Boiled eggs sometimes get a grey ring around the yolk.
It’s all about heat, according to a professor in the Department of Food Science and Human Nutrition at the University of Illinois Urbana-Champaign . Just like overcooking can screw up a batch of scrambled eggs, aggressively boiling eggs can cause the yolk to turn green. An assistant professor at Washington State University’s School of Food Science explains that the ferrous sulphide formed when an egg is overcooked is also a form of iron found in iron supplements. From a food safety perspective, thoroughly cooked eggs are safer than undercooked eggs, which may harbour harmful bacteria. One such bacterium is Salmonella , which can cause food-borne illness. Eggs are not a zero risk product for contamination, however the risk is low. That’s why it’s important to refrigerate and cook eggs properly. The best way to make hard-boiled eggs is to actually not boil them at all while they are cooking. Instead you can cook them gently with the residual heat from hot water . Here’s the way: The ideal cooking time depends on how you like your yolks. These timings are a useful starting point for large eggs placed in already boiling water.
Air fryers vary, so test the timing with a small batch before cooking more eggs. Avoid using high temperatures, and handle the hot eggs carefully. Mash the eggs with a little mayonnaise, mustard, salt and pepper to make an egg sandwich filling. You can also chop them into an Indian-style egg bhurji , mix them into a potato salad or use them as a topping for a bowl of chana chaat . A green ring around the yolk may not make for the prettiest breakfast, but it is usually just a sign that your egg has spent a little too long in the heat. With the right cooking time and a quick ice bath, you can keep your eggs looking as good as they taste.
