Find out why egg yolk turns green after boiling

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# Why Does Egg Yolk Turn Green After Boiling? Here’s the Science Behind It

Have you ever cracked open a boiled egg only to find that the yolk has turned an unappetizing shade of green? It can be a bit alarming, especially when you’re expecting a bright yellow yolk. But don’t worry — this phenomenon isn’t harmful, and it’s actually a simple result of a chemical reaction. Let’s dive into why this happens and how you can prevent it for perfectly boiled eggs every time!

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### The Science Behind the Green Yolk

The greenish color that sometimes forms around a boiled egg yolk is caused by a reaction between sulfur (found in the egg white) and iron (found in the yolk). When an egg is overcooked or boiled at too high a temperature, the heat causes these two elements to combine and form a compound called **iron sulfide**, which gives the yolk its greenish tint.

This reaction is perfectly harmless and doesn’t affect the taste or nutritional value of the egg. However, it can definitely be an aesthetic issue for those who prefer a pristine yellow yolk.

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### Why Does It Happen?

Several factors contribute to the formation of this green ring, primarily relating to cooking time and temperature:

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