Timeline for If overcooked hard boiled eggs show these green sulfide rings, why do scrambled/fried eggs not show this?
Current License: CC BY-SA 4.0
9 events
when toggle format | what | by | license | comment | |
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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 |