We usually cook batches of things on the weekend and eat them for the first part of the week. Quiche is better the next day, Mattar Pander, Caribbean rice and beans, bolognese sauce. Anything with spice based flavors improves as the spices infuse into the other ingredients IMO.
Use low heat, add butter or bacon grease to pan and melt before cooking the eggs.
Once you get good at that, try it on a seasoned cast iron. Once you get good at that, ditch the nonstick disposable health and environmental hazard. Cast irons last lifetimes and the worst thing they put in your food is iron.
That is just the egg white. Like @Kolanaki said, change your temp and use some type of fat. If it happens on the lowest setting, you could have a burner issue. Or maybe you need to learn your new skillet. Perfectly acceptable 🙂
First, that pan is dry. It needs some lubricant in the form of fat. Second, you say this happens even on 1/10. Have you set the burner to 1 and made sure that it’s not cranking out 10/10 flame? Third. How long are you keeping that egg in there before flipping it?
To be fair a non-stick pan typically doesn’t need oil in order to avoid sticking except in cases for you’re using one of the worst sticking foods you can possibly cook… Eggs.
And even then a good non-stick pan won’t stick as long as you’re not burning it.
Don’t use metal utensils on non-stick pans. You run the risk of scratching it up and you don’t want to be eating either the coating or cooking directly against the (usually) aluminium of the pan itself.
It looks more like you just burned the egg. Lower the temp. Eggs cook best at a medium low heat.
You also should still be using some kind of oil or fat in a non-stick pan. This whole video looks like how my dad cooks and he just drops the eggs into the pan because “it doesn’t stick.” 😮💨 It does. Use some oil or butter.
Depending on the pan, metal utensils are OK. The manufacturer will state what’s OK to use. I’ve had a brand the specifically marketed that metal utensils are OK.
This isn’t 1980’s Teflon any more (had my share of that stuff, lol, and why I have only 2 non-stick pans now, specifically for things like eggs).
Project Farm tested several pans a few weeks back, including. Scratch hardness test. I was surprised at how well some of them performed. youtu.be/N-eBmPSqd4g?si=2aDL1Z8YxjmSu_y7
It’s possible that part of your issue is that you’ve used that metal spatula too much and you’ve scraped off some of the coating so the egg is binding to the pan. Enough fat would help that, but a degraded Teflon pan isn’t something you should be using.
You've got some good suggestions here but also, consider ditching nonstick stuff for something safer like cast iron or stainless steel: There's all sorts of nasty shit used in the creation of nonstick surfaces and they can come off if the coating is ever damaged (which can be very easy to do).
I wish you luck with your issue! I’m just here to say that, I bought dirt cheap Walmart cast iron pans which I abuse, and they are so much better than non stick pans in my experience.
Yes, I’ve had that happen multiple times. This happens when you’re technically not frying your eggs because of not enough fat. Sure, it won’t stick even without, but it will also come out like this.
Seems like the fat keeps the egg from burning and will also influence the underside. What you got there is a disk of nearly-burned protein.
cooking
Newest
This magazine is from a federated server and may be incomplete. Browse more on the original instance.