Fresh eggs that are stored in the refrigerator's main section at 35 to 40 degrees Fahrenheit have safe shelf life of more than three weeks. Consume them four to five weeks after the eggs were packed in the carton. Date the eggs before storage and consume older eggs first.
Fresh eggs that have cracked shells must be separated from the shells and poured into a container with lid. When stored in the refrigerator, these must be consumed within two days. Storing in the freezer lengthens the shelf-life. Add a little salt, sugar or corn syrup to the slightly beaten eggs prior to freezing to prevent gelling and improve keeping quality. Whites and yolks can be stored separately.