What causes the grey or green ring that sometimes appears around the yolk of hard-cooked eggs?
A. This discoloration is the result of a reaction between the sulfur and iron naturally found in eggs. It occurs when eggs are overcooked, or when there is a high level of iron in the cooking water. Although the colour isn’t very attractive, the eggs are safe to eat and will still be nutritious and flavourful. An appropriate cooking time and rapid cooling of the eggs after they are cooked will prevent the formation of this grey or green ring. Q. Can eggs be safely cooked in the microwave? A. Using the microwave is a quick and easy way to cook eggs: 1) Spray a small dish or mug with cooking spray or place 1/2 teaspoon (2 mL) butter or margarine in the dish and heat in the microwave for a few seconds. Rotate the dish so the melted butter coats all sides. 2) Crack an egg into the dish. Pierce the yolk with a fork or toothpick. Cover but leave a place for venting. 3) Microwave on Medium-High (70% power) for 45 seconds to 1 minutes. (Cooking time and power level will vary depending on the p
