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"There&amp;#039;s always a green ring around the yolk when I make deviled eggs. What&amp;#039;s the trick to hard-boiling? \u2014Peter Reynolds,, Racine, WI Don&amp;#039;t overcook. Boiling eggs for too long or on too high a heat causes the yolks to produce ferrous sulfide, which leaves that telltale (though harmless) ring. A better method: Place eggs in a saucepan that&amp;#039;s large enough to fit them in a single layer; cover with water to 1 inch above eggs. Heat just to boiling, then cover pot; remove from heat. Let stand 15 minutes. Immediately run cold water over the eggs until they&amp;#039;re cool to the touch. The yolks will be picture-perfect. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/cooking/q-and-a/a21125/susan-boiling-eggs-0807/>