Q: You will have suggested discarding hardboiled eggs after one week. Why?
A: That’s the recommendation of the US Division of Agriculture (USDA) and the American Egg Board. Right here’s why: Cooking eggs in water washes away an egg’s protecting coating, and this leaves tiny pores open within the shell by which micro organism can enter and contaminate the egg. Raw recent eggs last more as a result of they preserve their protecting coating—both the pure coating (known as 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 vegetation.
Consider, hardboiled eggs ought to be refrigerated at 40°F or under inside two hours of cooking.