How Long Should You Boil Eggs? Tips to Avoid the Green Ring

That greenish-gray ring is caused by a chemical reaction between sulfur and iron in the egg. When eggs are cooked for too long or at too high a temperature, sulfur in the egg white reacts with iron in the yolk, forming ferrous sulfide, which appears green.

It’s completely harmless and doesn’t affect the flavor much, but it can be visually unappealing — especially if you’re preparing deviled eggs or salads.

❄️ How to Prevent the Green Ring

Don’t overcook the eggs