Eggs typically last about 3 to 5 weeks in the refrigerator from the day you place them there, often remaining safe to eat even a week or two beyond that if properly stored
. To maximize freshness, keep eggs in their original carton on an inside shelf (not the door) and store them with the pointed end down to maintain the air cell and slow moisture loss
. Hard-boiled eggs last about 1 week in the fridge, but once peeled, they should be eaten the same day for best quality
. Raw eggs removed from their shells should be refrigerated in a tightly covered container and used within a few days
. At room temperature, eggs in the U.S. and similar countries should not be left out for more than 2 hours because bacteria can grow quickly
. In some countries where eggs are not washed and hens are vaccinated, eggs can last 1 to 3 weeks at room temperature, but this is not the case in the U.S.
. Freezing raw eggs (out of the shell) can extend their life up to 1 year, but freezing whole eggs in the shell is not recommended
. In summary:
- Raw eggs in shell (refrigerated): 3–5 weeks
- Hard-boiled eggs (refrigerated): up to 1 week
- Raw eggs at room temperature (U.S.): less than 2 hours
- Raw eggs at room temperature (some other countries): 1–3 weeks
- Frozen raw eggs (out of shell): up to 1 year
Proper refrigeration and storage are key to keeping eggs safe and fresh for the longest time
