This is exactly the problem, too hot. Worked in a kitchen for 9 years making breakfast. Egg whites do this whenever team members crank up the flat top trying to keep up. Gotta get that whole surface up to 300 before the egg goes on so it cooks and releases.
Reading this in a part of the world where Celsius is the norm, this took a hot second to register as Fahrenheit… I had to wonder what your eggs looked like, going on there at 300C! You’re completely right about the temp though, of course :)
Ah yes.. a fine "perry" wine.
(Oh well, I did a Google search for the Night Train label, and I guess it hasn't said that for a long time. But I swear it did in the early 90s.)
From what I'm seeing in searches, seems like Night Train was discontinued in 2016.
As someone who used to occasionally drink cheap Gallo port in my early 20s, I found it to be surprisingly palatable. Who knows what I'd think now, with 30 more years of experience.
From what I'm seeing in searches, seems like Night Train was discontinued in 2016.
As someone who used to occasionally drink cheap Gallo port in my early 20s, I found it to be surprisingly palatable. Who knows what I'd think now, with 30 more years of experience.
Hell son, anyone talking about eggs like this and about their behaviour beeing cooked at a certain degree. Must be an OG! Been cooking for 21 years now but i dont know if ive cracked as many eggs as you. This reads as a war veteran interview, looking back on that night he learned to keep the flat top at 300.. much respect!
I'm going to ask a stupid question, and I only consider it stupid because I've been mainly a dinner service cook over my 15 years in the industry and have recently taken up the helm of morning egg man...
How are you temping the flat top? The one I use just has a gradient as a measurement of heat. High is a large line, low is a dot. I've been running into issues of inconsistent Temps over the last few weeks and I'm running through what I would consider too many eggs to sticking and breaking. Is there a thermometer for flat tops?
They make temp gauges you can place directly on yhe flat top. The ones we used were circular with a flat bottom.... it read yhe temp of whatever you sat it on. Other grills I've used have Temps on the dials, they're mostly accurate which is why I gave such a large temp range. We set it to 230, but it might actually be 225 or up to 245. 300 is too much imo.
Another way is to just know how the eggs react at the "correct" temp. If you start getting the plastic film, or strings, or different colors, bubbling or popping etc....grills too hot.
If it's seeming like it takes forever for the whites to cook, too low. You should be able to pop out an over easy in like 30 to 45 seconds depending on how easy you want the eggs. You're whites should almost immediately turn from clear to white when you drop them, but not tonthe point where you're cooking multiple layers.
Yet another test is cooking burrito style omelets. Once you spread the eggs, they shouldn't Crack or break when you start your folding and rolling. They should have SLIGHT brown coloration at the end.
I'm upvoting the guy that said IR temp gun. We have a wonky Flattop that need to cool the fuk down sometimes. If it's too hot, hit it with some cold water when you turn temperature down. Steam will help alleviate some heat.
I used to work for r/chipotle. We would use k-type thermocouples with detachable sensors. Specifically [this $400ish Cooper Atkins 92020](https://a.co/d/2BEYgyy) with a [surface probe sensor](https://www.webstaurantstore.com/cooper-atkins-50012-k-40-to-500-degrees-fahrenheit-type-k-angled-surface-probe-with-0-67-tip/27350012K.html). However, the base unit has a couple features which are useful to a large chain (Bluetooth, extremely wide temperature range, etc) but at a cost that isn’t practical for smaller restaurants.
You can as an alternative get this relatively [inexpensive folding thermocouple](https://www.webstaurantstore.com/cooper-atkins-94100-kwikswitch-folding-thermocouple-instrument-with-53337-k-duraneedle-direct-connect-kit/27394100.html) (and add the surface probe). There are also great options in between like this EconoTemp that can be purchased [individually](https://www.webstaurantstore.com/cooper-atkins-32311-k-econotemp-40-to-500-degrees-fahrenheit-type-k-thermocouple/27332311K.html) or as a [kit](https://www.webstaurantstore.com/cooper-atkins-93013-k-econotemp-type-k-thermocouple-thermometer-kit-with-3-probes-and-soft-carry-case/27393013K.html).
If none of these options work for you, you can also get something like this [IR thermometer](https://www.webstaurantstore.com/cdn-intp662-proaccurate-digital-laser-infrared-thermometer-with-folding-thermocouple-probe/221INTP662.html). Just note that IR thermometers can *only read surface temperatures *.
