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How do I keep scambled eggs from turning green in a chaffing dish?

Sam is only half right. The iron in the york and the sulfur in the white oxidize with heat and time. Same thing occures when you over cook hard boiled eggs. Thats the grey-green film on the yolk. It has nothing to do with the pan. Wowever there is a very simple cure for green eggs. Add about a 1/4 tsp. of lemon juice (per dozen) to the eggs before cooking. The acid in the lemon juice prevents the iron and the sulfur to oxidize, leaving your eggs nice and yellow.

Oct 20, 2010
Chef Ken in Home Cooking