You crack open a hard-boiled egg with pride — perfectly cooked, you think.
But then… you see it.
A greenish-gray ring hugging the yolk like a sad halo.
It’s not mold.
It’s not spoiled.
It’s not dangerous.
But it is disappointing.
And if you’ve ever wondered, “What did I do wrong?” — you’re not alone.
The truth is:
That green ring isn’t a sign of bad eggs or bad cooking.
It’s just science doing its thing.
Let’s break down why it happens, whether it’s safe, and — most importantly — how to avoid it with a few simple, no-fail steps.
