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Old 07-31-2005, 02:06 AM   #1
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What's The Problem #4 - Stuck Eggs

I received the following PM a couple of days ago from a young lady who is, I assume, too shy to post on the open forums:

"My grandma bought me some expensive pans for a house warming gift and when i fry eggs, they ALLWAYS stick!!! I have tryed non stick spray, butter, even vegetable oil. I try to fry eggs sunny side up or down and when they are redy to serve or flip, they are so stuck to the pan, i end up with scrambeled eggs........ Do I need to buy a special pan just for eggs????? HELP!!!!!!!!!!!!!!!!!!!!!!!!!"

Based on that information ... can you guess the problem?

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Old 07-31-2005, 02:12 AM   #2
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My guess would be that the eggs are being cooked at too high of a temperature and/or the pan is not coated enough with oil or butter. I used to do the same thing with scrambled eggs.
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Old 07-31-2005, 07:03 AM   #3
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My guess is the pans need to be "seasoned". I have a set of "PROFI WOLL GUSS" from Germany and they are supposed to be non-stick. After a few tries I seasoned them just by using them to fry chicken tenders in about 1/2" of oil. Then you only have to wipe them out, do not wash in hot soapy water or they will start to stick again.
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Old 07-31-2005, 07:14 AM   #4
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Well, since she say's "expensive pans" rather than "ironware" I'm assuming they're copper-bottomed or copper clad in some way.

I have problems with eggs in them too so I don't cook eggs in them at all anymore. I have a Silverstone egg pan just for the purpose.

Other than that they're great for everything else.

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Old 07-31-2005, 09:37 AM   #5
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I don't cook eggs (Can't stand them) so this is just a guess from the info I have read on these boards, but I would say that either the pan was not the right temp, either to cool or too hot, or the fat was not hot enough.
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Old 07-31-2005, 10:02 AM   #6
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I'm with Brianschef, thinking she needs to cook a few oily goodies in there first. However, could it be that she's not heating the oil long enough before she puts the eggs in?
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Old 07-31-2005, 10:22 AM   #7
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I suggest she get an inexpensive teflon skillet and use it just for eggs. That's what I did before I got my Calaphon, because they stuck to my magnalite and they stuck to my Le Creuset.
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Old 07-31-2005, 09:09 PM   #8
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Some good answers .... I'll tell you what I told her to do (that worked) tomorrow to give some others a chance to guess.
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Old 08-01-2005, 04:08 AM   #9
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Well, it's hard to tell without a bit more info, but it sounds like she's not heating the pan first of getting way too hot. It could be the wrong type of pan, but if you use teflon and any lubricant at all, you almost have to try to get eggs to stick.

Use a clean nonstick pan, get it mildly hot and add a bit of butter and you're generally fine. I'm curious to see what the problem was, too.
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Old 08-01-2005, 04:10 AM   #10
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BTW, I think it's an excellent idea to keep a pan just for eggs. I always keep an omlett pan or two around that I don't use for anything but eggs. That's great so long as I hide the darned things when I'm not using them.
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