This compound is gray-green in color and is deposited exactly at the border between the egg white and the yolk.
How can you avoid the green ring?
Don’t overcook: A large egg is perfectly hard-boiled after about 8 to 10 minutes in boiling water. Anything longer than 11–12 minutes will cause the color to change.
Shocking: Immediately after boiling, plunge the eggs into ice water. This will stop the cooking process abruptly and prevent further reaction of the gas with the iron in the yolk.
Fun fact: The consistency of the yolk often becomes a bit “sandy” or dry when cooked this way. But with a pinch of salt and maybe a little remoulade, it still tastes great!
Have you ever had an egg for breakfast or made it into an egg salad
