When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste. Hard-boiled eggs can be kept for 1 week in your refrigerator. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
How long are eggs good for after hard-boiled? Is 20 minutes too long to boil eggs? What happens if you boil eggs for 30 minutes? How long can you keep boiled eggs in the fridge?
Can you boil eggs for 20 minutes? What is the maximum time to boil an egg? Can you eat an overcooked hard boiled egg? Can we eat boiled egg after 12 hours? What happens if you over boil hard boiled eggs? Can you eat hard boiled eggs after 10 days?
Is it safe to eat an overcooked hard-boiled egg? Can you over boil hard-boiled eggs? Can too many hard boiled eggs make you sick? Can you get sick from old hard boiled eggs? Is it OK to eat an overcooked hard boiled egg? As an egg is brought beyond its usual cooking point by the high temperatures of boiling, the proteins within the egg will begin to unravel into longer structures.
This, at a macro level, presents as the egg whites and yolk coagulating into a solid. However, if the egg is cooked for too long or at too high a temperature, the molecular structure of the proteins themselves begin to break down and interact with the surrounding compounds, producing a chemical known as hydrogen sulfide.
This is immediately visible as a green or olive colored film across the surface of the yolk. Visual changes aside, another way to tell whether the egg is overcooked is if the shell has begun to form cracks, especially around the base of the egg. These cracks represent fault lines in the structure of the calcium, of which gas escaping the egg squeezes through as water evaporates from inside.
As previously mentioned in the last section of this article, a green film forms around the yolk of the egg as molecular changes occur under extended periods of high temperatures. If one were to examine this process beneath a molecular microscope, the formation of bonds between hydrogen and sulfur between the yolk and the egg whites would be near-instantaneous in the correct conditions.
This new compound, referred to as hydrogen sulfide, initially begins as a sublimated solid — that is to say, when first formed, hydrogen sulfide is a gas. The thin layer of green surrounding the egg yolk is simply a small deposition of the total amount of hydrogen sulfide that is produced when an egg is over-boiled. Hydrogen sulfide is also responsible for the unique smell over-boiled eggs have. And, while this gas is indeed harmful to humans when inhaled, there is not enough produced when over-boiling an egg to be dangerous in any form.
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