Storing Fresh Eggs

Store raw eggs between 35°F and 40°F (1.7°C to 4.4°C) in their original carton to keep them fresh for 3-5 weeks. Hard-boiled eggs last up to a week in airtight containers in the fridge.

Cooked eggs, like scrambles or omelets, stay fresh for 3-4 days when cooled and stored in sealed containers. Unopened liquid eggs last a week past the “sell-by” date, but once opened, use within two days. Egg replacements last 10-14 days when refrigerated.

Always keep eggs below 40°F (4.4°C) to prevent bacterial growth. To check freshness, do a “float test” by submerging an egg in water; fresh eggs sink, older ones float.