Are Sticking Eggs Really an Issue?

[CRLLS]

We've got a small non-stick omelet pan that we use 2x per week. DW likes her eggs scrambled. I like mine over easy. I do her eggs first. By the time I do mine, the pan is already up to temperature. I melt about 1/4 pat of (real) butter in the already hot pan, just to wet the bottom and up the far edge of the pan. The butter helps keep the eggs from sticking but also adds a bit of flavor. Then I add 2 eggs. I fry them over a medium gas heat. When the bottom becomes firm and white and there is still a little bit of clear egg white still left on the top, I turn off the heat, pan flip the eggs and count to 12. Perfect eggs IMO.

My apologies to those who fry bacon, we microwave them laying a piece of paper towel over the top to keep the mess under control. This creates less mess than frying them and still come out good!

Each to their own I guess.

edit: I just checked my pan. It is an 8" Tramontina. I love it.

 

[RetireAge50]

Calphalon pan, high heat, butter. When butter starts to sizzle 3 eggs. Salt and pepper, break the yolk. Turn over after about 30 seconds. Done.

While cooking microwave bacon and cut avocado in half.

Entire breakfast under 2 minutes. Pan is ready and nothing stuck to it for my wife to do her breakfast.

 

[Boho]

My recommendation for an egg pan, which I don't necessarily follow myself because I'm known to try to save money, is get any name brand Teflon pan with a riveted or welded handle (I have one with fake rivets that you only see on the inside of the pan, so watch out for fakes) with a label that claims you could use metal utensils. If you don't use metal utensils, any non stick pan will be good enough, except there's an unknown factor of how much Teflon (causes flu symptoms, kills some animals) will be emitted, so I prefer seemingly good quality pans in case that helps. I don't know whether cheap non-stick sticks more than any other non-stick. I have my doubts that there's a difference. I think my good ones started sticking too much after 6 months just like all the rest, but that was decades ago when I tried the expensive ScanPan 2001+ (I still use the box for paint brushes).

 

[walkinwood]

If anybody knows of a good non stick 12 inch fry pan drop a name. if they will allow it.

t-fal titanium or ultimate non-stick. I have a 10" pan with a cover and use it almost every day.

The "stop your eggs from sticking to stainless steel" videos are making me want to try that. Maybe this weekend. Because, y'know ER... so damn busy during the week.

 

[ExFlyBoy5]

And/or bacon grease. Do people actually cook eggs any other way? Why?

That's what I am asking!!! Veggie oil? Blah!! I miss the days of when fried foods were cooked in cow fat!! Mmm...so good.

 

[Dtail]

And/or bacon grease. Do people actually cook eggs any other way? Why?

+1
When we have bacon with the eggs, I cook the bacon first and use the grease for the eggs. Perfect with no sticking.

 

[ExFlyBoy5]

+1
When we have bacon with the eggs, I cook the bacon first and use the grease for the eggs. Perfect with no sticking.

I wonder how many people these days still have a lard container in their fridge? I still have one that has been in the family for at least 3 generations. As far as I know, it's NEVER been cleaned out, either. Mmm...100 year old bacon grease. Sure makes the veggies taste good!

 

[Retch The Grate]

All you need is a good non-stick pan...

that image made my morning, thanks REWahoo!

 

[Retch The Grate]

Calphalon pan, high heat, butter. When butter starts to sizzle 3 eggs. Salt and pepper, break the yolk. Turn over after about 30 seconds. Done.

While cooking microwave bacon and cut avocado in half.

Entire breakfast under 2 minutes. Pan is ready and nothing stuck to it for my wife to do her breakfast.

but why would you waste the bacon grease by doing it in the microwave when you can do it in the pan and get the eggs to absorb the flavor?? I guess you get better flavor contrast between the eggs and the bacon that way.

 

[RetireAge50]

Bacon is actually pre-cooked by Costco (further deteriorating the bacon). I like my breakfast quick and don’t like messing with the raw bacon meat.

 

[Dtail]

I wonder how many people these days still have a lard container in their fridge? I still have one that has been in the family for at least 3 generations. As far as I know, it's NEVER been cleaned out, either. Mmm...100 year old bacon grease. Sure makes the veggies taste good!

Sounds delicious.
Used to work at different deli/restaurants and everyone knows the best deep fried cooking oil is never changed.