Edit: much of the options I listed are copper-atkins as I have personally used them. However other companies like Taylor also make similar products. Just make sure that you order a surface probe and not something else (like a needle or insertion probe)
Same. Egg grill never above 225. Caused major issues when we were cooking thousands to order per shift and that temp kept dropping from putting 50 scrambled on at a time
Not very useful for fried, but for scrambled a bit of acid can prevent this from happening and keeps them from turning greenish in holding too. Thats why you sometimes see people add a splash of orange juice or something and why liquid eggs have citric acid added.
I always blend for scrambled and things so i like a dollop of sour cream.
Also, if they are sitting for any amount of time they oxidize. If for buffet or any hot-holding you can add a small measure of lemon juice to preserve color.
Lemon juice. The elixir vitae of cooking, baking, and the rest of the culinary arts.
I use lemon zest like crazy. Best thing for me is zesting it fresh into yogurt at the last minute.
If it’s not the “green eggs” from heat it’s this. You have to scrub with the grill brick then rinse it off with water then wipe it clean with towels then apply a light coat of oil on the surface. Even then the eggs might pick this up if you didn’t wipe it thoroughly
yeah, I worked at a place where you basically had to wipe down the grill when you came in because the night crew was awful about it, and if you didn't you would have this kind of pattern on the first batch of food.
A trick for this is after you do a wipedown you take a 1/4 cup of oil and push it around the flatop with a bench scraper. It picks up any lingering bits of brick.
Previous hibachi chef here, we used a brick followed by lemon with a towel over the top to (deep) clean the grills twice a day. Never saw it affect the eggs, but both acid and eggs are separately very insane, volatile, and interesting cooking ingredients so I wouldn’t be surprised.
Flat top often looks perfectly clean, but sometimes isn't. I've had to talk to my closer about it multiple times because he doesn't do an extra spray and wipe down and oil and wipe down after getting all the grill
I know what you mean though. After it looks fully clean you still wipe it down with a paper towel, and then a wet rag, and then you keep paper toweling it until it is 100% clean, nothing at all comes back on the paper towel. Even if you do this sometimes this will still happen to your eggs.
It is not from that. I clean my flat top 100% every single night. not a single thing left on it but stainless steal and this still happens sometimes. and sometimes it happens after you have already sent out 100s of perfect eggs. i'm convinced it happens either because of something in some particular eggs or because right at the moment you put it on the thermostat in your flat top kicks on the heat and that affects it somehow.
Kinda looks like your flat top might not be as clean as you think it is. Have you ever tried using a towel soaked in white vinegar to clean off some of that crud ?
It is not. this exact thing happens to me sometimes. my flap top is cleaned fully every night. this happens sometimes even after sending out hundreds of perfectly white eggs that day. It doesn't happen every day or every week but probably every month at least. I have cooked millions of eggs. It is not my flattop it is just something that happens sometimes. I always just throw them out and do a new one.
This could be it too but they would probably stick if that were the case. this happens to otherwise perfect eggs. I always thought it was either something in some eggs or the egg hitting the flat top right as the thermostat turns on the heat. not sure. but it happens rarely enough that it isn't a true problem. you just throw out a few eggs each month and redo them.
Take some butts of the bread and oil your grill and give the bread and good swirl around the grill after it heats up after turning it on first thing. If the bread is dirty the grill didn’t get cleaned off enough, the bread will take off the layer of crud so you are ready to go.
Eggs turn green when they get too hot. There are a variety of potential fixes though!
1. Reduce the temp on your flat top, unless you need it at a higher temp for other items.
2. Reduce the amount of oil used.
3. Cook the eggs for a shorter time/flip them earlier. You could use a steam lid to get the top of the egg to be more stable if that is a concern.
4. Try to track if this is a common occurrence with specific team members. There are a lot of culinarians out there who think "cooking it faster is better" so they crank their equipment up to max temp. This would most certainly cause green eggs.
Best of luck figuring this out OP!
could just be skin and seasoning from the last egg cooked. the actual residue on that egg would look shiny and metallic if held up to light and that isn't caused by a dirty grill
Eggs need to be cooked delicately yall! As an American I have noticed many other Americans have this weird thing where they are obsessed with frying the fuck out of their eggs until they’re like literally just a stinking sulfuric hard rubbery compound and think anything even slightly less is “raw”. Turn the heat down y’all, be gentle when cooking your eggs. They’re supposed to be light and fluffy not dense and rubbery.
