Warmer temperatures usually mean more outdoor activities, including meals. Though food poisoning can be a concern throughout the year – think turkey sitting out for hours at Thanksgiving while everyone watches the football game – it can be especially problematic when food is exposed to summer heat. Pair that with the kind of foods included with barbecues or picnics, and you may have a food-poisoning disaster waiting to happen.
Part of the reason is that many of these foods contain eggs, which, if not stored properly, can foster the growth of bacteria.
How long are foods made with eggs safe to eat?
If you bring egg dishes such as deviled eggs, quiche, or potato salad to an outdoor party or picnic, keep the two-hour rule in mind. Perishable foods shouldn’t sit out for more than two hours at room temperature. If it’s warmer than 90°F, limit that time to just one hour. Keep egg-based dishes cold in a cooler with ice or cold packs until they are ready to serve. Once set out, return them to the fridge or cooler as soon as possible. Bacteria grow rapidly in warm temperatures, so discard any food that has been left out for too long.
When storing food made with eggs, there are some general rules to keep it safe:
- Egg salad, deviled eggs and potato salad should be kept in the refrigerator and eaten within three to five days. If these foods sit out for more than two hours, especially at an outdoor event, it’s best to throw them away.
- Egg-based casseroles can be stored in the fridge for three to four days. Such foods can be kept frozen for two to three months, but the texture may change when reheated. Reheat to an internal temperature of at least 165°F before eating.
- Cakes, muffins and cookies made with eggs are usually safe at room temperature for one to two days. If the item has a dairy or egg-based filling or frosting, store it in the fridge and eat it within three to four days. Homemade treats don’t last as long as store-bought ones.
- Mayonnaise and dressings made at home with raw eggs should be used within three to four days and always kept in the fridge. Store-bought mayo lasts longer because it’s made with pasteurized eggs and preservatives. Check the label for expiration dates.
- Custard or cream pies should be kept in the fridge and eaten within three to four days.
- Leftover scrambled eggs or omelets can be stored in the fridge for up to three days. Reheat them thoroughly before eating. Cooked eggs are best when fresh; they can get rubbery after sitting in the fridge for too long.
How long do eggs keep in the refrigerator?
Proper storage of eggs is essential to prevent food poisoning. This is especially true in warm climates such as Texas and Florida. Here is how to keep eggs fresh and safe to eat.
The U.S. Food and Drug Administration (FDA) recommends refrigerating eggs at 40°F or below to prevent bacterial growth. According to the USDA, raw eggs in their shells can last about three to five weeks when stored properly. Eggs often stay fresh for several weeks beyond the date on the carton if kept cold. Refrigeration slows the growth of bacteria and maintains egg quality. However, the exact shelf life also depends on the form of the egg. Below is a chart that compares how long different types of eggs last in the fridge and freezer:
| Type of egg | In the fridge | In the freezer |
|---|---|---|
| Raw whole eggs (in shell) | Three to five weeks after purchase | Not recommended |
| Raw egg whites | Two to four days | Up to 12 months (best quality) |
| Raw egg yolks | Two to four days | Up to 12 months (if mixed with salt or sugar; yolks do not freeze well) |
| Hard-boiled eggs (in shell) | About one week | Not recommended |
| Hard-boiled eggs (shell removed) | Four to five days | Not recommended |
| Soft-boiled eggs (in shell) | One to two days | Not recommended |
As you can see, raw whole eggs last the longest—up to three to five weeks in the fridge. Once cooked, the shelf life is shorter. Hard-boiled eggs last about one week because cooking removes their protective coating. Soft-boiled eggs spoil faster and should be eaten within one to two days. Raw whites and yolks last just a few days once separated. Cover yolks with water to prevent drying. For long-term storage, beat raw eggs and freeze them. You can also freeze raw egg whites and yolks for up to a year for the best quality. Add a pinch of salt or sugar to yolks before freezing to prevent clumping.
How to tell if an egg is still good
So, what is a sign of a bad egg? If unsure if an egg in your refrigerator is still okay to eat, here are a few easy ways to test eggs for freshness:
- Check the date: Look at the date on the egg carton, if there is one. Eggs often have a sell-by or best-by date, but this is more about quality than safety. Eggs don’t expire right after that date. If stored properly in the fridge, they may still be safe to eat for up to five weeks beyond the pack date.
