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On the weekend I usually make 10 hard boiled eggs and peel them so I can eat 2 every morning during the work week. It's a big time saver in the morning, but when I store them in a plastic container in the refrigerator, a ton of moisture accumulates. I've tried putting a napkin in the container to soak up any water that appears but it doesn't help much. Does anyone know how you should store hard boiled eggs that are peeled? Is peeling them going to reduce how long they stay good? And does anyone know how long peeled and unpeeled eggs should stay good for?

In case anyone is wondering. I make the eggs by putting them in a pot with water, then bring it to a rolling boil, remove from heat, cover the pot and let it sit for 12 minutes. I then crack the eggs and dip them in water to remove any small pieces of shells, and then finally dry them.


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Welcome to the site! I have never tried this, but what you could do is wrap each egg in two paper towels. You could also store them on a plate instead of in a container, but I think they will dry out. You could also try wrapping each egg tightly in plastic foil, but that might have the opposite result, I don't know. Lastly, it may help if you let the eggs cool off with the container lid open until they are at fridge temperature, to avoid condensation inside the container. –  Cerberus Aug 10 '13 at 20:49
thanks for the tips! :) –  David Aug 11 '13 at 1:04
One wonders where the moisture is coming from - presumably from the egg itself, which means it's drying out. I do what SAJ14SAJ suggests, and leave them in the shell. Seems fine. But egg shells are permeable, so they might be dehydrating there to, perhaps. –  silves89 Aug 11 '13 at 14:07

3 Answers 3

This is probably not what you want to hear on any front, but it is best to store your eggs in their shell. Their original carton provides an ideal container.

If you do want to store them peeled, the standard way to do it is refrigerated in a bowl of water (changed daily). Of course, you will then have to dry the egg before eating it the wetness bothers you. This method is also used with poached eggs.

Lastly, you can do what you are already doing, and store them with some towels, but they will probably express some water.

The eggs should be good for about one week, unpeeled. The Egg Board recommends they be eaten the same day they are peeled, but other sources indicate up to about 5 days.

See also:

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wow thanks for the in depth reply. I'll probably move to not peeling them until I eat them since they'll stay longer. –  David Aug 11 '13 at 1:07

I work at a restaurant and we keep peeled eggs (for salads) in a covered container and cover them with fresh water. Ours don't usually last longer than 2 days or so (before we run out and have to make more), but we are able to keep them for up to a week, and they taste just as fresh on day 7 as on day 1, so long as you remember to change the water out daily. They may stay fresh for longer, but we don't keep any prepared foods for longer than 7 days, and if I wouldn't feed it to my customers after 7 days I certainly wouldn't feed it to myself.

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You can reduce the shelling to a second and literally blow the eggs out of the shells if you add a couple of spoons of baking soda to the water. They should make it through the week. Some say boiled eggs last for a very long time in their shell. Though not sure about the modern washed eggs and would recommend staying within the 5-day thing.

Checkout this video by Tim Ferris and a party trick.

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Have you tried Tim Ferris' method and does it work? It seems almost too good to be true. Also, does the baking soda change the taste at all? –  David Aug 11 '13 at 1:05
@David I haven't tried it, but it works. Tim Ferris is a famous author/hacker and everything else of his I've tried, works (I also know the science behind it is sound). The baking soda might alter the taste. You may be able to add much less with no taste difference and still have no shrapnel when peeling the egg 5 days later. –  MandoMando Aug 13 '13 at 22:23
thanks for the reply. I'm definitely going to try it out next week when I make them. When you say Ferris' methods work, are you talking about both the 4 hour workweek and 4 hour chef? –  David Aug 14 '13 at 2:21
@David 4-hr body is his real domain. 4-hr chef is also well grounded (in which he apologizes for the above video as a culinary crime). He used to prepare his eggs that way before he became a foodie (I wouldn't call him a chef yet). He also has a slow-carb breakfast video. –  MandoMando Aug 14 '13 at 14:29

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