Why does a green ring appear around hard-boiled eggs?

The No-Fail Method for Perfect Hard-Boiled Eggs

1. Start cold

Place your eggs in a saucepan without crowding them up. Cover them with cold water, with about 3 to 5 cm of water above the eggs.

2. Heat gently

Heat overmedium heat. As soon as the water starts to boilcleanly, turn off the heat immediately.

3. Let time do its work

Cover thepotand let the eggs sit in the hot water for 9 to 12 minutes depending on their size. For a yolk that is still slightly soft, 9 minutes is enough. For a firm yolk, count up to 12 minutes.

4. Express cooling

Meanwhile, prepare abowl of ice water (or failing that, very cold water). Immerse your eggs in it as soon as the resting time is over. This immediately interrupts the cooking, prevents the green circle… and makes it easier to peel!

5. Peel without stress

Once they have cooled down (5 minutes is enough), peel your eggs under a stream of cold water to remove the shell easily.

Bonus tips for a perfect result

• Use eggs that are a little less fresh: an egg that is too fresh will be less easily flaked. If it is 5 to 7 days old, it will be ideal for this preparation.
• Add a pinch of salt or a dash of vinegar to the water: this reduces the chance of cracking if a shell splits during cooking.
• Store them in their shells in the refrigerator for up to a week. Once peeled, consume them within 2 to 3 days.