You’ve probably noticed the greenish ring around the yolk before,
an unsightly color. Don’t worry: It’s neither a sign of deterioration nor a genetic abnormality. This phenomenon can be explained quite simply: chemistry! When an egg is overcooked, the sulfur in the egg white reacts with the iron in the yolk, creating a greenish-gray color around the edge of the yolk. Not exactly appetizing, but certainly edible. The Simple Trick to Avoid the Green Ring
Good news: You only need to follow a specific cooking time to get evenly colored yolks! Here’s how:
Place the eggs in a pot and generously cover with cold water (about 2 to 5 cm above the eggs).
Bring to a boil over medium heat.
Once the water boils, turn off the heat, cover the pot, and leave the eggs in the hot water.
For a slightly runny yolk: 9 minutes.
For a very firm yolk: 11 to 12 minutes.
Immediately place the eggs in an ice-water bath for 5 minutes to stop the cooking process and make peeling easier.
And voilà: eggs without green streaks and with the perfect texture!
Tips for Hassle-Free Cooking
Did your eggs crack? Add a pinch of salt or a tablespoon of white vinegar to the cooking water to reduce the risk of cracking.
Difficult to peel? Crack open the shell and peel the eggs under cold running water. This makes it easier to remove the shell without damaging the egg whites.
Tap the photo to see the full recipe.
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