Keep Ellen Cooking!
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Kathy Whitlow 04/28/08 |
This is serious! I volunteer for out local auxiliary. Two-three times a year we do a breakfast with scrambled eggs, serving them out of our metal chaffing dishes. The eggs turn green. We do not mix anything else in with the eggs-not even salt and pepper. I have even lined the dish with parchment paper-still turned green. Can anyone give me an insight to this embarrassing occurrence. At least most of the people laugh, and ask for the ham, but....
thank you |
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Joel 04/28/08 |
Sometimes a large batch of scrambled eggs may turn green. Although not pretty, the color change is harmless. It is due to a chemical change brought on by heat and occurs when eggs are cooked at too high a temperature, held for too long, or both. Using stainless steel equipment, low cooking temperature, cooking in small batches, and serving as soon as possible after cooking will help to prevent this. If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source. Source: American Egg Board |
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Joel 04/28/08 |
Also maybe consider a baked egg casserole, I've never had them turn green.... |
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ellen 04/28/08 |
All this is discussed at length in the egg faq on the recipe box page. Egg casseroles are there and in big pots. |