What causes the green ring around the yolk of hard-boiled eggs?

✅ Cool Eggs Quickly

• After cooking, immediately transfer eggs to an ice water bath or run under cold water.
• This stops the cooking process and helps prevent the sulfur-iron reaction.

✅ Don’t Overcook

• Stick to the recommended cook times.
• Overcooking is the #1 cause of green rings — and rubbery whites!

🥚 Bonus Tip: Steaming Works Wonders

Want perfect eggs every time? Try steaming them instead of boiling. It cooks the eggs more evenly, makes peeling easier, and greatly reduces the chances of that green ring.

📝 Final Thoughts

A green ring around the yolk of a hard-boiled egg is the result of a natural reaction between sulfur and iron, often caused by overcooking. It’s safe to eat but easy to avoid with the right technique.

With a little attention to cooking time and cooling, you can enjoy perfectly cooked eggs with bright yellow yolks every time — no green in sight.

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