We have all heard about the dangers of cooking with Teflon but when transitioning to safer options, like stainless steel, many of us are left a little stumped when it comes to “sticking” and how to prevent it. Thankfully for all of us, it’s really not difficult – we just need to know the trick!
The trick with stainless steel (and other non-coated pans) is that you want to preheat and oil it. It’s that easy. In no time you will be creating perfect, mess-free meals with ease – and peace of mind!
Since the question of “how to cook eggs” is one of the most common I see related to this, I thought I would tackle it – but keep in mind this general method words for all stick-prone foods.
Here’s what you’ll need:
For Sunny Side Up or Over Easy style eggs:
Add your eggs and then a bit of water to the pan and place a lid on top, setting a timer for one minute. When the timer goes off give them a quick look to be sure there is no raw egg visible and remove promptly for perfect, non-sticking eggs!
For Scrambled Eggs:
Simply add your eggs/egg mixture and cook as usual, being sure not to let the eggs burn. If they burn you will get some sticking.
Add your mixture and when you are prepared to flip you will want to add more oil if the pan is ‘dry’ where you will be flipping, so be prepared with some oil or grease before you turn.
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