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Apr 16, 2019 at 14:08 vote accept QuIcKmAtHs
Apr 16, 2019 at 14:08 comment added QuIcKmAtHs @theforestecologist thank you for your comments, I will take note of them.
Apr 16, 2019 at 1:46 comment added jamesqf It would seem obvious, at least in part. 1) Proper scrambled and fried eggs are not overcooked, and it's a lot easier to determine when they are properly cooked when they're not in the shell. 2) Scrambled eggs are just that - scrambled - so even if ferrous sulfide did form, it would be mixed in rather than forming a visible ring - though I admit I have vague memories of greenish scrambled eggs from boot camp :-(
Apr 15, 2019 at 17:55 comment added theforestecologist @QuIcKmAtHs, I recommend that you do a bit of research on your own and indicate that you've done so more explicitly here. In doing so, you should be able to convince us that this is in fact a biology-related question (regarding biochemistry) and not simply a chemistry question.
Apr 15, 2019 at 17:54 comment added theforestecologist Although I htink David's concerns are valid, I disagree with him as our cooking stack doesn't typically attract these types of food science questions that are more focused on science vs food, and it certainly doesn't typically provide an answer that would adequately address the OP's science-leaning question. This question is probably most on topic either here or at Chemistry SE.
Apr 15, 2019 at 17:30 answer added Alex Reynolds timeline score: 3
Apr 15, 2019 at 13:40 review Close votes
Apr 15, 2019 at 21:02
Apr 15, 2019 at 13:21 comment added David I'm voting to close this question as off-topic because it is Food Science and not Biology in terms of SE Biology.
Apr 15, 2019 at 12:55 history asked QuIcKmAtHs CC BY-SA 4.0