Eggs generally expire or go bad around three to five weeks after you place them in the refrigerator, assuming they are kept at or below 40°F (4-5°C). This timeline starts from the day of refrigeration, not the pack date. The expiration or best-by dates on egg cartons are often conservative, and eggs are usually safe to eat for some time past those dates if properly stored. More specifically:
- The USDA advises eggs may be refrigerated and remain safe for 3–5 weeks from the date they are placed in the fridge.
- Some sources state eggs can be consumed up to about 45 days (around 6.5 weeks) from being processed.
- Eggs are considered expired after the best-by date on the carton or about 45 days from processing, after which safety is not guaranteed.
- Hard-boiled eggs have a much shorter shelf life—about one week in the refrigerator.
- To test if eggs are still good, common methods include the float test (fresh eggs sink, bad eggs float), checking for unpleasant odors, cracks, or slime, and observing the egg’s texture when cracked open.
In summary, eggs stored properly in the refrigerator typically last 3 to 5 weeks and can often be safely consumed even a little past the expiration date, but it's best to check for signs of spoilage and when in doubt, throw them out.
