2006-07-06 00:31:36 · 7 answers · asked by JANET S 1 in Science & Mathematics ➔ Chemistry
When you take the eggs out of the water they continue cooking until the yolk is broken into or until it is cool enough to stop the cooking process.
Any unshelled egg that has cooked for more than 7 minutes will start to go blue. I like to hard boil eggs for 7 mins then cool in lots of cold water, then slice for salads, the blue ring adds another dash of colour and it doesn't affect the flavour at all. If cooked til the whole yolk is blue it is UNPLEASANTLY dry and hard.
2006-07-06 04:09:22 · answer #1 · answered by franja 6 · 0⤊ 0⤋
It's not just the iron in the yolks that results in a green ring around the cooked yellow. All eggs have both iron and sulfur in them, and when you add a certain amount of energy to this duo, they will react to form iron (II) sulfide, or FeS.
The trick is to cook the egg just long enough to hard-boil it, without allowing the iron and sulfur to get enough energy to react. A delicate process, indeed!
2006-07-06 08:13:27 · answer #2 · answered by Thomas C 2 · 0⤊ 0⤋
its the iron in the yolk babes
add 6 or 7 drops of vinegar in the water
it wont taste but will stop the discolouring!
2006-07-06 07:43:56 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Definitely sulphur as hydrogen sulphide (rotten eggs) combining with, probably, iron compounds in the shell or the yolk.
No harm, eat it up!
2006-07-12 16:50:00 · answer #4 · answered by andyoptic 4 · 0⤊ 0⤋
this happens to them when they are over cooked. Even though they are not in the water they carry over cook if you don't cool them quickly
2006-07-06 07:36:45 · answer #5 · answered by Wendy 5 · 0⤊ 0⤋
holt crap, that don't sound good for an egg i want to make salad out of
2006-07-06 07:37:00 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Never heard of this one....must try it!
2006-07-06 07:40:44 · answer #7 · answered by Anonymous · 0⤊ 0⤋