Hard-boiled eggs are among the most popular classics in the kitchen – whether as a quick snack, in a picnic basket, on sandwiches, or as a source of protein in a salad. But when peeling and halving them, one often encounters a phenomenon that puzzles many home cooks: a greenish-gray ring around the yolk. This unusual appearance often raises doubts – has the egg perhaps gone bad, is harmful to health, or simply inedible? In fact, this discoloration is not dangerous, but a completely harmless chemical process triggered by improper or overcooked eggs.
1.
What causes the green ring around the yolk of hard-boiled eggs?
Do you love hard-boiled eggs for picnics, in a mixed salad, or for a quick breakfast? But one detail always fascinates you: the greenish ring around the yolk. Is this normal? Is it still edible? And most importantly, can it be avoided? We’ll explain this culinary phenomenon and give you tips for hard-boiled eggs that are both beautiful and delicious.
Why do your hard-boiled eggs turn green?
see next page
ADVERTISEMENT
