HOME > Chowhound > Home Cooking >

Discussion

Metallic tasting hard boiled eggs {Moved from General Topics]

  • 5

I made some hard boiled eggs at a friend's house and they have a strong metallic taste. I used a non-stick aluminum pot...is this the reason? At home I use Revereware (stainless) and have never experienced this before.

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. It's usually one of 2 culprits - either the cookware or the PH balance in the water. I don't believe aluminum would cause the metallic taste.

    1. i think its the pot. I own a white enamel pot just for boiling eggs. everytime i have used a silver pan (irrespective of chemical compund) it has that tinny taste.

      1. Could it be the eggs themselves? I bought some organic eggs at the Minneapolis Farmer's Market and they tasted SO-O-O-O bad! Underscoring the idea that you are what you eat, these eggs tasted like whatever food trash the chix were being fed. They tasted like the inside of a dumpster. There's something to be said for grain.

        I use a stainless pot and never have a metallic taste. I watch the timing (I'm a 9-minute fan), and make sure I use decent eggs.

        1. I have had this problem twice recently, and only the egg WHITE exhibits the metallic taste. As explained below, it occurs independently of the cooking method and is peculiar to the individual egg.

          The first eggs were cooked in a steel pot with non-stick coating. The second were cooked in a ceramic pan. Both incidents involved presumably fresh, free-range, organic eggs.

          Only SOME - maybe one - of the eggs in each batch were affected. I can't identify which eggs specifically were problematic, because in one case the whites had been chopped before I tasted an affected piece; and in the other, my husband mentioned it only after consuming the deviled egg (we did not personally find the other half, but I fear somebody at the party did).

          Obviously, the metallic taste is caused by a problem with the individual eggs or with the producing hen.

          The question is what's the cause. Is it diet? ...Or bacteria? ...Or...?

          1. If the aluminum pot has an intact non-stick interior, it is probably not the pot. However, it could be that the surface is wearing out, and you were experiencing some reactivity with the aluminum. Aluminum is not supposed to be used with eggs or other reactive ingredients because of this.

            It could also be the eggs, Egg flavor and color is reflective of what the hens are fed, so that is why eggs in some areas are very bright yellow versus pale yellow. Try another brand of egg in the same pot and see what the outcome is.

            BTW, were the shells intact, or were there hairline breaks? That could also mean that the water penetrated the shell more than usual.