Refrigerating
Place eggs in cold water immediately after boiling. After they have cooled, dry the eggs with a paper towel and refrigerate immediately. This will help to prevent bacteria and other contagions from growing on the eggs.
Refrigerate all eggs within 2 hours of boiling. If possible, place the eggs in the refrigerator as soon as they have cooled. If the eggs are not refrigerated immediately, they can become dangerous to eat. Warmer temperatures make the egg more vulnerable to bacteria such as salmonella. Discard any eggs that have sat out for two or more hours. Keep the eggs refrigerated until you are ready to serve them. If the eggs remain out of the refrigerator for over 2 hours, you should discard them.
Refrigerate unpeeled hard-boiled eggs. Keeping eggs in their shells will help to prevent the egg from deteriorating; place hard-boiled eggs that still have their shells back in the egg carton, or in a sealed container. Store the hard-boiled eggs on a refrigerator shelf. Don’t store hard-boiled eggs in the refrigerator door. The repeated opening and closing of the door can cause temperature changes, causing the eggs to rot more quickly. Keep hard-boiled eggs away from foods with strong odors. Eggs will absorb the flavors and aromas of nearby items. Keep foods such as garlic or cheese away from the hard-boiled eggs to prevent a change in flavor. Irma S. Rombauer Irma S. Rombauer, Cookbook Author Eggs should be stored in the main body of the refrigerator, not in the door, where the temperature can fluctuate. Eggs can be stored in the refrigerator for up to 5 weeks.
Refrigerate peeled hard-boiled eggs in a bowl of cold water. Peeled hard-boiled eggs may dry out. Placing them in a bowl of cold water in the refrigerator will help to keep them moisturized, and also help to ensure they stay at a constant, cool temperature. Change the water daily. Replacing the water every day will keep the eggs fresh as well as help to keep contaminants out of the water and the eggs. Alternately, place peeled eggs in a sealed container. Do not add water to this container, but place damp paper towels over the eggs. This will help them to stay fresh and not dry out. Change the damp paper towels daily.
Use the hard-boiled eggs within one week. Whether they have been peeled or not, hard-boiled eggs will stay fresh for a maximum of 5-7 days. If they are kept longer, they may begin to rot and be dangerous to eat. Boiled eggs go bad much quicker than raw eggs; the most obvious sign that a hard-boiled egg has gone bad is a sulfurous, rotten odor. If it is still in its shell, you may have to crack it open in order to detect any bad smell. A gray or green yolk does not necessarily indicate that the egg has rotted. The color of the yolk is usually the result of how long the egg was boiled. If eggs are boiled too long, the yolk may turn green or gray.
Freezing
Freeze only the cooked yolks of hard-boiled eggs. These can be used as garnishes or toppings for salads and other dishes. Freezing the entire hard-boiled egg is not recommended as the egg whites will become rubbery and tough. The thawing process might also cause the egg to become discolored. Write the date on the container or freezer bag; this will make it easy to track how long the egg yolks have been in the freezer, ensuring that you use the eggs within the 3-month time frame.
Place the hard-boiled egg yolks in a sealed container or freezer bag. After boiling, peel the eggs, remove the yolks, and package. The yolks should be frozen immediately after the eggs have been boiled. This will help lower the risk of the yolks becoming contaminated.
Consider separating the yolks before boiling. Many people find it easier to separate the yolks and the whites before boiling.That way the yolks can later be frozen,and the whites can be used in other dishes, such as chocolate mousse. If boiling the yolks only, place the yolks in a saucepan, then cover with enough water to cover the yolks. Quickly bring the water to boiling. Remove the pan from the heat, cover it, and let it stand for 11-12 minutes. Remove the yolks with a slotted spoon and drain them well before placing them in the freezer bag or container.
Use the frozen egg yolks within 3 months for best quality. If the egg yolk has an unpleasant aroma, discard it as it has probably gone bad.
Pickling
Sterilize the jars in the oven. Canning jars are the easiest containers for pickling eggs. They can be ordered online or bought at kitchen-supply stores. They are designed to seal tightly, preventing any contaminants from entering the jar. It is important that the canning jars are sterile to prevent the risk of disease. Wash the jar in hot, soapy water and rinse well. Then place the jars on a cookie sheet in the oven at 140 °C (284 °F) for 20-40 minutes. The eggs and pickling brine should be added as soon as the jars are removed from the oven.
Boil and peel the eggs. Place the eggs in a pan and add cool water. There should be about 1.0 inch (2.5 cm) of water over the eggs. Bring the water to a boil, then remove the pan from the heat and cover. Let the eggs simmer in the water for 14 minutes. If you are using extra-large eggs, let them simmer for 17 minutes. When they are done simmering, rinse the eggs with water to cool them down. Then remove the shells to prepare the eggs to be pickled.
Prepare the brine. For ideal results, add the brine as quickly as possible. A basic pickling recipe uses 1.5 cups (350 mL) water, 1.5 cups (350 mL) distilled white vinegar, 1 crushed garlic clove, 1 tablespoon (15 mL) pickling spice, and 1 bay leaf. To prepare the brine, mix the water, vinegar, and pickling spice in a medium saucepan and bring them to a boil. Mix in the bay leaf and the garlic. Turn down the heat and let the brine simmer for 10 minutes.
Place the eggs and the brine in the sterilized jar and seal tightly. Immediately place the jars into the refrigerator. The eggs will need to be refrigerated in the brine for 1-2 weeks before they are ready to be eaten. A 1 US quart (950 ml) jar will hold about 12 medium-sized hard-boiled eggs.
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