Here’s a tip: write the date the eggs were boiled on each egg after they are cool. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking.
Consequently, when you boil an egg, this protective coating is washed off and again makes a porous egg shell which becomes open and vulnerable to bacteria, odors and other contaminants – all things you do not want! Therefore, the boiling process makes hard boiled eggs last for a shorter amount of time than fresh eggs. Heat the pot on high heat and bring the water to a full rolling boil. To counter this, egg processing plants spray an odorless natural mineral oil to “reseal” the egg, this thin layer makes the egg air tight again and thus the shelf life longer. However, the government mandates that eggs be sanitized and washed before they are sold to consumers, eliminating this protective coating. In nature, as hens lay eggs a special natural coating is applied which helps to seal and protect the egg. The shelf life of hard boiled eggs is shorter than fresh eggs because egg shells are porous, which means air and bacteria can enter. Practicing proper hygiene and food safety techniques will help prevent foodborne illness. How to tell if Hard Boiled Eggs are bad, rotten or spoiled?
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