scrambled eggs
Dave N.
fergie1947@provide.net
01/05/03 		Why do scrambled eggs turn green when you try to keep them warm in a crockpot? And what can be done to stop it?
ellen
ellenskitchen2017@gmail.com
01/10/03 		Hi, Dave,

The green is most likely from either overheating or aluminum-
Be sure you use a prewarmed but LOW heat crockpot
Don't use any aluminum pans or utensils to make the eggs
Use an acid ingredient such as tomatoes or buttermilk in the eggs

Hope this works for you- Ellen

gail
missgail53@yahoo.com
03/27/04 		i work as a cook in a hospital. i sometimes need to make a large amount of scrambled eggs. we can not use glass or telfon. we have to cook in aluminum pans,state health law.is there anything i can try to prevent them from turing green? thank-you
ellen

04/02/04 		Gail,

You do NOT havr to use aluminum! Make them buy you a stainless steel pan! And keep the heat low. I can't imagine anything more unattractive than green eggs if I were sick. Good luck. Ellen

Robbin
rdht@shentel.net
11/07/04 		I could us any suggestions on how to keep scrambled eggs from turning green when we have a church breakfast and it is a buffet type breakfast? Will adding milk help?
Thank you, Robbin
ellen

11/08/04 		Robbin,

As outlined above, overheating and aluminum pans/ utensils are the two main causes of green eggs. Plain milk will not help, it is not acid and it makes the eggs heavier. A recipe which uses an acid food such as buttermilk or a tomato product (such as salsa) will help.

ellen

11/08/04 		A few more tips:

After removing the pan with the scrambled eggs from the heat, add a teaspoon of cold light cream for each four eggs and stir fast for a second. This is to stop the cooking, which would otherwise continue for a few minutes by the internal heat retained by the eggs. Without this last step, the eggs would be overcooked and dry.

Iron pans DO encourage greening.

The heat you scramble at should be low enugh that you can use a regular spatula to stir the eggs and it doesn't melt.

Eggs should stay on the buffet NO MORE THAN 1 hour.

Ellen Bass
ebass@softcom.net
02/09/05 		Just wanted to say thanks for your help.

I also needed to knoww if I could keep scrambled eggs warm in a crockpot.

Ellen

ellen

02/10/05 		100% yes on the crockpot, and if you leave the lid OFF most pots maintain 140-150 degrees, which keeps the eggs soft but safe (you need 140). Use a quickread thermometer to check. This works with the traditional crockpot that has the heat in the sides, not with the ones that have the separate heating element on the bottom.
Glenda
JIMGLENDA@AOL.COM
03/28/05 		I need to know how to cook scrambled eggs for 50 people. I hate to get scrambled eggs that are scorched. How do you cook them without scorching??
ellen

03/28/05 		please check out the "eggs faqs" on the recipe box page for "scrambled eggs that hold" and lots of other good egg cooking tips. No scorching.
Bethany

08/24/05 		I recently bought an 8 inch stainless steel omelette pan, I scrambled eggs in it (or tried to) and they stuck. I am wondering if there is anything I can do to prevent the sticking? I had the heat on medium and let the pan warm up for two minutes or so. Any advice would help as I want to switch all my pots and pans to Stainless steel, but if sticking is going to be a problem then I will have to stay with teflon.
ellen

08/24/05 		Bethany, you have to season a stainless steel omelet pan just like you season a cast iron frying pan or it will continue to stick every time you use it. You can find the directions by putting "season cast iron" in your search engine.
Stainless pans do stick more than teflon, no question, but it is possible to reduce the problem. You have to get in the habit of nonstick spray and slightly lower heat if you want to minimize this problem.
Heather
heatherrobinson333@hotmail.com
09/15/05 		scrambled eggs that hold
Hi Ellen,
I'm making scrambled eggs next week for a staff meeting so I'm interested in your recipe. I'm getting a 404 error when clicking the link.
Thanks!
Heather
ellen

