How to Keep a Boiled Egg Yolk From Turning Green
While green egg yolks are not harmful, they do not look appealing. Green egg yolks are a result of a chemical reaction between the egg white and yolk. The iron from the egg yolk reacts with the sulfur in the egg white, which can creates sulfide that results in a gray or green yolk. When you wish to prevent the green color, only cook the eggs for the recommended time. Overcooking the eggs can also cause them to have a strong sulfur smell. Placing them in a bowl of ice water prevents them from cooking and stops the reaction. Does this Spark an idea?
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Instructions
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Place the desired amount of eggs into a saucepan in a single layer. Avoid overcrowding the eggs to prevent them from cracking.
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Pour water into the saucepan to cover the eggs with 1 inch of water. Sit the saucepan on the stovetop over high heat.
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Heat the eggs until the water almost boils. Remove the saucepan from the stovetop and cover it with a lid.
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Allow the eggs to sit in the hot water for 25 minutes, then drain the hot water off the boiled eggs.
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Place the eggs into a bowl of ice water immediately. Leave the eggs in the ice water for 10 to 15 minutes.
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Tips & Warnings
Boil eggs a week after you purchase them to make them easier to peel. Fresh eggs whites tend to stick to the membrane, which can make the shell difficult to remove.
Always refrigerate hard-boiled eggs in their shells if you do not plan to consume them immediately.
Discard any hard-boiled eggs that sit out at room temperature for longer than 2 hours.
Avoid boiling eggs in cast iron because the iron can react with the sulfur in the egg and cause it to turn green. Use stainless steel or ceramic pans for best results.
References
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