Under normal circumstances, egg white should be liquid and transparent, but it will turn into a white solid when cooked. However, if the egg white turns green, it means that the egg has deteriorated due to improper storage, which may contain a lot of bacteria or mycotoxins, which will cause harm to health.

2 What about the green eggs? If eaten by mistake, the egg white will deteriorate and turn green due to the growth of bacteria. Generally, the amount of trials is small, and the self-resistance is good, and there may be nothing abnormal in the body. Take more rest, drink some water, or spit out bad eggs.

However, if you eat too much and your own resistance is not good, you may have symptoms of food poisoning or gastroenteritis such as diarrhea, abdominal pain, vomiting, high fever and coma. It is recommended to seek medical treatment in time to avoid getting worse and missing the best treatment opportunity.

Why is the cooked egg yolk green outside? It takes too long to cook.

The yellow-green color of cooked eggs has nothing to do with the variety of eggs. If the egg really goes bad, it will definitely smell bad, so generally speaking, the yellow-green color of cooked eggs is related to the long cooking time.

Because eggs contain a lot of sulfur-containing amino acids, such as methionine, cysteine and other sulfur-rich amino acids, and eggs are also rich in iron, when boiling and heating, the sulfur in cystine and methionine generates hydrogen sulfide, and the hydrogen sulfide meets iron to generate ferrous sulfide, which is what we see as green.

Is the cooked egg yolk green enough to eat?

1, there are few sulfides on egg yolk, which may become hydrogen sulfide and ferrous chloride under the action of gastric acid. If it does not react with gastric acid, it is also a water-insoluble compound, which will be excreted directly through feces and will not participate in the metabolic process of the human body at all.

2. Sulfide on egg yolk does not affect protein digestion. There is no methionine that produces sulfide in eggs. Its other name is methionine, which is a very common amino acid in food. Cystine and cysteine are also amino acids that can release sulfide.

3. In addition, human intestinal digestion is a process of microbial fermentation, and it is normal to produce metabolic wastes such as hydrogen sulfide and biogenic amines. The content of hydrogen sulfide in the intestine far exceeds the water-insoluble ferrous sulfide on egg yolk, so it can be safely eaten.

Eggs cooked for a long time, not only the yolk is green and uncomfortable to look at, but also the taste of eggs is old and makes people choke. Vitamin E will also lose about 16%, reducing the nutritional value. Therefore, it is better to cook the eggs tender, taking into account the taste and nutrition.