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If you’ve cracked open a hard-boiled egg only to find a greenish-gray ring between the yolk and the white, you’re not alone — and there’s no need to worry.
This odd-looking discoloration is completely safe to eat and doesn’t mean the egg has gone bad. It’s simply the result of a natural chemical reaction that happens during cooking.
Let’s break down exactly what causes this green ring — and how you can avoid it if you prefer picture-perfect eggs.
Because real food isn’t always Instagram-ready.
But it’s still delicious.
The Science Behind the Green Ring
The green ring forms due to a chemical reaction between two natural components in the egg:
Iron
In the yolk (from a compound called ferrous sulfate)
Sulfur
In the egg white (released as hydrogen sulfide gas when heated)
When eggs are cooked:
Heat causes sulfur in the whites to form hydrogen sulfide gas
This gas migrates toward the yolk
It reacts with iron on the yolk’s surface → forming iron sulfide
Iron sulfide is harmless — but it creates that telltale greenish tint.
Why Does It Happen More Often After Long Cooking Times?
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