Scrambled eggs on a frying pan
Here's Why Your Scrambled Eggs Really Turned Gray In Color
By Kalea Martin
In most cases, the color of your scrambled eggs will be yellow, with perhaps only a slight variation in its shade of yellow, but sometimes they can adopt a grayish hue.
Your scrambled eggs may even be tough and dry, which may make it seem like the eggs have gone bad, but they're safe to eat. The actual reason, however, is entirely different.
The gray color is a chemical reaction caused by too high of a temperature: What happens is the sulfur in the egg white and the iron in the egg yolk combine and react with the heat.
This reaction creates a compound called ferrous sulfide, giving the eggs a grayish color. This occurs when the eggs' internal temperature reaches 158 degrees Fahrenheit or higher.
To avoid this, use a stainless
steel pan and cook at a low temperature. When the eggs are lightly scrambled, still runny, turn off the heat and continue cooking.
The eggs will continue cooking after they're removed from the burner because the pan retains heat. Take this residual heat into account and this shouldn't be a problem anymore.