Paul Maymi: i've cooked eggs with spray butter, olive oil, nothing (in a Teflon pan) as well as with different types of oils (corn, almond, peanut) and butters (sweet cream, low fat salted/unsalted) etc.
Chauncey Williama: Just spray your pan with cooking spray (PAM) before you cook your egg.
Debora Rinderer: Pan spray or I can't believe it's not butter spread
Marcia Cheathan: I use the Pam spray (or generic brand PC)- Butter flavoured. It's really good, tastes like it when you cook with it. Doesn't taste like anything if you just taste it alone (gross).
Veta Slicker: Shortening could artwork, yet use 20% much less because of the fact it has no water like butter does. Lard could additionally be advantageous... because of the fact the previous poster reported, the fat is the substantial area... you are able to desire to do small trials of distinctive fat you have mendacity around... like egg yolk?
Donald Caravalho: use non-stick cooking spra! y....
Chastity Doderer: They have a lite Pam Spray out, that would be better
No comments:
Post a Comment