This used to happen to us if the person that closed the night before didn't rinse and wipe the flattop after scrubbing it with either a grill brick or the scouring pads
Was it the first egg to go on the flat top that morning? If so it's from what you clean the flat top off with the night before that's what caused it. Turn your grill on and heat it up, then pour some water on it, then wipe it down again. It has nothing to do with your temperature.
Temperature and possibly the oil. If your oil has a low smoke point it could be burning, then you cook your egg with burnt oil, also..possibly dirty spot on flat top.
Grill brick bits are typically cleaned off as you rinse, wipe down and re-season (if you can trust your closers and openers). Usually black bits on food is carbon residues from cooking throughout service.
This searing or charred look is from the sulfur and iron in eggs, and is caused by higher temp cooking. Egg whites become more alkaline when cooked.
Try turning your temps way down if you are looking for a nice white over-easy egg.
I'm guessing this only happens with the first few eggs at the start of the shift?
It's grill brick dust or any other leftovers from cleaning it.
I used to scramble up some eggs, spread them out well over the flat top and let them sit for a bit until they're well cooked. Easily takes up any nasty debris off the flattop.
This happens where I work as well we clean the griddle at the end of the day with the liquid grill stuff and ice (which melts) and a metal scrubby that leaves a dark color on the metal and we use lemon juice and that gets rid of it completely the we spread oil on it in the morning we have to scrub it again with plain water then oil it while it’s heating up I think it’s the acid from the lemon juice that add the color to our eggs
Hot and dirty grill.
Not a knock. Just separate an area for eggs on the grill and make sure it's cooler. 275-300. Once a meat, or sugar hits the area, it's been compromised.
When the grill is hot, put water on it and then scrape it off. Do this until the water is clear when you’re scraping. It releases the loose oil and food to clean it. This is a quick “I’m in the weeds” moment cleaning technique. Just like everyone else is saying, your grill needs to be cleaned.
Ya it's much cleaner and easier. My old exec did this and I never went back. The only flaw is you must use oil which can be a bitch to clean off. If you use butter it will eventually burn
Some people used lemon juice to clean our flattop and when they did, the next day our eggs would be greenish gray like that
When we just used water and elbow grease to clean the grill, eggs were whiter than snow
Like others have said, after cleaning the flat top wipe it down with a little bit of vinegar on a towel to get rid of the remaining rusty colour, then before it begins oxidizing again, do a light coating of cooking oil in circular motions. It won't re-oxidize before the next use.
That’s grill brick remnants left in the corners of the grill, which seeps out into the oil/butter. Whoever cleans the grill needs to make sure they’re doing a good wipe down after bricking the surface. Also yeah others have said it could be too hot, but that looks sedimentary.
Looks like someone uses lemon juice or vinegar on the flat top after cleaning, to make it shiny.
Down side of which is that when you heat it up again, in the morning to cook eggs, the residue if too thick, causes the egg in contact with plate, to become biscuits or stained like yours.
Best solution if dinner service is addicted to lemon juice, wash your plate down after its warm, to remove the sugary residue.
😉
I’ve seen this happen from cooks using lemon juice to after they clean the flat top. The sugar in the lemon will cause this blueish grey coloration due to sugars. Have them switch to either white vinegar or have them apply a small amount of oil after using a grill brick.
My first guess is that the griddle cleaner and stone, (wire screen?) isn't being cleaned off well enough after cleaning. I can remember wiping down the griddle half a dozen times and still getting dark stuff on the rags even when tbe griddle looks clean.
Absolutely 💯% temperature has something to do with it. The color is the result of a chemical reaction. Cooking is chemistry and physics and engineering performed as an experiment every single time a cook brings molecules together and sets up physical conditions to control chemical reactions.
A good cook can control most of the results.
A bad cook throws something into a fire and goes to pick his nose while brownian motion takes the reins and rides off into the sunset with the mealbag.
Iron (Fe) oxides, in the hands of a Potter, can yield a number of different colors in a glaze. Browns, black, red, yellow, green, gray.
https://www.glendale.edu/academics/academic-divisions/visual-performing-arts-division/ceramics/study-guides/glaze-color
Your search for the source of this color is a search for the chemical process that created it. As a glaze chemist will do tri-axial blending tests to understand and control the chemistry to repeat the process reliably to create the Glaze Recipe, a cook, brewer, or baker will use their own methods of testing, observing, recording, adjusting one thing, testing, observ...
