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The eggs are sticking because the pan isn't hot enough before adding the ingredients. You want at least 320F to reach the leidenfrost effect, then add any fat y
by peterwwillis 7y ago
The eggs are sticking because the pan isn't hot enough before adding the ingredients. You want at least 320F to reach the leidenfrost effect, then add any fat you want, then the eggs (or try with a super hot pan and no fat).
You could also use different omelette methods, like the french omelette, which is basically microscopically scrambled eggs that are stuck together at the end. Most Americans go for the diner omlette, which I find requires a certain "thickness" to manage the flipping with all the extra ingredients. You can also do more crepe-style omelettes a la Julia Child, but I find these to be the most problematic.
Also, I recommend switching from teflon to anodized aluminum. Besides the fact that the former is toxic, the latter is more durable, can be oven safe up to 325F, and I think it heats up quicker and is slightly more non-stick.
- ComputerGuru 7y agoJust never put the anodized aluminum in the dishwasher. We were told that about Teflon because it slowly erodes the nonstick coating but it’s a different reason altogether for the anodized aluminum. They’re great at resisting acidic exposure, unlike seasoned cast iron, but they’ll turn horribly textured all over the exterior and permanently discolored if you stick them in the dishwasher just once as they can’t handle the extremely alkali dishwasher soap, especially at high temperatures.
- jakobegger 7y agoTeflon/PTFE is not toxic. It's even used for surgical implants. It can emit toxic fumes if you heat it to very high temperatures, but at room temperature and during normal cooking use it is definitely not toxic.
- peterwwillis 7y agoThanks for the correction! It looks like PFOA, an additive in pans pre-2015, is considered toxic (though apparently "negligible" according to FDA) and is no longer used since 2015.