How long do eggs last after being boiled? My Dad has been going on about his
Army day's and about how they went around carrying eggs boiled for a week.
I wish he'd get off that infernal tale! Anyway, how long can a egg be kept
on the outside and in a fridge after being boiled. Recently i opened up a egg
which had been boiled, after 2 days and i almost swooned from the stink!!
Mum says that the egg was rotten when boiled, i say that it spoiled because
she listened to Col. Nimrod!!

21 responses total.

It depends on the temperature and probably whether the egg cracked while it
was being boiled.  Raw eggs can be kept unrefrigerated for a while.  

I've kept raw eggs out for 7-10 days, and they are still good when you use
them.  I'm more leery about cooked ones, because they so often crack while
cooking.

Don't they still keep finding dinosaur eggs every once in a while?

I would not want to eat fossilized eggs, no matter how well preserved.

Speaking of eggs [way back in May], does anyone have any interesting ways of
cooking eggs and/or recipes?  Maybe like for interesting ingredients for
scrambled egges and omelets? Or for egg salad or deviled eggs?

There's an Indian version of scrambled eggs. The base is onions, garlic,
ginger browned in a little oil, add a couple of chopped tomatoes, throw in
some spices, and then the eggs - stirring them while they cook so they
scramble. It's called egg bhurji, and is pretty yummy.

STeve does scrambled eggs with pablano peppers and onions.  He blisters the
peppers on a hot burner, then peels and chops them.  He sautees chopped onions
in a small amount of butter, adds the chopped peppers and beaten eggs, and
cooks while stirring often until done.  This is a weekend favorite, served
with coffeecake or English muffins (with preference on the muffins).  Damon
and went shopping this afternoon and I bought some Johnson's Maple Syrup pork
sausage links to dress up this weekends fare.

French toast made with matzo.

I make poached eggs in the microwave sometimes.  I poke the yolk with a fork
twice in an X pattern then add a tablespoon of water and dash of salt and
oregano.  Works in a bowl with a paper towel to cover in case of splats.
It also goes good on top of salsa or in an english muffin with a slice of
cheddar.

These all sound good!  And I forgot about french toast; I love french toast!
Though I would need to go buy some maple syrup before making any.

If you are trying to lose weight, skip the maple syrup and use applesauce or
other unsweetened fruit instead.  And fry it in a non-stick pan with no or
minimal oil.  Use whole-wheat (100%, not 'made with') bread, it will fill you
up more and longer.

Don't forget to make more beans with your French Toast because those 
will fill you up too and beans go with everything. Beans beans the 
musical fruit....

I follow a web site / blog with a focus on food written by a local woman 
who was an M-Netter in the early days.  It's well written and visually 
quite attractive.  I've not as yet tried any of her recipes but I'm 
tempted by this one for an egg and sausage dish:

http://www.kitchenchick.com/2006/11/egg_chorizo_and.html 

That's a great blog! Thanks!

I checked it out, too. I enjoyed what I've read so far, will have to go back
again sometime to read more. :-)

I've read in several different places that fresher eggs are more difficult
to use when hard-boiling eggs because they're difficult to peel; older eggs
tend to be much easier.  So how old is 'old'?  I had a carton of eggs that
I brought a few [?] weeks ago and hard-boiled some today to make up a bowl
of egg-salad [so I can have a sandwich or two over the next couple days]. But
even with cracking the shells well [and as suggested somewhere-rolling the
egg between your hands before trying to peel off the shell], 2 of the eggs
didn't peel well at all-taking pieces of the white with the shell. The other
2 eggs peeled easily. Perhaps my eggs are in that 'in-between' stage of
freshness.

As soon as they are cooked dunk them into cold water for a while and this
should coagulate the membrane just under the skin and make it peel better.

Ok; I forgot to do that this time. I was in the middle of something when the
eggs were done cooking, so I shut the stove off and then let them sit for
awhile before 'fridgerating them.

re 16.  I've actually heard the opposite (that older are harder to
peel).  Regardless, I do as keesan says, but I also put ice in it, and
that seems to help a lot.

I run mine under cold water as they sit in a collander.  I do the same thing
with tomatoes if I'm going to need whole peeled ones (boil em for less than
90 seconds then run em under cold water.)  They peel easy.  Whole peeled
tomatoes squished by hand in a pot then mixed with a lil tomato sauce work
great for making marinara sauces.

That tomato stuff sounds good; I'll have to try that sometime. I think
tomatoes are my all time favorite vegetable and its so versatile.

Response not possible - You must register and login before posting.

- Backtalk version 1.3.30 - Copyright 1996-2006, Jan Wolter and Steve Weiss