How long can raw eggs stay out?

In this article, we will explore the question, “How long can raw stay out?” We will also discuss ways to preserve eggs and explore the shelf life of raw eggs.

What can reduce the shelf life of raw eggs when they stay out?

Cracked shells, higher storage temperatures, soft shells, and thinner shells can all reduce the shelf life of raw eggs. When eggshells are cracked, bacteria can enter the egg, leading to a shorter shelf life and increased risk of contamination (4). 

Storing eggs at temperatures above 40°F or 4°C accelerates bacterial growth, increasing the risk of spoilage and foodborne illnesses (4). 

Good shell quality is vital for the shelf life of raw eggs. It ensures product safety, preserves internal components, and maximizes the quantity of processed egg products. Poor shell quality limits acceptability and reduces available shelf life (5).

How long can raw eggs stay out?

Unrefrigerated eggs can last for at least 3 weeks at a temperature of 25°C and a relative humidity of 65% (1). Eggs are considered perishable items and should be handled with care.

When stored in the refrigerator, eggs in their shells can be safely consumed for up to 5 weeks (2).

Open raw beaten eggs left outside the refrigerator it is recommended to discard them (3). Bacterial growth occurs at a faster rate between temperatures of 104 °F or 40 °C, increasing the risk of contamination in raw eggs left out for extended periods. Thus, it is recommended the immediate use of open eggs (4).

How long can raw eggs last in the fridge?

Eggs can remain fresh and safe to eat for up to 3 weeks when stored in the refrigerator. Refrigeration is highly effective in preserving the quality of eggs, with storage temperature being the key factor that impacts their deterioration rate. Keeping eggs closer to the freezing point slows down the decline in quality (1). 

In fact, eggs stored at -1°C for several months degrade similarly to those stored at 27°C for 10 days (1).

To preserve internal quality and extend shelf life, it is recommended to store eggs at 39°F or 4ºC. This method can extend the shelf life of at least 20% of eggs by a minimum of 5 weeks (2). 

By maintaining temperatures below 46°F or 8ºC, refrigeration inhibits the growth of most microorganisms and mesophiles, effectively slowing down the deterioration of eggs’ internal quality (2).

How long can raw eggs stay in the freezer?

Raw eggs can stay in the freezer for an extended period of time, maintaining their quality and safety. In the freezer at a temperature of -18°C, homemade packaging of yolk eggs remains stable for up to 3 weeks, while white eggs can stay stable for up to 5 weeks (2).

To ensure successful freezing, it is important to remove the eggs from their shells. Freezing the eggs in their shells can cause cracks due to the expansion of the liquid inside as it freezes (6). For best results, it is recommended to separate the yolks and whites before freezing (1 and 6).

What are the safety recommendations to freeze yolk and egg whites? 

To freeze yolks and egg whites, you have several options. Begin by using fresh eggs and checking their expiration dates (7). Freezing them in smaller portions is a practical approach.

For freezer storage, opt for freezer-proof bags or containers that provide protection against air and moisture. It’s essential to remove as much air as possible from the containers or bags to maintain quality (8).

To maintain hygiene and prevent cross-contamination, thoroughly clean utensils such as knives and cutting boards with hot, soapy water to eliminate any food residues and bacteria (8).

By following these steps, you can ensure the safety and hygiene of your frozen eggs.

How do you know if raw eggs are still fresh?

There are a couple of indicators that distinguish fresh eggs from old ones. 

Eggs in shell:

Float test: Fill a bowl with water and place an egg in it. If it settles at the bottom, it’s fresh. Floating indicates an older egg due to increased air cell size over time (9).

Egg candling: Use a bright light against the broader side of an egg. If it appears empty or contents move, it’s old due to a larger air space (9).

Cracking eggs:

Consistency or viscosity: If the egg white clings closely to the bright orangish-yellow yolk, it’s fresh. Separation between the white and yolk suggests an older egg. Old eggs have thinner whites and flattened yolks (1). 

Odor: Fresh eggs lack a strong smell, the smell is agreeable. Not agreeable odor or while a sulfur-like, putrid odor indicates spoilage (1).

Other FAQs about Eggs that you may be interested in.

How long can scrambled eggs sit out?


In this article, we have addressed the question, ‘How long can raw stay out?’ Unrefrigerated eggs last up to 3 weeks at 77°F or 25°C. Discard open raw beaten eggs left outside. Refrigeration preserves raw egg freshness.


1. Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF. Mineral oil–chitosan emulsion coatings affect quality and shelf‐life of coated eggs during refrigerated and room temperature storage. Journal of Food Science. 2011 May;76(4):S262-8. Available from:

2. Wahba NA, Mel-Shereif WA, Amin M. The effect of different preservation methods on egg quality and validity. Assiut Veterinary Medical Journal. 2014 Oct 1;60(143):42-8. Available from:

3. Parkhurst C, Mountney GJ. Poultry meat and egg production. Springer Science & Business Media; 2012 Dec 6.

4. Linscott AJ. Food-Borne Illnesses. Clin Microbiol Newsl [Internet]. 2011;33(6):41–5. Available from:

5. Wolc A, Arango J, Settar P, O’Sullivan NP, Olori VE, White IMS, et al. Genetic parameters of egg defects and egg quality in layer chickens. Poult Sci [Internet]. 2012;91(6):1292–8. Available from:

6. Sharif MK, Saleem M, Javed K. Chapter 15 – Food Materials Science in Egg Powder Industry. In: Grumezescu AM, Holban AMBT-R of MS in FB, editors. Handbook of Food Bioengineering [Internet]. Academic Press; 2018. p. 505–37. Available from:

7. USDA. Food Safety and Inspection Service [Internet]. [cited 2023 May 29]. Available from:

8. Kamboj S, Gupta N, Bandral JD, Gandotra G, Anjum N. Food safety and hygiene: A review. Int J Chem Stud. 2020;8(2):358–68.

9. Belitz H-D, Grosch W, Schieberle P, editors. Eggs BT  – Food Chemistry. In Berlin, Heidelberg: Springer Berlin Heidelberg; 2009. p. 546–62. Available from: