You’ve made hard-boiled eggs for your salad, only to discover a green ring around the yolk. It’s a common and harmless issue, but it can make the eggs look less appetizing than expected.

This discoloration often appears even when you think you’ve followed the steps correctly. It happens due to a natural chemical reaction when eggs are overcooked, causing iron in the yolk to react with sulfur in the white and form a thin greenish layer.

Preventing it comes down to better temperature control. Instead of boiling eggs continuously, bring the water to a boil, then reduce it to a gentle simmer for about 9 to 12 minutes, depending on the size of the eggs.

After cooking, cool the eggs immediately in ice water or under cold running water. This stops the cooking process, helps avoid the green ring, and also makes peeling easier. Using slightly older eggs and storing them properly in the fridge will further improve your results.