However, when this effect has been corrected for, by dividing the heat capacity by the quantity of substance in a body, the resulting specific heat capacity is a function of the structure of the substance itself.
I would never store eggs in this manner, because the texture and flavour degradation will make them unpleasant to eat. However, to actually answer your question--and again, I urge you not to do this because stored and reheated eggs will taste like garbage--cooked eggs should keep for up to 72 hours in the refrigerator.
When eggs are hard-boiled, this protective coating is completely removed, which is why hard-boiled eggs only last for one week, while raw eggs can be good for up to five weeks if kept unwashed in their shells and in a refrigerator at or slightly below 40 degrees Fahrenheit.