Unless you want to find yourself with food poisoning, you have to be careful with eggs. Once cooked, hard-boiled eggs last about a week refrigerated. Eggs cooked in other ways, such as scrambled, have a shorter shelf life of no more than 4 days. Refrigerating scrambled eggs will affect their texture and palatability, too.
- Store the scrambled eggs in a refrigerator of 40 degrees Fahrenheit or below.
- Avoid storing a container of scrambled eggs in the door because temps aren’t as stable there.
- Seal the eggs in a glass container that has a tight seal.
- Do not save scrambled eggs that have spent more than 2 hours at room temperature.
- If you store a large amount of scrambled eggs, spread them in a thin layer in a shallow container so they cool quickly.
Only store eggs that have scrambled to a proper doneness. The eggs should not have any runny qualities, but be firm and congealed completely.
Reheated scrambled eggs won’t taste as good as fresh. The texture may be rubbery and the flavor off. When you do reheat them, bring them up to a temperature of 165 F for safety.
Other egg preparations refrigerate and reheat much more successfully. Hard-boiled, quiche and souffles are options. If you’re looking for a quick breakfast, beat together eggs with bits of ham and/or chopped vegetables and bake in greased muffin tins in a 350 F oven for 15 to 20 minutes until set. Yum! Remove and store in the refrigerator and reheat for just a few seconds in the microwave or eat cold as a quick breakfast. These mini-egg casseroles last 3 to 4 days in the refrigerator.