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How to Get an Egg Off the Bottom of a Pan

Eggs stick to pans as a result of chemical bonds shared with the metal. These bonds, usually covalent, commonly occur when cold eggs are added to an insufficiently heated or unoiled pan. Heating the fat with the pan causes a minute amount of steam to form when the eggs touch it, separating them from the pan until the proteins tighten and prevent sticking. The primary concern when getting eggs out of the bottom of a pan is maintaining its finish, seasoning or non-stick surface. Each type of pan -- stainless steel, aluminum, cast iron and nonstick -- has an ideal cleaning method.

Things You'll Need

  • 1 tbsp. coarse salt, such as kosher
  • Nylon scrubbing pad
  • Paper towels
  • Mild dish soap
  • 1 tsp. baking soda
  • Soft cloth
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Instructions

  1. Cast Iron

    • 1

      Rinse the pan with hot water while it's still warm. Drain the excess water but don't wipe it out.

    • 2

      Pour 1 tbsp. coarse salt on the sticking egg.

    • 3

      Position a nylon scrubbing pad on the salt and gently scrub it using a circular motion.

    • 4

      Rinse the pan with warm water and dry it with a paper towel.

    Stainless Steel and Aluminum

    • 5

      Fill the pan with 1 inch of warm water and set the heat to low.

    • 6

      Heat the pan for 30 minutes and adjust the heat to high.

    • 7

      Boil the water for 15 minutes and drain the pan.

    • 8

      Wash the pan with warm water, mild dish soap and a nylon scrubbing pad.

    • 9

      Pour 1 tbsp. water and 1 tsp. baking soda in the stainless steel pan. Buff the pan with a soft cloth, rinse and dry with a paper towel. Baking soda restores a glossy sheen to stainless steel after scrubbing.

    Nonstick

    • 10

      Fill the nonstick pan with 1 inch of water and place it over low heat.

    • 11

      Heat the water for 30 minutes.

    • 12

      Drain the water and remove the eggs with a paper towel.

    • 13

      Rinse the pan with warm water and dry it with a paper towel.

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