Have two things I'd like some help/advise with.
1. About 4 weeks ago, I hardboiled a bunch of eggs. Put them in the fridge, as I was making egg salad for a picnic the next day. Yesterday, as I was looking for something in the back of the fridge, voila, I found an egg..it must have rolled off the plate. Any clue as to how long it's good for? I'm going to toss it out...but am curious as to how long a hard boiled egg ( in the shell ) can stay refrigerated.
2. Now the biggie. I've made matzoh ball soup for years..everything from scratch..and it's usually just about perfect..my recipe serves 8..makes 16 matzoh balls. They're always floaters, not sinkers..light, not dense. Well, this past Tuesday, my parish held a seder, so I voluntered ( with lots of help) to make matzoh ball soup for 120..I scaled up the recipe, but some of the matzoh balls were, well, dense..We were cooking them in four big pots..but I do think that there were MORE balls in each pot than I'd normally do..because of the large number we needed. So, should I have boiled them longer?
4 weeks? I’d toss it
I have eaten eggs that were a week to 10 days past their expiration and they were fine, I imagine they last longer if they have been cooked.
I’d smell it before I ate it but I still think 4 weeks is a risk and I’d just toss it.
Hard-boiled eggs do not keep nearly as long as raw eggs, which can last three to five weeks in the refrigerator. One week for hard boiled.
Why raw eggs keep longer: There is a good reason for this. When a hen lays an egg, it puts a naturally protective coating on the outside of the shell. The bad news is, during the washing and sanitizing process before packaging, eggs lose that coating. But the good news is, processors replace it with a tasteless, natural mineral oil coating.
Boil the egg and that coating is removed.