How can I get my kitchens to fry eggs that dont go green and dont break - we fry about 300+ on gas in pans of 15 or so, put them into hotel pans & stand in bain marie until time

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    Perhaps you were talking about scrambled rggs. fried eggs usually do not turn green unless you're at the Dr. Seuss café. When I was a banquet cook I seem to remember putting a very small amount of something acidic in with them, lemon juice or vinegar to keep them from turning green. Sam I am. – Alaska Man Mar 24 '17 at 7:25
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    Are you referring to the greenish-grey tinge you get on overcooked yolks? – canardgras Mar 24 '17 at 10:00
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    Related : cooking.stackexchange.com/q/5087/67 ... although the only one that really discusses holding them for long periods basically says 'don't do it, cook to order' – Joe Mar 24 '17 at 13:08
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    Doing this with fried would seem very unusual to me as well. Normally, mass servings are done as scrambled because of breakage, mess, poor quality in trying to do soft yolks. – dlb Mar 24 '17 at 17:13
  • Its the fried eggs and yolks or whites - after they have stood a while (10mins+-) they start breaking up & change colour to a greeny black. The children have their cereal or porridge first then as soon as they have finished that then the entree is served. Its for a single sitting so they all have to be ready at the same time. I have tried adding vinegar to the cooking oil but it didnt seem to make a difference. – Sheleen Addison Mar 25 '17 at 9:34

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