Okay, try this. I learned from the frugal gorm' on his show that "hot pan, cold oil, food won't stick". Now some folks on this list try to say that that is a kitchen myth, but it sure as heck works well for me and I use cast iron! Granted, they are well seasoned but eggs seem to be one of the stickiest foods on the planet and will still stick to seasoned cast iron if I don't do it right. ;-)
I take my clean, dry pan and get it nice and hot on the stove, then add either butter or olive oil (don't skimp as oil really won't cook in to eggs, most of it stays in the pan). Once the oil-butter is nice and hot, break your eggs into a bowl ahead of time so they can be added together. Slide them out of the bowl into your hot oil.
Fry as always and they should slide out just fine!
Strange Peanut Butter questionRuddell it OLD-FASHIONED PEANUT BUTTER COOKIES 3 cups all purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup creamy...
My personal preference is for "pan steamed" eggs so I go one step further. I put a tight fitting lid on the pan and as soon as the whites start to be no longer quite clear, I add about 1-4 cup water to the pan and very quickly put the lid back on! In fact, I just tilt the lid a bit to add the water so I can make it really quick! I time that for 2 to 3 minutes depending on the size of the eggs (bantam eggs cook faster as they are MUCH smaller than, say, a muscovie duck egg) then they are done.
Those really slide right out of the pan and leave no sticky mess at all!
What do I with tilapia 992Ew. Trade it in for catfish. :-P I just hate tilapia! It's sooo boring! Seriously tho', I did manage to make it interesting once. I used white cornmeal spiced with lemon pepper...
Hope this helps???
-- K.
Sprout the Mung Bean to reply...
There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada
