How could that happen? We tossed the egg for sure. The chickens seem healthy. Any idea on how, why or a cause if that?Have seen blood and meat spots in HB eggs, never seen the albumen turn gray like that.
Thinking this is more like bacteria/mold got into egg before cooking.
I can believe the meat spot would stain the egg white, particularly if there was a delay between boiling and peeling. I'd guess not harmful, but would give it back to my chickens just because it looks icky.There was no rotten or off smell from the egg either. Maybe a blood spot in the white of the egg?