I want to use cooking spray instead of olive oil to make fried eggs, but it always leaves this brown residue on the eggs. I’ve had the same issue with original Pam and with olive oil spray. What gives? (Is the heat too high? The burner is set slightly higher than “low.”)
Thanks in advance for any help; this is driving me nuts.
by floofsnfluffiness
11 Comments
Try lowering the heat.
Most cooking sprays have ingredients like soy lecithin which I think burn at a lower temperature than just plain canola oil or plain olive oil.
Yes, the temp is too high. I personally don’t mind the brown spots, but if you do, cooking low and slow will make them go away.
It looks like you’ve also got significant scratches on your non-stick skillet. Get a new one.
Fried eggs…with no oil
Idk
just to share some knowledge/experience:
the browning you get when you cook food is called the maillard effect. i imagine pam cooking spray adds something to accelerate browning when pan frying because that brown crust is a desired trait for most pan frying processes
once you replace that nonstick, try to only use silicon or wood in it to avoid scratching off the coating. otherwise stick to conventional pans
some people may start commenting to recommend cast iron pans as they’re inexpensive and give great results. they probably won’t mention those pans need a whole different method for cleaning and maintenance though
olive oil is not a neutral tasting oil like canola or safflower oil. are you making eggs or are you making olive oil eggs? my wife’s family is middle eastern and tends to make anything fried an “olive oil” dish and it can be off putting. just something to consider if you cook for guests.
Honestly, this looks like a normal standard fried egg to me. I’d eat it!
Spray isn’t good. Just use butter or oil. For eggs you don’t need a lot and it won’t really affect your calorie count.
Yeah, your pan is too hot. FWIW, I use bacon fat or ghee. In a good cast iron skillet, you really don’t need much (I usually measure 1/2 tsp), and it doesn’t add many calories.
I use a little butter (like a pea size amount), start the pan just below med, when butter melts, add the egg and drop the temp to low to finish. Cooks it in enough time for my toast to finish
that’s not residue, that just means it’s cooked.
Teflon is a forever metal. Once it’s in your body, it’s there to stay. If you have damage to a Teflon non stick pan, replace it asap.