Tag: Egg chemistry

While raw eggs do not contain free hydrogen sulfide gas, their proteins are rich in sulfur-containing amino acids. It is the breakdown of these amino acids, primarily in the egg white, that produces hydrogen sulfide ($H_2S$) during cooking. The familiar odor and green ring on overcooked eggs are direct results of this chemical reaction.

Most people assume all foods follow a linear pH scale, but the natural chemistry of an egg is more complex. Far from being strongly acidic, a freshly laid egg white starts at a slightly alkaline pH, which becomes even more so over time.