Literally EVERYONE knows this simple hack for perfectly peeled hard-boiled eggs. How come you don’t know?? That was my friend’s reaction when I showed him my not-so-perfectly peeled eggs He is a chef, after all. He showed me the easiest hack, and now I’m laughing at myself for not knowing this before I shared it in the first comment.
You’ve made hard-boiled eggs for your salad, and then… surprise: a green circle surrounds the yolk. It’s common, but far from tasty. Despite the fact that you followed your instructions exactly, why does this minor inconvenience keep
occurring? And, above importantly, how do you avoid it without becoming a Michelin-starred chef? Here are all of our tips for perfect hard-boiled eggs that taste as delicious as they look.The culprit? An unexpected chemical reaction
That iconic greenish ring isn’t the result of a poor egg or a failed cooking attempt. It’s merely a reaction between the iron in the yolk and the sulfur in the