You've opened the fridge, found half a carton of eggs, and the date on the box was last week. Now you're wondering whether to make an omelette or bin the lot.
Here's the short answer: raw eggs in their shells usually keep 3 to 5 weeks in the fridge from the day you buy them, and that window often runs past the printed date. How far past depends on what kind of date it is and where you live. Within a few days, cooked thoroughly, you're usually fine.
What the date on the carton actually means
Not all egg dates mean the same thing, and that's where most of the confusion comes from.
- UK and much of Europe: "best before". This is a quality date, not a safety cut-off. UK eggs carry a best before date set no more than 28 days after laying. The Food Standards Agency's guidance on best before dates and egg storage says eggs can be eaten a day or two after that date, as long as they're cooked until the white and yolk are solid.
- US: "sell by" or "use by". A sell by date tells the shop how long to display the carton. It isn't aimed at you. US food-safety advice is that refrigerated eggs are generally good for 3 to 5 weeks after purchase, and the sell by date may pass during that time.
So in the US the printed date is a rough guide, and the 3 to 5 week rule from purchase matters more. In the UK, treat best before as your main marker and only stretch it by a day or two, with thorough cooking.
One practical habit: write the purchase date on the carton with a marker. Two seconds, and you never have to guess.
Why US and UK advice on refrigeration differs
Go into a British supermarket and the eggs sit on an ordinary shelf. In an American one they're in the chiller. Both are right for their own system.
US eggs are washed before sale. Washing removes dirt and some bacteria from the shell, but it also strips the cuticle, a thin natural coating that helps keep bacteria out. Without it, eggs need to stay cold from farm to kitchen, and US rules require commercial eggs to be held at 45°F (about 7°C) or below.
UK eggs generally aren't washed, so the cuticle stays on. Most UK eggs also come from hens vaccinated against salmonella. Shops keep them at a steady room temperature to avoid condensation, which can help bacteria move through the shell.
Once they're in your kitchen, though, the advice lines up more than you'd think. UK guidance still says to store eggs in the fridge at home, because a domestic kitchen swings in temperature far more than a shop floor. The Better Health Channel's food safety advice also recommends keeping eggs refrigerated. Cold eggs simply age more slowly.
Where to keep eggs in the fridge
Not in the door. That little egg tray is the warmest, most jostled spot in the fridge, and the temperature jumps every time you open it.
- Keep them in the original carton. It protects the shells, slows moisture loss, stops them picking up smells from onions or cheese, and keeps the date with the eggs.
- Put the carton on a middle or lower shelf, towards the back, where the temperature is steadiest.
- Check your fridge temperature. Aim for 0 to 5°C (32 to 41°F). A cheap fridge thermometer settles it.
- Store them pointy end down. It keeps the yolk centred and the air pocket at the top.
- Keep them away from raw meat and anything that could drip on the carton.
| Egg type | Fridge | Notes |
|---|---|---|
| Raw, in shell | 3 to 5 weeks from purchase | UK: use by best before, or a day or two after if cooked through |
| Raw whites, separated | 2 to 4 days | Covered container |
| Raw yolks, separated | About 2 days | Cover with a little water to stop a skin forming |
| Hard-boiled, in shell | Up to 1 week | Peel just before eating |
When to worry and when not to
Don't worry if your eggs are a few days past the best before or sell by date, have been in the fridge the whole time, and the shells are clean and uncracked. Cook them through, in scrambled eggs, a frittata or a bake, and you're in normal territory.
Do worry if any of these apply:
- The shell is cracked, slimy or powdery.
- The egg smells off when you crack it. A bad egg is unmistakable, so crack each one into a separate cup before adding it to a bowl.
- US eggs have been left out of the fridge for more than 2 hours (or 1 hour in a hot room).
- They're well past the 5-week mark or a UK best before by more than a couple of days.
Older eggs that are still fine are best cooked fully rather than used runny, poached or in homemade mayonnaise. If you're pregnant, older, very young or have a weakened immune system, ask your doctor or midwife what's right for you, and cook eggs until firm when in doubt.
Common mistakes
- Trusting the float test for safety. An egg that floats has a bigger air pocket, which means it's older. It tells you nothing about bacteria. A sinking egg can still be unsafe if it's cracked or badly stored.
- Moving eggs in and out of the fridge. Taking a cold egg out and putting it back causes condensation on the shell. Take out only what you need. If a recipe wants room-temperature eggs, sit them in warm water for 5 to 10 minutes.
- Washing eggs before storing them. Rinsing removes what's left of the protective coating and can draw bacteria inside. If a shell is dirty, wipe it with a dry paper towel, or wash it just before cooking.
FAQ
How long do eggs last out of the fridge?
US-style washed eggs shouldn't sit out longer than 2 hours. Unwashed UK eggs are sold at room temperature, but at home they keep better in the fridge. If you bought them unrefrigerated and haven't chilled them yet, use them well within the best before date.
Can I freeze raw eggs?
Yes, but not in the shell, which can crack. Beat them with a pinch of salt or sugar, freeze in portions in an ice cube tray or small tubs, and use within about a year. Thaw in the fridge and cook thoroughly.
Do fresh eggs from a farm or neighbour last as long?
Usually, if they're clean, uncracked and refrigerated soon after collection. You won't have a printed date, so mark the collection day and use them within about 3 weeks. If they come from your own hens and you have questions about bird health, a vet is the person to ask.
This article is general cooking and food-safety information, not medical or nutrition advice. If you have a health condition, allergies or special dietary needs, ask your doctor or a registered dietitian.