"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-31-2005, 01:06 AM   #1
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
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?

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 07-31-2005, 01:12 AM   #2
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
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.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 07-31-2005, 06:03 AM   #3
Senior Cook
 
Join Date: Nov 2003
Posts: 142
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.
__________________
"The only thing I am giving up today is...giving up!"
Brianschef is offline   Reply With Quote
Old 07-31-2005, 06:14 AM   #4
Sous Chef
 
Raven's Avatar
 
Join Date: Jul 2005
Location: Little Rock, Arkansas, USA
Posts: 554
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.

~ Raven ~
Raven is offline   Reply With Quote
Old 07-31-2005, 08:37 AM   #5
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
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.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 07-31-2005, 09:02 AM   #6
Hospitality Queen
 
jkath's Avatar
 
Join Date: Sep 2004
Location: Southern California
Posts: 11,448
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?
__________________
Come visit my foodie blog: www.SockmonkeysKitchen.com
This week's topic: Pinterest and Potatoes
jkath is offline   Reply With Quote
Old 07-31-2005, 09:22 AM   #7
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
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.
__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 07-31-2005, 08:09 PM   #8
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Some good answers .... I'll tell you what I told her to do (that worked) tomorrow to give some others a chance to guess.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 08-01-2005, 03:08 AM   #9
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 08-01-2005, 03:10 AM   #10
Head Chef
 
Rob Babcock's Avatar
 
Join Date: Dec 2004
Location: Big Sky Country
Posts: 1,300
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.
__________________
If we're not supposed to eat animals, then how come they're made out of meat?
Rob Babcock is offline   Reply With Quote
Old 08-01-2005, 06:15 AM   #11
Certified/Certifiable
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 10,525
I'm with Rob Babcock. I'm assuming this is a SS fry pan, or SS saucier with sloping sides. I read many moons ago that SS must be pre-heated, but not to the point of browning or burning butter. The fat is added once the metal is hot and kept at a medium heat throughout the cooking process. The eggs are dropped in and cooked as desired.

Of course to attain perfect sunny-side up, or what I like to call pink-eyed eggs, for the pink membrane that is achieved over the yolk, I don't flip them at all. Rather, I place 2 tbs. of water into the pan after the whites are most of the way set, cover, and cook for about 20 to 30 more seconds. The water also helps loosen the egg from the pan, but isn't necessary if the cooking technique is done properly.

Oh, and I am careful to salt only the egg, not the pan.

What say you, Michael the Man?

Seeeeeeya; Goodweed of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- https://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 08-01-2005, 08:00 AM   #12
Master Chef
 
luvs's Avatar
 
Join Date: Aug 2004
Location: da 'burgh
Posts: 9,674
i deleted this. i missed a few lines out of the main post. sorry!
__________________
i believe that life would not be complete sans comfy 'ol tee-shirts, the Golden Girls, and the color pink
& rock on, PITTSBURGH-
luvs is offline   Reply With Quote
Old 08-01-2005, 08:13 AM   #13
Cook
 
Join Date: May 2005
Location: St. Clair Shores, Michigan
Posts: 88
My guess is the pan is not hot enough when she adds the eggs to it.

Nick
gwkr36a is offline   Reply With Quote
Old 08-01-2005, 10:54 AM   #14
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
I vote for using a non-stick pan for eggs - other than that I think maybe there was not enough butter/oil in the pan for it cook in. I remember my mom using a pretty hefty amount of bacon grease/butter to fry eggs in.

Hot pan, cold oil, foods don't stick (I still use non-stick for eggs though)
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 08-01-2005, 11:04 AM   #15
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,113
I'm with Rob, Goodweed and KElf.

I have a nonstick pan just for eggs.

I sometimes cook eggs in my SS but usually they do stick a bit. The hot pan, cold oil rule works very well for most things, but not so well for eggs, I have found. But maybe I dont use enough oil .

You dont need to season SS or nonstick, just CI and CI is not a very good choice for cooking eggs unless it is VERY well seasoned.

Please relieve our suspense!!
jennyema is offline   Reply With Quote
Old 08-01-2005, 11:14 AM   #16
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,230
Um, think the eggs were too cold and the pan/fat not hot enough? I feel pretty shy about answering this. My usual solution when I am cooking eggs in a pan I know they will stick to is to put a couple tbsps of water in the pan with them and put a lid over the eggs. I like the top of my eggs cooked a bit and this works for me.

OK Michael, waiting for your answer here.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-01-2005, 11:50 AM   #17
Head Chef
 
abjcooking's Avatar
 
Join Date: Sep 2004
Location: New York
Posts: 1,460
When I got my pans some of the advise said to let meats come close to room temperature before putting into hot pan to help keep it from sticking, this does make a big difference. Maybe it is the same with eggs.
__________________
Go Sooners
abjcooking is offline   Reply With Quote
Old 08-01-2005, 09:35 PM   #18
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 46,927
I have an 8" cheapo silverstone pan I use for eggs and omlets.

A couple of weeks ago, I decided to experiment with my SS tri-ply and two eggs. I heated the pan fully then added some butter. When that was hot, I added the two eggs. They cooked undisturbed for a bit. When it was time to flip (I like them sunny side up) they were stuck at one small point. A quick nudge with a spatula and they were free. I flipped them and finished the second side. They glided into my plate then down the hatch!

Back to the non-stick now.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-02-2005, 10:03 AM   #19
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,113
tap tap tap tap .....

Oh, Michael .....
jennyema is offline   Reply With Quote
Old 08-02-2005, 10:12 AM   #20
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Andy M.
I have an 8" cheapo silverstone pan I use for eggs and omlets.

A couple of weeks ago, I decided to experiment with my SS tri-ply and two eggs. I heated the pan fully then added some butter. When that was hot, I added the two eggs. They cooked undisturbed for a bit. When it was time to flip (I like them sunny side up) they were stuck at one small point. A quick nudge with a spatula and they were free. I flipped them and finished the second side. They glided into my plate then down the hatch!

Back to the non-stick now.
so - it's looking like not enough fat in your pan - M I C H A E L!!!!!!!! If I knew your middle name you'd really know you were in trouble
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 06:51 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.