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### Why There’s a Green Ring Around Your Hard-Boiled Egg — And How to Prevent It
You peel your hard-boiled egg, slice it open… and there it is: a dull, **greenish-gray ring** around the yolk. It might make you pause and wonder — *Did I overcook it? Is it safe to eat?* The good news? It’s harmless. The better news? It’s **totally preventable**.
Here’s the science behind that mysterious ring, and how to make perfect hard-boiled eggs every time — no weird colors, no guesswork.
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### What Causes the Green Ring?
The green (or gray) ring forms when **eggs are overcooked**, especially at high temperatures. It’s a simple chemical reaction between:
* **Sulfur** in the egg white
* **Iron** in the egg yolk
When overcooked, these two elements react and form **ferrous sulfide**, which shows up as that unappetizing green ring. It doesn’t affect taste or safety, but it does affect appearance — especially if you’re serving deviled eggs or egg salad.
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