When you see a green ring around an egg yolk, it’s a sign that the egg was overcooked.
What’s actually happening
- Eggs contain iron (in the yolk) and sulfur (in the white).
- When an egg is cooked too long or at too high a temperature, these react to form iron sulfide.
- That reaction creates the green-gray ring around the yolk.
Important: it’s not dangerous
- The egg is still safe to eat
- It just means the texture will be drier and the flavor more sulfurous
How to prevent it
- Don’t boil eggs too long (9–10 minutes for hard-boiled)
- Cool eggs immediately in ice water after cooking
- Avoid letting them sit in hot water after they’re done
Quick timing guide (large eggs)
- Soft-boiled: 6–7 minutes
- Jammy: 7½–8½ minutes
- Hard-boiled, no green ring: 9–10 minutes
Bottom line:
Green ring = overcooked, not spoiled.
Your nose still knows best — if it smells fine, it is. 🥚✨
