Baking eggs hard seems to be a simple task. Achieving the perfect result can be difficult. The green ring around the yolk is a common problem. It can spoil the appearance and taste of the egg. However, it is the result of a natural process and does not affect the suitability of the egg on consumption. How to effectively prevent it? Let’s find out.

  • Although it seems simple, the key to the perfect egg is the exact timing of cooking.

The green edge around the yolk is a problem that can occur if you are exaggerating the cooking time, lists the TastingTable.com portal.

  • If you are wondering if such an egg is safe for consumption, the answer is yes.
  • The egg -cooked eggs with a green ring are edible. Although their structure may not be ideal.

Causes of green edge in the egg

  • The green yolk ring is caused by a chemical reaction between iron, which is naturally present in the yolk, and the sulfur that is found in the whites.
  • When the eggs are cooked for too long or at too high temperatures, iron and sulfur react to the formation of iron sulfide – green -gray compound at the interface of yolk and whites.
  • Although the green edge does not have a negative effect on the suitability of the egg, it is a sign that the egg is boiled. This worsens its taste and structure.
  • It is also not desirable in meals in which eggs are cooked with a hard -boiled visual element, such as salads.

Ways to get perfect eggs hard

  • First of all, it is necessary to monitor the egg cooking time. And excessive temperature. In particular, you also want to fuck the formation of a green ring.
  • One way is to put the eggs in cold water. Bring it to a boil, then turn off the heat and leave them in hot water for some time. Usually 10 to 20 minutes. It all depends on the size of the eggs.
  • This more gentle technique limits the exposure of eggs to constant heat. Unlike traditional cooking in boiling water.

Regardless of the selected method, it is important to stop the cooking process quickly. Once you cook the eggs.

  • Immediate cooling of the eggs in an ice bath or under cold running water prevents further cooking. It also minimizes the risk of developing a green edge to the yolk.

This quickly check that the eggs are fresh. You don’t even have to break them