Why was an egg yolk white?

All I know is this-The cloudier an egg white is the fresher it is. Nutrition 101. The yellower the yolk is the higher in mineral discharge.
Always throw away eggs when left out for 2 hours or more.
About your back…getting into a hot tub, with a good book & lots of bubbles always helps me.

It might just be a broken, bleeding yolk. I kept chickens for years and the way to tell a really fresh egg is the yolk will be very round, spherical and domed. A flat yolk means an old egg. Not rotten, but probably weeks old.
Most store bought eggs are one to several weeks old by the time you purchase them.
Blood spots are common, not an issue and slightly cloudy album whites are not uncommon either.

You should try those special deviled eggs with goose eggs. very impressive! lol

The best test for freshness is as I mentioned.

Eggs keep well for 4 weeks in the colder, lower portions of your fridge.

@coloma-was I right about how long you can leave eggs out?

@Coloma These eggs were well before the expiration date. Blood spots are not common in eggs from the commercial farms in my experience. I don’t think I have ever seen a blood spot in the inexpensive brands or store brands. I see blood spots all the time in cage free and organic eggs.

The yolk was round. But, remember these were hard boiled eggs.

@annewilliams5 You’re wrong, eggs stay good at room temperature for longer than 2 hours. I would have to google to get you specific temps you can store eggs at. I know people who lived in cool climates who kept their eggs on the counter not the fridge. Not sure how long they left them out before using them though, not more than a day or two I would assume. I would keep my eggs in the fridge though, they keep for weeks.

Ok. Yeah, I’ll stick with refrigeration. I ended up sick, once, from eggs left out. Not pleasant, at all. I’ll stay conservative.
@JLeslie Just a ?-What do you put in your deviled eggs to make them so good. Mine are ok, not great, ok.

@annewilliams5 Just Helmann’s mayo and deli mustard (either Hebrew National or Nathans). It’s crazy, I do nothing special. I don’t get it, I don’t get why they are such a hit.

Helpful hint: If an egg floats it has gone bad.

Oh, and I sprinkle a little paprika on top.

@JLeslie That is exactly how I make deviled eggs learned from Grandma and everyone goes nuts over them! Sometimes simpler really is better.

@Supacase I guess some people use a different brand mayo? Or, add more ingredients? I have no idea what else you can do to a deviled egg. I never eat anyone else’s because I watch my cholesterol.

Yes, eggs can stay out longer than 2 hours, infact, freshly collected and fertilized eggs can be kept in a state of suspended animation for weeks at about 52 degrees and still hatch out in an incubator. chicken facts from the archives. haha

My special touch in my deviled eggs is sweet pickle relish.
Yes, gotta have the paprika! :-)

Do you have any tricks for easy peeling? Sometimes my eggs peel very easily, and sometimes they are almost impossible.

I put smoked paprika on some deviled eggs, and they were really good.

@JLeslie For peeling, crack the egg thoroughly all over by tapping it repeatedly against the counter until it’s checkerboarded with cracks. Then pinch away a little bit of the shell with its membrane over the air sack, on the wide end of the egg. Put the eggs in a bowl of water to soak for a couple of minutes. The water will work its way between the egg white and the membrane, separating them. Take each egg and roll it between your hands there in the bowl of water and you’ll feel the membrane loosening. The cracked shell and membrane will now easily peel off like a skin.

@JLeslie Here is some info from my favorite radio cooking host, Melinda Lee, on how to make perfect hard boiled eggs, with 2 slightly different methods. One for being able to peel the eggs easily (for deviled eggs), and the other for how to make the eggs if you want to present them with the shells intact (and not cracked) like for coloring. Hard Boiled Eggs 101

I was always under the impression that a very pale yolk meant a rather anaemic hen.