Say Goodbye to Green Yolks: The Foolproof Way to Perfect Hard-Boiled Eggs
You’ve prepped your hard-boiled eggs for a salad or snack, only to peel them and see that unwelcome greenish-gray ring around the yolk. Don’t panic—it’s completely harmless, though a bit unappetizing. The culprit? A simple chemical reaction between the iron in the yolk and the sulfur in the white, which forms iron sulfide when eggs are overcooked. Luckily, avoiding it is easier than you think.
Step 1: Start Cold
Place eggs in a single layer in a pot and cover with cold water, leaving about an inch or two above them. Cold water ensures even cooking and reduces the risk of cracked shells.
Step 2: Heat Gradually
Bring the water to a gentle boil over medium heat. Avoid turning up the heat too fast—vigorous boiling can crack the eggs. Once boiling, turn off the heat and cover the pot.
Step 3: Time It Right
Let the eggs sit in hot water:
- 9 minutes: slightly soft, creamy yolks
- 12 minutes: firm yolks perfect for salads or deviled eggs
Overcooking is the fastest way to that green ring and sulfur smell.
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