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Author
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Topic: Green Eggs
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Ira
Member Posts: 1102
From:Portland, Oregon
Registered: Jun 99
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posted July 19, 2009 12:32 AM
  
Hello. I've always used some half & half in my eggs to keep them from turning brown on a buffet, but I just recently heard that lemon juice does it better. Does it and how much are you supposed to use? And are there any other good tips for this same cause?IP: Logged |
tyronebcookin
Member Posts: 164
From:Alabama (But currently traveling most of the time)
Registered: Jun 2004
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posted July 19, 2009 11:53 PM
Hello Ira,
Not sure. Because we used frozen eggs that had citrus juice or citrus acid in them and they still turned 'gray' on the buffet...We also did fresh eggs, with a few trials with lemon juice but with no real conclusive results? Hopefully someone has the answer... But another thought would be to use the plastic or cambro style schafing dishes inside the stainless steele schafing dish...the eggs actually react with the stainless as far as I can tell. Hopefully other will chime in on this topic. IP: Logged |
Bryguy
Member Posts: 268
From:Wasaga Beach, Ontario, Canada
Registered: May 2003
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posted July 20, 2009 06:40 AM
Hi Ira and Tyrone
Have tried the bags of fozen eggs with really good results. I think the secret is not to hold them at to high a temperature. 150 degrees seems to work and they will hold for hours. The ingredients are Whole Eggs, Water, Egg Whites, Non Fat Dried Milk, Corn Oil, Xanthan Gum, Citric Acid and Annatto. I think that the citric acid is used to preserve the color (I guess this is what were looking for)and from the manufacturers breakdown it is at the end of the list so not much is needed.
Hope this helps
God Bless
Bryguy IP: Logged | |
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