This serves two purposes:
* It stops the cooking process immediately
* It prevents the iron from reacting with the sulfur, which causes the green ring
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## Why the real culprit is overcooking
It’s not just how long you cook eggs, but also how much heat you expose them to.
Cooking eggs aggressively for too long:
* It raises the internal temperature excessively
* It pushes the sulfur out of the egg white
* It pushes the iron toward the edge of the yolk
The effect? That characteristic green ring.
Once the ring has formed, it’s impossible to reverse it; however, stopping the cooking process before the end of the cooking time prevents it from forming altogether.
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## Egg size matters more than you think
Time depends on the size of the egg:
* **Medium eggs**: 9–10 minutes
* **Large eggs**: 10–11 minutes
* **Extra large eggs**: 11–12 minutes
If you use free-range or very fresh eggs, they may require a slightly longer cooking time, but the difference is usually less than a minute.
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