Why: Reheating cooked eggs, especially scrambled eggs or omelets, can significantly alter their texture, making them rubbery. More importantly, if eggs are not properly cooled and stored, they can quickly harbor Salmonellabacteria.
Best Practice: Consume cooked eggs fresh or within a day. If reheating, ensure they reach a steaming hot temperature. For best texture, avoid reheating hard-boiled eggs entirely; use them cold in salads.
6. Seafood (Especially Cooked Fish)

Why: Cooked fish can easily become dry and rubbery when reheated, and its delicate fats can oxidize, leading to off-flavors. More critically, seafood is highly perishable and prone to bacterial growth if not handled and cooled properly.
Best Practice: It’s often best to enjoy cooked fish cold in salads or wraps rather than reheating. If reheating, do so gently (e.g., microwave on low, or a brief oven warm-up) and ensure it reaches a safe internal temperature without overcooking.