December 12, 2017
Hardboiled Eggs
Ask the Experts

Hardboiled Eggs

by Berkeley Wellness  

Q: You have advised discarding hardboiled eggs after one week. Why?

A: That’s the advice of the United States Department of Agriculture (USDA) and the American Egg Board. Here’s why: Cooking eggs in water washes away an egg’s protective coating, and this leaves tiny pores open in the shell through which bacteria can enter and contaminate the egg. Uncooked fresh eggs last longer because they retain their protective coating—either the natural coating (called the cuticle or the bloom) produced when the hen lays an egg, or a mineral oil that egg producers spray on after the eggs are washed at processing plants.

Keep in mind, hardboiled eggs should be refrigerated at 40°F or below within two hours of cooking.