There is a carton of eggs in the fridge and the sell-by date was two weeks ago. Or you’ve found eggs that have been sitting on the counter and you’re not sure if they’re still safe. Are the eggs going bad?
Short answer: Yes, eggs go bad, but dates on the carton aren’t the whole story. According to the USDA, refrigerated raw shells are safe for 3 to 5 weeks after purchase, although that is past their sell-by date. The floater test that most people rely on doesn’t tell you what you think it tells you. And hard-boiled eggs are a completely different situation, with a much shorter shelf life than raw eggs.
To see how perishable foods compare in shelf life, visit our The Complete Guide to Food Storage.
To take the keys
- Refrigerated raw shell eggs: Safe for 3 to 5 weeks after purchase, according to the USDA. Often past the sell by date.
- Hard-boiled eggs: Just one week in the fridge. Cooking significantly reduces shelf life.
- Carriage test: It’s an old floating egg, not automatically dangerous. To confirm crack and smell.
- The sell by date is not the expiration date. USDA eggs can be safe for 4 to 5 weeks from the Julian package date.
- The smell test after cracking is the most reliable indicator of deterioration. A smell of sulfur or rot means immediate rejection.
- The 2 hour rule applies: Refrigerated eggs left at room temperature for more than 2 hours should be returned to the refrigerator or discarded.
How long do eggs last?
The shelf life of eggs depends on how they are stored and whether they are raw or cooked. The USDA has specific guidelines for each situation.
| Egg Type | the refrigerator | the freezer |
|---|---|---|
| Raw shell eggs (in a carton) | 3 to 5 weeks from purchase | Do not freeze in shells |
| Raw egg whites | 2 to 4 days | up to 12 months |
| Raw egg yolks | 2 to 4 days | up to 12 months |
| Hard-boiled eggs (in shell) | 1 week | It is not recommended |
| Hard-boiled eggs (white) | One week in water or in an airtight container | It is not recommended |
| Scrambled or fried eggs | 3 to 4 days | Up to 3 months |
| Egg dishes (quiche, casseroles) | 3 to 4 days | Up to 3 months |
Shelf life guidelines USDA FoodKeeper app and FDA Safe Food Handling Guidelines. Before use, always check whether the eggs are spoiled regardless of the date.
Understanding your egg carton dates
Sell by, pack date and expiry: what they really mean
Most egg cartons carry two or three different date codes, which most people misread. Here’s what each one means.
Julian pack date is the most important number on the card. Printed on the short side of the carton is a three-digit code that indicates the day of the year the eggs were cleaned, sorted and packaged. January 1st is 001, December 31st is 365. A carton stamped 032 means the eggs were packed on February 1st. According to the USDA and the Center for Egg Safety, eggs are safe to eat no more than 4 to 5 weeks after this package date.
Sale period is the store management date. On cartons with the USDA grade logo, the sell-by date cannot be more than 30 days from the package date. This does not mean that the eggs expire on that date. This means the store should replace them by then. Eggs purchased before the sell-by date are safe at home for another 3 to 5 weeks.
Expiry date or EXP date it is optional and not required by the federal government, although some states require it. It does not indicate a hard security cut. The USDA recommends buying eggs before the sell-by or EXP date and using them within 3 to 5 weeks of purchase.
The undercarriage test: what it really tells you
The float test is one of the most misunderstood egg freshness checks. Here is the detailed version.
The egg shell is porous. As the egg ages, moisture and carbon dioxide slowly escape from the shell and are replaced by air. This gradually enlarges the air cell inside the egg at the wide end. A fresh egg has a small air cell and immediately sinks to the bottom of the container. As it ages, the growing air cell becomes more buoyant: it begins to tilt upwards at the wide end, then stands up at the bottom and finally floats.
Important caveat: A floating egg is older and of lower quality, but the USDA specifically states that it may still be safe to eat. Flotation tells you that the egg has a large air cell from its age. It does not tell if bacteria are present. To determine this, put the egg in a bowl and smell it. If it smells sulfurous or rotten, discard it. If it smells normal, it is safe to cook and eat.
| Float test result | What Does It Mean? | what to do |
|---|---|---|
| It sinks, it’s flat | Very cool, small air cell | Use it normally |
| It sinks, leans up or stands | 1 to 3 weeks, larger air cell; still good Great for cooking (easier to peel) | Use it normally |
| Carriage | Big old air cell. The quality has gone down. It is not automatically safe | Put it in a bowl, smell it. Use it if it smells normal. Discard if there is a sulfur smell |
A sign that the eggs have gone bad
When To Throw
Sulfur or rotten smell after cracking: The most reliable deterioration indicator. The USDA confirms that a bad egg will smell bad when cracked, even after cooking. Always put eggs in a separate bowl before adding them to a recipe so you can smell and inspect them before adding them. There is no mistaking the sulfur smell of a rotten egg.
