We all love eggs. They are very healthy for you, because they are high in Vitamin A, D and E, lecithin, iron, sulfur and proteins. Boiling eggs are actually one of the fastest ways to eat a quick snack.
But, boiling them becomes tricky. The truth is that we do not know the exact time to boil them in order to cook them perfectly. In a case they are not cooked perfectly, the results are seen only after you cut open the product. Sometimes when you boil the egg, you can see something greenish.
Let’s find out what that greenish thing is and how to cook the egg perfectly.
The greenish ring
If you see a greenish ring, that is because you did not boil the egg properly. The egg is not bad, but it is your fault that you have cooked it for too long. The discoloration is evidence that the egg was cooked for too long. The same thing is with meat. If it is overcooked, it dries out.
The scientific explanation
The greenish gray color is an evidence of the formation of iron sulfide in the egg yolk, where the yolk and white parts of the egg meet. It happens because the iron from the yolk reacts with the hydrogen sulfide part of the white part of the egg, when it gets overcooked.
How to avoid the green ring?
You should learn how to properly cook and boil an egg. The discoloration on it happens if you overcook your egg. This is one such way to boil the eggs perfectly, a way that has never failed anyone.
- First, cook your eggs in a saucepan that is large enough to hold the eggs in a single layer.
- Next, put the eggs in the pan and cover the eggs with water. Bring them to a boil and turn off the heat. Put a lid over the saucepan.
- Let the eggs sit in the boiled water for 15 minutes.
- Run cold water on them to stop them from cooking any further.
- That’s it.
Other ways to hard boil an egg
You should know that the eggs should not be cooked for more than 12 minutes. On the other hand, the whites will turn soggy and the yolk with crumble. You should cook the eggs in cold water and bring them to boil.
Cook the eggs on low temperature, because the proteins in the egg toughen and the whites coagulate with heat.
Image source: http://www.jewsnews.co.il/2016/04/13/did-you-know-why-is-there-a-gross-green-ring-around-the-yolk-of-your-hard-boiled-egg/