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Just figured out why my eggs stuck for 4 months and it was one dumb thing
For like 4 months my scrambled eggs kept sticking to my nonstick pan no matter what I did, and I was about to buy a $60 new one from the store on 5th. Turns out I was preheating the pan dry and then dumping in cold eggs straight from the fridge, which shocks the surface and welds the protein right to it. My buddy Marcus who cooks at a diner in Sacramento told me to let the eggs sit on the counter 10 minutes and hit the pan with a little butter before the egg ever touches it. Last Tuesday I tried it and the eggs slid out in one piece for the first time all spring, no scrubbing, no sponge getting shredded. Does anyone else preheat differently for scrambled vs fried, or am I the last one to figure this out?
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thomas.cameron18d ago
Room temp eggs changed everything for me too.
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