According to Medical News Today, with proper storage, eggs can last a few weeks in the refrigerator and around 1 year in the freezer. But their quality may start to decline over time, resulting in changes in taste and texture. Fresh eggs in their shells will last up to 5 weeks when stored in the refrigerator.
A freshly laid egg has a natural moist coating called bloom that helps seal it and protect it from bacteria. If an egg is washed, that membrane disappears and the egg becomes porous and vulnerable. Fresh eggs, even those with clean, uncracked shells, may contain bacteria called Salmonella that can cause foodborne illness, often called “food poisoning.” This can lead to diarrhea, vomiting, and fever.
It’s true that over time, an egg’s quality begins to decline as the whites get thinner. However, an egg only “goes bad” when it starts to decompose because of bacteria or mold. Easy ways to determine an egg’s freshness include checking the expiration date, visually inspecting its shell, and cracking it open to smell the inside.
