You’ve made a batch of hard-boiled eggs for your salad, but when you slice one open… surprise! There’s a greenish ring around the yolk. It’s common, harmless—but not exactly appetizing. Even if you followed the recipe carefully, this can still happen. So why does it occur—and more importantly, how can you avoid it without needing professional kitchen skills?
Here’s everything you need to know for picture-perfect, great-tasting hard-boiled eggs.
The Cause: A Natural Chemical Reaction
That green ring isn’t a sign of spoilage or a cooking failure. It’s simply the result of a reaction between the iron in the yolk and the sulfur in the egg white. When eggs are cooked too long or at too high a temperature, this reaction forms a thin layer of iron sulfide. It’s safe to eat, but it can make your eggs look overdone or unappealing.
How to Make Perfect Hard-Boiled Eggs Every Time
Fortunately, it only takes a few simple steps to prevent that ring and ensure consistent results.
1. Start with Cold Water
Place your eggs in a single layer in a saucepan. Fill the pan with cold water, making sure the water level is about 1 to 2 inches (3 to 5 cm) above the eggs.
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