Why are my eggs turning black? This is so aggrivating. I really need
an answer and I am sure it is a simple, common sense answer.
If you're using a non-stick pan, it might very well be the pan coating. If so, get rid of it. That stuff is poison.
If you're using a cast-iron pan, your eggs might be lifting burnt-on crud. If so, clean the pan completely by scouring and re-season it.
I know over cooked boiled eggs will turn the yolk black from the sulfates. But scrambled? Are you mixing the eggs before you put them in the pan or are you mixing them after they have hit the pan?
Are they turning black right out of the pan or are you keeping them for later use? I'm stumped
As others have said, I'd suspect residue on the pan. Sometimes I don't have my glasses on when I'm washing my pans (hot water steams them over so I can't see a thing) and I miss bits of yuck :) Nexy time I use it I get the same thing.
I actaully prefer a well seasoned wok for scrambled eggs. They clean up pretty easily and they can be heated oretty high without burning the eggs. Anyone else do this?
Thank you...everyone for your reply. OK...1. Eggs scrambled before cooking. 2. Cooking eggs on grill. 3. Grill clean. 4. Eggs turn black
when put in steam table pan (that is clean).
The only thing I can gather from all your comments is that my table pan is too hot????????? Maybe???? I will try keeping the heat down. But I
serve for about 2 hours. If I keep it too low, they will chill out. Thank you if you have more suggestions. I have temporarilly gone to omelettes in
the oven. At least it doesn't turn black.