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How do I keep them from turning green yolk? Is it possible?

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  • Maybe not worded quite the same, but see cooking.stackexchange.com/q/6366/67
    – Joe
    Oct 14, 2021 at 0:47
  • Not exactly a duplicate…
    – Joshua
    Oct 14, 2021 at 0:48
  • I guess that’s technically the reverse of your question (what causes it) vs. how to prevent it, which has more potential answers, although they’re all basically ‘don’t overcook it’, just different in how they might achieve it
    – Joe
    Oct 14, 2021 at 0:50
  • Hi Joshua, if you believe that your question is not a duplicate, then please edit it such that the difference between this one and the old one is obviously clear. Reopening of closed questions is certainly possible, but it has to be clear that the reason for their closure no longer applies. If you want to know something other than what the poster of the old question wanted to know, you have to make it clear - as it stands, it seems that you only want to know how to prevent green yolks, which is already clearly asked in the old question.
    – rumtscho
    Oct 14, 2021 at 7:27
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    @Joe The older questions asks literally "how do I prevent it", and the existing answers address the prevention part. I know that we sometimes have pairs of questions where one asks about the theoretical explanation of a phenomenon and the other asks how to stop it from happening (or how to achieve it, depending on what it is) and I don't see those as duplicates. In this case, the older question is explicit about including the prevention topic. I have difficulty seeing why an answer to the question here would not fit under the older question.
    – rumtscho
    Oct 14, 2021 at 14:57

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