All About Large eggs
Your complete guide to large eggs - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Large eggs Last?
Storage times and freshness tips for large 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.
cooked egg dishes in fridge3-4 days
Signs of Spoilage
Sour, pungent, or 'off' smell; slimy or sticky texture; visible mold or unusual discoloration.
How to Check
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Smell Test: Sniff the dish for any sour, rancid, or generally unpleasant odors.
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Visual Test: Look for any signs of mold (fuzzy spots of any color) or unusual discoloration.
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Touch Test: If safe to touch, check for a slimy or sticky film on the surface.
Storage Tips
Ensure cooked egg dishes are cooled rapidly after preparation (within 2 hours) and stored in airtight containers to prevent bacterial growth and absorption of other food odors. Reheat thoroughly to an internal temperature of 165°F (74°C).
raw in fridge3-5 weeks from purchase or pack date
Signs of Spoilage
Strong, sulfurous 'rotten egg' smell; chalky or powdery residue on the shell; when cracked, a very watery egg white that spreads excessively, or a flat, easily broken yolk; discoloration (pink, green, black spots) inside the egg.
How to Check
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Smell Test: Sniff the egg directly (or crack into a separate bowl first). A strong, unpleasant sulfurous odor is a definitive sign of spoilage.
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Float Test: Gently place the egg in a bowl of cold water. Fresh eggs will sink to the bottom and lie on their side. Older but still good eggs may stand on one end. Bad eggs will float (due to a larger air cell developing over time).
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Visual Test (Cracked): Crack the egg into a clear bowl. A fresh egg will have a firm, high yolk and a thick, viscous egg white that stays close to the yolk. An older egg will have a flatter yolk and a thinner, more watery white that spreads out. Any discoloration is a sign to discard.
Storage Tips
Store eggs in their original carton on an inner shelf of the refrigerator, not in the door, to maintain a consistent cool temperature and prevent them from absorbing odors from other foods. Do not wash eggs before storing, as this can remove their natural protective bloom and make them more susceptible to bacterial contamination.
hard-boiled eggs in fridge1 week
Signs of Spoilage
Slimy or chalky texture on the shell (if unshelled) or surface (if shelled); a strong, sulfurous or 'off' odor; visible mold or discoloration.
How to Check
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Smell Test: A strong, unpleasant sulfurous odor, or any other 'off' smell, indicates spoilage.
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Visual/Touch Test: Check for any sliminess, stickiness, or unusual discoloration on the surface of the egg. Discard if present.
Storage Tips
Hard-boiled eggs are best stored un-shelled in an airtight container in the refrigerator to prevent drying out and absorption of odors. If shelled, they can be stored in a bowl of water (change water daily) or an airtight container.
frozen (out of shell)up to 12 months
Signs of Spoilage
Significant freezer burn; unusual discoloration (slight yellowing of whites is normal); off-odor after thawing.
How to Check
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Visual Test: Check for excessive freezer burn (dry, discolored spots) or any unusual, non-egg-like discoloration.
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Smell Test (after thawing): Once thawed in the refrigerator, check for any off-odors. If it smells sour or unpleasant, discard.
Storage Tips
Eggs cannot be frozen in their shells. To freeze: beat whole eggs lightly, add 1/2 tsp salt per cup (for savory uses) or 1 tbsp sugar per cup (for sweet uses) to prevent yolks from becoming gel-like. Egg whites can be frozen as-is. Egg yolks need similar treatment to whole eggs with salt or sugar. Freeze in ice cube trays (approx. 1 egg per cube) or in measured portions in freezer-safe containers. Label with date and contents. Thaw overnight in the refrigerator before use. Do not refreeze thawed eggs.