How Long Are Pasteurized Eggs Safe to Use?
Understanding the shelf life and safety of pasteurized eggs in your fridge.
Pasteurized eggs stay safe and fresh in the refrigerator for 3–5 weeks.
Pasteurized-eggs are processed to eliminate pathogens like Salmonella, making them a common choice for use in recipes requiring raw or lightly cooked ingredients. Because of this treatment, they often have a longer shelf life than standard shell eggs when stored correctly. However, maintaining the cold chain is essential to ensure they remain safe for consumption. When kept in a sealed container in the refrigerator, these eggs maintain their quality and safety for several weeks. Knowing the signs of spoilage—such as changes in texture or odor—is key to ensuring your kitchen remains safe.
Heads up: shelf-life ranges are estimates based on home storage. We make no guarantee of accuracy. When unsure, throw it out.
The full timeline
Week 1 (Peak Fresh)
0–7 days
- Firm whites
- Clear yolks
- No odor
- Use in baking
- Use in cooking
Week 2 (Still Good)
8–14 days
- Stable texture
- Neutral smell
- Clear appearance
- Use in baking
- Use in cooking
Week 3 (Caution Zone)
15–21 days
- Slightly thinner whites
- Faint off-odor
- Cloudy appearance
- Cook thoroughly
- Check expiration date
Week 4 (Toss Early)
21+ days
- Strong odor
- Watery whites
- Discolored yolks
- Toss
- Discard
Common questions
How long can I keep pasteurized eggs in the refrigerator?
Pasteurized eggs stay safe and fresh in the refrigerator for 3–5 weeks.
Can I use pasteurized eggs for raw applications like tiramisu or sauces?
Yes, if they are within their safe window. Pasteurized eggs are specifically designed for use in recipes that require raw or lightly cooked eggs.
How can I tell if my pasteurized eggs have spoiled?
Sage's Verdict: Look for a sulfurous odor, watery whites that spread instantly, or any discoloration of the yolk. If you notice any of these signs, do not use them.
Can I freeze pasteurized eggs?
While you can freeze pasteurized eggs, it is generally not recommended as freezing can significantly alter the texture and consistency of the whites.
Keep those eggs chilled and check them before you bake. When in doubt, throw it out!