How long can eggs be unrefrigerated before they spoil?

October 26, 2025 •

3 min read

According to the U.S. Department of Agriculture (USDA), commercially produced and refrigerated eggs should not be left out for more than two hours. However, the answer to "how long can eggs be unrefrigerated?" varies significantly depending on how the eggs were handled and where you live, due to differing food safety regulations.

Quick Summary

The safe duration for unrefrigerated eggs depends on whether they have been commercially washed, as in the U.S., or if they retain their natural protective cuticle, as is common in Europe and with farm-fresh eggs. Understanding the processing method is key to preventing bacterial growth and foodborne illness.

Key Points

Washed vs. Unwashed: Commercially processed eggs in the U.S. are washed, removing their protective cuticle and requiring constant refrigeration to prevent bacterial contamination.
The 2-Hour Rule: For refrigerated, store-bought eggs, do not leave them at room temperature for more than two hours (one hour if it's over 90°F).
Condensation Danger: Leaving cold eggs out causes condensation, which can carry surface bacteria like Salmonella through the shell's pores.
European Method: In Europe and other regions, unwashed eggs with an intact cuticle are stored safely at room temperature and can last for weeks.
Testing for Freshness: To check an egg's freshness, use the float test (sinks if fresh), sniff for foul odors, and visually inspect for discoloration or cracks.

The U.S. Perspective: Why Refrigerated Eggs Need to Stay Cold

In the United States, commercially produced eggs undergo a mandatory washing and sanitizing process before they are packaged. This step, while effective at cleaning the shell, also removes the egg's natural protective layer, known as the cuticle or 'bloom'. This makes the egg's porous shell vulnerable to bacteria. To counteract this, U.S. federal regulations require that these washed eggs be refrigerated at or below 45°F (7°C) to prevent bacterial growth, specifically Salmonella.

The Danger of Condensation

Leaving a cold, washed egg out at room temperature can cause condensation to form on the shell. This moisture facilitates the movement of bacteria, including Salmonella, through the egg's porous shell and into the interior. This is why the USDA and FDA strictly recommend that refrigerated eggs should not be left out for more than two hours. If the ambient temperature is 90°F (32°C) or higher, this time window shrinks to just one hour.

Proper Storage for Store-Bought Eggs

For maximum safety and quality, store your store-bought eggs in their original carton on a shelf inside the main body of the refrigerator, not the door. The door's temperature fluctuates every time it is opened, which can compromise the eggs' safety and freshness. The carton also provides extra protection against odors and potential cracks.

The European Perspective: The Unrefrigerated Approach

In many European countries, the approach to egg safety is different. Instead of washing the eggs, the focus is on preventing Salmonella contamination at its source by vaccinating hens. This allows the egg's natural cuticle to remain intact, acting as a protective barrier against bacteria. As a result, eggs are often sold and stored at room temperature without issue.

How Unwashed Eggs Last Unrefrigerated

Intact Cuticle: The cuticle prevents bacteria from penetrating the shell's pores.
Prevents Temperature Shock: Eggs that are never refrigerated avoid the condensation issue that affects washed eggs.
Optimal Freshness: For home-produced, unwashed eggs, they can be safely stored on the counter for a few weeks.

However, it is critical to never refrigerate unwashed eggs and then leave them out, as the temperature change can cause sweating and compromise the protective bloom.

Comparison Table: Washed vs. Unwashed Eggs


Feature	Washed Eggs (e.g., U.S.)	Unwashed Eggs (e.g., Europe, farm-fresh)
Processing	Washed and sanitized, removing the cuticle.	Not washed, retaining the natural cuticle (bloom).
Storage Requirement	Mandatory refrigeration below 45°F (7°C).	Room temperature storage is common and safe.
Unrefrigerated Time	Maximum 2 hours (less in warm conditions).	Can last several weeks, provided the cuticle is intact.
Risk Factor	Condensation can allow bacteria to penetrate the shell.	The cuticle provides a natural barrier against bacterial entry.
Consumer Actions	Refrigerate immediately after purchase. Do not wash at home.	Do not wash until right before use to preserve the cuticle.

How to Test if an Egg is Bad

Regardless of how you store your eggs, it's wise to double-check their freshness before using them. Here are a few simple tests:

The Float Test: Place the egg in a bowl of cold water. A very fresh egg will sink and lay flat. An older, but still safe, egg will stand on its end. If it floats, it has a large air cell and is likely past its prime and should be discarded.
The Sniff Test: A spoiled egg will produce a foul, sulfuric odor when cracked open. If it smells bad, throw it out immediately.
The Visual Inspection: Check for cracks or a slimy, powdery residue on the shell. When cracked, look for any discoloration in the white or yolk, which is another sign of spoilage.

Conclusion

The question of how long can eggs be unrefrigerated depends entirely on how they were handled prior to purchase. For consumers in the U.S., where eggs are washed and refrigerated, the safe limit is just two hours at room temperature. Leaving them out longer significantly increases the risk of Salmonella contamination. Conversely, unwashed, farm-fresh eggs with their natural protective coating can be stored at room temperature for a much longer period. Understanding these differences is crucial for practicing proper food safety in the kitchen. When in doubt about an egg's freshness, it's always best to err on the side of caution and toss it out. For additional food safety tips, consult official resources like the FDA.gov website.

Recommended Resources

For further information on egg safety, visit the official U.S. Food and Drug Administration (FDA) resource page: What You Need to Know About Egg Safety.

Frequently Asked Questions

Yes, farm-fresh eggs that have not been washed can be stored at a cool room temperature for several weeks, as they retain their natural protective cuticle.

The bloom is a thin, protective outer layer on an egg's shell that seals the pores and prevents bacteria from entering. This layer is removed during commercial washing processes in some countries, like the U.S..

The difference is due to processing methods. U.S. eggs are washed and sanitized, removing the protective cuticle and making refrigeration necessary. European eggs are unwashed and sold with the cuticle intact, which protects them at room temperature.

It is not recommended to store eggs in the refrigerator door. The temperature here fluctuates most frequently, which can compromise the eggs' quality and safety. The coldest part of the fridge is a better location.

The most reliable methods are the float test and the sniff test. If an egg floats in water or has a sulfurous, rotten smell when cracked, it should be discarded.

If commercially washed and refrigerated eggs are left out overnight at room temperature, they should be discarded. The temperature change can cause condensation and facilitate dangerous bacterial growth.

Eating bad eggs, particularly those contaminated with Salmonella, can cause food poisoning with symptoms including diarrhea, fever, and abdominal cramps.