The Shelf Life of Eggs: How Long Do They Last?

How Long Do Eggs Last Before Going Bad?

Eggs are more resilient than you might think! When stored correctly, they can keep for several weeks in the fridge and even up to a year in the freezer. However, even though they remain safe for a long time, you might notice slight changes in taste and texture as they age. Have you ever wondered why an egg might seem a little different after a few weeks?

Storing Eggs the Right Way

In many countries, especially in the United States, eggs are refrigerated as soon as they’re packaged. This is crucial because washing eggs—while it helps remove bacteria—can strip away their natural protective layer. Keeping eggs at temperatures below 40°F (4°C) slows down the growth of bacteria, ensuring your eggs remain safe longer. A quick tip: always place eggs in their original carton at the back of your refrigerator to protect them from temperature changes and ward off any unwanted smells.

How Long Can Eggs Last?

When handled properly, eggs can typically last for 3 to 5 weeks in the refrigerator. If you’re looking to extend their longevity even more, you can freeze them—but not in the shell. Simply crack them into a freezer-safe container, and they can be stored for up to 1 year or more, though their quality may slowly decline over time.

Checking If Your Eggs Are Still Good

Not sure if your eggs are still fresh? Start by checking the sell-by or expiration date on the carton, or even the pack date if available. When in doubt, perform a simple sniff test: crack the egg onto a clean, white plate. If you detect any off odors or notice unusual textures, it’s best to discard it. Remember, while an egg might look perfectly normal, harmful bacteria like Salmonella can sometimes be present—so proper cooking is essential for safety.

Best Uses for Older Eggs

As eggs age, their air pockets expand, which makes them surprisingly easier to peel once hard-boiled. Older eggs are fantastic for recipes like deviled eggs, egg salad, omelets, and casseroles. However, if you’re planning to fry or poach, fresh eggs usually produce a firmer, more appealing result. Next time you’re in the kitchen, consider using your eggs where their texture works best!

The Bottom Line

Don’t rush to toss out your eggs as soon as the date on the carton passes. With proper refrigeration, their shelf life can stretch considerably, and even if the quality diminishes gradually, they often remain safe to consume. Always trust your senses—if an egg smells or looks off after being cracked on a clean plate, it’s safer to discard it. Enjoy your eggs wisely and save on food waste by embracing smart storage techniques!