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Why does a green ring appear around hard-boiled eggs?
You’ve prepared hard-boiled eggs for your salad and now… Surprise: a green circle surrounds the yellow. It’s common, but anything but appetizing. However, you followed your recipe to the letter, so why does this little inconvenience come back? And above all, how can you avoid it without turning into a starred chef? Here are all our secrets to flawless hard-boiled eggs that look as good as they look.
The culprit? An unexpected chemical reaction
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That famous greenish circle is not a sign of a bad egg or failed cooking. It is simply a reaction between the iron in the yolk and the sulphur in the white, caused by cooking too long or too quickly. The result: a slight deposit of iron sulphide… harmless, but not visually engaging. Fortunately, a few adjustments are enough to make this phenomenon disappear.
