Farm fresh eggs keep for at least 3 to 5 weeks in the refrigerator.
Shelf life
Unwashed farm fresh eggs have a protective coating (bloom) and can be kept at room temperature for about 2 weeks. In the fridge, they last 3 to 5 weeks or longer, and washed eggs must be refrigerated.
US versus Europe
In the US, eggs are washed and refrigerated. In Europe, unwashed eggs are kept at room temperature.
Float test
Place an egg in water. If it sinks and lies flat, it’s fresh. If it stands up, it’s older. If it floats, throw it away.
Storage
Keep in the main part of the fridge, not the door, with the pointed end down.
Safety
The USDA recommends refrigerating eggs at 40 F or below.
Freeze
Crack, beat and freeze for up to a year.
Shelf life in detail
Fresh unwashed eggs with their natural coating (the bloom) stay good for about 2 to 3 weeks at room temperature and 3 months or more in a refrigerator at 40 F or below. Washed store eggs, as sold in the US, need refrigeration and last 3 to 5 weeks after purchase. After 5 weeks, quality drops but they may still be safe if kept cold, and they can be tested for freshness.
US versus Europe
In the US, commercial eggs are washed and sanitized, which removes the protective bloom, so they must be refrigerated. In the EU, washing eggs is generally banned, and eggs are sold at room temperature in stores. Farm fresh eggs sold at farm stands are often unwashed. Rinsing them just before use is fine, but washing before storage removes protection and can push bacteria through the shell.
The float test
Place the egg in a bowl of cold water. A fresh egg sinks and lies flat on its side. An older egg stands upright on the bottom. A bad egg floats because air has entered through the shell as moisture evaporated. The test is a guide for freshness, not a guarantee of safety, so crack it into a separate bowl and smell it. A bad egg has an unmistakable odor.
How to store
- Keep eggs in the original carton in the main fridge, not on the door, where the temperature swings.
- Store with the pointed end down to keep the yolk centered.
- Keep them away from strong smells, as shells are porous.
- Write the lay date on the carton for farm eggs.
Safety
Salmonella can be on the shell or inside the egg. The CDC suggests cooking eggs until the white and yolk are firm, and keeping cold eggs under 40 F. Do not leave eggs out for over 2 hours, or over 1 hour above 90 F. Discard cracked eggs.
Freezing and hard boiled
Eggs can be frozen after cracking them and beating the yolk and white together, for up to a year. Do not freeze eggs in the shell. Hard boiled eggs keep for about 7 days in the fridge, with the shell on.
Handling and food safety numbers
Unwashed farm eggs have a natural coating called the bloom or cuticle that protects against bacteria entering the shell. Unwashed eggs can sit on the counter for about 2 weeks and last 3 months or longer in the fridge. Once washed, eggs must be refrigerated, as the USDA requires for commercial eggs, and last about 3 to 5 weeks in the fridge. Cracked eggs should be discarded. Salmonella affects about 1 in 20,000 eggs in the US, according to older FDA estimates, so cooking until whites and yolks are firm lowers risk. Write the collection date on the carton to track freshness.
Based on data from the USDA and the FDA
