Hard-boiled eggs are quick to prepare, tasty and hearty. Eggs are an excellent source of protein and other nutrients. The hard-boiled ones, in particular, are practical for a snack or a light meal. It is important to store them properly to make sure they stay fresh and can be eaten safely. In the refrigerator, freezer, or pickle, these are all effective ways to allow you to store them properly without affecting their flavor.
Steps
Method 1 of 3: Store Boiled Eggs in the Refrigerator
Step 1. Boil the eggs, immerse them immediately in cold water
Once cooled, dry them with a paper towel and put them back in the refrigerator immediately. This will help you prevent the possible proliferation of bacteria and other harmful microorganisms.
Step 2. Store all eggs within two hours of boiling
If possible, place them in the refrigerator as soon as they cool down.
- If you don't put them in the refrigerator right away, consuming them could pose a risk. Lowering the temperature predisposes the eggs to the development of bacteria such as salmonella. Then throw away any eggs that have been out for two or more hours.
- Keep the eggs in the fridge until it's time to serve them. If you leave them out of the refrigerator for more than two hours, you should throw them away.
Step 3. Put the eggs in the fridge without shelling them
Maintaining the shell helps prevent them from spoiling. So keep them with the shell inside the egg carton or in an airtight container. Place them on one of the refrigerator shelves.
- Avoid storing them on the door balconies. Continuous opening and closing of the refrigerator can lead to sudden changes in temperature, causing the eggs to deteriorate prematurely.
- Keep hard-boiled eggs away from foods that give off strong odors. Eggs absorb the flavors and aromas that surround them. Therefore, keep them away from foods such as garlic or cheese to prevent the flavor from being altered.
Step 4. Store the shelled hard-boiled eggs in the refrigerator by immersing them in a bowl filled with cold water
Shelled hard-boiled eggs can dry out. Putting them in a container full of cold water will help you maintain an adequate level of humidity, and it is also an effective way to keep the temperature constant.
- Change the water every day. Replacing the water once a day helps keep the eggs fresh, but also prevents the water or eggs from being spoiled by contaminants.
- Alternatively, put the shelled eggs in an airtight container. Do not add water, but spread damp paper towels over the eggs. This will help keep them fresh and prevent them from drying out. Replace your napkins every day.
Step 5. Use hard-boiled eggs within a week
Whether shelled or not, hard-boiled eggs stay fresh for up to five or seven days. If you keep them for longer, they could start to deteriorate, posing a risk at the time of consumption.
- Hard-boiled eggs spoil much earlier than raw ones. The characteristic rotten smell, reminiscent of sulfur, is one of the first alarm bells. If you haven't shelled them, break the shells to detect any odors.
- If the yolk is gray or green, it doesn't necessarily mean the egg has gone bad. The color of the yolk is usually indicative of the duration of the boil. If the eggs are boiled for too long, it may turn gray or green.
Method 2 of 3: Freeze hard-boiled eggs
Step 1. Prepare hard-boiled eggs, freeze only the yolks
They can be used to garnish or decorate salads and other dishes. Freezing a whole hard-boiled egg is not recommended, as the egg white tends to become hard and chewy. The defrosting process can also cause discolouration.
Write the date on the container or bag. This will make it easy to know how long you have kept them in the freezer, ensuring that you can use them within three months
Step 2. Place the hard-boiled egg yolks in an airtight container or freezer bag
After boiling, peel the eggs, remove the yolks and store them.
The yolks should be frozen immediately after boiling to reduce the risk of them being contaminated
Step 3. Try to separate the yolks before boiling
Many people find it easier to separate the yolks from the whites before cooking. In this way the egg yolks can be frozen at a later time, while the whites can be used for other dishes or desserts, such as chocolate mousse.
If you only boil the egg yolks, move them to a pan, then pour enough water into them to cover them. Immediately bring the water to a boil. Remove the pot from the heat, cover it and let it sit for 11-12 minutes. Scoop the egg yolks with a slotted spoon and drain well before moving them to a container or freezer bag
Step 4. Use frozen egg yolks within three months to make sure they are of good quality
If they give off an unpleasant odor, throw them away, as they may have gone bad.
Method 3 of 3: Prepare the Pickled Boiled Eggs
Step 1. Sterilize the jars in the oven
Preserving jars are the most practical containers to use for pickled eggs. They can be bought in a shop that sells household items or on the internet. They are designed to have a hermetic seal, preventing contaminants from entering the container. It is important that they are sterile to prevent possible risks.
- Wash the jars using warm soapy water and rinse them well. Then, put them on a baking sheet and bake them at 140 ° C for 20-40 minutes.
- Transfer the eggs and brine to the jars as soon as you remove them from the oven.
Step 2. Boil and peel the eggs
Put the eggs in a saucepan and pour cold water over them. You should calculate about 3 cm of liquid above the eggs. Bring the water to a boil, then remove the pot from the heat and cover it. Let the eggs simmer for 14 minutes. If they are particularly large, allow for 17 minutes.
When cooked, rinse them with cold water, then shell them to prepare them for pickling
Step 3. Prepare the brine
For best results, add it as soon as possible.
- If you are looking for a simple recipe, measure 1 1/2 cups (350 ml) of water, 1 1/2 cups (350 ml) of distilled white vinegar, 1 minced clove of garlic, 1 tablespoon of marinade spice and 1 leaf. of laurel.
- To make the brine, mix the water, vinegar, and spices in a medium saucepan, then bring the mixture to a boil. Incorporate the bay leaf and garlic. Lower the heat and let the brine simmer for 10 minutes.
Step 4. Transfer the eggs and brine to a sterilized jar and seal tightly
Immediately store the jars in the fridge. Eggs should be kept in brine for a week or two before they can be eaten.
