Eggs are a nutritious and versatile food, packed with protein, vitamins, and minerals. “The yolk contains choline which supports the function of the brain,” and they also provide healthy fats with relatively few calories—making them ideal for both kids and adults.

If you enjoy hard-boiled eggs, you may notice a green ring around the yolk. This is safe to eat and simply the result of “sulfur in the egg white reacting with the iron in the yolk due to overcooking.”

To avoid the green ring, start by covering eggs with cold water in a pot. Bring the water to a boil, then turn off the heat. Cover the pot and let the eggs sit—**9 minutes for soft yolks**, **11–12 minutes for firm**.

After that, transfer the eggs to **ice-cold water for five minutes**. For easier peeling, crack and peel them under running water.

To help prevent cracking while boiling, “add a tablespoon of vinegar or a pinch of salt” to the water.

Boiled **unpeeled eggs last up to a week**, while **peeled ones should be eaten within 2–3 days**.