Pink ring in hard boiled egg yolk

Discussion in 'Chicken Behaviors and Egglaying' started by TeaLady, Nov 22, 2008.

  1. TeaLady

    TeaLady Out Of The Brooder

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    May 9, 2008
    Issaquah
    I'm not sure which forum I should post this in, but here's the deal:

    We hard-boiled a bunch of eggs, and when we cut them open a few of them had a thin pink layer that shows up as a ring about 1/8th inch inside of the edge of the yolk. There has not been a rooster around these girls for over a month.

    Any idea what this is? Are the eggs safe to eat?
     
  2. cgrannygo

    cgrannygo New Egg

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    Mar 31, 2013
    Help, I have the same question as TeaLady. Why do my hard boiled eggs have pink rings? Can I eat them?
     
  3. kkinenen

    kkinenen New Egg

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    Mar 29, 2014
    USDA says toss it

    http://www.fsis.usda.gov/wps/portal...ration/shell-eggs-from-farm-to-table/ct_index

    Is the appearance of eggs related to food safety?
    Sometimes, but not usually. Variation in egg color is due to many factors.
    • Blood spots are caused by a rupture of one or more small blood vessels in the yolk at the time of ovulation. It does not indicate the egg is unsafe.
    • A cloudy white (albumen) is a sign the egg is very fresh. A clear egg white is an indication the egg is aging.
    • Pink or iridescent egg white (albumen) indicates spoilage due to Pseudomonas bacteria. Some of these microorganisms—which produce a greenish, fluorescent, water-soluble pigment—are harmful to humans.
    • The color of yolk varies in shades of yellow depending upon the diet of the hen. If she eats plenty of yellow-orange plant pigments, such as from marigold petals and yellow corn, the yolk will be a darker yellow than if she eats a colorless diet such as white cornmeal. Artificial color additives are not permitted in eggs.
    • A green ring on a hard-cooked yolk can be a result of overcooking, and is caused by sulfur and iron compounds in the egg reacting on the yolk's surface. The green color can also be caused by a high amount of iron in the cooking water. Scrambled eggs cooked at too high a temperature or held on a steam table too long can also develop a greenish cast. The green color is safe to consume.
     

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