The greenish ring around the yolk is caused by a chemical reaction between the iron in the yolk and hydrogen sulfide from the egg white. This reaction mainly occurs when eggs are cooked for too long or at too high a temperature. This results in a ring that, while not harmful, can impair appetite.
This phenomenon is more pronounced with older eggs, although fresh eggs are not completely immune. To prevent this discoloration, just follow a few simple steps. Start by boiling the eggs, turn off the heat, and then let them sit in the hot water for about 9 to 12 minutes, depending on their size.
Then cool them immediately in cold or ice-cold water; this stops the cooking process immediately and limits chemical reactions. The result? A perfectly yellow, tender, and flavorful yolk, without any unwanted edges.
the recipe on the next page
