Past Articles

Monday, February 27, 2012

Avoiding Green Eggs

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 the surface
of the cooking pan and containers. Eggs will oxidize against aluminum
and metal pans in cooking and serving.  You can avoid this by adding a
little bit of vinegar to the pan when cooking.  The acid in the vinegar seems to
offset the oxidation.  Also, use plastic containers or glass bowls to maintain the
eggs.  I always try to serve them in plastic, just because they keep their yellow
color much better.”

Next week: The Exponential Yumminess of Caramelized Onions

The Atomic Kitchen is a blog that explores better ways to cook, using science to explain
relationships between ingredients, cooking techniques and preparation. It's fine to know how.
It's even better to know why.

Article ID: TAK1

keywords: the atomic kitchen,  eggs, green eggs, yolks, iron

Friday, February 24, 2012

Editorial Calendar: The Atomic Kitchen

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

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
07/09/12 Dry curing
07/16/12 Salt as a Sweetener
07/23/12 Seafood & Milk
07/30/12 Cooking with Liquid Nitrogen
08/06/12 Healing Power: Vitamin D
08/13/12 Brining
08/20/12 Positive and Negative Caramel
08/27/12 Vitamin C: Expediting Pharma Metabolism
09/03/12 Knife-Sharpening tools
09/10/12 Healing Power: Cinnamon for the Heart
09/17/12 Marinades
09/24/12 Pressure Cooking
10/01/12 Shelf-stable foods
10/08/12 Refrigerating bread
10/15/12 Keeping fruits
10/22/12 Lemons As an Alkaline
10/29/12 Dry Heat vs. Moist Heat Cooking
11/05/12 Sharp as a Knife
11/12/12 Citrus rinds
11/19/12 Healing Power: Iron, Man
11/26/12 Capsicum
12/03/12 Boiling Tea




Topics are subject to change.  Your suggestions are welcomed.  What are your biggest questions?

Welcome to The Atomic Kitchen!

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