Unless you're making green eggs and ham, you probably don't want any earth tones in your scrambled eggs. Chemical reactions that take place during preparation can make your eggs naturally adopt a greenish hue, though, and while it's harmless, it isn't a particularly appetizing color. Fortunately, you can easily avoid this color change and keep your eggs' natural shades of yellow and white -- it's a simple matter of preparing them properly and serving them in a timely fashion.
Use a stainless steel skillet instead of a cast iron one. When prepared in a cast iron skillet, the sulfur in scrambled eggs reacts with the metal and causes your breakfast to turn green.
Prepare fresh eggs, as they are less likely to turn green when scrambled.
Cook no more than 3 quarts of egg at a time.
Serve your eggs within 1 hour -- even once they are done cooking, if held over heat for longer than an hour, they may start to turn green. Keep them at a temperature of 140 degrees Fahrenheit or higher.
- Switch to liquid egg product or substitute if your real eggs consistently turn green, as these products may be formulated with citric acid to reduce the risk of turning green. Otherwise, the American Egg Board recommends simply adding 1/4 teaspoon of lemon juice for every 18 large eggs.