Answer to life long mystery sought...

yeah, you must be taking triple doses of male enhancement products if that's what they remind you of. :happy:
 
in my limited experience I would say non-stick because:

(a) Cast iron takes longer to heat up, but on the plus side it does maintain heat more consistently (I think)

(b) Probably takes longer and harder to clean afterwards.
 
A seasoned cast iron skillet will be non stick on its own and clean easily. Yeah it takes longer to heat up and there is a little more care involved but after using one for a few years I cant go back.
 
If you want the perfectly round egg, there are tools for that. You can either buy them at better grocery stores or WalMart, or make your own. The ring from a mason jar works perfectly. DO NOT cook it on high heat, this will turn the egg white into a transparent plastic. Instead, cook over a medium heat.
 
jdajda said:
A seasoned cast iron skillet will be non stick on its own and clean easily. Yeah it takes longer to heat up and there is a little more care involved but after using one for a few years I cant go back.
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I agree.
 
A 'free range egg' farm sounds like a place with thousands of eggs wandering about freely...

A Teflon pan (seasoned cast iron, for you old-school types)

Just enough butter or oil to put a sheen on the pan's surface

Get the pan *hot* - the egg white should start to sizzle and bubble the moment it hits the surface

Sprinkle a small pinch of salt over the egg

As soon as the whites begin to set, slide a nonstick spatula under the edges and work through to the middle; the egg will come loose from the pan and now you can slide it around by just inclining the pan a bit

Keep the egg over the flame until the inner white is mostly set and you start to see little teeny bubbles forming under the membrane of the yolk

Tip the pan to slide the egg out on to a plate.


I have noticed that the second and successive eggs seem to brown/crisp on the bottom better than the first. I'm sure there's some kind of chemical or molecular explanation that someone smarter than I am, is welcome to explain.

Tom Marshall said:
eggs are gross
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Because they come out of a chicken's behind?

Milk comes from a cow's behind.

Slurm comes from a Queen Slug's behind.

Don't tell me you're off milk and Slurm, too...
 
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Salting food while cooking it and salting food after cooking it don't produce the same results.

But if you enjoy post-cooking salinification, that's all good.
 
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Salt is always salt but it also can be a part of chemical reactions which is much more likely to happen when heated and does much more than make things salty. Beyond that I can't explain much. Same reason you salt pasta water though as opposed to salting cooked pasta. In my own cooking I've found salting while cooking to bring out more flavor and give things some depth. kinda like adding color space. Cooking with salt is 4:4:4. But yeah if you are just going for salty flavor toss it on when you eat it and enjoy. I love salt. Toss a little salt and a lot of pepper into a mayo slathered sandwich and I'm in heaven... MMMMMMMMM sandwich.... may have to make one right now....
 
Yeah. Salt is salt but the conditions under which you're adding salt after the food is done cooking, are not the same as those under which it's added, during cooking. So it may interact differently with the food.
 
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