Hard boiling is a process that cooks raw eggs at a high temperature for a set amount of time, cooking both the yolk and the white of the egg. When you store the eggs in the refrigerator, you might notice a sulfurlike smell emanating from the eggs. Proper cooking and storage of the eggs prevents the eggs from smelling or picking up other tastes and smells from the refrigerator.
Arrange the eggs in the bottom of a pan, using a single layer of eggs. When you stack the eggs on top of each other, you risk uneven cooking. What's Cooking America recommends cooking only 24 eggs a time. Once the eggs are in the pot, fill with water until the water reaches 1 inch above the shells. Place on high heat and wait for the water to start boiling. Pull the pot off the stove, place a lid on the pot and let sit for at least 17 minutes. Strain the eggs from the water and peel, if eating immediately.
Whether you peel the eggs immediately or leave the peel on is up to your taste preference. If you're making deviled eggs or using the eggs for a dinner salad, then remove the peel after the eggs cool. Both peeled and unpeeled eggs will keep in the refrigerator for up to seven days.
If you opt to keep the shell on the eggs, then transfer the hard-boiled eggs back into the refrigerator. Store the eggs in the cooking pot or a small bowl. Save space, by storing the eggs in the original polystyrene or cardboard egg carton. Write across the top of the carton with a marker, identifying the hard-boiled eggs inside.
Peeled or shelled hard-boiled eggs make a quick snack or add protein to a salad. If you don't have a lot of time to peel the eggs before a peel, then you might want to store the eggs already peeled. Lightly crack the end of the egg on a hard surface, breaking the shell. Peel the shell from each egg and store in a plastic container with a lid. Fill the bowl with cold water or, cover the eggs with a damp paper towel. Place the lid on the container and keep for seven days. Change the water or paper towel once a day.