Most people boil eggs the same way every time, convinced they’ve cracked the code—until they peel one open and see that dreaded green ring hugging the yolk. It’s harmless, sure, but it makes the egg look overcooked and taste a bit off. After one too many disappointing breakfasts, I finally asked my chef friend for help. 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 felt ridiculous for not knowing it sooner.
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