09/16/05 		Thank you very much for the heads up. I did a global repair on another problem a week or two back and temporarily messed it up. It should work now!
AMBER ANDERSON DAVIS
07/01/06 		i want to make a good tasting batch of scrambled eggs for our breakfast buffet. we dont like the rubbery taste of the pastuerized eggs and the fresh eggs take too long to crack as you go......how can we make up a mixture that we can cook in quantity for a 250 serving breakfast buffet. does cooking on high heat make the pastuerized eggs rubbery? also should the eggs be taken to the buffet in the rare state as cooking continues under the light of the buffet? what additives..cream, milk, cheese, soda, cream of tartar will promote taste, and good consistency on the buffet? thanks for your advice.
ellen
07/01/06 		Please experimant with my scrambled eggs that hold recipe for the crockpot or electric skillet. It really is not safe to serve unpasteurized, undercooked eggs.

If you are getting the bagged refrigerated whole eggs that are sold at some restaurant suppliers and yu don't like the flavor, try another brand. There can be a big difference.

You could also consider pre-cracking the fresh eggs into 1 quart covered containers the morning of and using them that way.

Judy Brubaker
07/31/06 		Dear Ellen,

How lucky to find someone with egg expertise. I hope you can help me. I make a dessert with raw eggs that I serve routinely and with great pleasure to my family, but am concerned about others, given the warnings about raw eggs.

I know you can buy pasteurized eggs in the cartons, mixed, but wondered if there are eggs still in the shells that are fully pasteurized and that truly behave and taste like regular eggs. If so, do you know where I can purchase them? I live in Orange County in Southern California, and have looked in the groceries including ones that feature organic items.

I would really appreciate any help in locating such an item and your informed opinion on their quality and performance in delicate recipes.

Thank you, sincerely,
Judy Brubaker

ellen
08/01/06 		Right here in San Antonio, I can buy in the shell pasteurized eggs for about 2.50 per dozen at our local chain. You have much more choice in grocery stores there. You may have to ask for them, or check a restaurant supply company, but you can get them.

They are a little different to handle and as to taste, and will also vary from brand to brand, so try your recipe and see if you like it.

ellen
08/01/06 		An estimated one in every 20,000 eggs is infected with salmonella enteritidis, a significant source of food poisoning since the 1980s that can cause diarrhea, fever, abdominal cramps, headache, nausea and vomiting. It is estimated that 300,000 people fall ill each year.

FYI, the in-shell pasteurized eggs are sold in parts of the U.S. by Pasteurized Eggs Corp., usually under the brand name Davidson's Eggs. Both Safeway and Von's in your area can get them.

The eggs are pasteurized by heating them in warm water. The temperature of the yolk must be controlled between 128 and 138.5 °F. At lower temperatures, the egg is not pasteurized, and at higher temperatures, the albumen (egg white) loses its functionality. Each egg is weighed and directed to a series of warm water baths. The combination of time and water temperature heats the eggs enough to kill Salmonella without cooking the egg. The entire process takes about an hour.
For use and buying info, check:

www.safeeggs.com/markets/pavailability.html

www.safeeggs.com/recipes/hints.html

Rachel
02/13/07 		I am just wondering how long the liquid pasteurized eggs stay good in raw cookie dough. The Egg Beater's Brand and any other liquid pasteruized eggs you find in the local grocery store say on the box to use within one week of opening. But when you buy cookie dough from the store, you can keep it refrigerated for much longer than that, at least 6 weeks. Where can I get pasteurized eggs with a longer shelf life for raw cookie dough that won't change the consistency and taste of the cookie recipe very much? Most restaurant suppliers sell only to restaurants, not public. I've tried the dried pasteurized eggs, but they don't taste or cook right when you bake them.

Thanks!

ellen
02/20/07 		Try the Davissons eggs. Mine keep for a month as long as I keep them refrigerated.
Cathy
04/10/07 		Thanks for the suggestions for fixing scrambled eggs. Our Women's Club was just discussing the "green egg" dilemma this evening. Several of the ladies had helped prepare Easter breakfast at their church on Sunday and had been frustrated with the scrambled egg color. I'll be sure to pass on your "scrambled eggs that hold" tips.