I do not like green eggs and ham...  well, I'll live with the ham, but there's no need to have green eggs.  If Sam-I-Am knew the secret of cooking perfect eggs, they would not turn green. Even without Seussificaton, egg yolks do turn green.  Here is why: Yolks contain iron.  Egg whites contain hydrogen sulfide, and where the yolks and whites meet, those two chemicals react.  Given sufficient heat, as in overcooking, the yolks will develop a green-colored film.  Even though they are less appetizing, the chemical reaction does not change the flavor of the eggs. There's another way for eggs to turn green.  Cooking or storing eggs in an iron skillet or a metal pan will turn them green as the iron ions from the pan react with the sulfides in the eggs. Kevin Murray, president of Tasteful Events Catering in Rochester, N.Y., offers a few tips to prevent green eggs.  “I am usually cooking in volume, but it definitely depends on t...

These are some of the topics we will be tackling over the next year with "The Atomic Kitchen." Sponsorship packages are available. Contact Kerry at (303) 482-1993 11 am - 6 pm ET DATE TOPIC 02/27/12 Intro; Keeping Eggs from Turning Green 03/05/12 Caramelizing Onions 03/12/12 Staying Sharp 03/19/12 Coffee and Asthma 03/26/12 Cooking with Beer 04/02/12 Tenderizers 04/09/12 Curdling 04/16/12 Why Onions Make You Cry 04/23/12 Acidosis 04/30/12 High Altitude Baking 05/07/12 Salt Instead of Cooking Oil 05/14/12 Preservatives 05/21/12 Free Water (Spoilage) 05/28/12 Edible Flowers 06/04/12 Explosive Eggs 06/11/12 Healing Power: Cayenne Tea for Heart Attacks 06/18/12 The Brown Bag 06/25/12 Searing Meat 07/02/12 Food to Avoid when breastfeeding ...

Thank for visiting "The Atomic Kitchen" blog. I am Kerry Gleason, a professional writer and a very amateur chef.  I never got the message, "Don't play with your food," which is how I got this way.  Our blogs will provide exciting new tips, tricks and explanations based in science that may help you to become a better cook or baker.  Whenever possible, we will contact chefs and science geeks with knives for expertise that may make your next dish the best you've ever made. Please subscribe/follow, and make this an active blog with your comments and experiences. You're gonna love what we've got cooking in "The Atomic Kitchen." Kerry Gleason Editor