Smell through the uncracked shell: Very old or very spoiled eggs may smell bad before they crack. If you notice an unpleasant smell from an uncracked egg, throw it away immediately.
Pink, green or iridescent egg whites: Any unusual color of the egg white after cracking indicates bacterial contamination. Discard immediately. Note that a green ring around a hard yolk is not a sign of spoilage; it is the result of overcooking or high iron in the cooking water, and is safe to eat.
Watery and watery white that spreads too much: As eggs age, the proteins in the white break down and it becomes thinner and more watery. A very reddish white is a sign of an old egg that has decreased in quality. It’s not necessarily dangerous, but it won’t work well in recipes that need structure, like meringues or soufflés.
Cracked shell: A cracked eggshell allows bacteria to enter. Do not buy eggs with cracked shells. If an egg cracks in transit, transfer the contents to a clean, sealed container and use within two days.
After cracking it floats and smells like: If an egg floats and smells bad when cracked, throw it away.
Why hard-boiled eggs go bad faster than raw
This surprises most people. Cooking an egg shortens its shelf life, rather than extending it. A raw egg in its shell has natural antimicrobial properties in the egg white and protective shell. Hard boiling removes these properties and the heat makes the shell slightly more porous. Hard-boiled eggs in their shells last up to a week in the refrigerator. Hard-boiled eggs last about a week when stored in water or in an airtight container. Do not store hard-boiled eggs in the original egg carton.
How to store eggs properly
Good storage practices
Store the eggs in the original carton. The carton protects the eggs from absorbing refrigerator odors through the porous shell and prevents cracks. It also stores the date on the package so you always know how old they are.
See also
Store on a main shelf towards the back, not on the door. The egg tray on the fridge door is the worst place for eggs. The door is the hottest part of the refrigerator and experiences the most temperature changes. A consistent cold main shelf is preferable.
Keep at 40°F or below. The FDA requires egg producers to maintain 45°F for 36 hours after retail sale. At home, keep your refrigerator at or below 40°F for maximum egg freshness and food safety.
Do not wash eggs before storing. Store-bought eggs are already commercially cleaned. Re-washing removes the residual protective coating. If an egg has a spot of dirt, dry it instead of washing it.
Save the big ending. The air cell is at the large end. Storing eggs with the large end keeps the yolk centered and reduces the chance of bacteria migrating from the air cells to the yolk.
Do not return eggs to refrigerator if left out more than 2 hours after reaching room temperature. When a chilled egg is warmed to room temperature, condensation can form on the shell when returned to cold, which can allow bacteria to enter through the porous surface. If the eggs have been in for less than 2 hours, it’s okay to put them back in the fridge.
Recipes that use eggs
Frequently Asked Questions
It’s been two weeks since the sell by date for my eggs. Are they still good?
Probably if they have been constantly cold. The sell-by date for USDA graded eggs cannot be more than 30 days from the date of packaging, and eggs are safe for 4 to 5 weeks from the packaging date. This means that a carton purchased close to the sell-by date may contain eggs that can be safely stored at home for another 2 to 3 weeks. Do the float test, then place each egg in a bowl and smell it before using. If it smells and looks normal, it’s safe. If there is a smell of sulfur, discard it.
Is it safe to eat a floating egg?
According to the USDA, egg float is not automatically dangerous. Floating indicates that the egg has a large air cell from age, meaning it is older and of lower quality. It may still be completely safe to eat. Put the egg in a separate bowl and smell it before use. If it has a normal smell with no sulfur or rotten smell, it is safe to cook and eat. If it smells bad, throw it away. Do not eat raw or soft-boiled eggs that float; cook thoroughly to 160°F as an added safety precaution.
I left the eggs on the counter overnight. Are they safe yet?
Store-bought refrigerated eggs exceed the FDA’s 2-hour guideline for being left out overnight. Whether they are safe depends on the ambient temperature and how long they have been outside. In a cool kitchen around 65°F they may still be acceptable; they are more at risk in a hot kitchen. The USDA advises that refrigerated eggs should not be left at room temperature for more than 2 hours. When in doubt, put each one in a container and smell it before use. If you are cooking for anyone who is pregnant, elderly, very young or immunocompromised, skip it.
Further reading
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