Is There Such a Thing as a Non-Stick Egg Pan?

[Scarpozzi]

I don't like using olive oil with eggs. I use it with most other things I cook, but with eggs it leaves the olive oil flavor, which is more intense than the egg flavor. I always use canola oil or grape seed oil when cooking eggs.

As for the pan, I just own a couple of Teflon-coated Calphalon omelet pans. Despite them being 'non-stick', that doesn't mean they have to be oil free. I actually think the oil helps with the texture and flavor of the eggs....

 

[William Gaatjes]

I don't like using olive oil with eggs. I use it with most other things I cook, but with eggs it leaves the olive oil flavor, which is more intense than the egg flavor. I always use canola oil or grape seed oil when cooking eggs.

As for the pan, I just own a couple of Teflon-coated Calphalon omelet pans. Despite them being 'non-stick', that doesn't mean they have to be oil free. I actually think the oil helps with the texture and flavor of the eggs....

That is true, to counter it a bit i use mainly first press olive oil.
Personally, i feel with butter eggs tastes best. But i hardly use butter. Only to make pancakes once a year or so.

 

[Vdubchaos]

I used to use Oliver Oil, changed to Butter. Works/taste much better (just don't use too much of it).

 

[zinfamous]

Yeah, never olive oil with eggs. Rapeseed or grapeseed is all I would use...well, if I'm using oil.

But all of those are inferior to butter. Why the hell would you not use butter for eggs?

savages!

 

[William Gaatjes]

Yeah, never olive oil with eggs. Rapeseed or grapeseed is all I would use...well, if I'm using oil.

But all of those are inferior to butter. Why the hell would you not use butter for eggs?

savages!

Too much saturated fatty acids ?

 

[zinfamous]

Too much saturated fatty acids ?

Are you crazy? There is nothing wrong with butter.

Assuming you don't eat a stick of it every day and engage in physical activity beyond laying in a bed and washing yourself with a stick, butter is a perfectly healthy part of your diet, like anything else that is naturally-produced.

Key to anything: be smart about what you eat and avoid fake processed bullshit.

 

[William Gaatjes]

Are you crazy? There is nothing wrong with butter.

Assuming you don't eat a stick of it every day and engage in physical activity beyond laying in a bed and washing yourself with a stick, butter is a perfectly healthy part of your diet, like anything else that is naturally-produced.

Key to anything: be smart about what you eat and avoid fake processed bullshit.

Oh, i eat healthy. Once in a while i treat myself to a bag of potato chips or something other highly processed. But that is more of an exception. But when i eat it, it is a treat and i do not have to worry about over eating or poisoning myself.
A little bit of butter will do no harm. I just read the wiki about it and there i read that according to one study that polyunsaturated fats are more beneficial than mono unsaturated fats when replacing saturated fats.
So, sunflower oil is healthier than olive oil according to that study.
yet other studies say the opposite. I will just keep eating in moderation and continue eating healthy. Then once in a long while having a food fest is not an issue.

 

[Dice144]

I use a well coated cast iron pan. Add tons of favor to things you cook on it. Started to play around with coconut oil recently.

 

[Carson Dyle]

If your cooking utensils are adding "flavor" to your food, something is terribly wrong.

 

[Cheesemoo]

Ceramic > anything else for non stick. And I can cook an egg with no oil/grease on it fine.

 

[Homerboy]

If your cooking utensils are adding "flavor" to your food, something is terribly wrong.

Yeah I never really understood this argument towards using a seasoned iron skillet. I don't want "flavor" added to my eggs. I want my eggs to taste like eggs.

 

[dave_the_nerd]

If you put a bit of oil in the pan, you can basically slide the egg out. Of course, it's soaking up a crapton of extra grease.

 

[WelshBloke]

Yeah I never really understood this argument towards using a seasoned iron skillet. I don't want "flavor" added to my eggs. I want my eggs to taste like eggs.

People who say that don't understand what "seasoning" is on a cast iron pan.

You are supposed to wash it out, you can scrub it (gently with a plastic scourer), you should use dish soap.

A cast iron pan shouldn't make the next thing you cook in it taste of the last thing.

It shouldn't have any food residue or fats left from the last bit of cooking.

Seasoning isn't burnt on crap you can't be arsed to scrub out.

I have a perfectly seasoned pan (took about 3 months to get it right) and you can fry an egg with a little oil and it won't stick.

 

[Carson Dyle]

If you put a bit of oil in the pan, you can basically slide the egg out. Of course, it's soaking up a crapton of extra grease.

An egg soaks up oil? Neat trick.

I can easily cook two fried eggs in a half tablespoon of butter or a spritz of olive oil. That's as far from a "crapton of extra grease" as you can get.

 

[MongGrel]

Ceramic pans do work well, from my experience along those lines, but you do not want to turn the heat up too high on those or it will screw em up.

I have a couple well seasoned cast irons also, and one or two others.

I actually do prefer the ceramic for eggs.

But then again, I've been playing around with poaching an egg in around 40 seconds in a microwave, if you do it right it isn't too hard.

Every thing takes a little experimenting.

