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Egg white on hard boiled egg turned brown???

post #1 of 6
Thread Starter 

I decided to make pickled eggs last night.  Got the eggs hard boiled and started peeling...Much to my surprise the entire white of one of the eggs was a tan color (almost the exact shade of the shell.)  I cut the egg open and the color went all the way through the white.  The yolk looked fine.  Anybody ever seen this happen?  The eggs weren't right out of the coop- but they weren't older than a couple weeks.  Refrigerated the entire time.  Any ideas??

post #2 of 6

I'm not sure why this happened but hopefully someone will be able to answer this.....Inquiring minds ya know.....lol  caf

post #3 of 6

Interesting... wonder if it was blood in the egg or something?

I prefer an ugly truth to a pretty lie. If someone is telling me the truth that is when i will give my heart. ~ Jack Nicholson 

Look! A ladder!! Maybe it leads to heaven, or a sandwich... 

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I prefer an ugly truth to a pretty lie. If someone is telling me the truth that is when i will give my heart. ~ Jack Nicholson 

Look! A ladder!! Maybe it leads to heaven, or a sandwich... 

Reply
post #4 of 6

I have never heard of that but went searching for an answer and there are few to be had, a couple people mentioned it happening but no cause. Here is what I did find:
According to the American Egg Board, the white of a hard-cooked egg may darken to a caramel shade due to a high amount of iron in the cooking water (could that be the brown/orange color of your description?)

The egg board says a carbonylamine-type reaction is the other possible cause of caramel colored whites. This is a reaction between amino acids and reducing sugars, and is the first stage in Maillard reactions the browning that occurs in meat and bread when cooked or toasted over high heat (and which some people mistakenly characterize as "carmelization," which only occurs with sugar.)

That is the one and only answer I could find, anyone else???

"No philosophers so thoroughly comprehend us as dogs and horses." Herman Melville
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"No philosophers so thoroughly comprehend us as dogs and horses." Herman Melville
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post #5 of 6
Thread Starter 

Interesting on the iron in the water... but wouldn't have all the eggs turned though??

post #6 of 6

Thanks for the info. I'm trying to figure out why my two failed meringues turned cola-colored. You seem to describe the right color, but the reasons don't make sense. I had no water in my egg whites, and only the lighter of the two had sugar. They were the high nutrition organic eggs, so maybe that could contribute iron, but then wouldn't that be more in the yolk?

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