On Wed, 21 Mar 2012 09:26:34 -0500 in rec.food.cooking, Sqwertz
> wrote,
>If your water bath is creating a lot of steam, sometimes the minerals
>in your water can react with compounds in the eggs and make them taste
>more eggy/sulphury.

That steam is essentially distilled water. If it has minerals
to react with, it must have been nearly mud to begin with.