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Post by Maximum6 on Aug 18, 2004 17:04:42 GMT -5
I tried making scrambled eggs again..damn it..its stuck on my spatula again.
I was wondering..any of you scrambled egg experts out there teach me how to make scrambled eggs cleanly...as it not getting it stuck on spatula and non stick pan. ;D
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Post by Vikingjoe93 on Aug 19, 2004 3:11:35 GMT -5
Even on the no stick pans i still spray PAM. Are you doing that?
Also once your eggs start to cook you can't leave them, best to stay with them till they are done.
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Post by Maximum6 on Aug 19, 2004 8:49:07 GMT -5
Yea i use pam when ever i use the fry pan.
Maybe its the heat. How hot should i be cooking when i start stiring?
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Post by Troyster on Aug 19, 2004 11:06:59 GMT -5
I usually use medium heat. Sounds like you got it WAY too hot. They shouldn't come out crispy ;D
T
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Post by Maximum6 on Aug 19, 2004 12:45:42 GMT -5
actually when i tried doing scrambled eggs...i had it high heat..then turned it to LOW -med heat....I started stiring when the eggs hit the pan...and then when the eggs become solidfy it gets stuck to the spatula.....and of course i was scraping the pan when i was stiring..and the eggs gets stuck on the pan too!
I even tried it with wooden chopsticks...same thing happen. Of course i only use half of the eggwhites..so i used the rest of the whites to make an omelet..which cleans up the whole pan...but there are still whites on the spatula!!..
Is it even possible to make scrambled eggs without the scramble..hehe...lol ;D
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Post by Troyster on Aug 19, 2004 12:54:45 GMT -5
The pan was still too hot from having been on hi heat. Just put it at medium. If you're using a no-stick pan, you have to use a plastic or wooden spatula or you'll wreck the pan too.
T
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Post by Maximum6 on Aug 19, 2004 13:33:00 GMT -5
Okay..i try again later today...should i spray the wooden chopsticks (what i use hehe) with pam too? I'll just do med-low heat.
Also ..when i stir around do i need to touch the pan...or just stir on the eggwhites and not touch the pan? ;D
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Post by Troyster on Aug 19, 2004 13:57:34 GMT -5
What you should see is the whites touching the pan will solidify and turn white. You want to scrape across that and then the area you scraped off will fill in again and IT will turn white, and so on until it's all white and cooked.
That's why chopsticks won't work. You need the wide tip of the spatula to scrape off the cooked white part. It's not a stirring action... you want a slight thin layer to cook across the entire pan, then you want to scrape that layer off the ENTIRE pan face. Then liquid will replace it. When a THIN layer cooks again (as soon as you see white), scrape it all off again, repeat that until it's all cooked.
NOT a stirring action. That only works in a very hot wok with lots of oil, LOL.
You shouldn't have to spray the spatula. However, I've had plastic (and wooden) spatulas that are so gnarled and gouged that the egg whites stuck to the tip a bit (not much, but it can be annoying). A smooth plastic spatula works the best.
Keep the heat on medium and you should be fine.
Troy
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Post by Maximum6 on Aug 19, 2004 14:06:34 GMT -5
thanks chef troy...my mom told me the same thing....I'm not using REAL OIL.....or even a wok...like they do on Iron Chef...man..i watched that fried rice episode..and now i'm trying to make scrambled eggs.
I'll do what you say...med heat...etc.
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