Summary
The green ring around hard-boiled eggs is totally normal and safe. It’s caused by a harmless reaction between iron in the yolk and sulfur in the white, creating iron sulfide. Overcooking and high heat make it more likely, but a few simple tricks—like gentle boiling and rapid cooling—can help prevent it.
So next time you see that green ring, don’t panic—it’s just chemistry reminding you that eggs are magical little protein-packed wonders!
✅ Key Takeaways:
The green ring is iron sulfide from a chemical reaction between yolk and white.
Overcooking and rapid boiling increase the green color.
It’s completely safe to eat.
Cooling eggs in ice water can prevent the ring.
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