Perfect Hard-Boiled Eggs Without the Green Ring
Avoid the greenish-gray rim around the yolk by controlling cooking time and cooling rapidly. That discoloration comes from a reaction between iron in yolks and hydrogen sulfide produced in whites at high heat or long cooking.
Reliable method:
- Place eggs in a single layer in a pot and cover with cold water by an inch or two.
- Bring to a gentle boil, then turn off the heat and cover the pot. Let eggs sit 9–12 minutes depending on size (9 for medium, 12 for large extra-large).
- Immediately transfer eggs to an ice bath for at least 5 minutes to stop cooking and prevent overcooking.
Tips:
- Use older eggs (a week or so) for easier peeling.
- Start with cold water so eggs heat gradually.
- Store peeled eggs in water or an airtight container to keep them moist.
This technique yields firm, bright-yellow yolks and tender whites without the off-putting green edge.