How to Store Eggs at Home Safely

Storing eggs correctly helps preserve their quality and reduces the risk of foodborne illness. Before you begin, check that your refrigerator is cold enough and that the eggs are clean, uncracked, and sold refrigerated. These directions apply to ordinary shell eggs in the United States; follow the package and local food-safety guidance for specialty products or eggs sold under different handling rules.

What You’ll Need

A refrigerator that holds 40°F (4°C) or below; use an appliance thermometer if you are unsure.
The eggs’ original carton, which protects them from odors and damage and keeps date information close at hand.
A clean, dry refrigerator shelf with enough space to keep the carton level and away from raw meat or seafood.

Step-by-Step

Get eggs home promptly. Choose refrigerated eggs with clean, uncracked shells. Take them home without unnecessary delays and refrigerate them as soon as you can. If eggs have been held above 40°F for more than two hours, discard them rather than trying to chill them again.
Check the refrigerator temperature. Set the refrigerator to 40°F (4°C) or colder, but not so cold that eggs freeze. An appliance thermometer gives a more reliable reading than a dial setting. Place it in the refrigerator area where food is kept, and check it periodically.
Keep eggs in their carton. Leave them in the package they came in rather than transferring them to a decorative holder or an open bowl. The carton reduces exposure to strong food odors, helps protect shells from knocks, and keeps the sell-by or best-by information available.
Choose an interior shelf. Put the carton on a stable shelf toward the back or middle of the refrigerator. Avoid the door: it warms every time the refrigerator opens, and the frequent temperature changes can shorten the time eggs keep their best quality. Keep the carton away from raw meat, poultry, seafood, and anything that could drip onto it.
Store them point down if practical. If you place eggs in a carton that holds them individually, keep the wider end up and the narrower end down. This is a useful way to position eggs, but the carton and steady refrigeration matter more than orientation.
Use dates as a guide. Write the date you bought the eggs on the carton if the package date is unclear. For best quality, use refrigerated raw shell eggs within three to five weeks of purchase. Follow any earlier use-by guidance on the package, and do not treat a date as a guarantee that an egg is safe if it was mishandled.
Handle eggs cleanly. Wash your hands with soap and water after handling raw eggs or their shells. Do not wash eggs before storing them; washing at home can remove the shell’s protective coating and introduce contamination through pores. If an egg cracks, use it promptly only if it remained refrigerated and the shell contents are clean; otherwise discard it.
Return eggs to the refrigerator promptly. Take out only the eggs you need and put the carton back right away. Do not leave eggs on the counter while preparing other ingredients. Discard eggs or egg dishes that have been at room temperature for more than two hours, or more than one hour when the temperature is above 90°F (32°C).
Store cooked eggs separately and safely. Refrigerate hard-cooked eggs and dishes containing eggs within two hours, in a covered container. Use hard-cooked eggs within one week; use refrigerated cooked egg dishes within three to four days. Reheat leftovers to 165°F (74°C), checking with a food thermometer.

Common Mistakes

Using the refrigerator door: Door temperatures fluctuate with opening and closing. Keep eggs on an interior shelf instead.
Leaving eggs out to “warm up” for a long time: Refrigerated eggs should not sit at room temperature for extended periods. Return unused eggs promptly and apply the two-hour rule.
Relying on a float test: An egg that floats may be older because its air cell has grown, but the test does not establish whether it is safe. A bad smell or unusual appearance after cracking means discard it; normal appearance alone does not prove safety.
Washing eggs before putting them away: Do not rinse or soak shell eggs at home. Store them dry in their carton.
Assuming cooking fixes every storage problem: Cooking does not make eggs safe after improper temperature storage. Discard eggs that have exceeded safe time limits.
Eating raw or undercooked egg dishes without considering risk: Raw and lightly cooked eggs can carry harmful bacteria. Cook eggs until both yolk and white are firm, and cook egg dishes to 160°F (71°C), checked with a food thermometer. Use pasteurized eggs for recipes that will be served raw or lightly cooked.

Tips

Keep eggs separate from strongly scented foods, such as cut onions or fish; the carton helps limit odor absorption.
Do not place a warm grocery bag or carton directly beside the refrigerator’s cooling vent, where eggs could freeze. If a shell freezes and cracks, discard that egg.
Crack each egg into a small separate bowl before adding it to a larger mixture. This makes it easier to spot a spoiled egg without wasting other ingredients.
For hard-cooked eggs, label the container with the cooking date and keep it covered in the refrigerator. Refrigerate them whether peeled or unpeeled.
When a recipe calls for eggs at room temperature, take out only the amount needed shortly before using it; do not leave the full carton out.

Troubleshooting

The refrigerator is warmer than 40°F

Check the appliance thermometer and make sure the door closes fully and the vents are not blocked. Keep the door shut while the temperature stabilizes. If you cannot determine how long eggs were warmer than 40°F, or they may have been above that temperature for more than two hours, discard them.

An egg is cracked or leaking

Discard eggs with cracked shells, especially if the crack was present before you brought them home. If an egg cracks accidentally while being handled, transfer its contents to a clean, covered container, refrigerate promptly, and use within two days. Do not use it if shell fragments or dirt may have contaminated it.

The carton date has passed

Dates are quality guidance, not a substitute for safe handling. Consider how long the eggs have been refrigerated and whether the carton remained at 40°F or below. When storage history is uncertain, or an egg smells unpleasant after cracking, discard it rather than tasting it.

Eggs were left out during a meal

Discard shell eggs or egg dishes left at room temperature for over two hours, or over one hour above 90°F (32°C). Do not put them back in the refrigerator to save for later.

Frequently Asked Questions

How long do eggs last in the refrigerator?

For best quality, use raw shell eggs within three to five weeks of purchase when continuously refrigerated at 40°F (4°C) or below. Follow earlier package instructions, and discard eggs with questionable storage history or spoilage signs.

Can eggs be stored on the counter?

In the United States, commercially sold eggs are generally washed and refrigerated, so keep them refrigerated at home. Do not leave them at room temperature for more than two hours, or one hour when it is above 90°F (32°C).

Should eggs be stored in the refrigerator door?

No. The door experiences temperature changes as it opens. Keep eggs in their carton on an interior shelf where the temperature stays more consistent.

Can I freeze eggs in their shells?

No. Eggs can expand and crack in the shell. To freeze eggs, crack them into a clean container, beat yolks and whites together, seal, label, and freeze; thaw them in the refrigerator and use promptly. Do not freeze hard-cooked whole eggs, as their texture becomes poor.

How can I tell if an egg is spoiled?

Crack it into a separate bowl and discard it if it has an unpleasant odor or an unusual appearance. Do not taste an egg to test it, and remember that normal appearance does not guarantee safety if it was stored improperly.

How long can hard-cooked eggs be kept?

Refrigerate hard-cooked eggs promptly and use them within one week. Keep them covered and discard any left at room temperature longer than the recommended limit.

Further reading: USDA FoodSafety.gov. Details can change, so check the official page for anything that matters to you. Spotted a mistake? Tell us. How we write an answer.