A Special Note on Eggs
Unlike our favorite meal-prepped lunches, eggs can be a bit finicky — they require a bit more finesse in storage and reheating. Catherine Lo, a food editor in the Good Housekeeping Institute’s Test Kitchen, says the key to keeping eggs just as tasty after subjecting them to a microwave is to specially prep them before reheating. “One of the perils of reheating eggs, especially in the microwave, is that they lose their moisture,” she explains. “If you’re going to reheat in the microwave, make sure to cover it with microwave-safe plastic wrap — and poke a small vent in it beforehand.” If you’re reheating a burrito or sandwich, wrapping the whole item in a damp paper towel can prevent bread from becoming un-appetizingly hard.
Baked eggs, or pastries or dishes with crusts, are better suited to be reheated in a toaster oven or a regular oven; Lo says to reheat at 350°F if no temp is specified in the recipe. You want to make sure that your dish has sat at room temp for at least 30 minutes before reheating for best results. If you’re reheating an entire dish as opposed to a single serving, make sure to use an instant-read thermometer to ensure it reads 165°F.
Hard-boiled egg lovers, be sure to leave them unpeeled when you store them in your fridge — you can keep them fresh for a week this way. “For max flavor, leave them out at room temp for about 20 minutes before eating, as cold tends to dull the flavor,” Lo advises. “If eggs are peeled, eat them in a day or two.”