Reheating eggs is safe as long as standard food safety practices are followed. The primary risk associated with eggs is Salmonella, so it is crucial that they are initially cooked thoroughly and refrigerated promptly. Cooked eggs should never sit at room temperature for more than two hours, or one hour if the ambient temperature is above 90°F. When reheating, ensure the dish reaches an internal temperature of 165°F to kill any potential bacteria. While safe, the texture of eggs often degrades; they can become rubbery or dry. To maintain quality, use low heat on the stovetop or a low-power setting on the microwave. Special care should be taken with hard-boiled eggs; reheating them in a microwave while still in the shell, or even just peeled, can cause a dangerous buildup of steam, leading the egg to explode when pierced or bitten. Always store egg-based leftovers in shallow containers for quick cooling.