I work in a long term care facility, we cook our scrambled eggs in a steam table and they turn green before we are done serving. is there something that will prevent this from happening? Any and all suggestions are welcome.
At the resort, where I work, we do a breakfast buffet daily, for anywhere from 120-300ppl, plus all the other banquet breakfasts we have going. We use a liquid egg product that contains citric acid. This keeps the eggs nice and yellow all morning long, if the need arises.