We have all experienced this. You open a freshly boiled egg and find a dull green-gray ring circling the yolk. It looks like a cooking mistake, but it is actually a simple and completely avoidable reaction. The good news is that you do not need professional cooking skills to prevent it. A few small adjustments to your method can make all the difference.
What Causes the Green Ring?
The green halo has nothing to do with freshness or spoilage. It occurs because of a reaction between iron in the yolk and sulfur in the egg white. When eggs are cooked for too long or at too high a temperature, these elements combine to form iron sulfide. It is harmless. However, it does affect appearance.
The No-Fail Method for Perfect Boiled Eggs
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