I am having a problem with scrambled eggs on my brunch buffet. Before too long (10 minutes or so..) the scrambled eggs that I put out in chaffers become green and smell of ammonia. I have tried several techniques to resolve this problem,(Glass plates in the bottom of the pan, banana leaf underliners, parchment underliners.)to no avail. Is the problem a reaction to the chaffing pan? Is the problem inferior eggs? HELP!!!

Ferrous sulfide is the problem, not a new one by any means. Minimize by simply blending cream or cream sauce while cooking eggs. Go with about 6oz cream or sauce to a dozen eggs. Good luck, and carry on the good work.

Chad

Try blending a little lemon juice into your eggs before you cook them

yes lemon juice and cream will do the trick