I saw one of those ceramic pans at walmart that are truly no-stick, the ones that are green I think they are 29.99. I dont know if they really work maybe someone on here has one and can chime in.
The key is a hot pan and cool oil. Here's what to do:
Put the pan over medium high heat. When a drop of cold water beads and dances over the pan, but doesn't immediately evaporate, spray an even layer of Pam and add your eggs. After a minute, add a little cold water around the edge of the pan, run the spatula around the edges, and then cover for another minute. Lift cover, stir and flip to get any runny eggs still on top to the edges, and then immediately plate. Put pan back on burner, add a little water, and then turn off burner. After you eat your eggs and go back to clean the pan, any residue will come up easily.
^ serious health concerns have been raised about nonstick pans. The coating emits toxic fumes at high temperatures that can kill pets and cause flu-like symptoms in humans. Safer to skip the nonstick coating and use stainless steel
Sent from my iPhone using Tapatalk
That's ridiculous. Never cook on high heat. You're oxidizing the cholesterol.
Sent from my SM-N900V using Tapatalk
Safer to just cook on low to medium heat..
Sent from my SM-N900V using Tapatalk
I eat all my eggs raw. Never had a problem, never been sick, and I never have to clean a pan or dishware.
How do you guys make scrambled eggs that don't stick to the pan without using lots of butter or oil? I spray the pan with Pam, but they still stick and it's tough to clean. Help?
Sent from my iPad using Tapatalk