Ingredients
- Eggs
- Water
- Ice (for an ice bath, optional but recommended)
Instructions
- Why It Happens:
The green or gray ring is caused by a chemical reaction between sulfur in the egg white and iron in the yolk. This happens when eggs are overcooked or cooked at too high a temperature. - Is It Safe?
Yes! The eggs are still perfectly safe to eat — the ring just means they’re slightly overcooked. - How to Prevent It:
- Place eggs in a saucepan and cover them with cold water.
- Bring the water to a boil over medium heat.
- Once boiling, turn off the heat, cover the pan, and let the eggs sit for 9-12 minutes depending on egg size.
- Immediately transfer the eggs to an ice bath or run them under cold water to stop cooking.
- Peel and Enjoy:
Peel the eggs once cooled and enjoy perfectly yellow yolks without a green ring!
Tip:
Older eggs peel easier than very fresh ones, so if you’re planning to make boiled eggs, use eggs that have been in your fridge for about a week.
If you’d like, I can help you turn this into a short infographic or printable tip card. Want that?