Strange Egg question.

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?

 

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

 

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.

 

I've forgotten about eggs boiling and let them boil for 13 minutes.
They were still good, a little dry, but good.

Get your aunt a steamer.

http://www.target.com/Henrietta-Egg...?ie=UTF8&index=target&rh=k:egg poacher&page=1

 

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!

 

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.

 

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. BTW...my children learned, at an early age, never to ask daddy,"Why was the sky was blue?" HAHAHAAA! All y'all take care!