It’s Tips for Tuesday!
This week’s tip: Ditch that non-stick pan for stainless the next time you make eggs!
Try using stainless, instead of a non-stick frying pan the next time you make eggs. If you follow these simple rules, you won’t end up with a mess to clean up:
Fried Eggs: Add oil* to a stainless steel frying pan and add the egg before heating the oil. Let the oil and the egg heat up together. On the stove top, cook over medium heat. When the egg starts cooking, gently lift all sides and move the oil around. When the egg is cooked on the bottom, flip and let it finish cooking for a minute or so.
Scrambled Eggs: Add oil* to a stainless steel frying pan and let the oil heat up. The oil should be very hot (you want to hear the oil sizzle when you add the egg). Beat your egg with a little milk and add to the oil when ready. Break up a little more with your spatula once the egg starts cooking. When the egg is cooked on the bottom, flip and let it finish cooking for a minute or so. The same process can be used for an omelet, just don’t break up the egg in the pan.