The pumps may have run out and George Galloway may have romped home to victory last night, but before he did, there were other pressing matters to debate.
Some of the talk amongst Pampered Cheffers last night on forums was whether it's advisable to lubricate ones eggs.
I have mentioned on here before that the saute pan from Pampered Chef is my new best friend; the non-stickiest non-stick I 've ever met. To ram home the point, some consultants have previously dry fried an egg at cooking shows. Now, I confess I have done this - once. And as you might expect the egg graciously, effortlessly slides in a smooth sweep of the pan onto the waiting plate.
The word out now is: stop. It seems like so many tricks there are risks attached.
"You'll knacker your pan", was one succinct conclusion amongst other words of caution.
So I will carry on as before and make sure a tiny drop of oil or a spritz or two first is used before I crack the egg.
Eggsactly. *
*(Page 43 in the cliche book).
No comments:
Post a Comment
Thanks for taking the time to comment on mikegetscooking.