The culprit? An unexpected chemical reaction
A bad egg or a botched cooking attempt isnโt the cause of the noticeable greenish ring. Itโs just an overcooking interaction between the sulphur in the white and the iron in the yolk. The result is a thin layer of iron sulphide, which appears unsightly but is harmless. Fortunately, with a few adjustments, we can resolve this issue.
The surefire way for making flawless hard-boiled eggs
Begin chilly.
Do not overcrowd the eggs in the pot. Pour cold water over the eggs, leaving 3 to 5 cm of water covering them.
Heat gradually.
Cook on a medium heat. Turn off the heat as soon as the water clearly starts to boil.
Let time do its work.
Depending on their size, the eggs should soak in boiling water for 9 to 12 minutes while covered in the pan. Nine minutes is sufficient for a somewhat soft yolk. Let it sit for up to 12 minutes for a firm yolk.
Express cooling
In the meantime, please prepare a basin of ice water, or use very cold water if ice is not available. When the resting period is done, plunge your eggs into it. This instantly halts the cooking process, avoids the green ring, and facilitates peeling!
Peel without stress
Peel the eggs under running cold water to remove the shell easily when they have cooled (5 minutes is enough).
Bonus Tips for a Perfect Result
- Use slightly less fresh eggs; peeling an egg that is too fresh is more challenging. It is ideal for this preparation if it is 5 to 7 days old.
- If a shell cracks while cooking, add a little salt or vinegar to the water to make it less likely to shatter.
- Store them in the refrigerator for up to a week in their shells. After peeling, eat within two to three days.
Whatโs the secret? Just the ideal timing.
Thereโs no need to make things more complicated; the green ring can be avoided by just not overcooking your eggs. And quickly chill them. A simple habit to form for delicious and attractive hard-boiled eggs.
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