How long can you store soft-boiled eggs? (+3 Factors)
In this article, we will explore the question, “How long can you store soft-boiled eggs?” We will also discuss the best ways to reheat eggs.
How long can you store soft-boiled eggs?
Use soft-boiled eggs immediately or consider keeping them in the fridge for about 2 days. You can easily reheat the stored eggs by keeping them in simmering water for about 1 minute (1 and 2).
Freezing boiled eggs is not recommended as it degrades the quality to a large extent. The egg whites become rubbery and the egg yolks lose their moisture becoming crumbly.
Moreover, the eggs might develop a foul smell and a watery texture.
What is the shelf-life of hard-boiled eggs?
Hard-boiled yolks will be good for about 2 days at steady refrigeration temperatures. If you do not intend to eat the eggs immediately after reheating, place them in the refrigerator (3 and 4).
These can be used in salad dressings, sauces, and as a filling to make deviled eggs.
How to know if soft-boiled eggs have gone bad?
To determine if soft-boiled eggs have gone bad, you can rely on the odor as a reliable indicator. Fresh eggs have a mild, agreeable smell, while spoiled eggs emit an unpleasant, sulfur-like, or putrid odor (5).
Additionally, check for signs of spoilage such as sliminess, watery whites, discolored yolk, or an off texture.
When in doubt, it is safer to discard the egg to avoid the risk of foodborne illnesses (1).
What factors impact the cooking time of soft-boiled eggs?
Two main factors influence the cooking time of eggs:
1. Water temperature: To ensure optimal cooking, the water should reach a temperature of at least 190°F or 88°C. Using cooler water will prolong the boiling time. After boiling, transfer the eggs to ice-cold water to stop the cooking process (6).
2. Egg size: Larger eggs naturally require more time to reach the desired consistency during cooking. Consider the size of the eggs when determining the cooking duration.
What are the safety recommendations to prepare soft-boiled eggs?
To prepare boiled eggs safely, follow these essential steps:
1. Clean Surfaces: Prioritize clean and sanitized cutting boards and countertops to avoid bacterial contamination (7).
2. Fresh Ingredients: Use fresh eggs and carefully inspect them for spoilage or expiration dates (7).
3. Clean Utensils: Thoroughly clean utensils, using hot, soapy water to eliminate food residues and prevent cross-contamination (7).
By adhering to these guidelines, you can maintain proper hygiene and ensure the safety of your boiled eggs.
What are the risks of eating spoiled eggs?
Consuming expired eggs poses a risk of foodborne illnesses, including Salmonella infection. Symptoms like vomiting, diarrhea, nausea, and abdominal pain may occur (1).
Diarrhea indicates harmful substances, while abdominal pain, accompanied by vomiting and nausea, signifies food poisoning (1).
Eating expired eggs can raise body temperature, leading to fever, a sign of underlying issues. Seeking medical assistance is advised in such cases to ensure proper treatment.
What are the scientific principles involved in boiling eggs?
Boiling eggs breaks protein bonds, expels water, and leads to solidification and denaturation, resulting in fascinating changes (4).
Boiling eggs triggers protein transformations: unfolding at 130-140°F or 54-60°C, gel-like matrix formation at 140°F or 60 °C, moist solidification at 155°F or 68°C, firmness at 180°F or 82°C, and dehydration resulting in a rubbery texture above 180°F or 82°C.
These changes explain the boiled egg’s unique characteristics.
Other FAQs about Eggs which you may be interested in.
In this article, we have addressed the question, ‘How long can you store soft-boiled eggs?’ Use soft-boiled eggs immediately or consider other options for a maximum of two days.
1. Linscott AJ. Food-Borne Illnesses. Clin Microbiol Newsl [Internet]. 2011;33(6):41–5. Available from:
5. Torrico DD, No HK, Prinyawiwatkul W, Janes M, Corredor JA, Osorio LF. Mineral oil–chitosan emulsion coatings affect quality and shelf‐life of coated eggs during refrigerated and room temperature storage. Journal of Food Science. 2011 May;76(4):S262-8. Available from:
6. Réhault-Godbert S, Guyot N, Nys Y. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients [Internet] 2019;11(3):684. Available from:
7. Kamboj S, Gupta N, Bandral JD, Gandotra G, Anjum N. Food safety and hygiene: A review. Int J Chem Stud. 2020;8(2):358–68. https://www.researchgate.net/profile/Neeraj-Gupta-17/publication/339877534_Food_safety_and_hygiene_A_review/links/5e7f7b41299bf1a91b866018/Food-safety-and-hygiene-A-review.pdf