If boiled your eggs too long and the whites turned tan are they still good to eat?

While the color change may not be appealing, it does not indicate that the eggs are spoiled or unsafe to consume. The darkening of the egg whites is a result of a chemical reaction between the sulfur in the egg whites and the hydrogen sulfide gas produced during cooking. This reaction causes the formation of iron sulfide, which is responsible for the brown or greenish-black discoloration.

As long as the eggs were cooked properly (i.e., the yolks are firm and not runny), they are safe to eat.