Green Eggs

Can anyone help with tips on keeping scrambled eggs from going green fast, right now I am doing 5 gallon pails with two jugs of water added to each and 1/2 a bottle of lemmon juice and turning in cream just before taking out. sometimes they turn green in record time in the steam table. Any Ideas? "I do not like green eggs and ham"

[layjo]

Well i have been told by other cooks to add a small amount of lemon juice when making scrambled eggs for buffet holding, but i never folowed their advice. Because i thought the lemon juice would take away from the natural flavor of the eggs. I just usually fold in a little heavy cream with the eggs before they go out to give a creamy texture and taste. I don't bother with the lemon juice unless someone tells me i have to do it and i. What does everyone else think?

------------------

[Nick.Shu]

are you using seasoned steel pans or copper?

steel pans, I have increased my lemon juice to 3/4 of a bottle and that seems to have helped.

[youla]

we found that if you hold the scrambled straight in a bain marie they will green very quickly ,placing another gastronorm underneath the one containing the eggs will stop it going green...also dont overcook them...we use no lemon juice...just eggs, cream, seasoning.