According to U.S. Department of Agriculture, Food Safety and Inspetion Service [1]https://www.fsis.usda.gov/ if you store your eggs properly, eggs can last for many weeks in the refrigerator and even longer in the freezer. You should store the eggs in their original carton in the back of the fridge. This prevents them from absorbing odors and protects them from temperature fluctuations as the refrigerator door is opened and closed [2]https://pubmed.ncbi.nlm.nih.gov/21535852/
The chart below explains how long does it take eggs to expire in different conditions[3] https://www.fda.gov/media/74435/download.
| EGG TYPE | ROOM TEMPERATURE | REFRIGERATOR | FREEZER |
|---|---|---|---|
| In-shell egg, fresh | Less than 2 hours in the U.S., Japan, Australia, Sweden or the Netherlands; 1–3 weeks in other countries | 4–5 weeks | Not recommended |
| Raw egg yolks | Less than 2 hours | 2–4 days | 1 year for best quality |
| Raw egg whites | Less than 2 hours | 2–4 days | 1 year for best quality |
| Hard-boiled egg | Less than 2 hours | 1 week | Not recommended |
| Egg substitute or pasteurized liquid eggs | Less than 2 hours | 10 days unopened, 3 days after opening | Up to 1 year for best quality; not recommended if opened |
| Eggnog | Less than 2 hours | 3–5 days if bought, 2–4 days if homemade | 6 months; not recommended to freeze homemade eggnog |
| Casseroles | Less than 2 hours | 3–4 days | 2–3 months once baked |
| Pies or quiches | Less than 2 hours | 3–4 days | 1–2 months once baked; not recommended for pies with custard filling |