Content

• To step
• Method 1 of 3: Store hard boiled eggs in the refrigerator
• Method 2 of 3: Freezing hard boiled eggs
• Method 3 of 3: Preserving hard boiled eggs
• Necessities

Boiled eggs are a quick, tasty, and nutritious treat. Eggs are an excellent source of protein and other nutrients, and hard-boiled eggs can serve as a convenient snack or light meal. It is important to properly store the eggs to make sure they are fresh and safe to eat. Refrigeration, freezing, and preserving are all ways you can safely store hard-boiled eggs while preserving their delicious flavor.

To step

Method 1 of 3: Store hard boiled eggs in the refrigerator

1. Immediately after boiling, place the eggs in cold water. After they have cooled, dry the eggs with kitchen paper and put them in the refrigerator immediately. This will prevent bacteria or other types of contamination from growing on the eggs.
2. Store all eggs in the refrigerator within two hours of cooking. When possible, place the eggs in the refrigerator as soon as they cool.
   • If the eggs are not refrigerated immediately, it could be dangerous to eat them. In warmer temperatures, the eggs are more vulnerable to bacteria such as salmonella. Discard the eggs that you have left uncooled for more than two hours.
   • Leave the eggs in the fridge until ready to serve. You should throw away any eggs that have been out of the refrigerator for more than two hours.
3. Store the hard-boiled eggs with their shells in the refrigerator. By keeping the eggs in shell you prevent spoilage; put the hard-boiled eggs with their shell back in the egg carton or in a sealed container. Store the hard-boiled eggs on a rack in the refrigerator.
   • Do not store hard-boiled eggs in the refrigerator door. Repeatedly opening and closing the door will cause temperature changes, causing the eggs to spoil more quickly.
   • Keep hard-boiled eggs away from foods that have a strong odor. The eggs absorb the flavors and smells of nearby products. Keep foods such as garlic and cheese away from the hard-boiled eggs to avoid flavor changes.
4. Cool shelled hard-boiled eggs in a bowl of cold water. Peeled hard-boiled eggs can dry out. Placing them in a bowl of cold water in the refrigerator will keep them hydrated and at a constant and cool temperature.
   • Change the water daily. Changing the water every day will keep the eggs fresh and keep any contaminants out of the water and eggs.
   • Alternatively, you can store the peeled eggs in a closed container. Do not add water to this, but place moist kitchen paper over the eggs. This way they stay fresh and will not dry out. Replace the damp kitchen paper daily.
5. Consume the hard-boiled eggs within a week. Hard-boiled eggs stay fresh for five to seven days, whether they are shelled or not. Longer storage can cause them to rot and become dangerous to eat.
   • Boiled eggs spoil faster than raw eggs; a sulfuric, rotten odor is the most obvious sign of a rotten egg. If the egg is still in the shell, you will probably need to break it open to detect a bad odor.
   • A gray or green yolk does not necessarily indicate that the egg has gone bad. The color of the yolk depends on how long the egg has been boiled. Overcooking the eggs can cause the yolks to turn green or gray.

Method 2 of 3: Freezing hard boiled eggs

1. Only freeze the yolks of hard-boiled eggs. They can be used as a garnish and topping for salads and other dishes. It is not recommended to freeze a hard-boiled egg as a whole as the egg white will become rubbery and chewy. It is also possible that the egg discolours during thawing.
   • Write the date on the container or freezer bag; this to easily keep track of how long the yolks have been frozen, so that you can use them within a period of three months.
2. Place the hard-boiled yolks in a sealed container or freezer bag. After cooking, peel the eggs, take out the yolks and wrap them.
   • The yolks should be frozen immediately after cooking the eggs. This lowers the risk of contamination of the yolks.
3. Consider separating the yolks before cooking. Many find it easier to separate the yolks from the egg whites before cooking. That way, the yolks can be frozen later and the proteins used for other dishes such as chocolate mousse.
   • To cook just the yolks, put them in a saucepan with enough water to cover them. Bring the water to the boil quickly. Remove the pan from the heat, cover it, and let it sit for 11 to 12 minutes. Remove the yolks with a slotted spoon and drain well before placing in a freezer bag or container.
4. For best quality, consume the frozen yolks within three months. If the yolks have an unpleasant odor, throw them away - they are likely spoiled.

Method 3 of 3: Preserving hard boiled eggs

1. Sterilize the jars in the oven. Preserving jars are the easiest containers for preserving eggs. They can be ordered online or purchased from home improvement stores. They are designed to seal tightly so that no contaminants can get into the pots. It is important that the canning jars are sterile to avoid the risk of disease.
   • Wash the jars with hot soapy water and rinse well. Then place the jars on a baking tray in the oven for 20 to 40 minutes at 60 ° C.
   • The eggs and brine should be added once the jars are removed from the oven.
2. Boil and peel the eggs. Place the eggs in a saucepan and add cold water. About an inch of water should rise above the eggs. Bring the water to a boil, then remove the pan from the heat and cover it. Let the eggs simmer in the water for 14 minutes. If you are using extra large eggs, let them simmer for 17 minutes.
   • When the eggs are done simmering, rinse with water to cool. Then remove the bowl to prepare them for canning.
3. Prepare the brine. For best results, add the brine as soon as possible.
   • A simple brine recipe consists of 350ml water, 350ml distilled white vinegar, 1 crushed garlic clove, 15g brine herbs and 1 bay leaf.
   • To prepare the brine, mix the water, vinegar, and brine seasoning in a medium saucepan and bring to a boil. Mix in the bay leaf and garlic. Reduce heat to low and let the brine simmer for 10 minutes.
4. Place the eggs in the brine in the sterilized jar and seal tightly. Put the jars in the refrigerator immediately. The eggs must be chilled in the brine for one or two weeks before they can be eaten.
   • A 1 l jar can hold about 12 medium hard-boiled eggs.

Necessities

• Preserving jar
• Distilled white vinegar
• Bay leaf
• Garlic clove
• Brine herbs