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From: Tami Smith
Remote Name: 66.109.254.189
Remote User:
Here is a quote from the American Egg Board about Hard Cooked Eggs:
"These will easily reach internal temperatures of more than 160° F when they are done. Note, though, that while Salmonella are destroyed when hard-cooked eggs are properly prepared, hard-cooked eggs can spoil more quickly than raw eggs. After cooking, cool hard-cooked eggs quickly under running cold water or in ice water. Avoid allowing eggs to stand in stagnant water. Refrigerate hard-cooked eggs in their shells promptly after cooling and use them with 1 week."
Tami http://www.aeb.org