This is a chemical reaction that happens as hydrogen sulfide in the egg white reacts with the iron in the yolk to form iron sulfide. The eggs are perfectly safe to eat like this, the problem is, they look unappetizing. Using milk in scrambled eggs results in eggs that are moist and, er, creamy. When water separates from eggs while cooking, this is called weeping. If this happens, the eggs are probably cooking too quickly over temperatures that are too high, and they become overcooked.
To avoid weeping, eggs should be prepared in small batches. The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people. Some people may experience a mild increase in a benign subtype of LDL. Both undercooked egg whites and yolks have been associated with outbreaks of Salmonella Enteritidis infections. A greenish-gray ring may appear around a hard-cooked egg yolk.
The ring is caused by a chemical reaction involving sulfur from the egg white and iron from the egg yolk , which naturally react to form ferrous sulfide at the surface of the yolk. I think it's a nice enough theory. I did use more heat than other times because normally the omelette doesn't develop a crust. However, the omelette was by no means overcooked. I was going to reproduce the effect beating the eggs less and adding the cheese later, but haven't gotten around to do it yet.
BC, While I love Rumtscho's highly chemical theory above and will probably use it to explain why my own cooking doesn't look right in the future, I have a more mundane explanation, based you the information you omitted from your original question bad submitter! FuzzyChef FuzzyChef I'm afraid I'll come with my chemistry again.
This powerful blue dye is iodine from the walnuts reacting with the starch in the dough. The omelette as listed doesn't have enough starch for the reaction to happen. It has to be starch and not other carbohydrates. But yes, good observation. Bad submitter I did say cream cheese. I never thought the walnut, hazelnut or chives could have that impact. Colleen Colleen 1. Mary Jacobson Mary Jacobson Featured on Meta.
Now live: A fully responsive profile. Related Hot Network Questions. Question feed. Black or green spots inside the egg may be the result of bacterial or fungal contamination of the egg. If you come across an egg with black or green spots discard the egg. Off color egg whites, such as green or iridescent colors may be from spoilage due to bacteria. The fresher the eggs, the harder they are to peel. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.
When eggs spoil, they begin to smell bad, and the yolk and egg white may become discolored. I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside although the computer photo shows a greenish tint.
What could have caused this? Does it tell us anything about the cooking practices of the restaurant?
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