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Discard eggs if you notice:
* Strong rotten smell
* Slimy texture
* Pink, red, or black discoloration
* Cracks with oozing contents
Those indicate spoilage—not overcooking.
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## The Bigger Lesson: Cooking Is Chemistry
The green ring around hard-boiled eggs is a perfect reminder that cooking is more than tradition—it’s science.
Heat changes molecules.
Timing changes outcomes.
Small details matter.
Once you understand why something happens, you gain control over it.
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## Final Thought
The green ring around a hard-boiled egg may look mysterious or unappetizing, but it’s nothing more than a chemical handshake between sulfur and iron—brought together by heat and time.
It doesn’t mean your egg is bad.
It doesn’t mean you did something wrong.
It simply means the egg cooked a little longer than necessary.
And now that you know why it happens, you can choose whether to prevent it—or ignore it entirely and enjoy your egg anyway.
Because sometimes, understanding what’s on your plate makes it taste better already.
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If you’d like, I can:
* Add a short FAQ section
* Rewrite this for SEO optimization
* Turn it into a quick-read food science article
* Pair it with a “perfect hard-boiled egg” guide
