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#1
08-18-2007, 08:01 AM
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 making an omelette Recently when I try to make an omelette the egg sticks to my pan. Am I doing something wrong or is it just that the coating on my pan has worn out and I need to buy a new pan?  |
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#2
08-18-2007, 08:05 AM
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| Is your pan hot enough? Too hot? Do you use any fat at all? Please tell us what's in your egg mixture. I know many people swear by a well-seasoned cast iron pan, but a no-stick pan is best for most of us. I use one and just wipe it out when I'm done cooking my eggs (whites only, for the record). I wash it only occasionally and nothing ever sticks.
__________________ Moderator, Welcome Forum ***It is better to ask forgiveness than beg permission.*** Last edited by Mezzaluna; 08-18-2007 at 10:36 AM. |
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#3
08-18-2007, 03:33 PM
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As Mez sez, y'gotta give us more info. Heat that you're using, the type and amount of oil/fat, do you put eggs in after or before pan is heated ... Maybe this will help: Omelet Recipe Shel Last edited by shel; 08-18-2007 at 03:39 PM. |
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