Here's How Long Eggs Will Last In The Fridge Before Going Bad
Every food in our kitchens has a shelf life, but eggs are one of those foods where a set expiration date doesn't always apply. If properly refrigerated, raw eggs in the shell can last approximately three to five weeks after purchasing them at the store. Even past the sell-by date, refrigerated eggs have a window where they are still safe to eat.
If you want to extend the shelf life of your eggs in the fridge, keep them in the coldest part. Many choose to keep them in the door, but the best place to put eggs is one of your center shelves, in the back. Keep them in the original carton to help reduce the risk of breaking, and don't take them out until you need them. Store eggs with the narrow end down; eggs contain a small air cell on the rounded bottom end, which can rupture over time and release bacteria if stored typically.
Another good tip for keeping your eggs fresh is to buy the ones with the farthest expiration date. Eggs at the grocery store can be up to 60 days old, and while it is very rare to find a carton expired in the store, you still want the freshest eggs possible to maximize their shelf life in your fridge.
What about raw eggs outside of the shell?
The best way to store raw eggs is in the shell. If you've cracked too many eggs, or need only one part of the egg for baking, the whites will last four days in the fridge and the yolks (or beaten eggs) only last two days. Cooked hard-boiled eggs can last a little longer in the fridge as long as their shells are still on, about one week.
When you crack open eggs, discoloration or a foul smell means they've gone bad. Without cracking, you can do the float test. Fresh eggs sink in water when they're still good and float after they go bad. Dispose of any bad eggs immediately.
Ever wonder why Europeans don't need to refrigerate their eggs? That's because they don't wash their eggs, which strips off a fragile protective layer known as the cuticle. The cuticle helps prevent bacteria growth. Unwashed, "farm fresh" eggs last two weeks at room temperature and about two months when refrigerated. USDA-graded eggs sold in the U.S. are washed and sanitized, removing the cuticle, meaning they are not safe for consumption if left at room temperature for more than two hours.