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?
>
>

My mother uses egg beaters and she just gave up. Now they are fried with
a little oil in the pan. But at least her cholesterol and triglycerides
have gone down somewhat since reducing eggs and saturated fats, so it's
worth the effort.