Eggs ingredient

All About Eggs

proteins

Your complete guide to eggs - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.

5 storage methods
29 substitutes
6 cooking methods

How Long Does Eggs Last?

Storage times and freshness tips for eggs 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 commercial eggs (in shell) - fridge
3-5 weeks past the pack date (or about 3 weeks after purchase)

Signs of Spoilage

Strong sulfurous or 'rotten egg' smell; cloudy or pinkish/iridescent egg white; discolored yolk (e.g., green, black, or unusually pale); mold spots on the shell (rare if properly stored).

How to Check

  1. Smell Test: The most reliable indicator. A fresh egg has little to no smell. A rotten egg will have an unmistakable, strong, foul, sulfurous odor even before cracking.

  2. Float Test: Place the egg in a bowl of cold water. If it lies flat on its side, it's very fresh. If it stands on one end but still touches the bottom, it's older but likely still good. If it floats to the surface, it's old and should be discarded. (This works because air pockets inside the egg expand over time).

  3. Visual Inspection (cracked): Crack the egg into a clean bowl. A fresh egg will have a firm, high yolk and a thick, slightly cloudy white that stays close to the yolk. If the yolk is flat and easily breaks, and the white is very thin and watery, it's older. Discoloration (pink, green, black) indicates spoilage. Always discard if any of these signs are present.

Storage Tips

Store eggs in their original carton on an inside shelf of the refrigerator, not in the door, as temperature fluctuations from opening and closing the door can reduce freshness. The carton also protects them from absorbing odors from other foods.

raw unwashed farm fresh eggs (in shell) - room temperature/pantry
2-3 weeks at cool room temperature (below 75°F/24°C); up to 2 months if kept consistently cool (e.g., a cool pantry)

Signs of Spoilage

Strong sulfurous or 'rotten egg' smell; cloudy or discolored whites/yolks; mold on the shell if exposed to moisture.

How to Check

  1. Smell Test: The most reliable indicator. A fresh egg has little to no smell. A rotten egg will have an unmistakable, strong, foul, sulfurous odor even before cracking.

  2. Float Test: Place the egg in a bowl of cold water. If it lies flat on its side, it's very fresh. If it stands on one end but still touches the bottom, it's older but likely still good. If it floats to the surface, it's old and should be discarded.

  3. Visual Inspection (cracked): Crack the egg into a clean bowl. A fresh egg will have a firm, high yolk and a thick white. Discoloration indicates spoilage. Always discard if any of these signs are present.

Storage Tips

Once washed, farm fresh eggs lose their bloom and must be refrigerated. Avoid washing until just before use. Store in a cool, dry place away from direct sunlight and strong odors. Refrigeration can extend their shelf life further, but they do not require it if unwashed.

hard-boiled eggs (shelled or unshelled) - fridge
1 week

Signs of Spoilage

Slimy or chalky texture on the surface; strong, sulfurous, or 'off' odor (more pungent than a fresh hard-boiled egg); mold growth (black, green, or white spots); discoloration of the white (e.g., pinkish or grayish).

How to Check

  1. Smell Test: Fresh hard-boiled eggs have a mild, slightly sulfuric smell. A strong, unpleasant, or sour odor indicates spoilage.

  2. Visual Inspection: Look for any unusual discoloration or mold. The white should be opaque and uniformly white.

  3. Touch Test: A slimy or sticky feel on the shell or peeled egg is a sign of bacterial growth. Discard if any of these signs are present.

Storage Tips

Refrigerate hard-boiled eggs within 2 hours of cooking. Store in an airtight container to prevent them from absorbing odors and to maintain moisture. Keeping them in their shell can slightly extend freshness and prevent drying out.

separated raw egg whites or yolks - fridge
2-4 days

Signs of Spoilage

Strong 'off' or sulfurous smell; cloudy or unusually thin whites; discolored yolks (e.g., greenish, grayish); visible mold.

How to Check

  1. Smell Test: Any strong, unpleasant, or sour odor indicates spoilage.

  2. Visual Inspection: Whites should be clear to slightly cloudy; yolks should be bright yellow/orange. Discoloration or unusual consistency (very watery whites, broken yolks) can be a sign of age, but a foul smell is the definitive sign of spoilage. Discard if any of these signs are present.

Storage Tips

Store in separate, airtight containers immediately after separation. Cover the yolks with a thin layer of cold water or milk to prevent them from drying out and forming a skin (pour off before use). Whites can be frozen for longer storage.

frozen eggs (whole, yolks, or whites)
up to 12 months

Signs of Spoilage

After thawing: strong 'off' or sulfurous smell; unusual discoloration; extremely watery or grainy texture (especially yolks if not prepared correctly); signs of freezer burn if not properly sealed.

How to Check

  1. Smell Test (after thawing): The primary indicator. If it smells bad, discard.

  2. Visual Inspection (after thawing): While texture changes are normal, any significant discoloration or mold (which is rare in frozen items but can occur if cross-contaminated) is a sign of spoilage. Discard if any of these signs are present.

Storage Tips

To freeze whole eggs: Whisk yolks and whites together until just blended. Add 1/2 teaspoon salt OR 1 tablespoon sugar per cup of whole eggs (salt for savory, sugar for sweet applications) to prevent graininess. Freeze in an airtight container or ice cube trays (then transfer to a freezer bag). To freeze egg yolks: Whisk yolks and add 1/4 teaspoon salt OR 1/2 tablespoon sugar per 6 yolks. Freeze as above. To freeze egg whites: Freeze as is; they don't need additives. Thaw frozen eggs in the refrigerator overnight. Do not refreeze thawed eggs. Use thawed eggs in cooked dishes; their texture is not ideal for applications requiring fresh egg texture (e.g., poached eggs).