|By Johnsun17 on Tuesday, April 03, 2001 - 10:07 am: Edit|
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!!!
|By chady2k on Tuesday, April 03, 2001 - 02:37 pm: Edit|
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.
|By Rodriego on Wednesday, April 04, 2001 - 12:55 am: Edit|
Try blending a little lemon juice into your eggs before you cook them
|By togganut on Wednesday, April 04, 2001 - 01:33 am: Edit|
yes lemon juice and cream will do the trick