Timeline for Prevent scrambled eggs from sticking to stainless steel
Current License: CC BY-SA 3.0
5 events
| when toggle format | what | by | license | comment | |
|---|---|---|---|---|---|
| Mar 29, 2018 at 23:51 | comment | added | Chris Stratton | On the contrary, what you claim was "unnecessary" was the absolute key to making it work. Add fat at a low cooking temperature and the eggs stick, but get the pan hotter first, add the fat at elevated temperature then let it cool to the desired cooking temperature, and it works wonderfully. | |
| Mar 29, 2018 at 23:22 | comment | added | user5693 | Downvoted because step 1 is definitely unnecessary and literally a waste of time and energy. Also, step 3 is only unnecessary if the pan has accidentally been heated more than necessary. | |
| Mar 31, 2016 at 12:22 | comment | added | Matt Mills | I knew I'd done this before, but I couldn't remember how. This answer is 100% correct. I used butter - about 1.5 tbsp in a ten inch pan, waited until it had just melted down, and poured the eggs in. The water in the butter cools the pan. The eggs immediately set on the bottom, but they don't stick during stirring. | |
| Sep 20, 2014 at 2:19 | review | First posts | |||
| Sep 20, 2014 at 12:13 | |||||
| Sep 20, 2014 at 2:11 | history | answered | Chris Stratton | CC BY-SA 3.0 |