Storage & freshness

Know when to use it, chill it or discard it

Storage rules are not identical worldwide. Start with the checker, then use the tables and freshness guide to understand the result.

Storage checker

Can I still use it?

Choose the closest match. The result is conservative guidance, not a laboratory safety test.

Where are you?What are you storing?Days in storage

Temperature history Refrigerated continuously Left out for over 2 hours

Condition Looks and smells normal Shell cracked before storage Leaking or slimy shell Off or sulphurous smell when opened

At-a-glance reference

Refrigerated storage windows

These are practical household references, not extensions to a carton date. Local official advice and manufacturer instructions take priority.

FormUSCanadaUKAustralia / NZ

Raw eggs in shell3–5 weeks3–4 weeksUse carton best-before dateKeep chilled; follow carton

Raw whites or yolks2–4 days2–4 daysUse promptly; about 2 daysUse promptly; ≤5°C

Hard-cooked eggs1 week1 weekAbout 1 weekAbout 1 week

Cooked egg dishes3–4 days3–4 daysEat within 2 daysUse promptly; follow 2/4-hour rule

Freshness is not safety

What the common checks actually tell you

The float test

Older eggs tend to float because their internal air cell grows. It estimates age, not bacterial safety. The UK FSA does not recommend it as a safety test.

The sniff test

A bad smell means discard, but a normal smell cannot prove an egg is pathogen-free. Harmful bacteria may cause no obvious change.

Watery white

The white normally becomes thinner as an egg ages. That is mainly a quality change, although storage history and date still matter.

Normal or concerning?

Read the signs

Crack each egg into a separate cup when its age or condition is uncertain. That protects the rest of the recipe.

Six egg examples: a fresh egg, a blood spot, a thinner older white, abnormal discolouration, a clean shell and a cracked leaking shell — **From ordinary variation to a clear reason to discard.** Appearance can reveal quality problems, but a normal-looking egg is not proof that it is free from harmful bacteria.

Usually normal

Blood or meat spot

A natural occurrence during egg formation. It is not a fertilised embryo and can be removed if preferred.

Usually normal

Cloudy white

Often a sign of a very fresh egg because dissolved carbon dioxide has not yet escaped.

Discard

Leaking or slimy shell

Damage and unusual surface contamination increase the risk of bacteria entering the egg.

Discard

Unusual colour or odour

Pink, iridescent or otherwise abnormal whites, or an unpleasant smell after cracking, are reasons not to use it.

Primary guidance: USDA · UK Food Standards Agency · Health Canada · Food Standards Australia New Zealand

Have part of an egg left?

Use the leftover finder for quantity-based ideas, freezing instructions and approximate weights for whites, yolks, beaten egg and cooked eggs.

Open the leftover egg finder