This little pan makes eggs that fit perfectly on a slice of bread or an English muffin. The trick is to coat the inside of the pan with oil, and heat the egg on low so it doesn't bubble or spatter meaning you're just heating it, not frying it. I initially get it started on high heat, and when I see the egg starting to turn white at the bottom, I turn the heat down to low/warm. After about ten minutes, it should be done (times may vary depending on your stove) and you can just turn the pan over and the egg will fall out.
IMPORTANT: This is enamel ware. It should be treated like non-stick cookware. You should never clean it with steel wool or harsh abrasive pads (the yellow, non-metallic Chore Boy pads work great). It should also be properly seasoned before use. To season, coat the sides and fill with just enough olive oil to cover bottom of pan, and heat as hot as possible without making the oil smoke or burn. Leave it at this temperature for about 10 minutes, and then turn the stove off and let the pan cool to room temperature. Pour out the excess oil and wipe down with a paper towel.
I would have given it four stars, but the manufacturer's label left a residue on the inside of the pan which was difficult to remove. But it did come off with a little elbow grease, and some rubbing alcohol.
No comments:
Post a Comment