Egg Storage and Expiration Guide: Tips for Freshness

Egg Type / Condition	Room Temperature	Refrigerator	Freezer
Store-bought (washed)	Up to 2 hours (or 1 hour above 90 °F / 32 °C)	3–6 weeks (or 4–6 weeks beyond purchase) when stored in original carton on a cold, stable shelf	Not recommended whole. Can freeze beaten eggs for up to 6 months
Fresh, unwashed eggs	Up to 2–3 weeks in a cool, dry place	Refrigerate after approx. two weeks to extend life	Same as washed—beat and freeze, up to 6 months

Always store eggs in their original carton on a middle or lower shelf at the back—temperatures are more stable than in door compartments.
Avoid washing eggs before refrigeration—this removes their protective “bloom” and increases bacterial risk. Instead, wipe off dirt with a dry cloth if necessary.
For freshness, store eggs pointed end down; this keeps the air cell away from the yolk and helps preserve quality longer.

Safe for up to 2–3 weeks provided storage is cool and dry.
Avoid washing until consumption; keep in original carton or a well-ventilated container.
After two weeks, if not used, transferring to the fridge will help extend their usability.

Freeze eggs only after beating them (yolk + white)—do not freeze whole in shell.
Add ½ teaspoon salt or sugar per egg to yolks before freezing to prevent them from gelling.
Use silicone molds or ice cube trays for portioning, then transfer to a labeled freezer bag. Store up to 6 months.

Float Test: Place an egg in a bowl of water:
- Sinks and lies flat – very fresh
- Stands upright – still usable, less fresh
- Floats – discard—air buildup indicates spoilage
Shell Check: Discard if the shell is cracked, slimy, or has mold/powdery residue
Sniff Test: A sulfurous or rotten odor upon cracking signals spoilage—discard immediately
Visual Assessment: Inspect the egg white and yolk after cracking—if the white is watery or the yolk is flat/discolored, throw it out

Refrigerate promptly—especially for store-bought eggs—to stay safe from bacteria like Salmonella.
Maintain consistent cold storage—middle/back of the fridge in the original carton offers the best protection.
Use the bloom wisely—keep unwashed eggs at room temp for short periods, and only wash right before use.
Freeze smart—beat, portion, and label eggs if you won’t use them soon.
Trust your senses and the float test—“when in doubt, throw it out.”