4 ms·
What is the difficulty with fish and eggs? I ask because I used to use eggs to deglaze my cast iron skillet. Cook something and then when I'm done cook scramble
by harimau777 4y ago
What is the difficulty with fish and eggs? I ask because I used to use eggs to deglaze my cast iron skillet. Cook something and then when I'm done cook scrambled eggs in it to soak up all the debris. As a plus side the eggs have the flavor of whatever you're cooking.
(To be clear, I'm really interested in what the issue is. This isn't meant to be asking a question as a form of sarcasm.)
- hn_throwaway_99 4y agoThere are many egg preparation methods, e.g. a French omelette or over-easy or sunny-side up, where a non-stick surface (and here I mean either a non-stick pan like Teflon or a well-seasoned traditional pan) is essential. Using scrambled eggs to deglaze an iron skillet definitely isn't one of these methods.
- blindriver 4y agoIt's absolutely not essential for over-easy or sunny-side up (I don't know what a French omelette is). I just use butter or olive oil, and they turn out better now than they ever did without burning or sticking.