Raw Eggs vs Hard-Boiled Eggs: Storage
Compare storage conditions using exact official US food chart rows.
US FoodSafety.gov · Compare conditions
Raw eggs in shells and hard-cooked eggs have markedly different refrigeration guidance; identify which state you have before calculating.
| Actual food condition | Refrigerator, 40°F / 4°C or below | Freezer, 0°F / −18°C or below (quality) |
|---|---|---|
| Raw eggs — in shellRaw eggs in shell | 3–5 weeks | Do not freeze in shell. Beat yolks and whites together before freezing, as directed by FoodSafety.gov. |
| Hard-boiled eggsHard-cooked eggs | 1 week | Do not freeze |
Which date should I enter?
Use the date the food entered the specific condition you selected. Opening, cooking and prompt cooling can change which reference applies. A date is not a substitute for handling history or a package use-by instruction.
Important distinction
FoodSafety.gov advises not freezing eggs in their shells and lists hard-cooked eggs as unsuitable for freezing.
Safety: These are general reference intervals. Refrigerator figures assume promptly handled food kept at 40°F / 4°C or below; freezer periods concern best quality. This comparison cannot establish that food is safe to eat.
Source: FoodSafety.gov Cold Food Storage Chart, reviewed September 19, 2023. Methodology and limitations.