Every year, the day after Easter starts a heated debate between my parents . . . about eggs. My father believes that they should be in the garbage within 24 hours of their dyeing and presentation. If they aren’t eaten by Monday night, they aren’t eaten. Period. My mother, on the other hand, thinks they can last a bit longer – a few weeks, at least. As long as they’re refrigerated, why not eat them? Premature disposal would be a plain and simple waste.
Who’s right? Neither.
While hard-boiled eggs don’t have to be thrown out immediately, they do have to be thrown out within five days of cooking. The boiling process removes the protective layer around the egg’s shell, making it more susceptible to bacteria. Therefore, holding onto your eggs for longer than a workweek will almost certainly spell disaster. You’ll be treated to a healthy dose of salmonella and, quite likely, a nauseating taste (rotten eggs aren’t known for their mouth-watering flavors).
With four days left then, what should you do with all of the eggs currently filling your fridge?
The Web is filled with suggestions like creamed boiled eggs, beet pickled eggs and scotch eggs. But having never tried any of these, I can’t vouch for their goodness nor can I say that I’m not terrified by the prospect of a beet pickled egg. So if you want to play it safe, slice up an egg for a Cobb salad, make an egg salad sandwich or whip up some potato salad. Just hop to it. You’ve got four days left, and a lot of eggs to eat.
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