I believe Teflon coated pans started the destruction of the art of home cooking. Because, no matter what you did, the food doesn’t stick. But, when food is cooked at the wrong temperature, or wrong technique, you risk it coming out tasting or looking horrible. Cast iron pans are great. However, the taste is not clean when you cook a variety of foods in it. The greases from bacon, salmon, steak, lamb, etc, blend and you can taste them in the eggs. They can be a bit of a pain to clean, too, sometimes.
Here’s an example of a valuable (and lost) technique in the kitchen…the fried egg. And, in this recipe, it doesn’t come anywhere near sticking while cooking. The result is a white that is cooked evenly through with very lush and tender flesh, with a soft and runny yolk. Done in a non coated pan.
First start with adding fat to a non coated pan, this happens to be a couple tablespoons bacon grease
Then add a raw egg to grease when grease is hot
There is enough fat in the pan to allow the egg not to stick. That’s it. That’s the secret. Teflon coated pans were invented to facilitate low fat cooking. Useless for ketonians. This egg slides around the pan when it is tilted
And here is the egg sliding to other side when I tilt pan to other side…no sticking!!
I take a spoon and baste the raw, glassy white part around the yolk. The hot grease helps to cook the whites at the top in an instant
Egg comes out of the pan without any sticking problems. Yolk stays intact. The egg whites are cooked evenly, top to bottom. And the grease in the pan in returned to the jar (recycled). Pan goes in dishwasher. Easy clean up. Done in a couple of minutes!
The perfect bite
If you want a crunchy crust on the whites, no problem…turn up heat a bit and cook a bit longer until brown crust forms on bottom.
