How to store peeled hard-boiled eggs? (+5 Use cases)

In this article, we will answer the question “Can I store peeled hard-boiled eggs?”, and how to make the perfect hard-boiled eggs?

How to store peeled hard-boiled eggs?

Though it is preferable to not peel the eggs if they are not to be consumed within hours of cooking, it is safe to store peeled hard-boiled eggs for later use. There are two ways you can do that:

  1. Keep the eggs in a bowl of cold water and put the bowl in the fridge. Cover the bowl and change the water daily. It will be good for about a week.
  2. Keep the eggs in an air-tight container. To retain moisture, keep some wet or damp water towels on top of the eggs and secure the container with a tight lid. The eggs will preserve their freshness for a week.

In the freezer

You can also freeze store your peeled hard-boiled eggs. It is important to note that storing the peeled eggs as a whole will damage the texture of the eggs considerably when thawed. The eggs will lose their moisture and freshness and become rubbery.

To overcome this problem, it is recommended to freeze the boiled eggs and yolks separately. Just crack open an egg, separate the egg white and yolk. Carefully place the yolk and the egg in boiling water just like the poached eggs are made.

When boiled completely, remove carefully from the water and store for up to a year in the freezer bag. Squeeze out the air from the bag. 

How to make the perfect hard-boiled eggs?

Follow the instructions below to make the perfect hard-boiled eggs each time without cracks or rough peel.

  • Add water in a saucepan or pot. There should be enough water to submerge the eggs completely. The eggs should be covered by an extra 2 inches of water above.
  • Gently place the egg/s into the boiling water using a spoon.
  • Lower the heat and simmer the eggs for 11 minutes for a perfect hard-boiled yolk. 
  • When the timer reads 11 minutes, remove thee gg/s using a spoon or a ladle and either keep the egg/s in an ice bath for 5 minutes or place under cold running water.
  • Store in the fridge or freezer and enjoy.

Hard-boiled eggs recipes

  • Eggs on toast are too conventional. Try placing them on flatbread and garnish with your favorite herbs and spices.
  • Marinate your hard-boiled eggs in soy sauce, chili, and vinegar. Sprinkle some white sesame seeds on top and eat with noodles or rice.
  • Make deviled eggs and stuff the eggs with your favorite fillings. Break the monotony by sprinkling some herbs or spices on top.
  • Add the hard-boiled eggs to your salad bowls with your favorite vegetables. You can also mash the eggs and add your favorite spices. Spread the paste on a toast.
  • Make egg sandwiches. Add mayonnaise and mustard for a creamy texture. 

Other FAQs about Eggs which you may be interested in.

Can you eat a cracked egg?

How to pickle hard-boiled eggs?

Pickling hard-boiled eggs is the best way to preserve their freshness. The drill is to preserve the hard-boiled eggs in a vinegar solution with cloves and your favorite vegetables, herbs, and spices.

Adding beet to your pickled egg makes the pickle very visually appealing due to its pretty pink color. Add cloves, cooked onions, dill, or any other vegetable you like. Add jalapenos for a tangy hint. Use after 2-3 days of refrigeration.

The science behind boiled eggs?

An egg is a rich source of protein.  A large egg has approximately 628g protein, 3.6g of which constitutes the egg white.

The building block of proteins is amino acids which are held together by weak bonds. These covalent bonds are weak enough to be broken by the heat that is provided during boiling.

The heat breaks these weak bonds and stimulates the amino acids to make stronger bonds simultaneously. During this process, water is expelled through the egg resulting in the solidification and denaturation of the protein.

Proteins in an egg pass through the following stages during boiling.

  • At 130-140°F, egg proteins start to unfold.
  • At 140°F, ovotransferrin turns the egg white into a gelatinous matrix as a result of bonding with itself.
  • At 155°F, ovotransferrin is moist but solid.
  • At 180°F, ovalbumin makes the egg white firm due to cross bonding.
  • Above 180°F, proteins lose water slowly. As a result of dehydration, the egg white develops a dry a rubbery texture and starts to give off a foul Hydrogen sulfide smell.


In this article, we answered the question “Can I store peeled hard-boiled eggs?”, and how to make the perfect hard-boiled eggs?