How Long Are Pasteurized Eggs Safe to Use?
Storage and Safety Guide
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 preferred choice for recipes requiring raw or lightly cooked ingredients. Because of this treatment, they often maintain a longer shelf life than standard shell eggs when stored correctly. However, maintaining a consistent cold chain is essential to ensure they remain safe for consumption. When kept in a sealed container within the refrigerator, these eggs preserve their quality and safety for several weeks. Monitoring for signs of spoilage—such as changes in texture or odor—is vital to ensuring your kitchen remains safe and your ingredients stay high-quality.
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, thick whites
- Bright, clear yolks
- Neutral scent
- Use in baking
- Use in cooking
Week 2 (Still Good)
8–14 days
- Stable texture
- No off-smell
- Clear appearance
- Use in baking
- Use in cooking
Week 3 (Caution Zone)
15–21 days
- Thinning whites
- Faint odor
- Cloudy appearance
- Cook thoroughly
- Verify expiration date
Week 4 (Toss Early)
21+ days
- Strong sulfurous odor
- Watery whites
- Discolored yolks
- 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 recipes that require raw or lightly cooked ingredients.
How can I tell if my pasteurized eggs have spoiled?
Look for a sulfurous odor, watery whites that spread instantly, or any discoloration of the yolk. If you notice these signs, do not use them.
Can I freeze pasteurized eggs?
Freezing is generally not recommended because it can significantly alter the texture and consistency of the egg whites.
Keep those eggs chilled and check them before you bake. If you have any doubts about their freshness, discard them.