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Cuando cocinas huevos duros y aparece un círculo verde alrededor de la yema, no es por un huevo malo ni un error de cocción. Este anillo se forma por una reacción química entre el hierro de la yema y el azufre de la clara debido a que se cocinan demasiado. El resultado es una capa de sulfuro de hierro, que no es tóxica, pero sí poco estética. Con algunos ajustes en la cocción, se puede evitar este efecto y obtener huevos perfectamente cocidos.
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