Strange Egg question.

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by SpottedCrow, Nov 5, 2007.

  1. SpottedCrow

    SpottedCrow Flock Goddess

    I gave my Aunt some of Penny's eggs.
    She said that when she hard boiled them the yolks came out black sort a greyish she chucked them...
    What could've caused that?
    Were the eggs bad--not likely since they were pretty fresh.
    Could it be the water--more likely since they're flushing the pipes regularly.[​IMG]
    thanks in advance.
  2. joanc

    joanc Songster

    Apr 26, 2007
    Shafer, MN
    IMO, I suspect that your aunt way over-boiled them. That's the only time I've ever had yolks get dark like that. Any other thoughts?
  3. hsm5grls

    hsm5grls Songster

    Oct 3, 2007
    I agree, That;s the only reason I can think of. I have over boiled eggs and they can get pretty dark yokes.
  4. mdbucks

    mdbucks Cooped Up

    Jul 14, 2007
    EXIT 109 on 95
    get your aunt a cookbook for christmas, eggs should not be boiled but cooked, tell her next time when just about to a boil turn the stove down. I could boil a egg still warm from chickens rear for 25 minutes and the yolk would turn blackish green.
  5. PurpleChicken

    PurpleChicken Tolerated.....Mostly

    Apr 6, 2007
    Last edited: Nov 5, 2007
  6. snugglepup

    snugglepup Songster

    Apr 15, 2007
    Creedmoor, NC
    Totally. Sounds like typical over-cooked eggs! You can still eat them. I am a horrible cook and walk away from my eggs cooking all the time. Doh!
  7. schmoo

    schmoo Songster

    May 7, 2007
    West MI.
    I did a test the other day and it worked. Let the eggs just start to boil a few big bubbles, then remove from heat and cover for about 15 minutes. Rinse with cold water and let soak in cold water for awhile. They were perfectly hard bolied but not really boiled -it overcooks the yolk. Sometimes I have seen a greenish tone too when overcooked.
  8. SpottedCrow

    SpottedCrow Flock Goddess

    That's what I thought too...She's had a stroke so Goddess only knows how long she was boiling the snot out of them...

    Hi, Mdbucks!

    Needless to say, she's not getting too many of my baby's eggs anymore...when they start laying again...

    grumble...chuck a whole dozen...grumble...all that hard work...grumble...not deserving...
  9. JenniferJoIN

    JenniferJoIN Songster

    Sep 10, 2007
    Southern Indiana
  10. carugoman

    carugoman Songster

    Nov 8, 2007
    NW FL Crestview
    both the yolk(yellow) and the albumen(white when cooked) contain nutrients and chemical compounds bonded in a protein-amino acid matrix and suspended in a mostly water solution. Some of these chemical compounds include sulphates of copper, iron and sodium. When heat is applied evenly such as in a water bath in a pot over a heat source; copper sulphate is the first chemical to precipitate out of solution. Since this chemical precipitate is of a bluish color, a green layer appears around the yolk. Next, as more heat is absorbed by the egg, to precipitate out is the ferric sulphate, which is of a light grey color, that when mix with the previous colors can appear from grey to black around the yolk and a greyish tinge to the egg white. As an egg ages, most of the sulphates are out-gassed therefore less color variance is noticeable when cooked and "rotten" egg smell diminishes. Also, as this egg ages, water will evaporate outwards creating a larger air pocket between the egg sack and shell. This pocket helps to de-laminate the sack from the shell so the older hard-cooked egg is easier to peel than a fresh one. children learned, at an early age, never to ask daddy,"Why was the sky was blue?" HAHAHAAA! All y'all take care!

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