Why does scrambled eggs turn green

Make sure the spatula and utensils you use to cook and serve are not aluminum. Heat-resistant rubber scrapers are a good choice for cooking scrambled eggs in a nonstick skillet. How you serve your eggs can also cause issues. Eggs should be held in a double-boiler type setup, never over direct heat or left in the skillet on the stove. Set up a double boiler of sorts and boil some water in a kettle and pour it into a cake pan, then set another ceramic dish in the warm water and place your eggs inside the ceramic dish.

This keeps the dish, and eggs, warm without direct heat. Lemon juice is a chemical reaction neutralizer. If you place sliced fruit in water with lemon juice, it can help keep the cut fruit from turning brown. The process that turns fruit brown is the same type of chemical reaction that is turning your eggs green or gray. By adding a bit of lemon juice to your scrambled eggs before cooking, you can stave off the chemical reaction without impacting the taste. Along with using the right equipment and adding lemon juice to your eggs, storage techniques and time limits are also important.

First, always use extremely fresh eggs to hold off the green or gray tinge on your scrambled eggs. The fluffiest and tastiest scrambled eggs are cooked slowly, over lower heat. Ensure you're not letting your eggs sit more more than one hour after you've cooked them. Yes, but to a limit. The reason some recipes call for water, milk, cream, or half-and-half is mainly as extra insurance to prevent a rubbery texture. A small amount of liquid dilutes them, which stops the proteins from bonding too fast and tightly together.

It also has fewer calories and more healthy nutrients like B-complex vitamins and selenium as compared to scrambled eggs. However, scrambled eggs contain more healthy fats. A hard-boiled egg has 78 calories, while a scrambled egg has 91 calories. A scrambled egg contains 3 per cent more fat than a boiled egg. Begin typing your search term above and press enter to search.

Press ESC to cancel. Ben Davis April 16, Why do my scrambled eggs turn GREY? Why do eggs turn gray? How do you make scrambled eggs without turning green? Why do scrambled eggs turn green in aluminum pans? Why do scrambled eggs sometimes turn green? Why do scrambled eggs get watery? What do bad scrambled eggs look like? Sometimes, if an egg has a lot of vitamin B12 lurking inside, the white of that egg can have a greenish tint.

Not only is this not bad for you, it's actually good, as vitamin B12 is a vital part of a healthy diet that the human body cannot produce on its own via Healthline. Sometimes, though, eggs just turn green and while it seems there's no reason for it, it actually has to do with a chemical change caused by high heat, which can happen if you're cooking a large batch of eggs. It can also happen if cooked eggs aren't dished out right away and are kept warm at a high temperature.

To avoid this, it is recommended that you cook smaller batches at a lower temperature, and to use a chafing dish rather than direct heat if hold time is required.