This phenomenon is more pronounced with older eggs, although fresh eggs are not completely immune. To prevent this discoloration, simply follow a few simple steps. Start by bringing the eggs to a boil, turn off the heat, and then let them sit in the hot water for about 9 to 12 minutes, depending on their size.
Then immediately cool them in cold or ice water; this stops the cooking process instantly and limits chemical reactions. The result? A perfectly yellow, tender, and flavorful egg yolk, without any unwanted edges.
The freshness of the egg also plays a crucial role. The older the egg, the more likely it is to form a greenish ring. A simple trick to check its freshness is to immerse the egg in a glass of water: if it stays at the bottom, it’s fresh. If it floats, it’s best to use it for other preparations or discard it.
Although the green ring is harmless, it often gives off a disgusting impression. Especially when hard-boiled eggs are used in salads or dishes where presentation is key, it’s important to make them visually appealing. A well-cooked egg is firm, uniform in color, and reflects freshness.
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