Quote:
Originally Posted by Kickaha
Agreed ezkcdude - the problem comes when you want to limit your fat intake, such as cooking eggs in cast iron or stainless steel. It can be done, but it requires a ton of butter to really do well without burning the eggs to the pan. With Teflon, you can do it with little to no fat, which is great for folks looking to reduce that in their diet... but then your pan is pretty weak for most other uses.
I have to admit, we have one small 6" Teflon coated pan that I use exclusively for cooking fried or scrambled eggs. I just don't use it for anything else. Hell, it doesn't even make a decent grilled cheese sandwich - the bread never toasts correctly.
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That's pretty funny. I mean you're right (single use non-stick pan makes sense)...but I actually stopped eating eggs altogether about 15 years ago
as part of a diet. Worrying about the amount of butter for cooking fried eggs is kind of like ordering a diet coke with a cheeseburger.
Can't you use some non-stick spray in this case? Or probably what I would do is aerosilize some olive oil. If that doesn't work, I'd cut in half butter/half olive oil. I actually do that sometimes when I make curries. Or you could just go whole hog like this blogger and
fry the whole darn egg in EVOO (well, he actually uses non-stick, too).