You’ve prepared hard-boiled eggs for your salad and then… surprise: a green ring surrounds the yolk. It’s common, but anything but appetizing. Yet, you followed your recipe to the letter, so why does this little problem keep recurring? And above all, how can you avoid it without becoming a Michelin-starred chef? Here are all our secrets for perfectly hard-boiled eggs, as delicious as they are beautiful.
The culprit? An unexpected chemical reaction
That infamous greenish ring isn’t a sign of a bad egg or a failed cooking process. It’s simply a reaction between the iron in the yolk and the sulfur in the white, caused by overcooking or excessive heat. The result: a slight deposit of iron sulfide—harmless, but visually unappealing. Fortunately, a few adjustments are all it takes to eliminate this phenomenon.
The foolproof method for perfect hard-boiled eggs.
Start with cold eggs.
Place your eggs in a saucepan without piling them up. Cover them with cold water, with about 3 to 5 cm of water above the eggs.
