How long does Raw Eggs last?
How long does Raw Eggs last? fridge 3–5 weeks, pantry 2 weeks (unwashed), freezer 1 year (beaten). Plus spoilage signs, sources, and an unopened-vs-opened note.
Quick answer
Sealed / unopened: Same
Signs Raw Eggs has gone bad
- Float test: bad eggs float in water (good ones sink).
- Crack and check: sulfurous smell, pink or iridescent whites.
Still good if
- Small blood spots in the yolk — harmless (a tiny vessel breakage during formation). Remove with the tip of a knife if you prefer.
Discard immediately if
- Any sulfurous smell when cracked
- Visible cracks in the shell with any seepage
- Pink, green, or iridescent yolk or white
Why guidance varies
Whole cuts keep longer than ground meat because ground meat has more surface area exposed to bacteria; cut type, fat content, and packaging method (vacuum vs. butcher paper) shift duration significantly.
Get a heads-up before it expires. Search the full database instead.
Frequently asked questions
How long does Raw Eggs last?
In the fridge: 3–5 weeks. In the pantry: 2 weeks (unwashed). In the freezer: 1 year (beaten). Sealed / unopened: Same. US eggs must be refrigerated (washing removes protective coating). European eggs may be pantry-safe.
How can you tell if Raw Eggs has gone bad?
Signs that Raw Eggs has gone bad: Float test: bad eggs float in water (good ones sink); Crack and check: sulfurous smell, pink or iridescent whites. Still good if: Small blood spots in the yolk — harmless (a tiny vessel breakage during formation). Remove with the tip of a knife if you prefer.
What does the date label on Raw Eggs mean?
Raw Eggs usually carries a "Use By" date. The last date the manufacturer recommends for peak quality — for most foods this is still quality-based, not a safety cutoff (infant formula is the one exception). See our date-labels guide for the full breakdown.
Sources for this answer
- A USDA FSIS — Refrigeration and Food Safety — Storage windows and refrigeration guidance for this category.
- A USDA FoodKeeper — Date-label interpretation and food-safety baseline.