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Old 04-27-2010, 09:30 PM   #21
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I only use butter (just regular unsalted - not clarified) when cooking eggs. While I do use oils & oil sprays for other applications (the outdoor charcoal grill, certain baking pans & dishes, etc.), I just don't care for them when it comes to cooking eggs - omelettes in particular. They never release from the pan as easily with oils as they do with butter - at least for me - & I don't care for the flavor. And you don't need an awful lot of butter to get the job done. :)
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Old 04-27-2010, 09:39 PM   #22
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Quote:
Originally Posted by BreezyCooking View Post
And you don't need an awful lot of butter to get the job done. :)
But it isn't a bad thing to have an awful lot of butter...
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Old 04-27-2010, 09:41 PM   #23
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Shhhh. . . . don't let my cardiologist hear you say that - lol! I'm supposed to be being a "good girl".
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Old 04-27-2010, 09:48 PM   #24
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The best eggs I ever had were served up in NE PA. Little local dinner (might have been an "Amish" place). They came out in their own cast iron pan, swimming in butter. I have considered the 5 hour drive just to have them make 'em again, though I suspect the hype would make them not as good.
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