2007-03-19 03:26:52 · 4 answers · asked by ~*Kim*~ 3 in Food & Drink ➔ Cooking & Recipes
Additionally, if they are having a sulfuric reaction, is it bad to consume these greenish tinged yolks? I made a batch last nite and they just cooked just a tad too long so the outer edge of the yolks are greenish in color. They still taste good...so I'm curious :)
2007-03-19 03:44:41 · update #1
The green-gray color (and the whiff of sulfur smell that often accompanies it) comes from the reaction of iron in the egg yolk and sulfur in the egg white. When heated, the two can combine to make green-gray ferrous sulfide and hydrogen sulfide gas. To avoid getting a green yolk, cook your eggs just long enough to reach the desired doneness—no more. And quickly plunge the cooked eggs into cold water to stop the cooking process and minimize the iron-sulfur reaction.
2007-03-19 03:35:55 · answer #1 · answered by Tom ツ 7 · 1⤊ 0⤋
It is a sulfuric reaction. It's not harmful though, and shouldn't change the taste at all. They're fine to eat.
2007-03-19 05:21:17 · answer #2 · answered by chefgrille 7 · 3⤊ 1⤋
Do you mean all green or just around the outside? If it is just the outside try breaking the shells as soon as you turn them off and run them under cold water. This stops the green rim. If they are all green then I don't know, maybe they are bad eggs.
2007-03-19 03:37:16 · answer #3 · answered by Anonymous · 0⤊ 3⤋
I think it has something to do with over cooking the protein and it bruises. chef matty
2007-03-19 03:58:49 · answer #4 · answered by LaurenAnn 1 · 0⤊ 4⤋