Have you ever cracked open a hard-boiled egg thinking you’d overcooked it because a green ring surrounded the yolk? Don’t worry: this very common phenomenon is nothing to be alarmed about. And yet, it’s always a bit disappointing when you were hoping for a perfectly golden, crisp, and appetizing yolk. Fortunately, a few simple steps are all it takes to say goodbye to that greenish border and get eggs worthy of a Parisian brunch.
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