|By osgruber on Monday, April 03, 2000 - 11:55 pm: Edit|
How do you stop eggs from turning green on a buffet? Even after just a few min. they start turning. Any help would be great. Thanks
|By andigold on Tuesday, April 04, 2000 - 03:37 am: Edit|
There are a couple of things that you could try. The temperature of the bain marie is important, if it's too hot the eggs turn quickly, we never have the water in the breakfast bain marie hotter than 80 degrees celcius or 176 farenheit if you prefer. If you are unable to regulate the temperature this exactly then maybe a handful of chopped & washed parsley. Afterall if you can't beat em, join em.
|By Cheftim (Cheftim) on Tuesday, April 04, 2000 - 05:22 pm: Edit|
I will not eat them on a boat , I will not eat them with a goat, I will not eat them Sam I Am, I will not eat green eggs and ham.
Sorry just had to do that.
andigold is right about the heat in the Chaffer. But if they stay for a long time the green starts to show up.
When we served a breakfast buffet every morning I trained the cooks to only make small batches of scrambles eggs at a time. Instead of trying to cook all the eggs for service at one time.
Adding distilled white vinegar to the eggs before cooking helps keeps them from turning green. about 4 oz. per 2 gallons. But I would only use this if everything else fails.
|By Bakerboy (Bakerboy) on Tuesday, April 04, 2000 - 07:13 pm: Edit|
The green is caused by the sulfur in the egg whites reacting with the iron in the yolk. It forms iron sulfide which is green in color and has a strong odor and flavor. To avoid this use low temperatures and short cooking and holding times..
|By Vatel (Vatel) on Tuesday, April 04, 2000 - 09:54 pm: Edit|
The vinegar trick works great but if your cooks put too much in it will throw off the flavor. Lemon juice works just as good and is less obtrusiveto the taste of the eggs
|By Mrs. Kathy Gledhill on Monday, April 10, 2000 - 04:48 pm: Edit|
Boil your eggs. Cool Immediately under running cold water. Then peel.
This works. The reason they are turning green is because they are retaining the heat before peeling.
|By Dominique (Dominique) on Tuesday, April 11, 2000 - 02:56 am: Edit|
At a hotel I used to work at, they would have to do large batches of scrambled eggs and would add sour cream to them, seemed to work. :)
|By dink on Wednesday, April 12, 2000 - 01:29 am: Edit|
ever heard of cream of tarter
|By CampChef on Wednesday, April 12, 2000 - 04:19 pm: Edit|
It's all about citric acid. Citric acid blocks the chemical reaction. We always used to wipe the hotel pan with lemon juice, or we get citric acid from a health foods purveyor and diluted it so there was no flavor transfer. If you check the ingredient list on boil in the bag eggs, they always have citric acid, and they don't turn green either.