Safest Choice™ Foodservice

Pasteurized Shell Eggs for Foodservice


Egg Culinary Troubleshooting

Even the most experienced foodservice professionals occasionally encounter a culinary “oops”. What do you do if…

Poached eggs are tough with ragged edges?

A few tips that help up front are: Crack the egg into a small cup first so you can slide it into the water. Bring the water to a simmer, not a boil. Add a few teaspoons of vinegar to the water. Use the freshest eggs you can, as their form is more compact.

Scrambled eggs turn green on the steamtable?

Turn down the heat (making sure to meet minimum holding temperature for your health jurisdiction)—and try cooking scrambled eggs in smaller batches to reduce holding time.

Mayonnaise turns out thin?

Likely, either your sequencing of steps or your technique needs a tune-up. Start by combining the egg/egg yolk with watery ingredients like vinegar or lemon juice. Then add oil. Timing is crucial. Add oil very, very slowly to fully emulsify the mixture. Whisk or blend vigorously. If the batch is done and the mayonnaise is thin, you can whisk an egg yolk with a teaspoon of lemon juice, and then whisk that into the mayo.

Hard-boiled eggs have green rings?

The green color results when the iron in egg yolks reacts with sulfur in the whites. There’s no fix once it’s happened—but to prevent green rings around your hard-boiled egg yolks, try starting with the eggs in cold water. Then cook at a simmer rather than a boil. Cooking at a lower temperature and for only the minimum cooking time can prevent green rings. When cooking is done, be sure to immerse eggs immediately in cool water.


Hard-boiled egg yolks turn out chalky?

Chalky egg yolks occur because the egg yolk cooks more slowly than the egg white. The same steps named above slow the cooking time and promote more even cooking for a great hard-boiled egg yolk texture.

Hollandaise sauce separates?

This means the emulsion has failed. It’s possible heat was too high, or the sauce was held too long. Remove the sauce from heat and put it in a blender to re-establish the emulsification. Try the Safest Choice™ Safe Blender Hollandaise recipe for a reliable Hollandaise preparation method.

Want to learn more? Check out the free CE courses on Protein Nutrition & Egg Chemistry and  Egg Culinary Techniques.

(Visited 270 times, 1 visits today)