Say Goodbye to Green-Ringed Yolks: How to Make Perfect Hard-Boiled Eggs
That green ring around the yolk? It’s just harmless iron sulfide—caused by overcooking, not bad eggs. Here’s how to avoid it:
Quick Steps for Perfect Eggs:
- Start Cold: Place eggs in a pot, cover with cold water (3–5 cm above eggs).
- Bring to Boil: Heat on medium. Once boiling, turn off the heat.
- Let Sit: Cover and let eggs sit in hot water for 9–12 minutes (shorter for softer yolks).
- Cool Fast: Transfer immediately to ice water to stop cooking and ease peeling.
- Peel Easily: After 5 minutes in the cold bath, peel under running water.
Bonus Tips:
- Use slightly older eggs for easier peeling (5–7 days old).
- Add salt or vinegar to reduce cracking.
- Store unpeeled in the fridge for up to a week; peeled, eat within 2–3 days.
The secret? Perfect timing and quick chilling. That’s all it takes for delicious, photo-worthy eggs.
