Live and learn. Green eggs...no ham

[cheezz]

I had to make scrambled eggs this morning for 40. I did it in my cuisinart skillet and put it into a ceramic dish for serving. I kept it in a warm oven for 10 minutes, loosely covered with foil, then wrapped in a towel. I got to the breakfast and 15 minutes later put it on a warming tray for another 20 minutes. The top layer was okay, but over the next 15 minutes I found the bottom inch getting quite green. I didn't realize you couldn't hold eggs that long. After googling, I realized my error. Oh well. I will cook them on site from now on!

 

[joe]

I didn't know they turn green! I wonder if it's the same reaction you get in overcooked hard boiled

eggs where the yolk gets a grey-green ring around it.

When I do scrambled eggs for a crowd I always cook them in a big cast-iron skillet and then plunk it right on the table for serving. Very easy.

 

[angak1]

I wonder if it was a reaction with the foil?

 

[cheezz]

Bingo! Being held too long and overheating causes a chemical reaction

with the yolk and white molecules

 

[cheezz]

In that case it would've been the eggs on top...it was the bottom layer getting overcooked

 

[lisainla]

Here is an interesting article about using lemon juice to prevent the reaction that causes the color

change to occur:

http://motherhood.modernmom.com/lemon-juice-keep-raw-eggs-turning-green-cook-them-8383.html

 

[cheezz]

Thanks, Lisa. It seems like such a tiny bit of juice, but worth a try