No "Green Eggs" with Ham

"Green Eggs and Ham" by Dr. Seuss was one of my children's favorite food books when they were younger and I remember reading it over and over again, at their request. As much as they enjoyed this marvelous classic, every time I read it, I would cringe at the thought of "green" eggs and found the title simply repulsive and unappetizing. A few years and a culinary degree later, I continue to find "green eggs" repulsive, but realize it is a cooking reality and a common culinary blooper that plagues many cooks (something tells me Dr. Seuss liked to cook).

There is a scientific explanation behind this culinary mishap that is simple and will help even the worst cook who claims that they "can't boil and egg" understand the principle behind egg cooking. The white of the eggs contains sulfur and in the cooking process, when the whites combine with the iron in the yolk, iron sulfide is formed, a compound that has a green color and a strong odor (Peel the eggs before the kids come home from school and they will tell you how lovely the house smells!)

The green ring that you often see in hard-cooked eggs is caused by cooking at high temperatures or cooking too long. The same green color appears in scrambled eggs that are overcooked or held too long in the steam table. The best way to avoid green eggs, therefore, is to use low cooking temperatures and short cooking and holding times.

The secret behind perfect, bright yellowed yolks in hard boiled eggs: Don't boil them ..SIMMER them!

Hard-cooked Eggs (with no green)

1. Collect equipment and food items.
2. Place eggs in an appropriately sized saucepan and cover with cold water.
3. Bring water to a boil.
4. Remove pan from heat immediately and cover. Let stand for 20 minutes.
5. Drain and cool under cold running water to stop the cooking. Cool just a few minutes if serving hot. Cool further if they are to be held for later use.