tag:blogger.com,1999:blog-141925195674785329.post8174959263016146728..comments2024-01-22T08:18:50.069-08:00Comments on Near to Nothing: No-Stick Scrambled EggsSumikohttp://www.blogger.com/profile/09592651891242831465noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-141925195674785329.post-40077596122840986422011-06-28T07:47:22.087-07:002011-06-28T07:47:22.087-07:00Ah! You solved the great mystery for me Sumiko! ...Ah! You solved the great mystery for me Sumiko! I always wondered why sometimes they sticked and sometimes they don't. I thought it was using more butter but now I think it was because it took longer (hence more heat) for more butter to melt. I have a dish I call pan quiche that I make and now I get it right every time. Yeah! I'm way more likely to make it if I know I won't have to soak and scrub afterwards, especially in my cast iron skillet. <br /><br />I'm going to pass this on to my in-laws, as well.Betsy Piercenoreply@blogger.comtag:blogger.com,1999:blog-141925195674785329.post-25801515216439037512011-06-15T15:33:49.550-07:002011-06-15T15:33:49.550-07:00I have used water when I've been out of milk--...I have used water when I've been out of milk--with three milk-drinking kids in the house, that happens quite often. I have found that using cream instead of milk also prevents weeping.Sumikohttps://www.blogger.com/profile/09592651891242831465noreply@blogger.comtag:blogger.com,1999:blog-141925195674785329.post-69782891883233914392011-06-15T15:08:57.511-07:002011-06-15T15:08:57.511-07:00Thanks for the hot pan tip, I usually put them in ...Thanks for the hot pan tip, I usually put them in as soon as I turn the heat on, and it sticks so badly. Have you ever tried using water instead of the milk or cream? I have found that the eggs are way fluffier that way and don't weep.The Lung Familyhttps://www.blogger.com/profile/05543106329442951935noreply@blogger.comtag:blogger.com,1999:blog-141925195674785329.post-25451236772070899482011-06-15T12:06:16.870-07:002011-06-15T12:06:16.870-07:00A hot pan is huge.
I don't oil the pan. Rath...A hot pan is huge.<br /><br />I don't oil the pan. Rather, I use aprox 1 Tb of butter per 2-3 eggs. This adds flavor as well as non-stick. I melt it on low, and once it is all melted, I bring the heat up until it starts to bubble. You're ready to add the scrambled eggs just before the butter starts to brown.<br /><br />I also use a large wok-style pan. If you're cooking a lot of eggs, what you can do is pour the eggs into the center of the butter. The butter floats on top of the eggs, and coats the pan all the way up.Kieflerhttps://www.blogger.com/profile/02889489744903349769noreply@blogger.comtag:blogger.com,1999:blog-141925195674785329.post-54007635389293764282011-06-15T09:15:42.033-07:002011-06-15T09:15:42.033-07:00Thanks for the tip...I didn't know about heati...Thanks for the tip...I didn't know about heating the pan ahead of time...looks like it makes all the difference!Kristinhttps://www.blogger.com/profile/06612307688993817111noreply@blogger.com