In article >,
Michel Boucher > wrote:

> 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?

Low fat is passe'... :-)
Just cook real eggs.

K.

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