M
Michel Boucher
Guest
I have cooked some egg beaters (at low temperature) twice in two separate properly oiled metal pans
and both times, the bottom became coated with a residue from the egg beaters, drying right on the
pan surface as it was cooking.
It took quite a long time to get the stuff off.
So, those with more experience, do you use a non-stick pan with egg- beaters or do you just not
bother with them because they give the same result no matter what?
--
"I'm the master of low expectations."
GWB, aboard Air Force One, 04Jun2003
and both times, the bottom became coated with a residue from the egg beaters, drying right on the
pan surface as it was cooking.
It took quite a long time to get the stuff off.
So, those with more experience, do you use a non-stick pan with egg- beaters or do you just not
bother with them because they give the same result no matter what?
--
"I'm the master of low expectations."
GWB, aboard Air Force One, 04Jun2003