I have always thought that the green ring that forms around the yolks of hard-boiled Easter eggs is the result of overcooking the eggs. So over the years I have experimented with various methods of boiling my eggs to get bright, beautiful, yellow, ringless yolks. Some years they have been perfect. Most years, NOT so bright and beautiful. This year, however, some of them had rings, some of them were ringless and one had a ring around half on the yolk. How could this be when they were all cooked in the same pan??? I decided it is NOT a sign of overcooking.... one egg was just barely hard and had a green ring!!!! Can anyone explain the meaning of the green ring and how to eliminate it from my Easter eggs?????
The green ring results from the chemical reaction of the yolk with the white of the egg. The green ring means the eggs were cooked too long. I did some checking and the websites I found said to put the eggs in a pan large enough to have a single layer of egg, cover with water so the water level is 1 inch above the eggs. Heat to boiling, cover pan and remove from the heat for 15 mins. Drain and immediately cool them with cold water or an ice bath. The trick seems to be only cooking for 15 minutes, removing them from the hot water and cooling quickly. Hope this helps! 1747 days ago
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