Most people boil eggs the same way every time, convinced they’ve mastered it—until they peel one and find that dreaded green ring hugging the yolk. It’s harmless, sure, but it makes the egg look overcooked and taste slightly off. After too many disappointing breakfasts, I finally asked my chef friend for advice. He laughed at my frustration, shook his head like I’d been living under a culinary rock, and showed me a method so simple I couldn’t believe I hadn’t known it sooner.
