You’ve just returned from the farmer’s market with unwashed fresh eggs and are wondering if they need to be refrigerated. Or you watched a cooking video in which European eggs sat out on the countertop for days and you’re confused as to why American eggs are different. Or maybe you left your eggs on the counter this morning and want to know if they’re still safe. Do eggs need to be refrigerated?
Short answer: In the United States, yes, always. Store-bought American eggs must be refrigerated because the mandatory USDA washing process removes the eggs’ natural protective coating, called the bloom or cuticle, making refrigeration necessary for safety. European eggs are different because they are not washed and their protective layer remains intact. If you have unwashed eggs brought from a local farm, different rules may apply.
For a complete overview of how perishable foods compare on shelf life, visit our complete food storage guide.
key takeaways
- US store-bought eggs: Always refrigerate. The washing process takes away the bloating and makes refrigeration non-negotiable.
- European eggs: not refrigerated Because they retain their natural protective bloom. Do not apply European regulations to American eggs.
- Unwashed eggs in the field or backyard: If the flowers are intact and have never been refrigerated they can be stored at room temperature for a few weeks.
- Once refrigerated, always refrigerated. Frequently moving eggs in and out of refrigeration increases the risk of bacteria.
- The FDA requires eggs to be maintained at 45°F From 36 hours after laying through the retail chain.
- Leaving refrigerated eggs out for more than 2 hours Not recommended. Return them to the refrigerator immediately.
Why must American eggs be refrigerated?
The reason American eggs require refrigeration is not arbitrary. This comes directly from food safety regulation adopted in the 1970s and the specific way the regulation removes the egg’s natural protection.
Each egg is coated with a natural protective layer called a bloom or cuticle. This thin, moist membrane seals the pores of the eggshell, significantly slowing bacterial entry and moisture loss. Blooming is what allows an unwashed egg to remain safely at room temperature for some time.
USDA regulations require all eggs produced commercially in the United States to be washed and cleaned before sale. The washing process removes surface contaminants, including salmonella bacteria, but it also completely removes the flower. With no bloom to protect the porous shell, bacteria can more easily enter, and the eggs become significantly more susceptible to spoiling at warmer temperatures. Refrigeration compensates for the missing bloom by slowing the growth of bacteria.
It’s a straightforward tradeoff: America removes surface bacteria through washing and compensates by requiring refrigeration. The entire cold chain from the farm to the processing plant and from the store to your kitchen exists because that business was done.
Why do European eggs not require refrigeration?
A different approach to the same problem
Most European countries take the opposite approach to egg safety. Washing eggs before the eggs reach consumers is actually prohibited in much of the European Union, because washing opens up the shell pores and removes the protective cuticle. Instead, European producers focus on preventing Salmonella before it reaches the eggs, primarily by vaccinating egg-laying hens against the bacteria.
With the flowers intact and the hens vaccinated, eggs can be safely stored at room temperature for several weeks in Europe. This is why you see eggs on unrefrigerated shelves in French supermarkets and Italian grocery stores. The approach is different, not inferior. Research by USDA food technologist Dina Jones, published in the journal Poultry Science, found that refrigerated eggs (regardless of whether they are washed) maintain Grade A quality for an average of 15 weeks. Eggs stored at room temperature without washing deteriorate from Grade AA to Grade B in just one week.
Key point for US consumers: The European approach only works because the blooms are intact. Do not apply European room temperature storage rules to American store-bought eggs. They have been washed. Their bloom has ended. They need a refrigerator.
What about farmer’s market and backyard chicken eggs?
Know what you are getting
Eggs sold at farmers markets and backyard chicken eggs are not subject to the same USDA washing requirements as commercially produced eggs. Producers with fewer than 3,000 hens are exempt from federal egg-washing regulations, although state laws vary significantly.
If your farmers market eggs are unwashed and have never been refrigerated, they retain their bloom and can be stored at room temperature for 2 to 3 weeks, or refrigerated for up to 3 months. The rule is this: If the egg has never been refrigerated, you can keep it at room temperature. If eggs have been refrigerated at any time, they should remain refrigerated.
Ask your farmers market vendor whether the eggs have been washed and whether they have been refrigerated. If they have been washed or if you are not sure, treat them like store-bought eggs and refrigerate immediately. If you wash backyard eggs yourself, they should be refrigerated right away.
