All About Egg
Your complete guide to egg - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Egg Last?
Storage times and freshness tips for egg in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, Uncracked Eggs (Refrigerated)3-5 weeks past the 'sell-by' or 'pack date', up to 1 month beyond the 'best by' date
Signs of Spoilage
Strong sulfurous or 'rotten egg' smell, slimy or powdery shell, discolored albumen (pink, green, black spots), chalky or unusually soft yolk.
How to Check
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Smell Test: The most reliable. If it smells strongly sulfuric or 'rotten' when raw or cracked, discard immediately.
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Float Test: Gently place the egg in a bowl of water. A fresh egg will sink and lay on its side. An older but still good egg will stand on end. If it floats, it's likely bad due to a large air cell.
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Visual Test (cracked): Crack the egg onto a clean plate. A fresh egg has a firm, round yolk and thick albumen that stays close to the yolk. An older egg will have a flatter yolk and a thin, watery albumen that spreads out. Look for any unusual discoloration or spots.
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Shell Check: Feel the shell. If it's slimy, powdery, or moldy, discard.
Storage Tips
Store eggs in their original carton on an inner shelf of the refrigerator, not the door, where temperatures fluctuate. The carton protects them from absorbing odors and from damage. Do not wash eggs before storing, as this removes the natural protective 'bloom' on the shell.
Raw, Uncracked Eggs (Room Temperature - Unwashed Only)1-2 weeks (if kept in a cool, dry place)
Signs of Spoilage
Similar to refrigerated, but potentially faster. Strong sulfurous smell, slimy or moldy shell, internal discoloration.
How to Check
Same as for refrigerated eggs: Smell Test, Float Test, Visual Test (cracked), and Shell Check. Be extra vigilant due to higher spoilage risk.
Storage Tips
This method relies on the egg's natural 'bloom' to protect against bacterial entry. Once washed, this protection is removed, and eggs must be refrigerated. Store in a cool, dry place away from direct sunlight and strong odors. This method is common in some European countries but is not safe for commercially sold eggs in regions like the US.
Hard-Boiled Eggs (Refrigerated)1 week
Signs of Spoilage
Slimy texture on the surface (especially if peeled), sour or sulfurous smell, chalky or unusually soft texture, discoloration (e.g., green/black spots, unusual greyish tint).
How to Check
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Smell Test: Any off-odor, especially a strong sulfurous or sour smell.
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Visual Test: Look for any slime, mold, or unusual discoloration on the surface or when cut open.
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Touch Test: If the egg feels slimy or unusually soft/mushy, discard.
Storage Tips
Store hard-boiled eggs in an airtight container in the refrigerator to prevent them from absorbing odors and drying out. It's best to peel them just before eating for optimal freshness and to prevent them from drying out or becoming slimy.
Raw, Separated Eggs (Refrigerated)2-4 days
Signs of Spoilage
Off-color (pink, green, or black spots), sour or sulfuric smell, slimy or unusually watery texture.
How to Check
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Smell Test: Any off-odor.
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Visual Test: Look for discoloration, cloudiness, or any signs of mold.
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Texture Test: If the texture is unusually slimy or completely broken down (for yolks), discard.
Storage Tips
Store whites and yolks in separate, tightly sealed containers to prevent cross-contamination and absorption of odors. For yolks, covering them with a thin layer of water or oil before sealing can help prevent them from drying out and forming a crust; drain before use.
Raw, Separated or Beaten Whole Eggs (Frozen)6-12 months
Signs of Spoilage
While generally safe indefinitely when properly frozen, quality may degrade over time. Signs of severe freezer burn (excessive dryness, discoloration) indicate poor quality, not necessarily spoilage.
How to Check
Visually inspect for excessive freezer burn once thawed. If thawed and left at room temperature, apply smell and visual tests similar to fresh raw eggs.
Storage Tips
Do not freeze whole eggs in their shell. To freeze whole eggs, beat them lightly, add a pinch of salt (for savory uses) or sugar (for sweet uses) per 4 eggs to prevent gelling, then freeze in airtight containers. Egg whites freeze well as-is. Yolks should also have a pinch of salt or sugar added to prevent a gummy texture upon thawing. Label containers with the date and quantity (e.g., '4 egg whites', '3 yolks + salt'). Thaw overnight in the refrigerator before use.