How Many Days Can Scrambled Eggs Stay Good in the Fridge?

Starting the day with scrambled eggs is a breeze. This breakfast classic has been enjoyed since the 14th century, possibly even by ancient Romans, thanks to its simplicity, affordability, and nutritional value. Packed with vitamins A and B, along with a good dose of protein, scrambled eggs are created by whisking eggs over high heat, resulting in a soft, fluffy mixture of yolks and whites. Adding extras like milk or butter can elevate the flavor and texture.

If you find yourself with leftover scrambled eggs after preparing your morning pick-me-up, the FDA recommends consuming them within four days. As eggs are perishable, prolonged storage can lead to foodborne illnesses. Simple indicators like a strong odor or a slimy texture can help determine if the eggs have gone bad. After the four-day mark, it’s best to err on the side of caution and discard them.

Spoiled eggs are often associated with salmonella, so it’s crucial never to consume eggs that are past their prime, whether cooked or not. To maximize the shelf life of scrambled eggs, allow them to cool before storing them in an airtight container or wrapped well. While cooked eggs don’t freeze perfectly, freezing uncooked eggs by separating the whites from the yolks in freezer-safe containers is a better option.

If you’re pondering ways to use up those extra scrambled eggs, consider incorporating them into lunch or dinner dishes. Fried rice, lo mein, or a classic steak and eggs dinner are excellent choices.

Reheating scrambled eggs is a straightforward process. The microwave is a quick option, with 15-second intervals to prevent overcooking. Alternatively, the stove works well; just grease the pan with butter or oil for added flavor, stirring the eggs until they reach at least 165 degrees Fahrenheit.

Approaching the four-day mark, keep an eye out for signs of spoilage, such as changes in texture and smell. A strong, unpleasant odor and a slimy texture are indicators that the eggs have turned. If they’re over four days old or if you can’t recall when they were cooked, it’s safer to discard them to avoid potential foodborne illnesses.