What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?
Today I had… hard conversation with my girlfriend whether to use or not oil (semi refined sunflower) when cooking scrambled eggs on a non-stick pan.
My point is that there is no reason for oil, because coating of the pan will prevent eggs to stick. Was I right or adding oil is essential for some other reason than prevention eggs to stick?
Best Answer
I always add butter, as much for the flavor as to keep the eggs from sticking. In scrambled eggs, butter is as necessary for me as salt and pepper.
Pictures about "What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?"
Quick Answer about "What is the purpose of adding oil when cooking scrambled eggs on non-stick pan?"
While the egg cooks, its proteins are forming chemical bonds with the metal of the pan. A nonstick coating interferes with this bonding, and so does adding fat like oil or butter to the pan before the eggs. The layer of fat gets between the pan and the eggs and prevents the proteins from sticking.Should you use oil in a nonstick pan?
It's best to put oil in your non-stick pan from the time it's cold. Leaving a non-stick pan on the stove with no oil could damage the ceramic surface, especially if it's an extended period of time. Plus, Equal Parts non-stick cookware heats quickly, so you should be ready to put your ingredients in within seconds.When making scrambled eggs do you put oil in the pan?
To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil \u2014 or a combination of both \u2014 in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.Why do scrambled eggs stick to my non-stick pan?
Get the temperature right. If your pan is too hot, your eggs will most definitely stick. If your pan is too cool, they will stick because they have been sitting in the pan too long. One way to tell if your pan is ready is the water drop method.Can you cook scrambled eggs in a non-stick pan?
The best way to cook the perfect scrambled an egg is to use a non-stick or stainless steel fry pan. Some use a cast-iron skillet, but unless your skillet is highly seasoned and oiled, it is not recommended as the best vessel.How to Cook an egg on the GreenPan ceramic non-stick
More answers regarding what is the purpose of adding oil when cooking scrambled eggs on non-stick pan?
Answer 2
Adding oil or butter makes scrambled eggs more creamy by giving the egg protein something to hold onto and not curl as tight.
The ideal formula for scrambled eggs is one extra yolk for every 4 eggs plus a little fat.
I didn't like scrambled eggs until I tried this formula and it's awesome.
Credit goes to either Jack Bishop (Cooks Illustrated) and/or Nathan Myhrvold (Modernist Cuisine) unfortunately I can't remember which of the two clever gents I heard it from.
Answer 3
You can certainly try your pan without oil, and see how it goes. If the nonstick coating is still in good shape, you'll be able to cook your eggs just fine. You might still miss the flavor of butter, and if you try fried eggs, you may find that they don't brown the way you want. But once your pan ages a bit, the coating won't work as well, and you'll want to start using oil again. The pan will last a long, long time after that, so you'll probably end up using oil for most of the life of the pan.
Answer 4
Oil is not just about keeping things from sticking, it also helps with heat transfer. With eggs it is not such a big issue although it does help some, however with something like a piece of chicken or stir frying vegetables adding oil is necessary.
Answer 5
Non-stick is not the only reason for using oil. The oil ensures good heat transfer, especially after the egg is no longer liquid, has an uneven surface and may not contact the pan evenly when you have flipped it. Some oils do have flavors as well. If you cook with spices, sometimes these are placed in the pan prior to the egg, you will need the oil to sauté and meld the flavors together.
Answer 6
To me, it just makes it tastier.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Kamaji Ogino, Nicole Michalou, Ron Lach, Dana Tentis