So I cooked some eggs as of late and so they caught to the pan virtually straight away. I’ve a concept on why this took place (and the way pan-sticking occurs on the whole) however I’m now not certain how subsidized up by means of science it’s.
I’m pondering it has so much to do with the warmth at the pan. Before I cooked my eggs, I cooked some greens at the pan. When I used to be completed with that, the pan was once truly scorching. Not short of my eggs to cook dinner too speedy, I determined to flip off the warmth, put the eggs on, and put the warmth again on at low after a couple of seconds.
My concept is that the eggs caught as a result of after I put the eggs within the pan, the entire warmth within the pan impulsively entered the eggs because the eggs impulsively cooled the pan. This speedy heating of the eggs/cooling of the pan, with out another consistent warmth supply, brought about an egg crust to shape at the pan, which brought about the eggs to stick.
Do I’ve this proper? If I do, what clinical rationalization is there for it? If I do not, what is in fact taking place right here?
I’ll additionally upload that the pan was once greased with the oil left over from cooking the greens, so I don’t believe lubrication was once a topic right here.