How do I keep scambled eggs from turning green in a chaffing dish?
I do not like green eggs and ham. I wind up helping the youth group prepare brunch for the congregation every Easte. When I try to keep them in the warmer, the start to turn green after a short bit (10 -15 min). WHY? Help stop the madness!
But I like green eggs and Spam, Sam I am!
GUESSING, DON'T REALLY KNOW S*$#: Assuming you use non-reactive stainless chaffing dishes, the green comes from sulfur oxidation. If this were the case, you could cook the eggs a bit more or use a bit more oil (or shine a red light on the eggs). Neither option improves the eggs.
re: Sam Fujisaka
I *knew* you are sam I am! LOL
Yes, eggs, so simple but so hard. i confess in all my career, I have never had green eggs, scrambled, a problem kn a holding dish, professional or not. Makes me thing your holding pan is leeching out.
Try going to a "Dollar" store. They have disposable pans that fit in standard warmers. Easy to clean too!
Have you made sure to stir them every 5 minutes or so? When I cater, scrambled eggs are rarely left to sit for long periods of time without someone mixing them up.
Sam is only half right. The iron in the york and the sulfur in the white oxidize with heat and time. Same thing occures when you over cook hard boiled eggs. Thats the grey-green film on the yolk. It has nothing to do with the pan. Wowever there is a very simple cure for green eggs. Add about a 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking. The acid in the lemon juice prevents the iron and the sulfur to oxidize, leaving your eggs nice and yellow.