Once Refrigerated-Always Refrigerated Rule
This is the rule that most people get wrong. Once the refrigerated egg moves to room temperature, condensation can form on the outside of the shell when the warm humid air comes in contact with the cold surface. That condensation, along with temperature changes, can drive bacteria through the porous shell. Frequently moving eggs in and out of the refrigerator speeds up this process and increases food safety risks.
USDA’s Practical Guidance: If a refrigerated egg has been left out at room temperature for more than 2 hours, return it to the refrigerator and use it soon. Do not keep eggs in and out of the refrigerator repeatedly for several days. Let them cool and keep them there.
The Complete Refrigeration Guide for Every Egg Situation
| egg position | Refrigerate? | how long does it last |
|---|---|---|
| US store-bought raw eggs | Yes always | 3 to 5 weeks from purchase |
| Unwashed Farm Eggs (never refrigerated) | Optional – intact blooms | 2 to 3 weeks room temperature; Refrigerated for up to 3 months |
| Unwashed Farm Eggs (First Refrigerated) | Yes – once you’re cold, stay cold | Refrigerated for up to 3 months |
| hard boiled eggs | Yes – within 2 hours of cooking | 1 week refrigerated |
| Egg dishes (quiches, casseroles, scrambled) | Yes – within 2 hours of cooking | 3 to 4 days refrigerated |
based on usda foodkeeper guidelines and FDA Safe Food Handling Guidance.
where to keep eggs in the refrigerator
Best Storage Practices
Main shelf at the back, never the door. The egg tray in most refrigerator doors is one of the most popular egg storage locations and one of the worst. The door is the hottest part of the fridge and fluctuates every time you open it. A main shelf at the rear maintains the most consistent cold temperatures.
See also
Keep the eggs in the original carton. The carton protects the eggs from absorbing strong odors from other foods through its porous shell. Raw eggs easily absorb surrounding odors, which can affect their taste. The carton also protects against cracks and retains the pack date.
Store with the larger end up. The air cell is located at the larger end. Placing it on top reduces the possibility of migration of bacteria from the air cell to the yolk.
Keep the refrigerator at or below 40°F. Keep checking the temperature of your refrigerator from time to time. Many refrigerators run warmer than the temperature stated on their settings. An inexpensive refrigerator thermometer confirms that you are indeed at a safe temperature.
Do not leave eggs at room temperature for more than 2 hours. For baking, it’s okay to bring the eggs to room temperature for 20 to 30 minutes before using. Return any unused eggs to the refrigerator immediately.
Recipes that use eggs
Frequently Asked Questions
I left the eggs on the counter for 3 hours while I cooked. Are they still safe?
Probably yes, if the normal room temperature in your kitchen was around 68 to 72°F and the eggs were going back into the fridge. Three hours is a little more than the 2 hour guideline, but not dramatically so in a cold kitchen. Return them to the refrigerator immediately and use them within a week. If your kitchen was hot, above 80°F, or if the eggs are near the end of their 3 to 5 week period, use caution and discard them. If you’re cooking for someone who is pregnant, elderly, very young, or immunocompromised, remove them to be safe.
Why do eggs in Europe not require refrigeration, but American eggs do?
The difference is in the washing process. US regulations require commercially produced eggs to be washed and cleaned, which removes the egg’s natural protective layer. Without flowers, the porous shell is vulnerable to the penetration of bacteria, making refrigeration necessary. European regulations prohibit washing eggs before sale, preserving the blooms, and allowing storage at room temperature. European producers also vaccinate chickens against Salmonella as a primary safety measure. Neither system is clearly superior in terms of results, but they require different storage practices. Eggs purchased from American stores have been washed. They should be refrigerated.
Can I take the eggs out of the fridge to bring them to room temperature for baking?
Yes, and it’s actually better for baking. Eggs at room temperature incorporate more easily into the batter and produce better volume in the cake. Take out only what you need and let them sit for 20 to 30 minutes before using. Return eggs you do not use to the refrigerator immediately. Do not leave the entire carton on the counter while measuring and mixing; Take out eggs individually as needed.
Further reading
Better Living may earn commission through affiliate links and may occasionally feature sponsored or partner content. If you purchase through our links, we may receive a small commission at no cost to you.
