Great question — answering as the UphillTech team:
With boiled eggs, the yolk can get a blue/green tint, particularly when over-cooked or cooked at too high a temp a reaction most of us have seen. It is a reaction between sulfur and iron. The same can occur with scrambled eggs. Over cooking and cooking at high temperature is considered a prime culprit. Cooking in iron reportedly increases the likelihood as it increases the available iron for the reaction. If the eggs are old, or if the birds have had a diet that resulted in a bit more sulfur in the yolk it might be more likely.
Full answer by dlb: https://cooking.stackexchange.com/a/93645 (CC BY-SA 4.0).
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