When you crack a hard-boiled egg open, does the yolk look more green than gold? You’re not by yourself. Many egg lovers are confused by this strange event. Let’s learn more about the interesting world of green egg yolks, including how safe they are, how they taste, and how to avoid getting them.
The reason for this change is heat, especially cooking for too long or at too high a temperature. This makes sulphur molecules in the egg white react with iron in the yolk, creating ferrous sulphide. This is what gives the yolk its green colour.
This doesn’t just happen with hard-boiled eggs; if you cook mixed eggs or omelettes too quickly, they can also turn green. Don’t worry, though; green eggs are safe to eat. The strange colour doesn’t mean the food is going bad or is poisonous.
These easy steps will help your yolks stay yellow and bright:
It’s important to cook slowly. Do not boil eggs too quickly or for too long. Let them cook slowly instead.
When the eggs are done boiling, put them right away in an ice bath to stop the cooking.
To keep them from getting too hot, cook eggs at a reasonable temperature.
If you cook an egg yolk just right, it should be a rich, sunny yellow colour. This means that the flavour and texture are just right.
Don’t worry if you end up with eggs that have green yolks. Work your magic! If you mash them up and serve them with avocado toast, the bright green will hide the yolks, giving your morning routine a surprising and tasty change.
In the end, green egg yolks may look bad, but they’re not harmful and are easy to avoid. If you learn how to cook eggs gently, you’ll always get perfectly coloured, tasty eggs.
