Getting perfect hard boiled eggs with no green ring around them is as easy as 1-2-3! Once you know the simple technique for cooking them, you’ll never have funny green tinged hard boiled eggs again. The egg is truly a marvel of nature. It is an energy packed source of protein. Hard boiled eggs are a tasty addition to a salad or make a great snack on their own. They’re most appetizing when they have a beautiful yellow yolk with no discoloration or funny green ring around the yolk.
Do you like green eggs and ham? I do not like them, Sam-I-am. I do not like green eggs and ham.
Green eggs and ham might be a fun idea from Dr. Seuss, but in reality there’s nothing very pretty about a hard boiled egg with a green ring around it. Did you know the perfect egg is actually hard cooked rather than hard boiled? The green discoloration (green ring around the yolk) is a chemical reaction that occurs involving sulfur from the egg white interacting with the iron in the yolk. The reaction occurs when the egg is cooked too long at too high a temperature.
To avoid this chemical reaction, after bringing the eggs to a boil, cover the saucepan and remove it from the heat. Allow the eggs to sit for 12 minutes. Set a timer. I have even found that the eggs are perfect at 10 minutes, but I live at sea level. If you live at a higher elevation, (inland or mountain) the amount of time needed will increase accordingly. Some chefs say to cook them up to a maximum of 15 minutes. I recommend starting at 12 and timing no longer than 15 minutes until you discover the sweet spot for your perfect hard boiled eggs.
After the cook time has passed, immediately transfer the eggs to a large bowl of ice water. The shock of the ice cold temperature stops the eggs from cooking. Then peel the eggs under cold running water or use a boiled egg peeling machine. This allows you to get underneath the membrane and peel the eggs easier. The water helps the membrane separate and release.
Not in a box. Not with a fox. Not in a house. Not with a mouse. I would not eat them here or there. I would not eat them anywhere. I would not eat green eggs and ham. I would not eat them Sam-I-am.
And voila! No more green eggs. Follow these easy steps and you’ll have perfect hard boiled eggs ready for snacks, salads, egg salad sandwiches and deviled eggs.
Delicious deviled egg recipes:
I hope you’ve enjoyed this cooking tutorial about how to get the perfect hard boiled egg.
Quotes above are from “Green eggs and ham” by Dr. Seuss Enterprises, L.P. 1960, Random House, Inc. New York.
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Getting perfect hard boiled eggs every time is easy as 1-2-3! Follow these steps for perfect yellow yolks with no green discoloration or ring around the yolk.
- 12 large eggs
Place the eggs in a large saucepan and cover them with cool water. Make sure they are completely submerged. Bring the water to a boil over medium-high heat.
Once the water boils, cover the sauce pan and remove it from the heat. Let the eggs sit 12 minutes. Set a timer.
Gently transfer the eggs to a large bowl of ice water to cool.This stops the cooking process. Let them sit for a couple minutes.
Peel the eggs under cold running water. This helps to get underneath the membrane and makes it easier to peel the eggs.
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