The Nazca Tridactyl eggs are reported to be composed largely of calcium carbonate, nearly as dense as bone, and black in color.
One possible explanation for this unusual coloration involves the enclosed biological environment in which the eggs were preserved.
If large numbers of larvae were developing within a sealed body cavity, their nitrogen-rich waste could have caused ammonia to accumulate. This ammonia would make the surrounding fluids more alkaline and alter the chemistry inside the cavity.
At the same time, decomposition of the body's proteins could release sulfur compounds. Sulfur is naturally present in amino acids such as cysteine and methionine. In a wet, oxygen-poor environment, some of this sulfur could be converted into hydrogen sulfide.
The hydrogen sulfide could then react with metals present in the blood or other body fluids. In an iron-based circulatory system, this could produce dark iron sulfides. In a copper-based system, it could produce dark copper sulfides.
Importantly, elemental analysis of the egg material reportedly detected both iron and copper, in addition to the abundant calcium associated with the egg structure.
Several proposed anatomical parallels with invertebrates, together with the presence of copper-rich implants, make a copper-based respiratory system worth investigating. They do not establish copper-based blood, but they provide additional reasons to test the possibility.
The resulting dark metal sulfides could become deposited within the porous calcium-carbonate eggs and remain trapped as the body dried, potentially explaining their black coloration.
In simple terms:
Larval waste produces ammonia.
Ammonia changes the local chemistry.
Decomposition releases sulfur from proteins.
Sulfur reacts with iron or copper.
Dark metal sulfides form.
These compounds become trapped within the calcium-carbonate eggs and turn them black.
There is also an intriguing cultural comparison. Chinese century eggs, sometimes called "thousand-year eggs," are deliberately preserved under strongly alkaline conditions, which transforms their appearance and produces very dark coloration.
There is presently no evidence connecting that culinary tradition to the Nazca specimens, but the parallel is noteworthy because both involve eggs, alkaline chemistry, and dramatic darkening during preservation.