Moving Away From Teflon: Sticky?

So, I make one of my kids scrambled eggs a lot. I got rid of our Teflon pans a while ago because of health concerns. And I pretty much hate doing dishes at all, but the daily layer of impossible-to-remove-scrambled-egg gunk was pretty much making my head split right down the middle. Does *everything* healthier have to be a PIA, I wondered?

Actually, it turns out I am just a lousy cook! What I needed to be doing was to heat up my pan super hot and then add the olive oil (if I used butter, it would stick even less). Who knew there was a different way to cook to keep the horrid scrambled-egg crust from bonding like SuperGlue to the bottom of my pan?

Apparently, Ask Metafilter (thanks to not martha) and Harold McGee knew. I love the way the interwebs make me a better person cook.



*Photo courtesy of sxc. Read more!