When do hard boiled eggs go bad

However, the government mandates that eggs be sanitized and washed before they are sold to consumers, eliminating this protective coating. Consequently, when you boil an egg, this protective coating is washed off and again makes a porous egg shell which becomes open and vulnerable to bacteria, odors and other contaminants — all things you do not want! Therefore, the boiling process makes hard boiled eggs last for a shorter amount of time than fresh eggs.

There are, of course, certain health risks associated with spoiled eggs so always remember to practice food safety and enjoy them before their shelf life has expired! Hard boiled eggs must be refrigerated at all times. Once prepared, hard boiled eggs should be stored in a tightly closed container in the fridge to keep out moisture and other contaminants. Freezing hard boiled eggs is NOT recommended, as this destroys their cellular structure and thus reduces their shelf life.

Freezing eggs, whether or not they have been boiled, is not recommended because the whites become very rubbery and discolored after the freezing and thawing process. Some benefits of proper food storage include eating healthier, cutting food costs and helping the environment by avoiding waste.

How long are hard boiled eggs good for? Whether they're peeled or still in the shell, hard-boiled eggs that are stored properly in the fridge should be consumed within one week after cooking. Some sites like The Incredible Egg , however, recommend that hard-boiled eggs that have been peeled be used the same day for the best quality. Of course, sometimes you might have to leave hard-boiled eggs out for some time, such as when you're decorating Easter eggs or maybe you just accidentally forgot to stick your leftovers in the fridge — we've all been there!

If you're wondering if it's safe to eat those eggs that's been left out at room temperature, you should know that hard-boiled eggs outside of the refrigerator won't last for more than two hours, according to the Center for Disease Control and Prevention CDC. And if they've been left at a temperature of 90 degrees Fahrenheit or hotter, you should toss them after just one hour. Spoiled eggs are at increased risk for bacteria such as salmonella , which is why it's so important to know if they've gone bad.

Just like with fresh eggs, you should check to see if your hard-boiled eggs have any foul odors; if they smell like sulfur or give off any other rotten smells, you should definitely discard them right away. And of course, if you're ever not sure, play it safe and throw them out. For maximum freshness, leave them in their shells until you are ready to eat or prepare. The shell will help to protect the egg from bacteria, and can help prevent them from absorbing odors from other foods in your refrigerator.

If you are thinking about using your hard-boiled eggs in a recipe, the trick is to use old eggs. When they get older, they tend to lose moisture through their shell. Their pH changes, and that makes them stick less to their outer shell, making them easier to peel. Though this may not work perfectly, it will definitely make peeling easier and help quicken the process. Her recommendation is to leave them in the fridge in their shells for optimal taste and quality, and to only peel them when you're within minutes of eating them.

Don't worry if they're hard to peel. According to the USDA , the harder it is to peel, the fresher the egg was at the time it was boiled. While it can be tempting to freeze them to make them last longer, hard-boiled eggs in their entirety aren't freezer-friendly. The egg whites become rubbery and take on an unpleasant texture when defrosted. It is possible, however, to freeze cooked egg yolks. If you go that route, the American Egg Board recommends boiling the yolks again , but separately, prior to freezing them.

According to Rubin, the best way to tell if hard-boiled eggs have gone bad is to smell them, especially if you know they're about a week old.

This color comes from a natural reaction between the iron in the egg yolk and the hydrogen sulfide in the egg white.