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You’ve prepared hard-boiled eggs for your salad, and then… surprise: a green circle surrounds the yolk. It’s common, but anything but appetizing. Yet, you followed your recipe to the letter, so why does this little inconvenience keep coming back? And above all, how can you avoid it without turning into a Michelin-starred chef? Here are all our secrets for impeccable hard-boiled eggs that taste as good as they look.
The culprit? An unexpected chemical reaction
That famous greenish ring isn’t a sign of a bad egg or a failed cooking. It’s simply a reaction between the iron in the yolk and the sulfur in the white, caused by overcooking or overcooking. The result: a slight deposit of iron sulfide… harmless, but visually unappealing. Fortunately, a few adjustments are enough to make this phenomenon disappear.
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