Ever boiled eggs perfectly—only to find a green ring around the yolk? It’s not dangerous, just unappetizing. The discoloration comes from *a reaction between iron in the yolk and sulfur in the white*, caused by overcooking. Luckily, avoiding it is simple.

Place eggs in a pot, cover with cold water (3–5 cm above), and bring to a gentle boil. *“When the water begins to obviously boil, turn off the heat immediately.”*

Cover the pan and let eggs sit in the hot water for 9–12 minutes, depending on how firm you want the yolk.

Transfer eggs immediately to ice water for at least 5 minutes. This *“stops the cooking process, prevents the green ring… and makes peeling easier!”*

Peel under cold running water. Slightly older eggs (5–7 days) peel better than fresh ones.

Add a pinch of salt or vinegar to the water to reduce cracking. Store unpeeled eggs in the fridge for up to a week; peeled ones should be eaten within 2–3 days.

The secret? *“Don’t overcook your eggs… and chill them immediately.”*