On Sun, 14 Aug 2011 16:16:21 -0400, Jim Elbrecht >
wrote:

> Has anyone ever seen the reasoning behind cooked eggs supposedly
> becoming unfit to eat faster then raw ones?

Probably due to the air pocket that forms when eggs are hard boiled.
But as far as lasting only a few days under refrigeration? That's
overly cautious.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.