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.
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Last edited by Mezzaluna; 08-18-2007 at 12:36 PM.
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