Is it a good idea to keep make a lot of them and keep them in the refrigerator? I like them for breakfast but I don't like cooking every morning. For how long I can keep them?
What Tim said. Eggs just don't hold very well, and they are very sensitive to temperature--reheating them basically will mean re-cooking them. I would never store eggs in this manner, because the texture and flavour degradation will make them unpleasant to eat.
However, to actually answer your question--and again, I urge you not to do this because stored and reheated eggs will taste like garbage--cooked eggs should keep for up to 72 hours in the refrigerator. Remember to chill them as rapidly as possible after cooking, and you may wish to undercook slightly in order to minimize problems when reheating.
I would use 72 hours as an absolute maximum, particularly if you are undercooking. 48 hours is probably wiser.
So I was thinking about this, and realized that there are plenty of egg dishes that work well out of the refrigerator, but the thing is, you don't reheat them, you serve them at room temperature:
- pizza rustica
- tortilla (the spanish dish, not the south american item of the same name)
I mean, it's not going to be the exact same as making it fresh and serving it warm, but the problem is in reheating eggs when you tend to overcook it. (I once turned a pizza rustica into a nasty puddle of water when I tried reheating it)
So, my thought on the matter is you could probably pull it off, just don't heat it. You might be able to microwave it on really low heat to just take the chill off ... but don't try to get it hot.
You'd have to try it yourself to see if it's an acceptable taste / texture / temperature for your palette. You might also consider either serving it with something else warmed through to let some of the heat transfer (eg, place it on a freshly toasted bagel or english muffin)
When it comes to taste, eggs are very difficult to preserve. When they are warmed after refrigeration they cook further, and fried eggs have a narrow window in which they taste great.
I don't know how long they remain sanitary but when I'm cooking scrambled eggs for a lot of people and I have to store them in the oven to keep warm I always cover them with slices of cheese. This seems to help keep their flavor as if they were right off the pan and prevents the surfaces of the eggs from drying out and becoming crusty. It may improve their refrigeration life as well?
I have been scrambling three large eggs at a time. I eat one and put the rest in the fridge in a sealed plastic container. I make egg salad out of the leftovers for sandwiches over the next two days adding various things like onion bits, dill, mustard, hot sauce, lemon pepper, cheese slices, etc. The eggs taste just fine. The sealed container keeps them moist.
Keeping cooked eggs is not very tasty
Follow my previous post on "better-scrambled-eggs" for making scrambled eggs in 60 seconds from eggs to plate (thin stainless skillet on a gas stove)
I cook veggie omelettes in muffin pans in the oven every Sunday morning and refrigerate them for a whole week's worth of meals and take them every day for breakfast and I have never had any issue. I have been doing this for months. They taste absolutely delicious microwaved for one minute. You people are out of your minds. They are "sanitary" and yummy. I would say they last about a week to a week and a half.
I've been cooking my eggs in a small round pan. To keep that shape, I'll cook 4 batches for 4 days at a time, then place them in fridge. Wake up, grab one round cooked egg, nuke in the microwave for 30 secs and it tastes great to me on a piece of Ezekiel bread. I have 3 small children and a busy morning, so I need something healthy and fast with no mess in the morning.
Eggs keep fine for two weeks just fine raw in the shell and about abit over a week cooked into a fritta shape, 25 sec in a microwave works wonders
I make a dish with potatoes, eggs, Italian sausage, peppers and cheese and I make enough for about 4 or 5 days. I just put the dish in the fridge in its original pan with a tight lid. Then I reheat a plate every morning for the next 4 or 5 days and I've never had any problems.
What about freezing the eggs in separate containers? Daily portions, thaw one the night before and cook it in the morning. Microwave if you have it. Would this work?
I've heard Sanitary wise they are good for a week, but my experience is after about 3-4 days they tend to give you the runs, soo I wouldn't make more than enough for 3 or 4 days.