Question about discolored hard-boiled egg whites.

[Falcon Chickens]

We sold some eggs a few days ago, and the customer told me that she hard-boiled 4 of the eggs at the same time, and took them out at the same time. Once she peeled them, one of the eggs' white had changed to a tannish-brown color; the other 3 were still perfectly white. In researching this, I've read that the changing of the color is usually due to boiling them too long or at too high of a temperature, and I've also read that it can be caused by having too much iron in the water. It seems like any of these reasons should've affected all 4 eggs instead of just 1 of them. Anyone else ever experienced this or know what may have gone wrong? She said she didn't eat the egg that was discolored. The eggs were only a day or two old, and they had only been on the countertop, not refrigerated. I'm afraid she may not purchase any more from me, but mostly I'm just curious about what could've caused this.

Thanks for any responses.

 

[lularat]

That is also the only reason I know that would make the white turn... would be cooking them too long and possibly too much iron in the water.

 

[Blooie]

That is also the only reason I know that would make the white turn... would be cooking them too long and possibly too much iron in the water.

There's another place here in the forum where they talk about tan color in the egg white. The poster said that it was most likely blood spots which, instead of staying there on the yolk like the tiny little spots we've all seen, instead disburse through the white. If I knew how to post a link I would, but if you just type in discolored egg whites a lot of threads pop up.