Green eggs

[trooper]

:/My wife just asked me if I had ever heard of chicken eggs having a real good egg yoke and the what is suppose to be white around it green.I have never heard of it and am hoping that someone can give me some info.A friend of hers had told her today that she had been given some eggs and this is what she got.Need to know if this is normal of a degree and can they be eaten.Looking for an education.Thanks

 

[dewey]

Here's some info for you.

http://www.eggsafety.org/consumers/consumer-faqs#STRUCTURE6

Off-color such as pink, green or iridescent egg white:
Spoilage due to Pseudomonas bacteria, which produces a greenish, fluorescent, water-soluble pigment in the egg white
Black or green spots inside the egg Results of bacterial or fungal contamination of the egg.

In contrast to what's safe to eat...
Green ring on HARD-cooked yolk: Caused by sulfur and iron compounds in the reacting on the surface of the yolk, result of overcooking. (Perfectly safe to eat.)

 

[Roosterfry]

If the anything in the egg other than the shell is green don't eat it! But it is normal for the shell to be a blue or green shade. If it is just the shell that's greenish go for it! The egg is just fine. I eat blue shelled eggs all the time. Chickens that lay greenish or blue shades are often found under the name Ameraucanas or Easter Eggers.

 

[greenegglover]

When you hardboil an egg there can be a green ring around the yoke. Ive read it some where in a chicken book that it is caused by too much iron in the water. Is that what your asking??

If its uncooked and its green that is not good!

 

[gale65]

Quote:
From what I understand, if a hard boiled egg has the green or gray ring it's overcooked. I've managed to make a few without but somehow even when I get a couple out in time, by the time I get the rest out they are already ringed. I mentioned this to my MIL and she said she thought hard boiled eggs are supposed to have the gray/green ring.

It's supposedly sulfur or something...

 

[greenegglover]

My girls never had irony water at the old house and I never had a ring around hard boiled eggs, now the water I have you can smell the iron in the water and now I get the green ring.

 

[bloom_ss]

Quote:
From what I understand, if a hard boiled egg has the green or gray ring it's overcooked. I've managed to make a few without but somehow even when I get a couple out in time, by the time I get the rest out they are already ringed. I mentioned this to my MIL and she said she thought hard boiled eggs are supposed to have the gray/green ring.

It's supposedly sulfur or something...

It is actually a reaction between the sulfur and the iron in the egg and it is caused by being cooked for too long. If you put the eggs in the water and bring it to a rolling boil and then remove the pot from the heat and let it sit for about 18 minutes the green won't be on the yolk.

The reaction only occurs from being at a high temperature for too long. Still safe to eat though...just not as pretty. lol

As for the OP, the egg shouldn't be green inside at all. I would say that is a bad egg and not to eat it.

 

[gale65]

Quote:
From what I understand, if a hard boiled egg has the green or gray ring it's overcooked. I've managed to make a few without but somehow even when I get a couple out in time, by the time I get the rest out they are already ringed. I mentioned this to my MIL and she said she thought hard boiled eggs are supposed to have the gray/green ring.

It's supposedly sulfur or something...

It is actually a reaction between the sulfur and the iron in the egg and it is caused by being cooked for too long. If you put the eggs in the water and bring it to a rolling boil and then remove the pot from the heat and let it sit for about 18 minutes the green won't be on the yolk.

The reaction only occurs from being at a high temperature for too long. Still safe to eat though...just not as pretty. lol

As for the OP, the egg shouldn't be green inside at all. I would say that is a bad egg and not to eat it.

Actually I bring them to a boil, remove from the heat, and let sit 15-16 min and get the ring. The first one or two I take out of the water (to test for doneness) are perfect. The rest have the ring. So apparently that minute or two extra makes all the difference.

 

[dewey]

To avoid overcooking (and that green from overcooking, if it matters) I bring the eggs just to barely a boil then instantly remove the pan from the heat and set aside for 15 minutes at the most, then immediately pour off the hot water and instantly cover the eggs with ice, and a little water, while crackling the shells all over in the icy water...the eggs rapidly chill that way in just a couple of minutes and the shells easily slip off in the cold water bath or under cold running water without denting the eggs and there's no green from overcooking. Overcooking even 1 minute will create the green. (Ease in peeling, even with an ice bath, applies to eggs aged at least a couple of weeks or more. Eggs kept on the counter a few days may have the same results as eggs aged a couple of weeks in the frig since unrefrig'd eggs age very quickly.)

 

[wolftracks]

Quote:
Some people inject food dye into eggs before hatching to cause the chick to be hatched out that color. If the white is green , I'd bet that's what she got, from someone being creative for green eggs and ham. I did it once for a preschool project. Dyed the ham too, hehe