This unappetizing appearance often raises doubts about the egg’s freshness or safety. Fortunately, this discoloration has nothing to do with spoilage, but everything to do with the cooking method. Don’t panic—it’s simply a matter of technique!
The greenish ring around the egg yolk is caused by a chemical reaction between the iron in the yolk and hydrogen sulfide from the white. This reaction mainly occurs when eggs are cooked too long or at too high a temperature. This results in the appearance of a ring that, while not harmful, can impair appetite.
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