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Old 10-08-2006, 10:14 AM   #11
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ever noticed the Smell of a chopped up boiled egg?
also the Dark greyish area between the yolk and the albumen?

well that`s all down to the action of Sulpher, the smell is actualy Sulpher Dioxide, it`s also extremely Toxic! more so than Cyanide even! (no I`m NOT joking).
this will then condense to an acid renedering the food at the very least unpalletable.

it`s a Chemical reason rather than a Bio one.
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Old 10-08-2006, 10:30 AM   #12
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Originally Posted by YT2095
ever noticed the Smell of a chopped up boiled egg?
also the Dark greyish area between the yolk and the albumen?...

If your eggs have thes qualities, they have been overcooked. A properly hard cooked egg does not smell and has no grey/green coating on the yolk.
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Old 10-08-2006, 10:41 AM   #13
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well I don`t eat them personaly, but the wife will cook them (I run when she does) when cold, she cuts them up in a bowl and puts on a sandwich.
they Always smell (that`s why I run, I don`t like eggs).
cold hardboiled eggs here and other places I`ve been have this grey tinge, it Does get worse over time too.

it`s only the Sulpher sure, and I handle chems daily in the lab (incl Elemental sulpher), but in Food..... Naaah! :P
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Old 10-08-2006, 10:57 AM   #14
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If your eggs have thes qualities, they have been overcooked. A properly hard cooked egg does not smell and has no grey/green coating on the yolk.
I know what you say is true, Andy, but it's what I'm used to, I guess. I've tried the newer recommended way of cooking eggs, and I find that the yolks don't get completely done. I guess it's not just me, because I have noticed chefs on Food TV using "properly cooked" hard-boiled eggs, and their yolks aren't completely cooked through either.
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