refrigerate the cooked eggs promptly in a covered container at 40°F (4°C) or below, and use them within 3–4 days. For the best safety, cook eggs until the whites and yolks are firm before storing.
To reheat, warm the eggs gently until they reach 165°F (74°C). A microwave can work in short intervals, but take care because eggs can heat unevenly and may splatter. The texture may become firmer after reheating.
I usually recommend making only as many eggs as you plan to eat, especially if
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