Eggs are a healthy, protein-rich food that supports muscle growth and brain function. “The yolk contains choline which supports the function of the brain,” and eggs also provide healthy fats while being low in calories, making them ideal for all ages.
If you notice a green ring around the yolk of a hard-boiled egg, don’t worry—it’s safe to eat. The color forms when “sulfur in the egg white reacts with the iron in the yolk” due to overcooking.
To avoid the green ring, place eggs in a pot, cover with cold water, and bring to a boil over medium heat. Then, turn off the heat, cover the pot, and let the eggs sit: 9 minutes for soft yolks, 11–12 minutes for firm ones.
After cooking, transfer eggs to ice-cold water for five minutes. For easy peeling, “crack and peel them under running water.”
To prevent eggs from cracking while boiling, add “a tablespoon of vinegar or a pinch of salt” to the water. Unpeeled boiled eggs last up to one week in the fridge, while peeled ones should be eaten within 2–3 days.
