Sticking eggs is something all egg lovers face at some point or another. But what do the eggs stick to the pan every time? Let’s understand this in detail
Reasons why eggs stick to your pan
1. It has adhesive properties
Eggs contain proteins that have a strong desire to bind to other substances. In the Renaissance period, they were utilized as an adhesive.
The eggs, upon contact with the pan, spread out into the ridges and chemically bind to the surface. As a result, eggs tend to cling together.
Eggs can be used in place of traditional pastry glue when making pies, empanadas, and other baked goods.
As a result, you shouldn’t be surprised when your eggs adhere to the pan’s bottom. While the egg is in the pan, the proteins in it will establish chemical interactions with the metal.
2. Not using quality non-stick coating pan
The nonstick coating on your pan has likely worn away. The best course of action is to discard it. If the pan isn’t non-stick, you’re using too high of a heat setting for frying eggs. Turn the heat down, and give it another shot. Try stirring them sometimes as well. Also, that ought to be useful. Check these top 3 nonstick pans.
3. Pan is too hot
Your eggs will stick if the pan is too hot. They will stick if they have been in the pan for too long or if it is not hot enough. The water-drop test is one approach to finding out if a pan is ready to be used.
A few droplets of water will do, so flick them into the stove. If the drop of water twirls and floats in the pan, it’s done. This occurs with the typical stove setting of “medium heat.”
Tips or tricks for preventing eggs from sticking to the pan
- Don’t use metal utensils in a nonstick pan; this is the single most important rule to follow while using one. The nonstick coating on your omelette pan will be entirely ruined if you use metal to cook in it.
Take good care of the nonstick pan, and it will serve you well for many years.
- Add some oil or butter to your pan before adding the eggs, or the nonstick coating will prevent the eggs from attaching to the pan. The protein coating on the eggs would stick to the pan, but the fat layer acts as a barrier.
Hi, my name is Ashley Robinson. I’m a food blogger and a part time chef in Food & Drink Junction, Denver. With my blog I’m sharing information & tutorials about different kinds of cooking pans.
