A green or gray ring around an egg yolk is a common and harmless result of overcooking. It forms due to a chemical reaction between sulfur in the egg white and iron in the yolk. When eggs are exposed to high heat for too long, sulfur compounds are released from the white and migrate toward the yolk, where they react with iron to form ferrous sulfide, which appears greenish-gray.
1. Don’t Overcook Boil gently: Place eggs in cold water, bring to a rolling boil, then immediately remove from heat. Cover and let sit: Medium eggs: 9–10…
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