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Catering, Vending and Cooking For The Masses. this forum is OnTopic. A resource to help with catering, vending and just cooking for large parties. Topics to include Getting Started, Ethics, Marketing, Catering resources, Formulas and recipes for cooking for large groups.

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Unread 07-12-2013, 09:44 PM   #1
Knows what a fatty is.

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Default scrambled eggs in a chaffing dish

We usually dont do breakfasts, but the past 2 weeks we have has two. We kept it simple, scrambled eggs, hash browns, link sausage, toast, OJ & coffee. All went well, but near the end of the first service, I noticed the eggs near the bottom of the chaffing dish were turning green. I thought it was because we used disposable pans. Today we used one of our stainless hotel pans for the eggs, darned if the same thing happened, near the end, the eggs near the bottom were turning green, any ideas why this happened? and if so, how do we fix it. The eggs tasted ok, but were not serveable
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Unread 07-12-2013, 10:13 PM   #2
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Eggs do that when held too long. Try putting out half the amount and recharging the dish more often. Also scrambled eggs cooked on the buffet line aren't all that hard and you can even do eggs to order if you have the skills.
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Unread 07-14-2013, 12:58 PM   #3
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I used to have that problem. Use a crock pot to serve the eggs. End of problem.
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Unread 07-18-2013, 01:49 PM   #4
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All you have to do is add melted butter to the scrambled eggs and they will not turn green... old army trick and used by every restaurant buffet in the world....
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Unread 07-19-2013, 03:02 PM   #5
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Bingo - Butter or sour cream.
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