Some folks think a green yolk means the egg is spoiled. Nope. It’s just overcooked. It’s perfectly safe to eat—it just tastes like you’re punishing yourself. Think of it as a culinary caution sign: “You have gone too far. Turn back.”
But if you see black or pink spots inside? That’s not overcooking. That’s bacteria. Toss that egg immediately. Unless you want a trip to the hospital—and the only thing worse than a rubbery egg is a hospital bill.
A Quick Pro Tip (I Stole This From My Grandma)
Don’t start with boiling water. Place your eggs in a pot of cold water, then bring it to a boil. This gentle start prevents the whites from getting tough. Once boiling, cover the pot, turn off the heat, and let them sit for 10 minutes. Boom. Perfect eggs every time.
And for the love of all that is brunch, don’t crowd the pot. If you stack eggs on top of each other, they won’t cook evenly. You’ll end up with one egg that’s perfect and three others that are either runny or radioactive.
