Eggs are perishable and must be stored in the refrigerator or
freezer. Many factors can affect how long eggs last. When properly
handled and stored, eggs rarely spoil. However, if you keep them too
long, they are likely to dry up.
Refrigerator Storage: Refrigerate eggs at 40°F or less. Store
them in their original carton on an inside shelf and away from pungent
foods. The temperature on an inside shelf remains more constant than one
on the door, which is opened and closed frequently. The carton keeps
the eggs from picking up odors or flavors from other foods and helps
prevent moisture loss.
Raw eggs that have been removed from their shells should be
refrigerated in a tightly covered container. Refrigerated whole egg
yolks should be covered with water to prevent them from drying out;
drain before using. The following chart shows how long hard-boiled eggs
and raw eggs last when stored in the refrigerator.
| Eggs | Refrigerator (35°F to 40°F) |
| Raw whole eggs (in shell) | 4 to 5 weeks beyond the pack date or about 3 weeks after purchase |
| Raw whole eggs (slightly beaten) | Up to 2 days |
| Raw egg whites | Up to 4 days |
| Raw egg yolks | Up to 2 days |
| Hard-boiled eggs (in shell) | Up to 1 week |
| Hard-boiled eggs (peeled) | Use the same day for best quality |
Freezer Storage: If you have more eggs than you can use within a few weeks, you can freeze them, out of their shells. Freeze only clean, fresh eggs. Place them in freezer containers, seal tightly and label with the number of eggs, whites or yolks and the date. Defrost frozen eggs overnight in the refrigerator.
Egg yolks thicken (or gel) when frozen. To hinder gel formation, beat in either 1/8 teaspoon salt or 1-1/2 teaspoons sugar or corn syrup per ¼ cup yolks (4 Large) before freezing. Indicate “with salt” (main dishes) or “with sugar” (desserts) on the label. The following chart shows how long hard-boiled eggs and raw eggs last when stored in the freezer.
| Eggs | Freezer (0°F or colder) |
| Raw whole eggs (in shell) | Not recommended |
| Raw whole eggs (slightly beaten) | Up to 1 year |
| Raw egg whites | Up to 1 year |
| Raw egg yolks | Up to year |
| Hard-boiled eggs (in shell) | Not recommended |
| Hard-boiled eggs (peeled) | Not recommended (the white become tough and watery) |
Source: American Egg Board
The American Egg Board (AEB) is appointed
by the U.S. Secretary of Agriculture.
