Can I eat eggs that are cooked over 3 hours with low temperature looking a bit brown? I wanted to try what happens to eggs over long cooking with low-temperature. The white thing became a bit brown and the odour is a bit different. Are they edible?

[Update]
I used the lowest temperature in a gas stove with a pressure heavy iron container thing.

I ate the eggs, the yellow tasted dry while the white tasted actually better than usually.
Should be fine to eat, from a food safety perspective.  The heat will  be high enough to prevent bacterial growth.  

I can't speak to the flavor, of course. Edible is a matter of opinion.  Goodness knows we've all eaten our culinary screwups that nobody else would touch at least once.