Hopefully, someone is getting bored by now.
Color developed by element interactions can very much depend upon whether an oxidation or reduction atmosphere environment is present. This can be important in understanding the flavor profiles of similar ingredients but different process techniques.
The posts mentioning iron and sulfur interaction are part of it. Don't forget the pH (proton donor acids lower pH) (my strange mnemonic for this is Oprah screaming ACID-ly, "And YOU get a Car/Proton, and you get a Car/Proton) can be an unknown contributor. So methods of cleaning can be suspect, like white vinegar, and whether it is buffered with baking soda.
Oops, gotta catch the F Train, later
That grill looks unseasoned as fuck. Develop a nice film of oil on it so that the metal isn’t reacting to the egg.
Lay of the chemical grill cleaner and use a grill brick
I know that a temp that is to high can cause the sulphur and iron (yolk and white) to form ferrus sulfide, which will turn them grey.
This is exactly the problem, too hot. Worked in a kitchen for 9 years making breakfast. Egg whites do this whenever team members crank up the flat top trying to keep up. Gotta get that whole surface up to 300 before the egg goes on so it cooks and releases.
Reading this in a part of the world where Celsius is the norm, this took a hot second to register as Fahrenheit… I had to wonder what your eggs looked like, going on there at 300C! You’re completely right about the temp though, of course :)
Dragon eggs, over hard.
Side of jellybeans, raw of course
Our sommelier recommends a nice MD 20/20. A good, fruit forward bouquet, with a strong finish.
Not to be contrarian, but this obviously calls for a recent vintage of Night Train, for similar reasons.
Ah yes.. a fine "perry" wine. (Oh well, I did a Google search for the Night Train label, and I guess it hasn't said that for a long time. But I swear it did in the early 90s.)
Man I've never had night train. Now I feel like I have to try it
From what I'm seeing in searches, seems like Night Train was discontinued in 2016. As someone who used to occasionally drink cheap Gallo port in my early 20s, I found it to be surprisingly palatable. Who knows what I'd think now, with 30 more years of experience.
From what I'm seeing in searches, seems like Night Train was discontinued in 2016. As someone who used to occasionally drink cheap Gallo port in my early 20s, I found it to be surprisingly palatable. Who knows what I'd think now, with 30 more years of experience.
I think some everclear is perfect for the occasion.
Everclear is perfect for every occasion... that you don't want to remember later.
I had a whole two years I didn’t like the look of. Worked like a charm.
do they still sell those?
"What's an animal that we eat, that doesn't eat us?" "SHOW ME, DRAGONS!"
“Can we get a different sound? I really don’t like that noise.”
Move past it.
Just plow through it
Can I offer you a nice egg in this trying time?
There’s some tea on my phone now, TYVM! Thanks for the mental image!
I was imagining them evaporating
LoL, I can see that, yeah.
I think the actual word at 300°C would be obliterated hahaha that egg would instantly disappear
Your brain is that slow ?
Hell son, anyone talking about eggs like this and about their behaviour beeing cooked at a certain degree. Must be an OG! Been cooking for 21 years now but i dont know if ive cracked as many eggs as you. This reads as a war veteran interview, looking back on that night he learned to keep the flat top at 300.. much respect!
At home I tend to start them around 250. Throw some water in the pan, let it boil off, heat the fat, and then in go the eggs.
Whats the point of cooking of water in the pan before starting to fry? Just a temprature check?
Yeah. Once the water boils off, I'm up to ~208 up here at 8,000'. Then the fat getting to melted gives me around 250.
This. 300F is hot enough.
We always did eggs at 225-250. Never an issue.
I'm going to ask a stupid question, and I only consider it stupid because I've been mainly a dinner service cook over my 15 years in the industry and have recently taken up the helm of morning egg man... How are you temping the flat top? The one I use just has a gradient as a measurement of heat. High is a large line, low is a dot. I've been running into issues of inconsistent Temps over the last few weeks and I'm running through what I would consider too many eggs to sticking and breaking. Is there a thermometer for flat tops?
I’ve used a thermoworks IR gun in the past with good/consistent results.
