also removed when an egg is hard-cooked. Without this protective layer, bacteria can easily enter the egg through small pores in the shell, leading to faster spoilage.

Boiled eggs are often peeled before consuming or storing, which further exposes the egg to bacteria.

Peeling removes another layer of protection and can introduce bacteria from your hands or the utensils used during peeling.

Storage

After cooking, hard-boiled eggs should be cooled and stored in the refrigerator as soon as possible. Bonus points if you can leave the eggs in their shells.

Do you have any other egg related questions? Just leave a comment below and I’ll get back to you!