Q&A: Green eggs and ham raise preparation questions

Q: What causes the green coating on eggs when they are boiled, and how can I prevent it?

A: The green coating on the yolk is caused by overcooking the egg. It is the result of iron in the yolk combining with sulfur in the egg white to form green iron sulfide.

The longer the egg cooks, the greater the chance of discoloration. Quick cooling helps prevent the layer from forming.

The full story is available to subscribers only.

Subscribers can read the entire story online by signing in here.

Not a subscriber? Become one today for as little as $11 by clicking here.

All content copyright ©2015 Daily Journal, a division of Home News Enterprises unless otherwise noted.
All rights reserved. Click here to read our privacy policy.