How to avoid dark rings when boiling hard-boiled eggs

First and foremost, the dark ring around the yolk is more an aesthetic issue than a health one. It results from chemical reactions occurring during the boiling of the egg. This is a common phenomenon and should not cause worry. What exactly does it mean?

The formation of dark rings occurs due to overcooking the eggs. When eggs are boiled for 10 minutes, sulphur and iron are released from the yolk. These elements combine to form iron sulfide, responsible for the characteristic dark colour around the yolk.

Although the yolk's change in colour may look unattractive, the dark ring does not affect the egg's safety. It is merely an aesthetic defect that should not raise health concerns. An egg with a dark ring is entirely safe to eat and retains its nutritional value and taste.

For reassurance, you can check the egg's freshness before cooking using a simple water test. A fresh egg will sink to the bottom of a glass of water, while an old one will float on the surface. This way, you can avoid unnecessary doubts about the quality of the eggs.

If the dark ring around the yolk affects your appetite, remember to control the boiling time of the eggs. Ideally, hard-boiled eggs need about 7-8 minutes from when the water starts boiling. This will result in perfectly cooked yolks without unsightly colour changes.

Additionally, it is worth adding 2-3 tablespoons of salt or a few slices of lemon to the water in which you are boiling the eggs. These simple additions help prevent the formation of dark rings and make it easier to peel the eggs later. After boiling, it is worth immediately rinsing the eggs in cold water to stop cooking.