Food storage
How long do eggs last?
Eggs keep 3–5 weeks in the fridge and are best used by the date on the box. Store them in their carton in the main body of the fridge — not the door.
| Eggs | Keeps | Notes |
|---|---|---|
| Fresh eggs (in shell) | 3–5 weeks | Best by the box date |
| Hard-boiled (in shell) | Up to 1 week | Keep refrigerated |
| Leftover raw yolk / white | 2–4 days | Cover tightly |
The float test
Not sure if an egg is still good? Pop it in a bowl of water. A fresh egg sinks and lies flat; an older-but-fine egg stands on end; a floating egg is past it — bin it. Crack any doubtful egg into a separate bowl first and give it a sniff.
How to store eggs so they last
Keep them in the carton (it stops them absorbing fridge smells and losing moisture) and in the coldest part — the main shelves, not the door where the temperature swings.
Best before, and what that means for eggs
The date on a box of eggs is a best-before date. It is about quality, not a hard safety limit. Eggs a few days past it are often fine, but the fresher they are, the better they cook. If you use eggs after the date, cook them until the white and yolk are firm rather than serving them runny.
Throw away any egg with a cracked shell. Bacteria can get in through the crack.
Do not wash eggs
Leave eggs unwashed. Washing can push bacteria through the shell and strips off its natural protective coating. If an egg has a bit of dirt on it, wipe it with a dry cloth or paper towel, then wash your hands.
Boiled eggs
Hard-boiled eggs keep up to a week in the fridge. Keep them in their shells until you want to eat them, because the shell protects them. Once peeled, put them in a covered container and eat them sooner. Don’t freeze whole boiled eggs, as the whites go rubbery.
Can you freeze eggs?
Not in the shell, because they can crack as they freeze. Instead, crack them into a bowl, beat them lightly and pour them into an ice-cube tray or a small tub. Label it with the date and how many eggs are in it. Use them within about 3 months, thaw them in the fridge and cook them thoroughly. They work well in scrambled eggs, omelettes and baking.
Eggs and food safety
Wash your hands, utensils and worktops after touching raw egg. Keep raw egg away from ready-to-eat food. If you are cooking for a baby, an older person, or anyone pregnant or unwell, and you are not sure the eggs are British Lion eggs, cook them until the white and yolk are solid.
Keeping track
If you would rather not keep track in your head, What’s in my Fridge can help. Snap your shopping and it files each item where it usually lives, and freshness counts from the day you bought it. Anything that needs using soon goes to the top of the list, and you can ask what you can make from what you’ve got.
Use them up
Plenty of eggs to get through? Omelettes, frittata, shakshuka, pancakes and baking all make quick work of them. Ask What’s in my Fridge for ideas. See also: the full fridge storage chart.
Stop losing food to the back of the fridge
Snap your shopping and What’s in my Fridge logs it, tracks freshness, and nudges you to use things before they go off.
Try it free — no card