How to Store Eggs: 4 Fridge Rules and Freshness Checks

Raw shell eggs keep for 3 to 5 weeks in a refrigerator set at 40°F (4°C) or below, according to USDA guidance. That window holds when you follow four storage rules: the right temperature, the right spot in the fridge, the right timelines, and no washing or shell-freezing. Here is how to store eggs so they stay safe and fresh.

In this guide: - The 40°F (4°C) rule and where eggs belong in your fridge - The FSIS storage chart: shell eggs, whites, yolks, and cooked eggs - Why you should not wash eggs or freeze them in the shell - Freshness checks: dates, shells, and the crack test - A 3-step fridge setup for every new carton

Rule 1: keep the fridge at 40°F (4°C) or below

The USDA Food Safety and Inspection Service (FSIS) advises storing eggs in a refrigerator set at 40°F (4°C) or below. The FDA gives the same temperature and recommends storing eggs promptly after you bring them home.

Check your refrigerator with an appliance thermometer now and then. The FDA suggests using a refrigerator thermometer to check. A fridge at the right temperature protects everything else on the shelves too.

Rule 2: store in the carton, on a shelf, not the door

Keep eggs in their carton and place them in the coldest part of the refrigerator, not in the door. The coldest part of the fridge is the spot FSIS points to.

The carton also keeps the pack date within sight, which makes it easy to use the oldest eggs first. Both FSIS and the FDA advise keeping eggs in the carton.

The chart above condenses the FSIS storage chart. Two details stand out. Hard-cooked eggs have a much shorter window than raw eggs in the shell, and raw whites can be frozen for up to a year while yolks do not freeze well.

Rule 3: know the timelines

Use raw shell eggs within 3 to 5 weeks, according to FSIS. The FDA takes a slightly more cautious view for best quality and suggests using eggs within three weeks. If you want to follow the shorter guideline, simply plan your carton around three weeks.

Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week, in the shell or peeled. Raw whites and yolks left over from a recipe keep 2 to 4 days in the refrigerator, and egg-based casseroles and quiche keep 3 to 4 days.

FSIS also says refrigerated eggs should not be left out more than 2 hours. The FDA notes that the limit drops to one hour when temperatures are above 90°F (32°C), and that this applies to cooked eggs and egg dishes.

Rule 4: do not wash, do not freeze in the shell

FSIS says it is not necessary or recommended for consumers to wash eggs, because washing can pull bacteria on the shell into the egg through its pores. Skip the rinse and handle eggs as they come in the carton.

Raw eggs in the shell are listed as "Do not freeze" in the FSIS chart. If eggs freeze accidentally in the shell, the chart says to keep them frozen, then refrigerate to thaw. For raw egg whites, the freezer window is 12 months.

Freshness checks that help

Start with the dates. FSIS says expiration dates on cartons can be no more than 30 days from the packing date. Use the oldest eggs first, and treat the date as one clue alongside the 3-to-5-week guideline.

Next, look at the shells. At the store, FSIS advises choosing Grade A or AA eggs with clean, uncracked shells in refrigerated display cases, and it says to never purchase cracked eggs because bacteria can enter through cracks. The FDA likewise advises checking that eggs are clean and the shells are intact when you buy.

Finally, crack each egg into a small separate bowl before adding it to your recipe. If an egg looks or smells unusual, set it aside and do not use it. When a carton nears the end of its window, put the remaining eggs into fully cooked dishes rather than recipes that call for lightly cooked eggs.

Set up your fridge in 3 steps

1. Confirm the refrigerator holds 40°F (4°C) or below with an appliance thermometer, and pick a shelf in the coldest area for eggs.
2. Place each new carton on that shelf with the pack date facing out, oldest carton in front.
3. Once a week, glance at the dates and move aging eggs to the front so they get used first.

Before you buy

• Choose Grade A or AA eggs with clean, uncracked shells from a refrigerated case.
• Check the carton date and pick the newest one available.
• Get eggs home and into the refrigerator promptly.
• Use a clean refrigerator and keep a thermometer on the shelf where the carton sits.

Sources

• USDA Food Safety and Inspection Service, Shell Eggs from Farm to Table
• U.S. Food and Drug Administration, What You Need to Know About Egg Safety