Black on scrambled eggs

Is your pan burnt on the bottom? I've found that a very hot pan with a little oil plus eggs will soak up and remove a lot of burnt residue in your pan

What type of pan? How hot? Is it clean?

Have you just cooked or are you cooking mushrooms in the same pan? I make omlette with mushrooms and those big field mushrooms and organic ones have a very dense black watery centre and discolour the rest of the food.

If you're using a non-stick pan, it might very well be the pan coating.  If so, get rid of it.  That stuff is poison.

If you're using a cast-iron pan, your eggs might be lifting burnt-on crud.  If so, clean the pan completely by scouring and re-season it.

BDL

I know over cooked boiled eggs will turn the yolk black from  the sulfates. But scrambled? Are you mixing the eggs before you put them in the pan or are you mixing them after they have hit the pan?

Are they turning black right out of the pan or are you keeping them for later use?  I'm stumped

As others have said, I'd suspect residue on the pan.  Sometimes I don't have my glasses on when I'm washing my pans (hot water steams them over so I can't see a thing) and I miss bits of yuck :)  Nexy time I use it I get the same thing.

I actaully prefer a well seasoned wok for scrambled eggs.  They clean up pretty easily and they can be heated oretty high without burning the eggs.  Anyone else do this?

It's not easy to hold scrambled egg on the steam. Someone here will be able to help you. I just remember going soft scrambled and adding 1/2&1/2 or some cream

when just about cooked.