How do I brown food in a nonstick pan? I "fried" an egg and it had no flavor?

I "fried" an egg and it had no flavor. The instructions that came with my new pan said don't use cooking spray. Asked by allie701 53 months ago Similar questions: brown food nonstick pan fried egg flavor Food & Drink > Cooking.

Similar questions: brown food nonstick pan fried egg flavor.

Butter even if you use a non stick pan, you can still use butter, and that's the way to go....a little butter, a little salt and pepper and you're good to go....

Add oil To brown something, it has to get very hot, well above the boiling point of water. Food can't really do that in a nonstick pan, because the water in the food turns to steam and that puts a layer of insulation between the pan surface and the food itself. That's only at 212 degrees, far too cool for the Maillard reaction (the nice, tasty browning effect) to occur.In a stainless steel pan, the food sticks slightly, which allows the browning to occur.

Some of the browning stays stuck to the pan, and that's considered a good thing by chefs, at least with meat. They call it "fond". You pour in a liquid (wine, chicken stock, even water) and it's basically an instant, deeply meat-flavored sauce.

The fat in the pan keeps the food from being completely stuck, though. I doubt you're making an egg sauce, though. But you can at least use fat to help your egg brown.

The oil gets much hotter than water does (because it doesn't evaporate when it hits 212), and it forms a heat bridge between the pan and the food, so it browns. You can get the same effect from cooking spray, but it has lecithin in it, which turns into sticky goop when it gets hot that manages to stick even to Teflon.So I'd say, add a very little bit (half a teaspoon) of fat (olive oil and butter are nice) to the pan. Let it get hot, swirl it into a thin film, then cook your egg.

Some of it will come off with your egg, but much of it will remain in the pan. The egg will get brown and taste much, much better. PamPerdue's Recommendations On Food and Cooking Amazon List Price: $22.00 Used from: $13.48 Average Customer Rating: 5.0 out of 5 (based on 128 reviews) What Harold McGee doesn't know about cooking isn't worth knowing.

Two possiblitites.... turn up the heat. Browning does need an almost maximum level of heat. However, fried eggs need better treatment - Phoney to the instructions, give the pan a good spray of sunflower or olive oil, turn up that heat and fry your egg.

I fry eggs in my non-stick pan this way. Without the oil they cook, but do not crisp up well at the edges. Certainly, you do not need to fry eggs the traditional way, spooning fat over the egg to cook the white around the yolk (this is the old British way, flipping the egg for 'easy over' is a US 'trick').

But I cannot see that it will do you much harm to use a bit of oil when appropriate. And this is an appropriate moment. Sources: my opinion and experience salamanda's Recommendations Magina Valley Extra Virgin Olive Oil ( 500ml ) Amazon List Price: $8.99 Spray Oil, Sunflower, Organic, 5 oz..

FLAVOR I should think that heat will eventually brown an egg with or without oil, the use of cooking spray may be because there is alcohol in it , or; it may become gummy , perhaps a natural pump type (olive oil) spray may work better, I like to add "Lawreys" seasoned salt to eggs , I hope this was enough ,I am not a chef but I sure love to eat, also can you contact the pans manufactuer to find out about the cooking spray not being recommended- good luck - Good Ole New-B Sources: I use seasoning to make up for browning (lack of) of many foods IOU-0's Recommendations Emeril's Original Essence Seasoning Condimento * Super Jumbo Restaurant / Food Service Size * Net Wt. 21 Oz. Average Customer Rating: 5.0 out of 5 (based on 1 reviews) Lawry's The Original Seasoned Salt * Net WT.2 lbs.8 oz (40 oz) (1.12kg) Large Restaurant / Food Service Size Container Amazon List Price: $0.00 .

1 Most non-stick cooking sprays will make a gummy mess when used on non-stick pans. As a pro chef I use oil or butter (not margarine) in all my pans, about a tablespoon, whether they are stainless steel, non-stick or annodized; primarily it's for flavoring but it eliminates sticking if that's what I want. And the temperature of the pan makes all the difference in searing and cooking."Coated" pans do not have to be red hot, it just takes a little longer for them to come up to temperature -- use a medium fire and wait until they are hot enough to sizzle a drop of water, then add your oil, wait a few minutes until the oil "shimmers" and toss in the food.

As far as eggs go, a dry fried egg is nasty! (Sometime try deep frying an egg... that'll change your mind on flavor, just forget about what it's doing to your body! Drop an egg into the hot oil and wait until it floats to the surface.

Drain on paper towels and enjoy. )For meats, the trick is to blot dry the surface so you end up searing the meat and not steaming it, which will turn it gray. Rub your seasoning into the surface (I use only salt and fresh ground pepper); you can even smear a bit of oil over the surface, then place it in the hot pan.

You'll be on your way to a very tasty dish! Good luck and keep cooking.

Most non-stick cooking sprays will make a gummy mess when used on non-stick pans. As a pro chef I use oil or butter (not margarine) in all my pans, about a tablespoon, whether they are stainless steel, non-stick or annodized; primarily it's for flavoring but it eliminates sticking if that's what I want. And the temperature of the pan makes all the difference in searing and cooking."Coated" pans do not have to be red hot, it just takes a little longer for them to come up to temperature -- use a medium fire and wait until they are hot enough to sizzle a drop of water, then add your oil, wait a few minutes until the oil "shimmers" and toss in the food.

As far as eggs go, a dry fried egg is nasty! (Sometime try deep frying an egg... that'll change your mind on flavor, just forget about what it's doing to your body! Drop an egg into the hot oil and wait until it floats to the surface.

Drain on paper towels and enjoy. )For meats, the trick is to blot dry the surface so you end up searing the meat and not steaming it, which will turn it gray. Rub your seasoning into the surface (I use only salt and fresh ground pepper); you can even smear a bit of oil over the surface, then place it in the hot pan.

You'll be on your way to a very tasty dish! Good luck and keep cooking.

" "Where can I find an iron egg omelete pan?" "pan for making egg whites.

I like to eat fried egg whites for breakfast, and I feel guilty...

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