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After scrubbing out many a burned-on egg fond, and giving up and buying a cheap ceramic pan just for omlets, I finally figured out the secret to cooking even notoriously sticky egg whites in stainless: 1) Heat pan on high until water drops levitate, as usual 2) add oil or perhaps clarified butter 3) COOL IT DOWN! reduce the heat and pick the pan up off ...


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i know this is an old post, but i believe i've cracked this code, if you put an inch and a half or so of water in the pan and let it sit on medium heat for four or five minutes, rinsing the pan removes most of the egg, swiping with your finger, has the rest come off instantly



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