You guys are still putting PFAS in your food?
More butter
I’ve never understood why so many people struggle with this when you can simply properly butter the pan
Some people don't want butterflies to die just to butter their pans...
I've recently learned making sure the pan is very hot also really helps.
We were told that fat was unhealthy for decades. It's not surprising that many still believe it.
Non stick pans are sold as not needing fat
Laughs in Paula Dean.
Regardless of the type of pan you are using, you will find eggs ate much less likely to stick if you wait for the pan to be hot before you out the eggs in. I don't know why this is, but if you put cold eggs in a cold pan, they will stick when you cook them.
it’s because the eggs expect to be warm and they punish you if you let them get cold. same reason chickens sit on them before they hatch.
A little tip - put a small pad of butter on the pan first, let it melt, and then spread it out. The pan will be the perfect temp for the eggs and it'll make them a bit better.
Also, add a couple tablespoons of milk to the eggs. It will make them smoother and fluffier.
Hey you make eggs like me
Usually you need hot pan as the water will vaporise and make a vapor layer that prevent sticking
For inox pan, it also avoid that the micro cracks in the metal move and expand during the cooking which tend to trap the food and make it stick a lot
But you should avoid to heat a non-stick pan without food as it can emit toxic fume if it reach a critical temperature
Also, if you're cooking at too high of a temperature it'll stick. It'll burn the very outer layer and stick the the pan.
leidenfrost effect
When the pan heats (and expands), its microscopic gaps close up. If foods are added before this happens, it pinches and traps the food causing it to stick.
You got stuck egg AND forever chemicals in your food, delicious.
Solution: get a carbon steel pan.
This grudge is why Thorin chipped the glasses and cracked the plates, even though that's what Bilbo Baggins hates.
laughs in cast iron
Reduce the heat. You are getting your pan too hot. Also, non stick or not, use some form of fat to aid in heat transfer and help keep it from sticking. You don't need a lot. A 1/4 tbsp will work.
So relatable! I too cook with pans in the kitchen!
I'm 90% cast iron, carbon steel, or stainless but you need to be pretty committed or pretty scared to not use any nonstick if you are a busy person. Sometimes the ease of throwing something on a nonstick with little to no oil and a fast easy cleanup or leave it with sauce sitting in it for a day or two and then deal with it later just can't be beat. The trick with nonstick is to avoid high heats and buy a new one every two years or so. Go cheap when doing so. I've found no real advantage of the expensive nonsticks over the cheap ones.
Use Gordon Ramsay's method (which means using a saucepan). Seriously, just do it. You won't believe how good your eggs can be and you'll never do it any other way. Regular scrambled eggs, but they're so rich they taste like cheese eggs.
I was going to say "butter" and I was right but apparently he also went with "texture of baby poop".
Did you scratch it? Let me guess, you used a metal fork or spatula.
Either take care of the surface or get a nice cast iron. Possibly both.
A cheap nonstick pan will keel over even if you exclusively touch it with soft cotton gloves.
Source: my $7 "poor student" pan
Non sticks are disposable. They will eventually degrade no matter the care.
I use one small 8in for eggs abd the rest of my cooking it's cast iron or steel.
You got the pan too hot and probably messed with it too soon. Med/low heat throw it in let it solidify then go to town. Use cast iron and there's practically no clean up.
I just reduce down the heat and use nonstick pam spray to cook my eggs.
