How long can you keep a boiled egg for easter in the refrigerator?

Answer 1

Geez I can't believe what people are saying here.. lol

I keep un-cracked eggs for weeks, if not a month. Boiled, raw, doesn't matter. If it's not cracked, its still good.

Answer 2

Well I am a proponent of something that defies the 'set in stone' answers for chemical decomposition and need for sustenance.....sure a week...maybe two......yes really! Why....you might wonder? I ALWAYS ask myself this one question when it comes to food: "What would the Donner party do?" If the food in question will make you ill in any way, then toss it.....but you would be amazed at just how long somethings actually DO last.... I learned this from Farm Living in Oklahoma and Idaho.....You would be amazed at just how long food actually does last. When the eggs begin to turn, simply add another food to it to help keep it 'In the Now" ~ Thanks Garbo

Answer 3

2 days

Answer 4

Great info from USA TODAY: http://www.usatoday.com/news/health/spotlight/2001-04-13-easter-eggs.htm

The American Egg Board (AEB) has a few tips to make your Easter a safe and happy one:

• Use only clean grade A or AA eggs with clean, unbroken shells that have been stored at or below 41 degrees.

• Discard any eggs that are unclean, cracked, broken or leaking after cooking.

• Wash all utensils, equipment, and work areas that come in contact with raw eggs in hot soapy water.

• Boil eggs at 160 degrees for 15 minutes. While salmonella is destroyed when hard-cooked eggs are properly prepared, these eggs can spoil more quickly than raw eggs. After cooking, cool hard-cooked eggs quickly under running cold water or in ice water and refrigerate immediately.

• If you keep the eggs for later consumption, keep them refrigerated until you eat them. But do not keep them for over a week.

• Never place an egg to be eaten on display for more than two hours.

• Hide Easter eggs that are to be eaten in locations that are free of pesticides, herbicides, animal wastes, and other garbage.

Coloring

If you intend to eat the eggs, make sure to use approved food dyes only. Other inks, paints, and metallic dyes are fine for eggs as long as they are not consumed.

It is important to remember that any dye used on eggs to be eaten should be warmer than the egg itself.

"Otherwise, the food coloring permeates the shell through osmosis," warns Linda Braun, AEB's consumer services director. "And bacteria can be carried along as well. That's especially important when little hands that have a tendency to touch everything and every place come in contact with the egg or the coloring."

While approved food colorings are dandy for edible eggs, creating your own colors from natural sources can be an educational experience for children. It allows them to see how pigments and colorings are produced from natural sources.

For any of the following natural color sources, put tap water at least an inch above the color source. Use about a cup of water for each handful of the material, bring the water to a boil and simmer for 15 minutes to an hour — until you see the color you like. Turn off the heat and sieve the color through cheesecloth. Add 2-3 teaspoons of white vinegar to each cup of color.

Use these natural sources to create these colors. Remember that the colors will usually appear a little more pastel than commercial food dyes.

• Red: Fresh beets and cranberries.
• Pinkish red: Frozen raspberries or radishes.
• Yellow: Ground tumeric.
• Pale yellow: Orange and lemon peels, celery seeds, and ground cumin.
• Orange: Yellow onion skins
• Green: Spinach leaves
• Blue: Canned blueberries or red cabbage leaves
• Green-gold: Yellow delicious apple peel
• Brown-gold: Dill seeds
• Brown: Chili powder
• Beige-brown: Strong brewed coffee.

Healthy eating

For years eggs were considered "public enemy No. 1" when it came to cholesterol. But the average medium-size egg has less cholesterol than previously thought — about 214 milligrams.

That's far less than the 270 usually ascribed, and well below the 300-milligram recommended daily limit. A variety of studies have shown that 1-2 eggs daily for people who are not diabetic does not necessarily elevate serum cholesterol levels.

One egg contains about six grams of fat, predominantly unsaturated.

In fact, it's usually not the egg that's to blame, but the oils we use to cook them. Butter and margarine should be avoided. And heart-friendly cold canola oil changes chemical composition markedly under high heat. If you scramble or fry your eggs, use a stick-free pan and perhaps a little extra virgin olive oil.

A variety of methods have been introduced to make eggs even healthier.

Uncaged, free-range chickens are allowed to move freely around barnyards and have less fat and a higher percentage of protein than caged poultry. Typically, these chickens are not fed growth hormones and eat only grains — rather than diets that contain animal by-products. Some people believe both the meat and the eggs are healthier as a result.

Chickens fed a diet rich in certain grains — especially flaxseed — produce eggs far higher in Omega 3 fatty acids. Some studies suggest that Omega-3's in sufficient amounts can help the body regulate blood pressure and fat metabolism. Essential fatty acids are required for the normal development of the brain, nerve tissues and eyes.

These "good fats" are typically found in cold-water fish such as salmon, which can be expensive for families on a budget. Health food stores and even many local supermarkets now carry Omega-3 enriched eggs.

But Omega-3s won't be in the White House eggs the children will be taking home after the egg rolling. Those eggs will be wood.

Apparently, first lady Patricia Nixon hid the eggs so well one year, all of them couldn't be found and the grounds smelled terrible for days.

Hopefully, the current White House occupants won't produce a similar result.

Answer 5

I don't like to leave them more than 2 days.

Answer 6

5 days is about enough

Answer 7

As long as you want to, I wouldn't eat it after a week though.

Answer 8

One week is recommended., by people in the know.

Answer 9

If not used in one week, discard.