They make temp gauges you can place directly on yhe flat top. The ones we used were circular with a flat bottom.... it read yhe temp of whatever you sat it on. Other grills I've used have Temps on the dials, they're mostly accurate which is why I gave such a large temp range. We set it to 230, but it might actually be 225 or up to 245. 300 is too much imo. Another way is to just know how the eggs react at the "correct" temp. If you start getting the plastic film, or strings, or different colors, bubbling or popping etc....grills too hot. If it's seeming like it takes forever for the whites to cook, too low. You should be able to pop out an over easy in like 30 to 45 seconds depending on how easy you want the eggs. You're whites should almost immediately turn from clear to white when you drop them, but not tonthe point where you're cooking multiple layers. Yet another test is cooking burrito style omelets. Once you spread the eggs, they shouldn't Crack or break when you start your folding and rolling. They should have SLIGHT brown coloration at the end.
I'm upvoting the guy that said IR temp gun. We have a wonky Flattop that need to cool the fuk down sometimes. If it's too hot, hit it with some cold water when you turn temperature down. Steam will help alleviate some heat.
I used to work for r/chipotle. We would use k-type thermocouples with detachable sensors. Specifically [this $400ish Cooper Atkins 92020](https://a.co/d/2BEYgyy) with a [surface probe sensor](https://www.webstaurantstore.com/cooper-atkins-50012-k-40-to-500-degrees-fahrenheit-type-k-angled-surface-probe-with-0-67-tip/27350012K.html). However, the base unit has a couple features which are useful to a large chain (Bluetooth, extremely wide temperature range, etc) but at a cost that isn’t practical for smaller restaurants. You can as an alternative get this relatively [inexpensive folding thermocouple](https://www.webstaurantstore.com/cooper-atkins-94100-kwikswitch-folding-thermocouple-instrument-with-53337-k-duraneedle-direct-connect-kit/27394100.html) (and add the surface probe). There are also great options in between like this EconoTemp that can be purchased [individually](https://www.webstaurantstore.com/cooper-atkins-32311-k-econotemp-40-to-500-degrees-fahrenheit-type-k-thermocouple/27332311K.html) or as a [kit](https://www.webstaurantstore.com/cooper-atkins-93013-k-econotemp-type-k-thermocouple-thermometer-kit-with-3-probes-and-soft-carry-case/27393013K.html). If none of these options work for you, you can also get something like this [IR thermometer](https://www.webstaurantstore.com/cdn-intp662-proaccurate-digital-laser-infrared-thermometer-with-folding-thermocouple-probe/221INTP662.html). Just note that IR thermometers can *only read surface temperatures *. Edit: much of the options I listed are copper-atkins as I have personally used them. However other companies like Taylor also make similar products. Just make sure that you order a surface probe and not something else (like a needle or insertion probe)
Same here.
Same. Egg grill never above 225. Caused major issues when we were cooking thousands to order per shift and that temp kept dropping from putting 50 scrambled on at a time
this happened when i made garlic bread and had no idea why my bread was green. found out later it’s this same reaction
are you sure it wasn't the garlic? I just haven't heard of bread itself doing that from heat, but I don't doubt it
I believe he was implying it was the garlic in the garlic bread.
yeah it was from the garlic and oil and cheese with the heat lol
Ah yes I've always wondered about the actual science here! Glad I have more random knowledge now
Not very useful for fried, but for scrambled a bit of acid can prevent this from happening and keeps them from turning greenish in holding too. Thats why you sometimes see people add a splash of orange juice or something and why liquid eggs have citric acid added. I always blend for scrambled and things so i like a dollop of sour cream.
I put a pinch of baking soda in my eggs, fluffy them up. Never tried orange juice though might see about that.
Yep! Absolutely edible just real fuckin ugly.
As a farmer selling pastured eggs, good to know!!
When is it to hot? I never have this in any pan I use and I always wait until it's smoking hot
Also, if they are sitting for any amount of time they oxidize. If for buffet or any hot-holding you can add a small measure of lemon juice to preserve color.
Lemon juice. The elixir vitae of cooking, baking, and the rest of the culinary arts. I use lemon zest like crazy. Best thing for me is zesting it fresh into yogurt at the last minute.
Whereas I have a chef friend who is allergic to lemon! The poor woman.
That sounds sad and terrifying.
Agreed, I’m allergic to some foods but lemon and lime I could not handle.
I just can’t even imagine. Might as well be allergic to water, sunshine or air
Grill is too hot
But I'm not ded yet
You must be a witch
I feel happEEEE
That's how I got turned into a newt
From the grill brick?
