Why the yolk of a boiled egg turned out greenish: a gross mistake of inexperienced cooks
One of the criteria for the correct preparation of a boiled egg is the color of the yolk.
Ideally, this part of the dish should be yellow or orange. But not grayish, and certainly not greenish.
The appearance of an unpleasant color coating on the yolk is unlikely to make the dish inedible.
However, the appearance of the boiled egg will not be the most appetizing. It is not worth serving it on the festive table in this form.
Also, an egg with a greenish yolk is unlikely to be used as an ingredient for salads, sandwiches and other dishes.
What error causes green plaque to appear?
The yolk takes on an unpleasant appearance if the egg is boiled for too long.
It's all about a chemical reaction involving iron and hydrogen sulfide, which results in a compound called iron sulfide, which is what that plaque is made of.
It is very easy to avoid this undesirable outcome: all you need to do is not allow the eggs to overcook.
If a person does not like soft-boiled eggs or soft-boiled eggs (in other words, a dish with a spreading yolk), then you should cook a hard-boiled egg. But you should do it correctly.
So, for the yolk to fully harden, 8-9 minutes of cooking will most likely be enough. To consolidate the result, the egg can be cooked for a couple of minutes longer.
But 12 minutes is the maximum. If the cooking process drags on, the risk of green coating on the yolk becomes very high.
Also, after the eggs are cooked, it is advisable to put them in cold water. The temperature difference will not only stop the formation of excess compounds, but will also make it easier to remove the shell.
