Of course they can. It's not like they'll melt -- like ice cream!
yes they will start to smell like sulfur.
No. Boiled eggs should be stored in the refrigerator. Hard cooked eggs are considered a potentially hazardous food. Potentially hazardous food should not be left at room temperature for more than 2 hours (or 1 hour if the ambient temperature is quite warm). I would not recommend consuming the egg.
Because a hard-cooked egg is considered a potentially hazardous food, they should not be left unrefrigerated for more than 2 hours. Or no more than 1 hour if the ambient temperature is over 90°F.
About 4-5 Hours at the most, afterwards they start to get rubbery and pretty nasty. Also I wouldn't suggest leaving them out at all due to the fact that Boiled eggs tend to do some funny stuff when left out.
The blackening seen on a hard boiled egg, left open to the air is a result of oxidation of the protein component. Atmospheric oxygen reacts with parts of the protein molecules causing discolouration.
Yes, if you are going to keep it for a while so it maintains fresh. No, if you eat it soon.
Whoa no way
Melted sugar boiled down then left to set.
It is a hard boiled egg that has had the shell peeled off put into some vinigar and left to pickle!! yummy hey!! :P
In general, it comes down to adding eggs to boiling water with a pinch of salt (so that the shell comes off more easily) and boiling it for roughly 5, 10 or 15 minutes. After 5-6 minutes it will be a soft boiled egg, with runny yolk and stiff eggwhite. At this stage it might not yet be fully clear of bacteria and germs. Around 8-10 minutes it will be a boiled egg, the yolk will be yellow to orange and the egg should be fine to eat, and easy to cut. After 10 minutes, it becomes progressively more hard-boiled, eventually turning the center of the egg green. Spa-boiled eggs, which are placed in an oven at about 190 degrees and left overnight, eventually turn entirely green.
No longer than an hour or so if left out in room temp. Bacteria can start to grow on foods in an hour. Our stomach acids can kill some of these bacteria but not all. Foods should be kept out of the danger zone which is above 45 degrees and below 145 degrees. In this zone foods are perfect for bacteria.
Because a hard-cooked egg is considered a potentially hazardous food, they should not be left unrefrigerated for more than 2 hours. Or no more than 1 hour if the ambient temperature is over 90 degrees F.