We all know overcooked eggs get that gray-green ring around the yolk. But I realized I don't actually understand why it happens. From what I've read, it's iron and sulfur reacting. But that's about all I know. A few things I'm curious about: Does the green ring start forming the moment the yolk hits a certain temperature, or does it take time at that temperature to develop? Why does the green only appear on the surface of the yolk, not all the way through? Ice bath stops the cooking, but does it stop the green ring from forming too? Or is the reaction already happening before the egg even hits the water? Would love a proper food science breakdown if anyone here knows the details. submitted by /u/No-Music-2766