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Do you love hard-boiled eggs for a picnic, a mixed salad, or a quick breakfast? Yet, one detail intrigues you every time: that greenish ring around the yolk. Is it normal? Is it still safe to eat? And most importantly... can it be avoided? We're lifting the veil on this culinary phenomenon and giving you all the tips for making hard-boiled eggs that are as beautiful as they are delicious.
Why do your hard-boiled eggs turn green?
You've probably noticed this greenish border around the yolk, a bit like an unappealing tint. Rest assured: it's neither a sign of expiration nor a genetic anomaly. This phenomenon is explained quite simply by... chemistry! When the egg is overcooked, the sulfur in the white reacts with the iron in the yolk, which gives this greenish-gray coloring around the edge of the yolk. Not very appetizing, certainly, but perfectly edible.
The simple trick to avoid the green circle
Good news: you just need to follow a specific cooking time to get a uniformly colored yolk! Here's the very easy method:
