Why does a green ring appear around hard-boiled eggs

You've prepared hard-boiled eggs for your salad, and then... surprise: a green circle surrounds the yolk. It's common, but anything but appetizing. Yet, you followed your recipe to the letter, so why does this little annoyance keep coming back? And above all, how can you avoid it without turning into a Michelin-starred chef? Here are all our secrets for flawless hard-boiled eggs that taste as good as they look.

The culprit? An unexpected chemical reaction.

That famous greenish circle isn't a sign of a bad egg or of undercooked eggs. It's simply a reaction between the iron in the yolk and the sulfur in the white, caused by overcooking or overcooking. The result: a slight deposit of iron sulfide... harmless, but visually unappealing. Fortunately, a few adjustments are enough to make this phenomenon disappear.

The foolproof method for perfect hard-boiled eggs.
Start cold.

Place your eggs in a saucepan without crowding them. Cover them with cold water, with about 3 to 5 cm of water above the eggs.