The last couple poached ones came out really well with the right bowl/water on top mix/a small bit of stuttering cooking time.

30/5/5 seconds works well, but depends on the microwave of course.

 

[Fritzo]

Seasoned cast iron (seasoned anodized as well). Also, make sure you pan is hot before adding the eggs.

Protip: while the pan is still hot, add water and boil, then drain and wipe the pan out.

 

[MongGrel]

People who say that don't understand what "seasoning" is on a cast iron pan.

You are supposed to wash it out, you can scrub it (gently with a plastic scourer), you should use dish soap.

A cast iron pan shouldn't make the next thing you cook in it taste of the last thing.

It shouldn't have any food residue or fats left from the last bit of cooking.

Seasoning isn't burnt on crap you can't be arsed to scrub out.

I have a perfectly seasoned pan (took about 3 months to get it right) and you can fry an egg with a little oil and it won't stick.

I love ya man, but I still wouldn't wash my cast iron pans.

Have one or two around seasoned just for one thing or the other.

Some people have some that are many decades old, and have always just been wiped out.

 

[MongGrel]

Seasoned cast iron (seasoned anodized as well). Also, make sure you pan is hot before adding the eggs.

Protip: while the pan is still hot, add water and boil, then drain and wipe the pan out.

I'll still stick to just whipping mine out while hot, but your an old friend (relatively, I've only been around a couple years) also I'll beg to differ with a bit

That's enough cast iron pan talk for me, youks and away !!!!

 

[dave_the_nerd]

An egg soaks up oil? Neat trick.

I can easily cook two fried eggs in a half tablespoon of butter or a spritz of olive oil. That's as far from a "crapton of extra grease" as you can get.

The grease isn't in the pan anymore. It goes somewhere.

A half tablespoon of oil (60 calories) is a small thing, but relative to what you're cooking in it (150 calories worth of egg), it pretty significant. Especially if somebody is tracking all those individually insignificant things in an effort to not be a fatass.

 

[destrekor]

The grease isn't in the pan anymore. It goes somewhere.

A half tablespoon of oil (60 calories) is a small thing, but relative to what you're cooking in it (150 calories worth of egg), it pretty significant. Especially if somebody is tracking all those individually insignificant things in an effort to not be a fatass.

Well, then track a half tablespoon of oil or butter.

You're not adding that to every single meal, are you? So is it that hard to account for one more ingredient in your breakfast?

And those kinds of fats are also what help you feel satiated for longer. Fats, proteins, and fibers, add more of each to your diet, use moderation, and with just a little bit of attention to the effort, you can lose weight and feel better too.

People far too often lump all fatty acids into some OMG-THE-DEVIL type of belief pattern. And all too often they think fat = fatty tissue. While lipids do go into adipose tissue, this is only made problematic when you consume an abundance of processed and high-carbohydrate meals, which the body greatly prefers to use for energy rather than the more energy-intensive (comparatively) method of breaking down fatty acids for fuel. So excess carbohydrates = oh, well I guess I ought to store these lipids away for later, it might be important... who knows when my next meal will be! Our physiology is primitive, and metabolism is decoupled from a conscious understanding of the world. Which is to say, it'll act like a primal animal when it comes to food, because we can't convince it to do otherwise.

 

[Red Squirrel]

I find regular "non stick" pans work fine for eggs.

Now if you're talking about scrambled eggs, that's a whole other beast. I don't cook that because it's just too hard to clean after. I used to do it right in a bowl in the microwave as it made a quick and easy meal, crack a couple eggs, mix them up, zap it, add salsa or other stuff and boom. But then that bowl is a write off after. About 10 dishwasher cycles with lot of elbow grease in between will usually eventually clean it.

 

[OutHouse]

There's this one weird trick, but the fat-cats don't want you to know about it.

ill pay you $19.99 to know your secret.

 

[MongGrel]

I find regular "non stick" pans work fine for eggs.

Now if you're talking about scrambled eggs, that's a whole other beast. I don't cook that because it's just too hard to clean after. I used to do it right in a bowl in the microwave as it made a quick and easy meal, crack a couple eggs, mix them up, zap it, add salsa or other stuff and boom. But then that bowl is a write off after. About 10 dishwasher cycles with lot of elbow grease in between will usually eventually clean it.

The wife has gotten to be pretty much expert in the Chef Ramsey method of scrambled eggs, I actually prefer those now.

Just takes a bit more stirring and babysitting them, give em a try sometime.

 

[destrekor]

The wife has gotten to be pretty much expert in the Chef Ramsey method of scrambled eggs, I actually prefer those now.

Just takes a bit more stirring and babysitting them, give em a try sometime.

I think they are relatively similar to the Alton Brown scrambled eggs. Oh, I make those any time I make scrambled, and they are so damned delicious.

 

[SparkyJJO]

I have a Bialetti Aeternum ceramic coated pan. No Teflon to wear out and get into your food to give you cancer or make you grow another limb. Nothing really sticks to it, at all. When done cooking anything, a quick dunk in warm water + dish soap and a quick wipe with a washcloth cleans it with no effort at all.

I don't use metal utensils in it as I think that may damage the surface. Plastic/nylon only.