Have you ever peeled a hard-boiled egg only to discover, to your horror, a thin green border around the yolk? Let’s face it, we’ve all had that moment of doubt: “Is it still good?” Rest assured, your eggs are neither spoiled nor ruined. This phenomenon, while unsightly, has a very simple explanation… and, more importantly, an easy solution to avoid it forever!
Why does this greenish circle appear?
Les jaunes d’œufs durs vert foncé sont-ils sans danger pour …
A small chemical reaction is behind this strange color. When eggs are cooked for too long or at too high a temperature, the iron in the yolk reacts with the sulfur in the white. The result: a compound called iron sulfide forms, leaving this greenish-gray ring around the center of the egg.
But don’t panic: it’s just a natural reaction, with no health risks. The taste remains unchanged; only the appearance suffers. And if you like perfectly yellow eggs, there’s a foolproof method to avoid this culinary mishap.
The foolproof method for perfect hard-boiled eggs
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Always start with cold
Place your eggs in a saucepan and cover them with 3 to 5 cm of cold water. This trick prevents thermal shock and cracked shells.
Heat over medium heat
Let the water heat gently until it boils. As soon as the bubbles rise clearly, turn off the heat .
Let it rest, without boiling it further.
Cover the pan and let the eggs enjoy the gentle heat:
9 minutes for a slightly creamy yolk.
12 minutes for a firm yolk.
