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07-11-2011, 05:10 PM
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#1
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,139
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Keeping Egg Salad?
i made a large batch of egg salad for a party. one and a half dozen eggs  to be exact. party was supposed to be sun. postponed til wed. made this on sat. how long can i safely keep in fridge? hate to throw away that many eggs. to say nothing of the work involved.
what do you guys think?
babe
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"life isn't about how to survive the storm but how to dance in the rain" 
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07-11-2011, 05:35 PM
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#2
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Certified Pretend Chef
Join Date: Sep 2004
Location: Massachusetts
Posts: 28,893
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Well, babetoo, let's review the standard answers.
- I'd toss it
- I'd keep it
- Toss it out "just to be safe"
- When in doubt, throw it out
- Properly refrigerated it should be OK.
- If you've ever had food poisoning, you'd wouldn't take the chance.
- etc., etc.
You get the idea.
Personally, 4 days is at the limit in my mind.
Is the egg salad going to be out at room temperature for an extended period? That could make the situation worse.
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"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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07-11-2011, 06:05 PM
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#3
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Chef Extraordinaire
Join Date: Dec 2007
Location: escondido, calif. near san diego
Posts: 14,139
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that is what i am thinking too. wed is just pushing it to hard. guess i'll make more. i think i made way to much for nine people anyway. so will just do a dozen. bummer. eggs are so expensive. thanks, guess i just needed someone to agree with me. lol
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"life isn't about how to survive the storm but how to dance in the rain"
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07-11-2011, 07:08 PM
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#4
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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Don't want to be visiting babetoo's house in the next few days... not with all that egg salad she'll be eating. 
We need a uses for egg salad thread. 
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07-11-2011, 07:33 PM
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#5
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Executive Chef
Join Date: Mar 2010
Location: south central coast/California
Posts: 2,954
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@ pac.
What a bummer, Babe!! I'm thinking three days would be my limit. I'd share it with neighbors today, rather than throw the rest of it out on Wed. Just a thought.
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Life  is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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07-11-2011, 07:37 PM
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#6
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Head Chef
Join Date: Jul 2008
Location: L.P. CITY, USA
Posts: 2,270
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Isn't it funny that if you had not cooked the eggs and added your filling ingredients, all of that would still be fresh in the refrigerator past Wednesday??? 
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Sometimes you need to fall apart so you can choose the best pieces to rebuild yourself with.
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07-11-2011, 07:48 PM
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#7
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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Quote:
Originally Posted by PattY1
Isn't it funny that if you had not cooked the eggs and added your filling ingredients, all of that would still be fresh in the refrigerator past Wednesday??? |
There's definitely something to be said for procrastinating here 
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07-12-2011, 04:44 AM
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#8
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,614
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Quote:
Originally Posted by pacanis
There's definitely something to be said for procrastinating here |
And for raising one's own FRESH eggs.
Maybe contact a halfway house or shelter and find out if the residents would eat it...I'm a little late chiming in--been too busy.
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"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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07-12-2011, 06:09 AM
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#9
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Master Chef
Site Moderator
Join Date: Sep 2008
Location: New Orleans, LA
Posts: 9,066
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Can you donate the excess to a soup kitchen? Your neighbors? Make sandwich rolls and add some bacon and cheese?  It must be taking up a lot of room in your fridge. 
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If you can't see the bright side of life, polish the dull side.
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07-12-2011, 09:54 AM
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#10
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Senior Cook
Join Date: Dec 2007
Location: SW Florida
Posts: 394
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According to the USDA site, it should be safe in the fridge for 3-5 days. (scroll close to bottom) Saturday to Wednesday is right in the middle at 4 days.
However, food quality would be at the low end after 4 days and I would not want to serve it to company.
Keep Food Safe! Food Safety Basics
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