I ordered an egg and cheese bagel from a restaurant. The egg patty was unusually thick, uniformly bright yellow on the outside, and grey on the inside (although the computer photo shows a greenish tint).
What could have caused this? Does it tell us anything about the cooking practices of the restaurant? For example, could the patties have been premade in batches from liquid egg yolk, put in the refrigerator, and then microwaved on demand which caused too much heat on the inside, like overcooked hard-boiled eggs? Is something like this safe to eat?