In article >,
Michel Boucher > wrote:

> Katra > wrote in
> :
>
> > 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.
>
> I'm afraid it's not that simple as a question of taste. 95% stenosis
> tells the tale.

Eggs ain't at fault.
Serum tryglicerides are raised more by sugar and starches, not fat.

Go on the Atkins diet.

--
>,,<Cat's Haven Hobby >,,<
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