Turn off the heat and cover the pot
Let eggs sit for 9–12 minutes (depending on size)
Immediately transfer eggs to an ice bath to stop cooking
Rapid cooling prevents the sulfur-iron reaction from continuing.
🧠 A Fun Food Science Fact
The green ring becomes more common at high altitudes, where water boils at a lower temperature and eggs are often cooked longer to compensate.
🟡 Final Thoughts
That greenish ring around your hard-boiled egg yolk may look alarming, but it’s simply a natural chemical reaction caused by overcooking. With proper timing and cooling, you can easily avoid it and enjoy perfectly cooked eggs every time.
Cooking is science—and sometimes, science shows up on your plate 🥚✨
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