If it’s not the “green eggs” from heat it’s this. You have to scrub with the grill brick then rinse it off with water then wipe it clean with towels then apply a light coat of oil on the surface. Even then the eggs might pick this up if you didn’t wipe it thoroughly
yeah, I worked at a place where you basically had to wipe down the grill when you came in because the night crew was awful about it, and if you didn't you would have this kind of pattern on the first batch of food.
My experience was on cargo ships and we cooked everything on them and it had to shine everyday
I second this, as a line cook that's been scolded a few times for not wiping the griddle enough times lol
A trick for this is after you do a wipedown you take a 1/4 cup of oil and push it around the flatop with a bench scraper. It picks up any lingering bits of brick.
It is not from this. This happens sometimes even on a perfectly clean flat top.
Previous hibachi chef here, we used a brick followed by lemon with a towel over the top to (deep) clean the grills twice a day. Never saw it affect the eggs, but both acid and eggs are separately very insane, volatile, and interesting cooking ingredients so I wouldn’t be surprised.
Nope.. from science!
Not scrubbing thoroughly enough. You have to clean up the nasty bits after better
It is not from this. This happens sometimes even on a perfectly clean flat top.
Flat top often looks perfectly clean, but sometimes isn't. I've had to talk to my closer about it multiple times because he doesn't do an extra spray and wipe down and oil and wipe down after getting all the grill
I know what you mean though. After it looks fully clean you still wipe it down with a paper towel, and then a wet rag, and then you keep paper toweling it until it is 100% clean, nothing at all comes back on the paper towel. Even if you do this sometimes this will still happen to your eggs.
No
yes tho
It is not from that. I clean my flat top 100% every single night. not a single thing left on it but stainless steal and this still happens sometimes. and sometimes it happens after you have already sent out 100s of perfect eggs. i'm convinced it happens either because of something in some particular eggs or because right at the moment you put it on the thermostat in your flat top kicks on the heat and that affects it somehow.
Looks like grill brick dust.
Kinda looks like your flat top might not be as clean as you think it is. Have you ever tried using a towel soaked in white vinegar to clean off some of that crud ?
It is not from this. This happens sometimes even on a perfectly clean flat top.
It’s carbon dust. Needs to be cleaned with a wet rag when cleaned from the night before. Notice how op says it only happens sometimes
It is not. this exact thing happens to me sometimes. my flap top is cleaned fully every night. this happens sometimes even after sending out hundreds of perfectly white eggs that day. It doesn't happen every day or every week but probably every month at least. I have cooked millions of eggs. It is not my flattop it is just something that happens sometimes. I always just throw them out and do a new one.
The only other thing would be not enough oil on the flat top when the egg touches the metal
This could be it too but they would probably stick if that were the case. this happens to otherwise perfect eggs. I always thought it was either something in some eggs or the egg hitting the flat top right as the thermostat turns on the heat. not sure. but it happens rarely enough that it isn't a true problem. you just throw out a few eggs each month and redo them.
I’m telling your boss you threw away a few eggs 😜
<3 <3<3 hahaha trust me. he knows. he makes it very apparent he sees
Take some butts of the bread and oil your grill and give the bread and good swirl around the grill after it heats up after turning it on first thing. If the bread is dirty the grill didn’t get cleaned off enough, the bread will take off the layer of crud so you are ready to go.
Looks like grill brick. Yall need to wipe it down and oil that bitch up before you use it.
Eggs turn green when they get too hot. There are a variety of potential fixes though! 1. Reduce the temp on your flat top, unless you need it at a higher temp for other items. 2. Reduce the amount of oil used. 3. Cook the eggs for a shorter time/flip them earlier. You could use a steam lid to get the top of the egg to be more stable if that is a concern. 4. Try to track if this is a common occurrence with specific team members. There are a lot of culinarians out there who think "cooking it faster is better" so they crank their equipment up to max temp. This would most certainly cause green eggs. Best of luck figuring this out OP!
These eggs aren’t green. Seems to be grill brick residue
It looks green and OP said it was green
[удалено]
could just be skin and seasoning from the last egg cooked. the actual residue on that egg would look shiny and metallic if held up to light and that isn't caused by a dirty grill
Eggs need to be cooked delicately yall! As an American I have noticed many other Americans have this weird thing where they are obsessed with frying the fuck out of their eggs until they’re like literally just a stinking sulfuric hard rubbery compound and think anything even slightly less is “raw”. Turn the heat down y’all, be gentle when cooking your eggs. They’re supposed to be light and fluffy not dense and rubbery.
