Did you ever peel a hard-boiled egg and notice a green or grayish ring around the yolk? Don’t worry—your egg isn’t spoiled. There’s a scientific explanation for this phenomenon!
The Real Cause: A Chemical Reaction Between Sulfur and Iron
When eggs are boiled for too long or at too high a temperature, a chemical reaction occurs between the sulfur in the egg white and the iron in the yolk.
What exactly happens?
- As the egg cooks, sulfur is released from the egg white and reacts with the iron in the yolk.
- This forms iron sulfide, a compound that creates a green or grayish discoloration around the yolk.
- The longer and hotter you boil the egg, the more intense this coloring can get!
There’s no need to panic! A greenish ring doesn’t mean your egg is spoiled or unhealthy. The taste might become a bit stronger, but the egg is perfectly safe to eat.
How to Prevent a Green Ring on the Yolk
Don’t cook eggs for too long or at high temperatures.
Cool eggs quickly after boiling to prevent further reactions.
So next time you see a green ring in your egg, you’ll know it’s just food science at work—and your breakfast is still delicious and safe to enjoy!
Source: https://recepten.servi.tn/weet-jij-waarom-een-gekookt-ei-een-groene-ring-heeft/