*british *nsfw

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If you cook scallops in an all-clad pan (like she's got) at the right temperature it won't stick either.

Comment hidden because you are ignoring dag.(show it anyway)

Have no non-stick pans in the house. I don't miss it except when I cook eggs. It's tough to keep fried eggs from sticking in a stick-skillet - though it can be done.

>> ^dag:

Have no non-stick pans in the house. I don't miss it except when I cook eggs. It's tough to keep fried eggs from sticking in a stick-skillet - though it can be done.

I always think about a short order cook with one of those teppanyaki style gas-heated metal plates to cook on and how they never have any problems flippin' eggs. I think the key element (along with proper oiling of the device) is heat.

Comment hidden because you are ignoring dag.(show it anyway)

Yes, and proper lubrication. I've a theory that egg temperature matters too. Cold eggs stick more. >> ^rottenseed:

>> ^dag:
Have no non-stick pans in the house. I don't miss it except when I cook eggs. It's tough to keep fried eggs from sticking in a stick-skillet - though it can be done.

I always think about a short order cook with one of those teppanyaki style gas-heated metal plates to cook on and how they never have any problems flippin' eggs. I think the key element (along with proper oiling of the device) is heat.

You aren't using enough oil dag. Stop being a calorie-counting wussy and live a little. It's a god-damned fried egg. I use at least a half-stick of butter for every egg I cook and you know what? My eggs are DELICIOUS.

Also, Ramsay is awesome. People that don't like him don't deserve to anyway.

For those are unknowing in the ways of the pan:

"Food that sticks is caused by chemical bonds that form between the food and the material of the pan - almost always a metal. These bonds may be relatively weak van der Waals forces or covalent bonds. Protein-rich foods are particularly prone to sticking because the proteins can form complexes with metal atoms, such as iron, in the pan.

The oil, being liquid, fills in the valleys and caves of the pan surface. Although the pan may look smooth at a microscopic level the surface of even the smoothest metal pan looks rough with hills, valleys and even caves. Hot oil is more viscous than cold oil and will immediately flow filling the gaps.

When oil in the pan gets hot enough a steam effect begins to occur ---

"A small amount of oil added to a very hot pan almost instantly becomes very hot oil. The oil quickly sears the outside of the food and causes water to be released from the food. This layer of water vapor ("steam") lifts the food atop the oil film and keeps it from touching the hot pan surface. If the oil is not hot enough, the steam effect will not occur and the food will fuse to the (too) cool pan surface." Source: Ask a Scientist, Newton BBC" Source

I can't even watch this guy for 2 seconds in a commercial.

>> ^dag:

Yes, and proper lubrication. I've a theory that egg temperature matters too. Cold eggs stick more. >> ^rottenseed:
>> ^dag:
Have no non-stick pans in the house. I don't miss it except when I cook eggs. It's tough to keep fried eggs from sticking in a stick-skillet - though it can be done.

I always think about a short order cook with one of those teppanyaki style gas-heated metal plates to cook on and how they never have any problems flippin' eggs. I think the key element (along with proper oiling of the device) is heat.


does the Leidenfrost effect come into play here???

I bet Ramsay's tongue would stick if you tried hard enough.

I just use really low heat, the egg protein atoms don't have enough energy to form the covalent bonds so it works just as well, you just have to wait longer for your eggs.

That's how I talk to everyone at work too.

I can't wait for the day that someone beats this asshole until his piss bleeds.