Why do fried eggs always stick to the pan

The sticking of pan fried eggs is usually related to factors such as pot material, oil temperature control, and operating skills. The main reasons are that the surface of the cookware is not smooth, the oil level is insufficient, the heat is too high, the egg temperature is too low, and the cookware is not fully preheated.

1. Pot material

Iron or stainless steel pots with poor non stick properties are prone to sticking. Iron pots need to be fully opened and cured to form an oil film. Before using a new pot for the first time, fat pork can be repeatedly baked until the surface is black and shiny. Aluminum pots have fast thermal conductivity but are prone to scratches, while ceramic coated pots should avoid using metal shovels. When choosing a cast iron pot, it is recommended to choose a style that has undergone nitriding treatment, with fewer surface micropores.

2. Oil temperature control

When the oil temperature is insufficient, proteins will penetrate into the micropores of the pot. When the egg liquid contacts the bottom of the pot in a cold oil state, it instantly cools down and forms an adhesive layer. It is recommended to heat the cooking oil until fine oil lines appear, and then drop water droplets in a rolling state to lay eggs. Peanuts have a high oil fume point and are suitable for high-temperature frying, while olive oil is recommended to be used at medium to low temperatures.

3. Operation skills

Before laying eggs, wipe the bottom of the pot with ginger slices to form a temporary anti sticking layer. After putting the egg mixture into the pot, do not immediately turn it over. Wait until the edges have solidified and burnt before operating. Using a silicone spatula can reduce damage to the coating on the pot surface. During the frying process, gently shake the pan to evenly heat the egg mixture, but avoid frequent flipping to prevent damage.

4. Food Processing

Directly frying refrigerated eggs can lead to excessive temperature differences. Place the eggs at room temperature in advance, or beat them and mix with a small amount of water and starch. Adding a few drops of white vinegar or lemon juice to egg mixture can accelerate protein denaturation. Fresh eggs are less likely to stick to the pot compared to aged eggs, and the yolk film has a higher strength.

5. Pot maintenance

Thoroughly clean and dry after each use, as residual moisture can cause rusting of the iron pot. Stubborn stickiness can be softened by boiling baking soda with water. After cleaning the cast iron pot, apply a thin layer of vegetable oil for maintenance. Avoid using steel wire balls for non stick pots. Long term unused cookware can be coated with cooking oil and stored in kitchen paper compartments before storage. When frying eggs, choosing a thick bottomed pan can better maintain a constant temperature, and using a flat bottomed pan with a diameter of about 20 centimeters is the most evenly heated. You can try to dry boil the empty pot until it drips into droplets before pouring oil. This physical anti sticking method is particularly effective for iron pots. Daily attention should be paid to avoiding damage to the coating caused by high-temperature air burning. Wooden shovels are more protective of the pot surface than metal shovels. If sticking to the pan frequently occurs, it may be considered to replace it with a professional fried egg pan that has undergone anodizing treatment, and its surface hardness is more than three times that of a regular non stick pan. After mastering these techniques, combined with an appropriate amount of cooking oil, most sticking problems can be basically solved.