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How long does food keep?

Fridge, freezer and pantry times for 692 foods, safe cooking temperatures and simple rules, from the U.S. Department of Agriculture.

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19 matches for “eggs”

Eggs in the shell: 3 to 5 weeks in the fridge.

More about eggs in the shell

Eggs in the shell

Fridge: 3 to 5 weeks

Hard-cooked eggs

Fridge: 1 week

Eggs (in shell)

Fridge: 3 to 5 weeks

Eggs (raw whites, yolks)

Fridge: 2 to 4 days · Freezer: 12 months

Eggs (hard boiled cooked)

Fridge: 1 week

Pasta (dry, without eggs)

Pantry: 2 years

Cook eggs to firm

Safe cooking temperature

Cooked egg dishes

Fridge: 3 to 4 days

Egg substitutes (liquid)

Fridge: 7 days

Egg dishes

Fridge: 3 to 4 days · Freezer: 2 to 3 months

Leftovers (with meat, fish, poultry, or egg)

Fridge: 3 to 4 days · Freezer: 2 to 3 months

Leftovers

Fridge: 3 to 4 days · Freezer: 1 to 2 months

Egg substitutes

Fridge: 3 to 4 days · Freezer: 12 months

Dry egg noodles

Pantry: 2 years

Egg salad

Fridge: 3 to 4 days

Cook egg dishes to 160°F

Safe cooking temperature

Deli salads

Fridge: 3 to 5 days

Eggnog (commercial)

Fridge: 3 to 5 days · Freezer: 6 months

Eggplant

Fridge: 4 to 7 days · Freezer: 6 to 8 months

Most looked up

Cooked chicken or turkey pieces

Fridge: 3 to 4 days · Freezer: 4 months

Leftover pizza

Fridge: 3 to 4 days · Freezer: 1 to 2 months

Cooked rice

Fridge: 4 to 6 days · Freezer: 6 months

Eggs (in shell)

Fridge: 3 to 5 weeks

Rotisserie chicken

Fridge: 3 to 4 days · Freezer: 4 months

Raw ground meat and ground poultry

Fridge: 1 to 2 days · Freezer: 3 to 4 months

Milk

Fridge: 1 week

Eggs (hard boiled cooked)

Fridge: 1 week

Luncheon meat or poultry (pre-packaged)

Fridge: 2 weeks · Freezer: 1 to 2 months

Bacon

Fridge: 1 week · Freezer: 1 month

Soups and stews

Fridge: 3 to 4 days · Freezer: 2 to 3 months

Fatty fish

Fridge: 1 to 2 days · Freezer: 2 to 3 months

Times from the USDA Food Safety and Inspection Service: the FoodKeeper data and the cold food storage charts. Photos from Wikimedia Commons, credited on each page. General guidance, not a promise that a food is safe.