3 thoughts on “the difference is plain to see”

  2. we always called them “angels” and “devils”.
    In reality the right is just cooked a little longer, Then the iron from the yolk can react with the sulfur from the (proteins of the) egg white. Not from the water around it – how do you think it could enter and move that far inside? Also you get the same effect if you boil it in steam, not directly in the water.

    So essentially if you want an egg “well done” it should look like the one on the right, while the one of the left is eqivalent to “rare” to “medium”.

    Also the colour of the raw yolk doesn’t say anything – except what the chicken got to eat. If that contained more carotin the yolk is yellower. If the farmer wants that he feeds maize/corn or greens (or carrots). That’s all.

  3. Or overcooking them, as any ‘organic’ egg will do if it’s overcooked and as happened long before ‘gmo’ was a thing, although technically everything we eat today has been ‘genetically modified’ through hundreds of generations of breeding for purpose and if it has carbon in it is ‘organic’, it’s easy to tell the ‘organic’ stuff without even checking the price tag, it’s the bugeaten spotty looking stuff.

    Green egg yolks are simply a reaction between the sulfur present in an egg white, that gives that ‘rotten egg’ smell, and the iron in the yolk that’s going to be used to make the chick’s blood.

    I ordinarily wouldn’t care but too many people believe things like this because they don’t teach any science in school anymore and don’t know any better.

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