…they were cooked too long or the water they were cooked in had a very high iron content.
Don’t worry, although it may not look particularly appetizing, it’s completely harmless. You can eat your eggs without any worries!
Why does this happen?
It’s a simple chemical reaction:
When heated, sulfur is released in the egg white (as hydrogen sulfide gas).
This gas migrates into the yolk, which contains iron.
There, sulfur and iron react to form iron sulfide.
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