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I eat eggs EVERY day, so I'm constantly using a frying pan. Eventually the non-stick coating wears away. We end up buying cheap $15 pans because we go through them so quick. The expensive ones don't seem to last much longer. I do admit, I like to put them in the dishwasher. I know that kills the coating. But for 15 bucks I don't really care as long as it lasts me 3+ months. Anyway, we bought one of those new ones the other day with that new "better for you" non-stick coating they are using now. What crap! After a week it's not working at all, and that's with coating the pan in butter before cooking. I don't like to use those cooking sprays. I cook on a real low heat (gas) and my eggs were all stuck to the pan this morning.
So what would you recommend for cooking scrambled eggs in? I've never used a professional stainless pan without the non-stick coating. Would that be better? If using butter or coconut oil to cook with, what kind of pan would be best?
I am a far far cry from a "chef", so interested in what the pros out there have to say.
Please help me make my breakfast!!
So what would you recommend for cooking scrambled eggs in? I've never used a professional stainless pan without the non-stick coating. Would that be better? If using butter or coconut oil to cook with, what kind of pan would be best?
I am a far far cry from a "chef", so interested in what the pros out there have to say.
Please help me make my breakfast!!
I'm not a professional chef but since I eat every day I plan to make sure that my food tastes good. I do love scrambled eggs. Althougth I have a number of good (and expensive) pots and pans I find that that a Farberware coated skillet from Walmart does the job for my frying needs just fine.
I believe that most people have sticking problems because they use too little butter or cook the eggs at too high a temperature or simply too long. I use only butter, a half tablespoonful or so per egg with a splash of water, about a half teaspoonful per egg, and keep the temperature relatively low, about one third of the way on the knob. I keep the egg mass moving with a Rubbermaid silicone spatula. I eat them very soft.
My eggs are yummy and they never ever stick. Be sure to use enough butter.
Here are some ideas. When the eggs are in the skillet and just about ready to serve stir some cold mayonaisse into them. It stops the cooking and adds a very pleasant flavor. Use whatever amount suits your taste. I've tried sour cream as well but it just doesn't do it for me. You can also put some cream cheese in the skillet and soften it while you're melting the butter. Serving the eggs over buttered Bay's English Muffins is another nice touch. You can put bacon or lox on the muffin before you spoon on the eggs or chop up some of either beforehand and cook with the eggs. Cook the bacon beforehand. Bacon fat is another great way to cook the eggs. You can just cook the bacon as is or simmer it in boiling water for ten minutes before you fry it. The simmering removes the smoked taste and you'll have the taste of fresh bacon, much better as far as I'm concerned.
Last edited by Happy in Wyoming; 01-23-2012 at 11:17 AM..
Swiss Diamond is an expensive non stick but it lasts and it's dishwasher safe as well. That's probably the best nonstick around.
Those cheap pans will last a lot longer if you don't clean them too much and use silicone tools only. Instead of putting them in the dishwasher, just wipe the skillet out with a paper towel. And never use higher than medium heat.
Those cheap pans will last a lot longer if you don't clean them too much and use silicone tools only. Instead of putting them in the dishwasher, just wipe the skillet out with a paper towel. And never use higher than medium heat.
Why would anyone put a cook pot of any kind in a dishwasher? The dishwater detergent will pit the surface of anything. With nonstick I just swish out any food, then use regular dish detergent. If there is some crud stuck to the pan let some hot or boiling water sit there for a while. But don't heat the water in the pan you wish to clean; the heat will make the crud stick to the bottom. Use a plastic scouring pan, never metal. In fact, never touch it with metal.
I regularly use high heat for browning; it's never caused a problem. Just use enough fat in the pan. When I clean aluminum or copper clad with stainless I only use Barkeeper's Friend Cookware Cleaner. It cleans very well very easily. I even use it on the few tinned copper items I have. But I retin them myself and am careful to get as smooth a surface as possible.
I believe that most people have sticking problems because they use too little butter or cook the eggs at too high a temperature or simply too long. I use only butter, a half tablespoonful or so per egg with a splash of water, about a half teaspoonful per egg, and keep the temperature relatively low, about one third of the way on the knob. I keep the egg mass moving with a Rubbermaid silicone spatula. I eat them very soft.
I have not tried adding water, but otherwise do exactly this. ^^^
Have also not tried the mayonnaise idea. Have you tried Truffle Salt. That's stuff is pretty addictive and great on eggs.
Ok, so the consensus seems to be much more fat, no matter what pan?
Interesting. Will give it a go.
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