Eggstend Your Eggs Shelf Life: Mastering Fridge Storage

For commercially refrigerated shell eggs in the United States, keep the refrigerator at 40°F (4°C) or below and store eggs promptly in their original carton. USDA lists 3–5 weeks of refrigerator storage for raw shell eggs; FDA recommends using them within 3 weeks for best quality.

Egg storage limits

These windows assume safe handling and continuous refrigeration. See USDA shell egg guidance and FDA egg safety advice.

Keep the carton, skip the door

Choose clean, uncracked eggs from a refrigerated case. Keep the carton inside the main refrigerator compartment rather than the door. Check temperature with an appliance thermometer.

A float test cannot prove safety

An egg can float because its air cell has enlarged as it ages. Floating does not automatically mean spoilage, and sinking does not establish safety. Do not use a water test to override storage history. Discard eggs with spoilage signs; an ordinary appearance does not rule out Salmonella.

Handle and cook eggs safely

Wash hands and utensils after contact with raw eggs. Cook eggs until the yolk and white are firm, and egg dishes to 160°F. Use pasteurized eggs or egg products for dishes served raw or undercooked. Refrigerate cooked eggs promptly; do not leave them out beyond 2 hours, or 1 hour above 90°F.

For another ingredient-specific guide, read cooked rice storage.