How long do cooked eggs stay good?
In this article, we will explore the question, “How long do cooked eggs stay good? ” We will also discuss the best ways to preserve cooked eggs.
How long do cooked eggs stay good?
Cooked eggs easily go bad at room temperature and should not be left out for more than 2 hours, as per the USDA guidelines (1 and 2).
Firmly cooked eggs stored in the refrigerator can last for up to 2 days. Provided that the storage temperature of the eggs is ideal which is 40°F or 4°C below (1 and 2).
Improperly stored eggs can cause bacterial contamination and food poisoning.
How is the correct store to refrigerate cooked eggs?
Cooked eggs should not be left at room temperature for more than 2 hours. Bacterial growth occurs rapidly between 40 °F or 4°C and 140 °F or 60°C, increasing the risk of contamination. Discard eggs left out for longer to ensure food safety (3).
To properly store cooked eggs, use shallow containers for even and quick cooling in the refrigerator (2).
Ensure eggs cool thoroughly before placing them in containers or zip-lock bags. Avoid sealing steaming hot eggs, as moisture trapped inside can create a suitable environment for bacterial growth (4).
Store cooked eggs on the refrigerator shelves, not the door, to avoid temperature fluctuations. Opt for the middle shelf for better stability.
Why do cooked eggs need to be refrigerated?
Cooked eggs need to be refrigerated because they are susceptible to microbial contamination. One well-known organism found in eggs is Salmonella, which normally resides in the intestines of mammals (3).
However, when it enters the bloodstream, it can cause severe infections. Symptoms of Salmonella infection, including diarrhea, vomiting, fever, and abdominal cramps, typically last for 4-7 days after consuming contaminated food (3).
Proper refrigeration helps prevent the growth of bacteria and reduces the risk of foodborne illnesses associated with eggs.
Can you freeze cooked eggs?
Freezing cooked eggs is generally not recommended as it can alter their sensory characteristics. However, if you have an abundance of eggs, you have the option to freeze them either whole or separate the yolk and egg white for different uses (4).
It is important to cook thawed frozen eggs before consumption to minimize the risk of foodborne illnesses (4).
In the egg processing industry, there are various products available, such as frozen, chilled, and powdered liquid eggs, with or without additional ingredients like sucrose or salt (5).
These products undergo homogenization, filtration, and pasteurization before being stored and frozen or dehydrated using methods like atomization or freeze-drying (5).
While freezing eggs at home may not be the most efficient way to utilize them, it can be beneficial if you have a surplus from a bulk purchase made two weeks ago.
How do you know if your boiled eggs are bad?
To determine if 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 (4).
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 (3).
Other FAQs about Eggs which you may be interested in.
In this article, we have addressed the question, ‘How long do cooked eggs stay good ?’ Cooked eggs should not be left out at room temperature for more than 2 hours. Cooked eggs can generally last for up to 2 days when properly refrigerated.
3. Linscott AJ. Food-Borne Illnesses. Clin Microbiol Newsl [Internet]. 2011;33(6):41–5. Available from:
4. 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:
5. Sharif MK, Saleem M, Javed K. Chapter 15 – Food Materials Science in Egg Powder Industry. In: Grumezescu AM, Holban AMBT-R of MS in FB, editors. Handbook of Food Bioengineering [Internet]. Academic Press; 2018. p. 505–37. Available from: