Why do yolks go grey

That is, we decided to do our grocery shopping early on a Saturday morning. Having lunch or dinner out of the house is pretty common, breakfast is less so. Long story short though, the breakfast was great and allowed us to continue our shopping and cycle back home without an empty stomach.

One of the things that was part of our breakfast was a hard boiled egg. Besides there being a whole science to a perfectly boiled eggs, I noticed that our egg yolks had a grey layer on the outside. And that got me thinking, what was the reason that egg yolk turned grey? So, I decided to write a blog post about just that!

Most of us probably have had or seen such a grey layer in our eggs. It can only be seen on the outside of the egg yolk, just within the egg white. This can be explained easily. For the grey colour to occur, both components from the egg white and from the egg yolk have to interact. This is a great example of food chemistry, a chemical reaction occurs here! So, what's up with that icky discoloration? It turns out that hard boiled eggs can take on that greenish gray color around the outside of the yolk because of a chemical reaction between the iron in the yolk and sulfur, which is present in the white.

The reaction occurs when the egg is exposed to temperatures that are too high, or if the egg is exposed to high heat for too long. Basically, I overcooked them. That said, besides being a bit on the rubbery side, an over-boiled hard boiled egg is still fine to eat. Despite the less-than-appetizing color that results, the reaction between iron and sulfur that occurs when you boil your eggs for too long does not make them unsafe for consumption. Why Do Boiled Eggs Smell? How to Make Glow in the Dark Eggs.

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