Scrambled eggs - this is a dish that, probably, is found in the kitchen of almost any family. Although it is customary to cook this plain food using any kind of cookware, many housewives have a special pan for it.
Features
Pan for eggs can be of two main types. The first is characterized by small size: as a rule, the diameter does not exceed 16 centimeters, and sometimes it is only 10 centimeters. The second type of dishes for cooking allows you to prepare dishes of various shapes, for example, in the form of a circle, square or cartoon character. This also includes special pans designed for cooking a limited number of eggs.
They look like braziers with several branches, into each of which one egg is broken.
Materials and sizes
When choosing a pan, be sure to take into account the material from which it is made. Aluminum cookware warms up quickly, which simplifies the cooking process. Its low weight and ease of use serve the same purpose. Moreover, the small diameter of the bottom practically deprives the probability of deformation. However, the structure of the material itself often leads to the fact that the product sticks and burns. In order to avoid such an effect, it is necessary to consider a method of “closing” the pores of the metal.
Turning and mixing the ingredients in an aluminum pan is allowed only with a paddle made of wood or silicone, otherwise the surface can be easily scratched. It is important not to forget that overheating of aluminum also has a very negative effect on the state of the dishes - it changes its shape. The bottom thickness should not be less than 5 millimeters.
In general, aluminum frying pans are not durable, so if there is a possibility, then you should look for a cast aluminum model with thickened walls and bottom.
Stainless steel tanks are not subject to rust. The material is safe for health, and therefore preparing products do not oxidize, their taste does not deteriorate. In turn, oxides do not enter the human body. Of the minuses can be identified the inability to use for cleaning abrasive materials, as well as the occurrence of greenish spots when soaking or long-term exposure to fire. In addition, there are some requirements for the cooking process - for example, the spatula must necessarily be wooden, and the amount of fat will have to be increased.
Being absolutely safe for human health, a stainless steel frying pan is suitable for connoisseurs of not only tasty, but also healthy dishes.
The cast-iron pan allows to warm up the cooking product evenly, maintaining the high temperature. Unfortunately, such a roaster is characterized by heavy weight and a long cooking process. Separately, mention should be made of containers with non-stick coating. Spraying in this case can be any, as the technology of cooking scrambled eggs is very simple. Non-stick pans are easy to use. but it is necessary to abandon the metal fixtures.
The size of the pan depends on the shape and purpose. For example, figured dishes, intended for frying one egg, are always small. Portion pan with a hollow, on the contrary, usually has a large size, because it must accommodate several mini-cavities.
Model overview
There are a number of models of pans for fried eggs, positively proven to most users. Utensils with bevelled sides performed in the form of a square or a circle. Tilting the low sides outwards greatly simplifies the serving, since you do not even have to use a scapula to lay scrambled eggs on a plate. Figured pans for fried eggs amaze with their variety. In addition to the standard hearts or the sun, all kinds of animals and cartoon characters are released.
Some of the products are additionally equipped with grooves, due to which the design acquires additional details. Mainly curly dishes designed for children, as with its help it is much easier to feed a naughty child with breakfast or dinner. As a rule, the size of such models is very small and can hold only one egg.
Portion Pan done in the form of a fairly large square, circle or triangle, but the latter is quite rare. It can be immediately recognized by the concave bottom, which is a certain number of equally sized grooves. In each of them one egg is broken. The number of recesses may vary depending on the size and manufacturer, but most often there are variations with 4 or 7 pieces. The shape of the grooves allows you to thoroughly fry each egg, avoiding the rather common problems with a burning edge.
There are variations of a portion pan, aimed at children. In such dishes, grooves have an unusual shape.
We must not forget about special “pan constructions” designed for poached eggs. The cooking technique explains the rather complex structure of this device. A frying pan consists of several parts: a deep frying pan filled with water, a lid with a hole from which steam comes, egg molds and a special top disk. The second, in turn, “stuck” holes - large for molds and smaller in size for the outgoing steam.
A special double-sided pan allows you to cook an omelet without worrying about turning over. Thanks to the convenient design, an egg dish can be filled with various fillings, for example, ham or greens. Some models are additionally equipped with stands, allowing you to immediately cook an egg with poached. If we talk about the basic utensils for cooking an egg, then it is usually a small size and a round shape.
The bottom of such a frying pan is thin, and the sides are slightly sloping to the sides. Very often, a griddle for making an egg dish is an ordinary pancake design. And using portioned molds, it will be possible to get curly scrambled eggs on a conventional frying pan.
How to choose?
When choosing a roaster for cooking scrambled eggs, you need to consider several important factors. The bottom diameter cannot exceed the size of the hob, otherwise the dish will be unevenly roasted. To simplify the process of use, the handle is better to look out of wood or silicone or the special material of bakelite. If the material used is too thin, the pan will quickly break. The optimum thickness corresponds to 2 millimeters.
For novice cooks more suitable dishes with non-stick coating.
We must not forget about the fact that not every pan fits any stove. For example, on gas there is the possibility of cooking in any dish, but with induction everything is not so simple. In this case, the operation of aluminum tanks is not permitted, and in the case of glass-ceramic, the wall thickness can not be less than 3 millimeters. The handles of the roaster are also different. Some of them are removed and allow you to cook in the oven or under conditions of heavy load of the stove, while others are fixed with bolts.
The bottom of the pan can be either single-layered or multi-layered. Multi-layer models qualitatively accumulate heat, but single-layer ones have less weight. Non-stick coating is good for the time being. For some time, it ideally performs its functions due to which the food does not burn and does not stick. But then the particles begin to fall off and find themselves in food, which is extremely dangerous for health.
How to care?
Care of the pan for scrambled eggs is largely determined by the metal from which it is made. For example, a cast-iron brazier should be heated from time to time with the use of salt, as well as lubricated with oil. It can not be washed in the dishwasher, as well as used for long-term storage of the finished product. Ceramics also do not tolerate washing in the dishwasher, as well as the use of alkaline products.
In general, the general recommendation for the care of pans can be called a ban on the use of high-abrasive solutions, as well as metal devices for cooking.
By the way cast iron pan still requires proper preparation before primary use. This procedure is more convenient to perform in stages, as the steps to be done are sufficient. First, the purchased dishes will have to be washed with salt, soda and laundry soap.
Having wiped and dried the brazier, it has to be put on the stove and ignited over high heat for about a quarter of an hour. Having fallen into the container of rock salt, you will need to hold the pan on the fire for the same amount. After salt with a dry cloth carefully removed, and the inside of the roaster is treated with refined oil. Finally, the pan is moved inside the oven and kept for half an hour at a temperature between 180 and 200 degrees.
Additionally, the same brazier made of cast iron can make a homemade non-stick coating. Washed dishes thoroughly covered with a thin layer of fat is removed in the oven warmed to 190 degrees. Processing takes place over an hour, after which the pan cools directly inside the oven off naturally.
Review of the pan for scrambled eggs in the shape of a bear is waiting for you further.
