I have cooked some egg beaters (at low temperature) twice in two
separate properly oiled metal pans and both times, the bottom became
coated with a residue from the egg beaters, drying right on the pan
surface as it was cooking.

It took quite a long time to get the stuff off.

So, those with more experience, do you use a non-stick pan with egg-
beaters or do you just not bother with them because they give the same
result no matter what?

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003