Regrigerated eggs last about three to four weeks in their shells, although it is recommended to use them within seven to ten days to avoid unwanted bacterial infection. The integrity of an egg is severely compromised when it is removed from its shell. Eggs refrigerated without shells last only three to four days. This is because of the quick rate at which egg yolks become rotten. Separating the yolks from the egg whites allows one to refrigerate the yolks for three to four days and the whites for up to a week.