Questions and Answers – Green Scrambled Eggs
Our company feeds breakfast every Saturday morning to a group of low income individuals. The problem, many of us have run into, is the scrambled eggs turn green after we prepare them. I have tried different containers but to no avail. – Jim Leugers (4/19/00)
Check out my article Learn All About Eggs and How To Cook Them.
Sometimes a large batch of scrambled eggs may turn green. Although not pretty, the color change is harmless. It is due to a chemical change brought on by heat and occurs when eggs are cooked at too high a temperature, held for too long, or both.
Using stainless steel equipment, low cooking temperature, cooking in small batches, and serving as soon as possible after cooking will help to prevent this.
If it is necessary to hold scrambled eggs for a short time before serving, it helps to avoid direct heat. Place a pan of hot water between the pan of eggs and the heat source.
Source: American Egg Board