sf > wrote:

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

>> 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.

Raw eggs keep (after a fashion) for months under refrigeration,
hard boiled eggs only a couple weeks. They actually start to taste
kind of random after only a week.

It is possible the raw eggs contain "chemical defense" factors that act as
preservatives, antioxidants, or have antimicrobial properties; and these
factors are denatured when you boil the egg. That's my theory
anyway.

Steve