Skip to main content


Showing posts from February, 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 con…

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

DATETOPIC02/27/12Intro; Keeping Eggs from Turning Green03/05/12Caramelizing Onions03/12/12Staying Sharp03/19/12Coffee and Asthma 03/26/12Cooking with Beer04/02/12Tenderizers 04/09/12Curdling04/16/12Why Onions Make You Cry04/23/12Acidosis 04/30/12High Altitude Baking05/07/12Salt Instead of Cooking Oil05/14/12Preservatives05/21/12Free Water (Spoilage) 05/28/12Edible Flowers06/04/12Explosive Eggs06/11/12Healing Power: Cayenne Tea for Heart Attacks06/18/12The Brown Bag06/25/12Searing Meat07/02/12Food to Avoid when breastfeeding07/09/12Dry curing07/16/12Salt as a Sweetener07/23/12Seafood & Milk07/30/12Cooking with Liquid Nitrogen08/06/12Healing Power: Vitamin D08/13/12Brining08/20/12Positive and Negative Caramel 08/27/12Vitamin C: Expediting …

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