Lots of thinking, from someone apparently experienced with lab testing of anti-germ precautiuons. Zero testing.

Disappointing. He actually has the lab equipment to measure some of his theories about denatured proteins et al.

That egg was totally still edible, even if you pierce it for the cooking, it should be good for at least a few days. If you do it right, it can be weeks. In Germany you can buy cooked eggs in the super market and they are not refrigerated.

Eggs really don't go bad quickly. It is common knowledge that due to different washing techniques it's safer in Europe than in North America to keep them unrefrigerated (raw), but let's just say a certain spouse of mine is pretty callous about that - a tray of 30 of them from Costco doesn't fit in the fridge right now so it sits around for a few days - and we've had exactly zero issues from all that. And hardboiled eggs don't spoil very fast either. If it had been sitting out for a week, I'd take a careful sniff at it before consuming but overnight is nothing. Edit all this assumes the raw eggs are going to be cooked, of course.

It would be safe overnight.

Any food can be poison including if it's sealed before a use-by, it's about a percentage which a overnight boiled egg would be lower than for the English word 'safe'.

The claim is cooked eggs don't last as long as normal eggs, what is interesting is what is the percentage/graph?

Boiled Easter eggs are a tradition. You don't hear about mass deaths around Easter unlike rice that's been left out at pre-wedding to wedding parties etc.

A little off topic, but: we who have chickens know that fresh eggs last for weeks if left unwashed.

So one of those egg council creeps got to you too, huh? [0,1]

[0] https://frinkiac.com/video/S06E12/-1x9jGk4guJdUb76ZrC2FbPyug...

[1] https://youtu.be/AHAFMFFQlkI

Odd, I never refrigerate eggs.

there are people who look specificly for old eggs , that they then pickle, also there are a wide variety of cultural food practices, probably banned here in the west, that involve eggs and other foods bieng "aged" under certain conditions personaly, I cant eat factory eggs, something in the feed comes through in the eggs and makes me a bit queezy, farm eggs no problem, tried factory eggs a bunch of times blech!,every time.

This gave me a bit of culture shock. Do American children not dye/paint hard-boiled eggs for easter?

Hardboiled eggs are good two weeks at room temperature and 4 weeks in the fridge:

https://www-ndr-de.translate.goog/ratgeber/kochen/warenkunde...

That makes them a good food for (multiday) traveling/hiking too.

> My background is in sterile large molecule manufacturing within biotech, the kind of work where even a single microscopic breach within thousands of gaskets and kilometres of stainless steel can trigger an investigation lasting months or even years.

I would love to learn about such things but there seems to be very little writing about topics like this compared to all kinds of software niches.

What's up with engineers working in industrial contexts? From where I'm standing it seems like they are one of the groups that talk the least about what they do. You hear a lot more about science, law, finance... Is it due to IP issues? Is it a cultural thing? Is it just that I'm not looking in the right places?