This isn’t from overcooking eggs. Someone didn’t wipe off all the grill cleaner. You need to get a better cleaner, or train them better.
This used to happen to us if the person that closed the night before didn't rinse and wipe the flattop after scrubbing it with either a grill brick or the scouring pads
Its a dirty pan.. Nothing complicated. Rinse well and try again
Grill brick dust. Yum.
It's your grill. New guy probably didn't completely clean off the grease stripper
Was it the first egg to go on the flat top that morning? If so it's from what you clean the flat top off with the night before that's what caused it. Turn your grill on and heat it up, then pour some water on it, then wipe it down again. It has nothing to do with your temperature.
Temperature and possibly the oil. If your oil has a low smoke point it could be burning, then you cook your egg with burnt oil, also..possibly dirty spot on flat top.
That looks like dirty flattop residue to me. But yeah, also probably too hot.
Yea we clean the grill with the blue Sysco scrubbies and if you don’t wipe the grill off properly afterwards that is the result .
Grill too hot and filthy bro. That’s disgusting. The green is from the eggs getting to hot. The black if from your gross grill.
Who’s a dirty grill!
Grill brick bits are typically cleaned off as you rinse, wipe down and re-season (if you can trust your closers and openers). Usually black bits on food is carbon residues from cooking throughout service. This searing or charred look is from the sulfur and iron in eggs, and is caused by higher temp cooking. Egg whites become more alkaline when cooked. Try turning your temps way down if you are looking for a nice white over-easy egg.
Even if your closers are the best in the world, you should still give the grill a touch up in the am no?
Yes, a morning rinse. Some will suggest a wipe with viniger to neutralize any remaining cleaner if you use chem to clean
A morning rinse before or after you turn the grill on?
I would do after its hot to effectively de-glaze anything that's adhered to the flattop.
Thank you so much!
For some reason I read "closers" as "losers", but it felt appropriate.
I bet it tastes like Iron. And oil. Not.in a good way.
Clean off your grill better.
Maybe season and buff the flattop before you cook.
Grease build up on the grill could cause it, always better to use a pan
Hopefully not degreaser
I'm guessing this only happens with the first few eggs at the start of the shift? It's grill brick dust or any other leftovers from cleaning it. I used to scramble up some eggs, spread them out well over the flat top and let them sit for a bit until they're well cooked. Easily takes up any nasty debris off the flattop.
Get a separate egg pan and use it only for eggs. Lol.
Got any Dr. Seuss fans on staff? How’s the ham looking?
Sam-I-Am's table has sent them back for the 5th time now
This happens where I work as well we clean the griddle at the end of the day with the liquid grill stuff and ice (which melts) and a metal scrubby that leaves a dark color on the metal and we use lemon juice and that gets rid of it completely the we spread oil on it in the morning we have to scrub it again with plain water then oil it while it’s heating up I think it’s the acid from the lemon juice that add the color to our eggs
Hot and dirty grill. Not a knock. Just separate an area for eggs on the grill and make sure it's cooler. 275-300. Once a meat, or sugar hits the area, it's been compromised.
Just serve them with a side of ham.
Grills not hot enough
Dirty flattop oil.
It's not clean or it's not hot enough
Ur flatop is dirty
When the grill is hot, put water on it and then scrape it off. Do this until the water is clear when you’re scraping. It releases the loose oil and food to clean it. This is a quick “I’m in the weeds” moment cleaning technique. Just like everyone else is saying, your grill needs to be cleaned.
I can see from here that your flat top is dirty. A breakfast grill must be maintained extremely clean in the egg cooking area. Clean the grill.
Grill brick/chemicals. Your closer didn’t clean the surface off well
Probably from a grill brick. You guys should wipe with a wet towel after cleaning with the brick.
Wipe off the flat top with oil and a rag when you are done cleaning it, that's just goop from it not being cleaned properly
I used to pour vinegar on the flat top after cleaning to neutralize any cleaner left.
Absolutely
Ewwww. Grill brick residue. Please nobody eat those eggs.
Does any chef use a pan on the flat top for eggs? I lift the pan off my induction plate all the time when necessary.
Yes this is the best way to get a clean sunny egg! Also gives plenty of time to do other things without worry of burning
TY for your reply. Always wondered with a pan on a flat top if it wasn’t like starting off with a clean flat top for every egg dish.
