Dear Lynne,
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.
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