are not what you want, even with ham!
- How to avoid green eggs.
I know there can be many reasons cooked eggs turn green . . .sitting too long, using foil to hold heat in . .etc. I just want to make sure I've touched on every possibility for the reason behind "green eggs". I welcome other ideas/reasons for "green eggs".
A greenish ring around hard-cooked eggs in the result of sulphur and iron compounds in the egg reacting at the
surface of the yolk. Although the color may be a bit unappealing, the eggs are still wholesome and nutritious and
their flavor is unaffected. Greenish yolks can best be
avoided by using the proper cooking time and temperature and
by rapidly cooling the cooked eggs. Usually, eggs have been
cooked at too high a temperature, for too long a time, or
they have not been rapidly cooled following cooking.
I hope that you are not using shelled eggs. It would be so much easier to use the carton liquid eggs that have the citric acid in them to prevent the "green" . Also, liquid carton eggs are so much safer-
especially when you are dealing with that large a batch!
-I agree on using liquid pasteurized eggs especially for this kind of group.
The boil in a bag scrambled egg mix can be put in a steamer and they hold very soft and moist for over an hour in a hot box still in the bag.
-To avoid Scrambled Eggs turning green on the buffet line:
Cook in small batches only enough that will be used in 30 to 45 minutes.
Cook the eggs slowly over low heat.
Hold them at the lowest heat possible.
Keep them in a chafer at the lowest heat possible.
Add a small amount of white vinegar (not enough to alter the taste) will also help.