Eggs are essential in many dishes, but proper storage is crucial for freshness and safety. Refrigerate raw eggs between 35°F and 40°F (1.7°C to 4.4°C) to keep them fresh for 3-5 weeks. Store them in the original carton to avoid odors.

Hard-boiled eggs can be stored in sealed containers in the refrigerator for up to a week. Cooked eggs, like scrambles or omelets, should be cooled completely before being stored in sealed bags, where they remain good for 3-4 days.
Liquid eggs in cartons last up to a week past the “sell-by” date if unopened but should be used within two days after opening. Egg replacements last 10-14 days when sealed and refrigerated.

To prevent Salmonella and other bacteria, store eggs at temperatures below 40°F (4.4°C). In warmer climates, avoid leaving egg-based meals at room temperature. For freshness, use the “float test”: fresh eggs sink, while older eggs float due to a larger air pocket. Proper storage ensures eggs remain a reliable and enjoyable kitchen staple.