I work at a nonprofit restaurant that serves low-cost meals to people who are experiencing poverty and homelessness. Even though we do fresh batches of eggs through the day, they always turn green. Can you help us?
Gwen from San Diego
Dear Gwen, The age of your eggs could be the problem. Older eggs (which are still safe to eat) tend to be more alkaline, which encourages a green reaction similar to that green ring you can get around a hard-cooked egg yolk.
The green is harmless, but pretty much inevitable in older eggs.
Another possibility is cooking too fast at too high heat. Cook slow and low and see if it helps.
A third reason could be exposing the eggs to aluminum for a length of time. Are the pans in your steam table aluminum? If so, switch to stainless steel.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.