Content

• Steps
• Method 1 of 3: Storing in the refrigerator
• Method 2 of 3: Freezing the eggs
• Method 3 of 3: Pickling eggs
• What do you need

Hard boiled eggs are a simple, delicious and nutritious treat. Eggs are a good source of protein and other nutrients, and hard boiled eggs can be a simple snack or light breakfast. It's important to know how to store your eggs properly so they stay fresh and don't spoil. Chilling, freezing, and pickling will extend the shelf life of your eggs without compromising on their taste.

Steps

Method 1 of 3: Storing in the refrigerator

1. 1 Dip the freshly boiled eggs in cold water. When the eggs are cool, dry them with a paper towel and put them in the refrigerator. This will prevent the growth of bacteria and other microbes on the eggs.
2. 2 Place the eggs in the refrigerator within two hours of cooking. If possible, refrigerate the eggs as soon as they cool.
   • If the eggs are not cooled immediately, then they can no longer be eaten without risk to health. At moderate temperatures, eggs become vulnerable to the bacteria of the genus Salmonella. Discard eggs if they have been at room temperature for two hours or more.
   • Store eggs in the refrigerator until it's time to serve. If eggs are left outside the refrigerator for more than two hours, they will have to be thrown away.
3. 3 Refrigerate hard-boiled eggs with shells. The shells will keep the eggs from spoiling. If there are still shells on the eggs, place them in an egg carton or airtight container. Store eggs on the refrigerator shelf.
   • Do not store hard-boiled eggs in the refrigerator door. Continuously opening and closing the door will cause temperature changes, which will spoil the eggs faster.
   • Keep eggs away from foods with strong odors. Eggs absorb the flavors and flavors of nearby foods. Store foods such as garlic or cheese away from eggs so that they taste the same.
4. 4 Store hard-boiled eggs without shells in the refrigerator in a bowl of cold water. Hard-boiled eggs without the shell may dry out. Place the eggs in a bowl of cold water to keep them at a constant low temperature.
   • Change the water every day. Changing the water daily will keep the eggs fresh and prevent germs from growing in the water and on the eggs.
   • Eggs without shells can also be placed in an airtight container. Don't fill it with water, just place wet paper towels on top of the eggs. This will keep them fresh and not dry out. Change paper towels every day.
5. 5 Use hard boiled eggs within a week. Whether in shell or not, hard-boiled eggs stay fresh for no more than 5-7 days. If you store them longer, they will start to rot and will no longer be eaten.
   • Boiled eggs disappear much faster than raw eggs. The most obvious sign that hard-boiled eggs are missing is a rotten sulfur smell. If the eggs are still in the shell, you won't smell bad until you break the shell.
   • A gray or green yolk does not always indicate a missing egg. Typically, the color of the yolk indicates how long the egg has been boiling. If eggs have been boiled for a very long time, the yolks may turn gray or green.

Method 2 of 3: Freezing the eggs

1. 1 Freeze only the yolks of hard-boiled eggs. They can be used as a side dish in salads or other dishes. Do not freeze the whole egg, as freezing will cause the proteins to be tough like rubber. In addition, when the egg thaws, it may change in color.
   • Write the date on the container or freezer bag. This way you will know exactly how many days the yolks are in the freezer. Freezer yolks can be stored for up to three months.
2. 2 Place the yolks in an airtight container or freezer bag. Peel the boiled eggs, separate the yolks and place in an airtight container.
   • The yolks should be frozen immediately after boiling the eggs. This will reduce the risk of contamination of the yolks.
3. 3 Consider separating the yolks before boiling the eggs. Many people find it easier to separate the yolks from the whites while the eggs are still raw. This way the yolks can be frozen and the whites can be used in other dishes, such as chocolate mousse.
   • If you choose to boil only the yolks, place them in a saucepan, then add enough water to cover all the yolks. Bring water to a boil quickly. Remove the pan from heat, cover it with a lid and wait 11-12 minutes. Remove the yolks with a slotted spoon and drain all the water before placing them in an airtight container or freezer bag.
4. 4 The yolks can be stored in the freezer for up to three months. Throw away the yolks if they smell bad, as they are most likely missing.

Method 3 of 3: Pickling eggs

1. 1 Sterilize the jars in the oven. Eggs are easier to marinate in glass jars with a lid. They can be bought online or from the kitchen supplies section. The lids on these jars are tightly closed and prevent bacteria from entering. Be sure to sterilize the jars to prevent the risk of infection.
   • Wash the jars in hot soapy water and then rinse them thoroughly. Place them on a baking sheet and place in the oven for 20-40 minutes at 140 ° C.
   • Once you remove the jars from the oven, add the eggs and brine.
2. 2 Boil and peel the eggs. Place eggs in a saucepan and add cold water. There should be about 2.5 cm of water above the eggs. Bring the water to a boil, then remove the pan from the heat and cover. Leave the eggs in the water for 14 minutes. If the eggs are very large, let them sit for 17 minutes.
   • When the eggs are ready, rinse them under the tap to cool. After that, peel them from the shell.
3. 3 Prepare the brine. For best results, add brine as soon as possible.
   • A typical pickle recipe includes one and a half cups (360 ml) water, one and a half cups (360 ml) distilled white vinegar, 1 crushed garlic clove, 1 tablespoon (15 ml) pickling spice, and 1 bay leaf.
   • To make the brine, combine the water, vinegar, and pickling spices in a medium saucepan and bring the mixture to a boil. Then add the bay leaf and garlic. Reduce heat and simmer the brine over low heat for 10 minutes.
4. 4 Place the eggs in a sterilized jar, cover them with brine and screw the lid tightly. Then immediately put the jars in the refrigerator. Eggs must be refrigerated for 1–2 weeks before they can be eaten.
   • A one-liter jar holds about 12 medium eggs.

What do you need

• Glass jar with lid
• Distilled white vinegar
• Bay leaf
• 1 clove of garlic
• Salting spices