Why Hard-Boiled Eggs Get a Green Ring (and How to Stop It)
You crack open a hard-boiled egg, slice it in half, and there it is: a dull green ring circling the yolk. It looks a little alarming, and plenty of…
The Ice Bath Trick
What you do the moment cooking finishes matters just as much as the cooking itself. As soon as the timer goes off, stop the cooking process fast.
- Transfer the eggs immediately into a bowl of ice water or run them under cold water.
- Let them sit and cool for at least five minutes.
- The rapid drop in temperature halts the internal cooking and prevents that last bit of overcooking that forms the ring.
There is a bonus, too. Eggs that are cooled quickly are noticeably easier to peel, because the sudden temperature change helps the membrane pull away from the white.