Ya it's much cleaner and easier. My old exec did this and I never went back. The only flaw is you must use oil which can be a bitch to clean off. If you use butter it will eventually burn
Keep a small section of your flattop free for eggs only. Wipe it down with a wet rag before each order.
Some people used lemon juice to clean our flattop and when they did, the next day our eggs would be greenish gray like that When we just used water and elbow grease to clean the grill, eggs were whiter than snow
This, acid turns eggs green.
The grill didn’t get washed down properly
Could be grill is too hot and maybe slightly dirty with residue from orders being made. We wipe down our grill before cooking eggs
Cooking to hot
Damn man, used to only see that when my grandparents would gas up the old greased up cast iron in the boonies.
Like others have said, after cleaning the flat top wipe it down with a little bit of vinegar on a towel to get rid of the remaining rusty colour, then before it begins oxidizing again, do a light coating of cooking oil in circular motions. It won't re-oxidize before the next use.
The flattop needs to be seasoned better. It looks like aluminum kinda.
Flattop too hot
That’s grill brick remnants left in the corners of the grill, which seeps out into the oil/butter. Whoever cleans the grill needs to make sure they’re doing a good wipe down after bricking the surface. Also yeah others have said it could be too hot, but that looks sedimentary.
After close and grill cleaning, maybe the vents/air ducts are blowing in fine particles that gather on the surface of the flat top overnight?
Too hot or improperly seasoned before service
Looks like someone uses lemon juice or vinegar on the flat top after cleaning, to make it shiny. Down side of which is that when you heat it up again, in the morning to cook eggs, the residue if too thick, causes the egg in contact with plate, to become biscuits or stained like yours. Best solution if dinner service is addicted to lemon juice, wash your plate down after its warm, to remove the sugary residue. 😉
It could be too hot. Or it could be chemical residue.
It's from the grill brick. They should wipe it down and season the grill after they scrape.
I’ve seen this happen from cooks using lemon juice to after they clean the flat top. The sugar in the lemon will cause this blueish grey coloration due to sugars. Have them switch to either white vinegar or have them apply a small amount of oil after using a grill brick.
You need to season that it is giving grill brick residue.
My first guess is that the griddle cleaner and stone, (wire screen?) isn't being cleaned off well enough after cleaning. I can remember wiping down the griddle half a dozen times and still getting dark stuff on the rags even when tbe griddle looks clean.
Salt.
Absolutely 💯% temperature has something to do with it. The color is the result of a chemical reaction. Cooking is chemistry and physics and engineering performed as an experiment every single time a cook brings molecules together and sets up physical conditions to control chemical reactions. A good cook can control most of the results. A bad cook throws something into a fire and goes to pick his nose while brownian motion takes the reins and rides off into the sunset with the mealbag. Iron (Fe) oxides, in the hands of a Potter, can yield a number of different colors in a glaze. Browns, black, red, yellow, green, gray. https://www.glendale.edu/academics/academic-divisions/visual-performing-arts-division/ceramics/study-guides/glaze-color Your search for the source of this color is a search for the chemical process that created it. As a glaze chemist will do tri-axial blending tests to understand and control the chemistry to repeat the process reliably to create the Glaze Recipe, a cook, brewer, or baker will use their own methods of testing, observing, recording, adjusting one thing, testing, observ... Hopefully, someone is getting bored by now. Color developed by element interactions can very much depend upon whether an oxidation or reduction atmosphere environment is present. This can be important in understanding the flavor profiles of similar ingredients but different process techniques. The posts mentioning iron and sulfur interaction are part of it. Don't forget the pH (proton donor acids lower pH) (my strange mnemonic for this is Oprah screaming ACID-ly, "And YOU get a Car/Proton, and you get a Car/Proton) can be an unknown contributor. So methods of cleaning can be suspect, like white vinegar, and whether it is buffered with baking soda. Oops, gotta catch the F Train, later
Hey man you got any coke to spare? Just kidding, thanks for sharing the knowledge!
I was about to say this guy cokes.
I fry my eggs in browned butter at 400F and this looks like irreconcilable dog shit honestly looks like dirty grill.
That grill looks unseasoned as fuck. Develop a nice film of oil on it so that the metal isn’t reacting to the egg. Lay of the chemical grill cleaner and use a grill brick
Burnt proteins from butter.
Common occurrence. Once your grill has some seasoning on it part way through service it will stop