Why do eggs stick to stainless cookware like glue? The simple answer is because protein in eggs acts as a glue. Eggs contain proteins resembling small coils. Heating the eggs unravels these proteins, which can get into the microscopic pits and grooves on the surface of a stainless pan. Once there, they bind the egg to the pan, resulting in the egg sticking like glue. You can prevent this process from occurring.
Instructions
1. Heat the pan over medium-high heat for two minutes before adding either lubricant or the eggs; this will expand the metal and close some of the minute pits and grooves in the surface.
2. Apply an even coating of cooking spray over the surface of the warm cooking pan. Opt for cooking spray over butter or oil since the spray contains lecithin, a natural, more effective greasing agent than the fat in butter or oil.
3. Turn the heat down to low before adding the eggs to prevent the eggs from cooking too fast and sticking to the pan.
4. Cook the eggs over low heat, and remove them when they're still slightly moist and almost set.
5. Leave them in the pan for 1 to 2 minutes before serving to allow the heat from the pan to continue to cook the eggs without overcooking them.
Tags: before adding, cooking spray, cooking spray over, grooves surface, like glue, minutes before