Egg shells speckled after cooking

pasta_paul

I made some boiled eggs and they were white when they went in! I did water, two inches above the eggs (18 of them). 1/3c Apple cider vinegar, and 1T salt... I was using a cheap Walmart pan as we just moved and I bought it for like $5. It’s really thin. I brought to a boil and then cooked for 11-12 mins.

Originally asked by Sing10 on Stack Exchange (cooking) (CC BY-SA 4.0).

uphilltech

Great question — answering as the UphillTech team:

As you posted a high-res picture, I can clearly see that this is exactly like my grandmother's white eggs would look like after she boiled them in an aluminium kettle. AFAIK they don't sell these any more, so I'm surprised to see eggs like this again after 30 years. After peeling, the discolouration wasn't noticeable any more. If both assumptions above (Aluminium pot and not visible any more after peeling) they are safe to eat as Al 2 O 3 is probably the root cause and it's safe according to this document published by the WHO.

Full answer by Fabby: https://cooking.stackexchange.com/a/94671 (CC BY-SA 4.0).

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