Have you ever peeled a hard-boiled egg and found the yolk has a greenish color? This is a common occurrence caused by a simple chemical reaction and doesn’t mean your eggs are spoiled.
When eggs are boiled too long or at very high heat, sulfur from the egg white reacts with iron in the yolk, creating ferrous sulfide—the greenish ring you see. This reaction can also happen in scrambled eggs or omelets if overcooked. Despite the color change, the eggs are safe to eat and taste the same.
To avoid green yolks, cook eggs gently. Bring water to a boil, then reduce it to a simmer before adding the eggs. Cooking for about 9 to 12 minutes usually works well. Immediately cool the eggs in ice water to stop the cooking process and make peeling easier.
Using moderate heat when cooking eggs, whether boiling or frying, helps keep yolks bright yellow and creamy. If you do get green yolks, don’t worry—try mashing them with avocado for a delicious twist.
Green yolks are just a harmless byproduct of cooking. With the right technique, you can enjoy eggs that look and taste great.