 

[Red Badger]

I wonder how many people these days still have a lard container in their fridge? I still have one that has been in the family for at least 3 generations. As far as I know, it's NEVER been cleaned out, either. Mmm...100 year old bacon grease. Sure makes the veggies taste good!

I keep and use lard, but not for eggs. Butter adds a flavor component that works nicely with eggs.

 

[braumeister]

I keep one of these containers in the fridge for bacon grease. You pour it from the pan and the screen cover traps any bits, leaving only the pure lard in the can. Very nice, and so handy for scooping out a bit of lard for other cooking. Highly recommended.

Cooking Oil and Bacon Grease Catcher

 

[ExFlyBoy5]

Sounds delicious.
Used to work at different deli/restaurants and everyone knows the best deep fried cooking oil is never changed.

Like this restaurant in Memphis that hasn't changed their fry oil in over 100 years. Dyer's Burgers...and yes, they are quite tasty!

https://www.roadsideamerica.com/story/44635

 

[2177V]

My suggestion:

Get a brand new non-stick frying pan and use this frying pan for eggs only.

This is what professional cooks do because other use of the pan causes wear and scratches. I know a housewife who would hide the frying pan from other members of her family.

Put a teaspoon of oil and then wipe the excess oil with a paper towel. You do not need much oil for a non-stick pan.

Low heat is the key. The cooked egg should then slide out from the pan. Great for omelettes.

The combination of an egg only non-stick frying pan, a tiny bit of oil and low heat will yield amazing results.

 

[tenant13]

I only use splash of olive oil and a stainless steel pan. It’s all about the temperature.

 

[MRG]

Non stick pan for eggs = seasoned Lodge.

 

[zippy2020]

I coached a kid whose father was a real live French chef. Owned restaurants, catered parties for sports characters, etc.

What I remember is him mentioning low heat for the omelette. Always.

I start with 7 setting, and when the butter just begins to brown, dial the heat down to less than 5. You can turn it off after a minute or two, and the egg continues to cook.

+1. To me the BIGGEST sin is an omelet with brown spots all over it. Ugh!

You want brown crustiness, make a frittata instead.

EDITED: sorry, forgot to answer the OP's question! I use a non-stick pan. Gave up all cast iron decades ago when I developed carpal tunnel syndrome.

 

[audreyh1]

Non stick pan for eggs = seasoned Lodge.

Yep! - for fried eggs, that is. After cooking the bacon.

 

[EastWest Gal]

I keep one of these containers in the fridge for bacon grease. You pour it from the pan and the screen cover traps any bits, leaving only the pure lard in the can. Very nice, and so handy for scooping out a bit of lard for other cooking. Highly recommended.



Cooking Oil and Bacon Grease Catcher

View attachment 35519

But that one isn’t available on Amazon Prime![emoji22]

Nevertheless, thanks for the idea.

 

[target2019]

+1. To me the BIGGEST sin is an omelet with brown spots all over it. Ugh!

You want brown crustiness, make a frittata instead.

Forgive me, for I have sinned.

Either toast or egg gets overdone!

 

[meleana]

I use a non stick pan. Problem solved.

 

[triangle]

Sticking eggs have been an issue at my house. Bought a single serving sized carbon steel pan, thinking it should be ideal. After seasoning the pan, the eggs started sticking after a few uses. Seasoned the pan a second time and only used a silicon utensil to cook with and the eggs still stick. This is when trying to cook using a minimal amount of butter, oil, or grease. If the egg is floating then there is little problem, but trying to cut back on the extra fat. A cast iron pan would be more non-stick but my concern is the amount of time to get the pan to temperate without overshooting.

I like to cook them on low heat, but I think we are handicapped slightly in the US, where store bought eggs are kept in the refrigerator, so a cold egg meets a hot pan.

 

[frank]

i've been having problems lately with frying eggs and cooking omelettes. I had a couple of old plastic spatulas I used for years and they got broken, now I can't find a spatula that will actually get under the eggs without the eggs sticking to the tip of it. I also use non stick pans but I use a little bacon grease or else believe it or not the eggs stick to the pan. I have been reading and everyone says low temp is the key and I admit I have not tried that, but I am going to. thanks for the hints.

 

[ckelly78z]

I have never had a problem with using a butter based spray, into a small non-stick pan on high. I crack two eggs in, add cracked pepper, and sea salt. I wait until I can tilt the pan with no fluids moving around, than flip to the other side, and shut the heat off.

I usually have a flour tortilla with mayo, and cheese waiting for the hot eggs to be placed on top.