It's not a practice I'd be comfortable with, given how dirty eggs are and the
the potential for salmonella and all. Plus, they are too dissimilar items, different sizes between the potatoes and the eggs, and they need to be cooked for different lengths of time. Maybe it's just me but it feels like a strange way to cook these items, and in the end, how much water are you really talking about for cooking the eggs???...a quart to a half gallon?, depending on the number of eggs you're using? I'd say it's worth it to cook the eggs in a separate pan and discard the 'dirty' water so it doesn't get incorporated into the potatoes.