Is it possible to over boil a hard boiled egg

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. Unknown Author. The type of abuse that is the most difficult to detect and heal from.

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Stomach cancer. Whooping cough. Count: We have sent you a verification email. To verify, just follow the link in the message. Created: Jul 12, , IST. How many times has it happened with you that you left eggs to boil and forget about it? We are sure not once but this has happened a couple of times with all of us. But that does not change anything, right? You go ahead and eat them. Let's give you a shocker! You should not eat overcooked eggs. Here is why.

Comments 0. Be the first one to comment. Read All Comments Post a Comment. Visual Stories Right arrow. The biggest issue with hard-boiled eggs is one that you probably wouldn't notice if you've been eating them the same way all your life, and that's that you're overcooking them, which is where the dark ring around the yolk comes in — plus bad texture. Not only are these eggs hard to look at, but the texture of the yolk is dry and chalky, and the flavor is something akin to the overly-sulfuric aroma of chronic flatulence.

While Korbee is at odds with The Kitchn over the temperature water should be before eggs are dropped in Korbee thinks the water should be boiling, while The Kitchn recommends the eggs and water are boiled at the same time to keep the eggs from cracking ; both agree that eggs should be slid into an ice bath as soon as they are retrieved from the pot so you can cool them down as soon as possible.

And the most important tip, no matter what method you use to cook your eggs? Use a timer," Korbee said. For him that means a nine-minute boil for a creamy-textured yolk that's a brilliant yellow, and 11 minutes for deviled eggs. Everyone agrees that timing is key to getting your hard boiled eggs right.

The Stay at Home Chef says different cooking times can give you different types of hard boiled eggs. Like The Kitchn , the Stay at Home Chef recommends sliding eggs into cold water, making sure the eggs have about an inch of water on top, then turning the heat on high to bring the water and eggs to a rapid boil.