>>21710727
you are simply retarded and have somehow gaslighted yourself into beliving a chemical reaction is somehow not happening
the sulfur in the eggwhite will react with the iron in the yolk to make iron sulfide, which is the green hue around the border of the white/yolk
at 30 minutes of boiling you are starting the maillard reaction in the whites where the glucose will react with the proteins and start to change the whites to gray
it won't make the eggs poison or anything, but it will be rubbery as shit and smell like sulfur
just admit you like overcooked eggs, as you obviously do
but there are absolutely changes that happen between when an egg would be considered 'done' at ~10 mins and the dry rubber you would get past 15 mins