HELP: how do I stop eggs from turning green

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Joined Aug 16, 2004
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. :confused:
 

phatch

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That's basically overcooking. One answer is to prepare smaller amounts at a time and refresh the table throughout the service.

Phil
 
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Joined Oct 23, 2003
also using a pasteurized product with additive(ascorbic acid?) such as easy eggs-available under other names-will help. Keep them loose!!!
hth, danny
 
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Joined Aug 16, 2004
Thank you to all who replied, we are unable to cook small amounts as we have 100 residents eating all within a 15 min time allotment, but we will try the lemon juice and all other suggestions.
 

phatch

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The acid trick is new to me. That's part of why I'm not a pro.

Phil
 
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If I might add....
Sometimes the lemon may be detected; I have used sour cream folded into the eggs as an alternative.
 

pete

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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.
 
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Joined Aug 18, 2004
I have used vit. C tabs in the eggs too they are usually ascorbic acid. It helps to cook them loose too.
 
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