Eggs will stick in a cool pan, and a dry pan. It takes some patience to allow the mass of CI to come to proper temperature; and some type of oil/fat is a must.

I usually use spray oil, but in such small amount I have no worries about the texture modifiers. Of course butter tastes better.


If you take the time it takes, it takes less time.
--Pat Parelli

American by birth; Alaskan by choice.
--ironbender