- Do the water float test: Place the egg in a bowl with cold water. A fresh egg will sink to the bottom and lie flat. An egg that’s a bit older (but still good) may stand upright on the bottom. If the egg floats to the top, you should dispose of it.
- Use your nose: Your nose is one of the best tools for identifying a bad egg. A fresh, uncooked egg has little to no smell. If you crack the egg open and it smells strong or rotten, it’s no longer safe to eat.
- Visual check: Look at the eggshell before cracking it. Check for cracks, sliminess or powdery spots. These signs may mean that bacteria or mold are present. If the shell looks good, crack it onto a plate. The egg white should be clear or a bit cloudy. The yolk should be yellow-orange. Unusual colors like pink, green or a shiny sheen can mean spoilage. If the yolk breaks easily and the white is watery, it’s most likely bad.
When should you throw an egg away? Trust your senses. A bad smell, cracks, odd colors or a floating egg all mean it’s time to toss it. When stored properly, eggs keep their nutritional value and are safe to eat even if not freshly laid.
Do raw eggs need to be refrigerated?
In the United States, raw eggs should always be refrigerated. Most commercial eggs are washed after they’re laid. This removes their natural protective coating. Without this outer layer, the eggshell is more porous. This makes it easier for bacteria, like salmonella, to enter. Refrigeration slows the growth of bacteria and helps keep the eggs safe to eat.
Unwashed eggs have a natural protective layer called the bloom or cuticle. This thin coating seals the shell and keeps bacteria out. In many countries outside the U.S., eggs are not washed, so they still have this layer. That’s why they can be stored at room temperature for a short time, usually up to a week. After that, they should be refrigerated to stay safe.
Washed eggs sold in the U.S. and Canada are cleaned to remove dirt and bacteria before they are sold. However, washing removes the bloom, making the eggshell more porous. Washed eggs should always be kept in the fridge. Cold storage slows down the growth of harmful bacteria, such as salmonella.
If you buy fresh farm eggs that haven’t been washed, it’s best to leave them unwashed until just before you use them. If your kitchen is cool, you can keep them on the counter for a few days, but in hot weather, it’s safer to refrigerate them. If you wash them, be sure to store them in the fridge right away.
Once an egg has been refrigerated, it should stay that way. Moving a cold egg to a warm room can cause moisture to form on the shell, which may help bacteria get inside. It’s best to choose one—refrigerated or not—and stick with it.
Refrigeration helps keep eggs safe, but raw or undercooked eggs can cause food poisoning if they carry salmonella. Salmonella doesn’t change the egg’s appearance or smell, so it can be hard to spot. To stay safe, keep eggs cold and cook until the white and yolk are firm. This simple step can help prevent serious illness.
Enjoy eggs with confidence
Eggs can be part of healthy eating, especially with their high-quality protein and vitamins. By storing eggs properly and knowing how long they last in the fridge, you can enjoy them safely and make the most of every meal. Remember to keep them cold, cook them fully, and play it safe and throw it out when you doubt an egg’s freshness.
Resources
Egg Safety Center. (n.d.). How long are eggs safe to eat? https://eggsafety.org/understanding-dates-egg-cartons/
Incredible Egg (American Egg Board). (n.d.). How long do eggs last? https://www.incredibleegg.org/recipes/cooking-school/egg-storage-how-long-do-eggs-last/
Organic Valley. (2021, June 7). Why does the US refrigerate eggs when much of the world doesn’t? (C. Carlson). https://www.organicvalley.coop/blog/why-does-us-refrigerate-eggs/
U.S. Department of Agriculture. (2025, May 13). USDA serves up food safety guidelines for your summer cookout. https://www.usda.gov/about-usda/news/press-releases/2025/05/13/usda-serves-food-safety-guidelines-your-summer-cookout
U.S. Department of Agriculture, Food Safety and Inspection Service. (2023, November 15). Egg products and food safety. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/egg-products-and-food-safety
U.S. Department of Agriculture, Food Safety and Inspection Service. (2024, November 20). Shell eggs from farm to table. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/eggs/shell-eggs-farm-table#
U.S. Food and Drug Administration. (2024, March 5). What you need to know about egg safety. https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety
