4 ms·

ok I'll have a go ! Here is my favorite mental-model for problem solving (and my favorite analogy) So I have this problem: I love eating scramble eggs, I hat

ok I'll have a go ! Here is my favorite mental-model for problem solving (and my favorite analogy) So I have this problem: I love eating scramble eggs, I hate cleaning up the pan and have been trying over the years many different techniques to make sure the egg's doesn't stick to the pan. (No I don't want teflon thanks). So I tried different oils, temperatures and techniques, all with the goal of getting those delicious eggs not to stick in my pot/pan afterwards. Then one day it hit me, I'm solving the wrong problem. The problem to be solved is not "EGGS NOT STICKING TO PAN", it's "FINDING A BETTER WAY TO CLEAN" the pan ! And I have found it, it's using a different type of plastic-scrubber. It looks like steel-wool, but it's all plastic. So whenever I'm stuck on a problem for too long, I try and model the problem as an "eggs-in-pan" problem statement.

gonzo41 4y ago
Try cooking on a cast iron pan that's been seasoned, i cook eggs on these and I can clean it in about ~1 minute with a soft sponge.
ThinkBeat 4y ago
I use a cast iron pan for the most part. First I put oil in the pan and let it heat up. Once it is hot, I pour the scrambled egg on it. Use my spoon, fork, whatever to distribute and turn. then I tip over the pan get the eggs onto my plate. My pan has a nice feature to make pouring it out easier. Usually nothing has stuck to the pan. It is key to heat the pan and the oil first. If something sticks, whilst still hot, pour some water on it. It will result in a satifsying bubbling that usually will get any residue out. Dry with a (paper) towel or whatever else you use. I usually drip a little oil in the pan before I put it away. If that sounds complicated it realy is not. Once you do it a few times it takes up little time and is fairly reliable. Another good tip is make sure you use the right oil. Use oil that is mean for high heat.
morninglight 4y ago
I had a girlfriend in Amsterdam who taught me to make scrambled eggs in a double boiler. This keeps the eggs at the temperature of boiling water. The result is so much better (light and fluffy) that you will never use your skillet again. I have heard that there are special large double boilers that are used to prepare scrambled eggs for restaurants, but I have never seen one. .
- Beldin 4y ago
  For anyone wondering what a "double boiler" is: it's cooking au bain marie.

gonzo41 4y ago

Try cooking on a cast iron pan that's been seasoned, i cook eggs on these and I can clean it in about ~1 minute with a soft sponge.

ThinkBeat 4y ago

I use a cast iron pan for the most part. First I put oil in the pan and let it heat up. Once it is hot, I pour the scrambled egg on it. Use my spoon, fork, whatever to distribute and turn. then I tip over the pan get the eggs onto my plate. My pan has a nice feature to make pouring it out easier. Usually nothing has stuck to the pan. It is key to heat the pan and the oil first. If something sticks, whilst still hot, pour some water on it. It will result in a satifsying bubbling that usually will get any residue out. Dry with a (paper) towel or whatever else you use. I usually drip a little oil in the pan before I put it away. If that sounds complicated it realy is not. Once you do it a few times it takes up little time and is fairly reliable. Another good tip is make sure you use the right oil. Use oil that is mean for high heat.

morninglight 4y ago

I had a girlfriend in Amsterdam who taught me to make scrambled eggs in a double boiler. This keeps the eggs at the temperature of boiling water. The result is so much better (light and fluffy) that you will never use your skillet again. I have heard that there are special large double boilers that are used to prepare scrambled eggs for restaurants, but I have never seen one. .

Beldin 4y ago
For anyone wondering what a "double boiler" is: it's cooking au bain marie.