Eggs are generally good for about 3 to 5 weeks after the sell-by date if they have been properly stored in the refrigerator at or below 40°F (4°C). The U.S. Food and Drug Administration (FDA) and other food safety experts say eggs may remain safe to eat up to 5 weeks past their packing or sell-by date if refrigerated properly. However, it's important to check for freshness because bacteria like Salmonella can develop over time. A simple freshness test is the water float test: if an egg sinks, it's fresh; if it stands upright or floats, it's getting old or possibly spoiled. Hard-boiled eggs can be kept for up to a week in the fridge, and leftovers containing eggs should be consumed within 3 to 4 days. In summary:
- Eggs can be good 3-5 weeks past the sell-by date in the fridge.
- Store eggs at 40°F or below, ideally on an inside fridge shelf, not the door.
- Use the float test to check egg freshness.
- Hard-boiled eggs last about 1 week refrigerated.
These guidelines provide a safety margin but always avoid using eggs that show signs of spoilage or have been improperly stored.
