The albumen of my hard boiled eggs turned purple. What would cause this and is it ok to consume?

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    Can I say "pics or it didn't happen"? :) – Marti Feb 16 '16 at 23:37
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    Can't find any mention of purple egg whites except in reference to pickling them in beet juice. You are certain you didn't have any beet juice in the water? – Sobachatina Feb 17 '16 at 6:42
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    The only similar reference I've found is green eggs and ham. Not helpful, but fun. Don't eat purple eggs. But if you survive after – let us know :) – Division by Zero Oct 11 '16 at 23:34
  • Food colouring? 🙃 – verbose Jan 12 '17 at 20:08
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    My daughter cracked a raw egg and the inside of the shell was purple. That actual egg was purple as well. It was very runny. The black blob in the pan in the background is the egg. It’s between the two normal eggs. purple egg – Carolyn Jones Jan 10 '18 at 12:50

Everything you need to know: Google for "Purple Deviled eggs".

But if you didn't pickle it, then beware.

Pink or iridescent egg white (albumen) indicates spoilage due to Pseudomonas bacteria. Some of these microorganisms—which produce a greenish, fluorescent, water-soluble pigment—are harmful to humans.
Source: United States Department of Agriculture

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  • It might be an idea to simply delete the first paragraph here, since it's implied that Judy doesn't know how the colour changed (i.e. it's not an intentional colour change). – Snow Jan 13 '17 at 8:56

Is it purple throughout or is there a layer near the yolk that's really more of a gray?

If the latter, it's simply because the eggs were cooked too long or at too high a temperature. It's a reaction between sulfur and iron. Perfectly safe, but try putting the eggs in room temperature water then bringing the water to a boil. Once at the boil, turn off the heat and leave the eggs for 11-13 minutes. You can then remove the eggs and run room temperature water over them to stop the cooking.

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