Boiling eggs is not the most difficult cooking task.
But making the dish look truly appetizing is not so easy.
It often happens that a greyish or greenish “ring” is visible around the yolk of a hard-boiled egg.
Sometimes the entire part of the egg that should have a bright yellow or orange hue turns dark.
This phenomenon is caused by the release of sulfur and the formation of hydrogen sulfide, which changes the color of the dish. The reaction itself occurs due to the long cooking of eggs.
Thus, you can prevent the appearance of a grey rim on the yolk if you remove the dish from boiling water early.
But what to do if a gourmet is afraid of not fully cooking the product and getting soft-boiled or poached eggs instead of hard-boiled ones?
Luckily, there is a simple cooking method that will ensure that the whites and yolks are completely set without the dish turning brown.
How to boil eggs
To get hard-boiled eggs, it is not at all necessary to leave the product in boiling water for 10 minutes.
5 minutes is enough. Time is up? Then just turn off the burner.
To "finish cooking" the dish, it must be left in a pan with cooling, but still very hot water. This "processing" should last 8 minutes.
As a result, the cook will get perfectly boiled eggs - with a bright and moderately firm yolk, without any gray rims.
