Two things I love for breakfast are a cafe au lait and scrambled eggs. Two things I hate are cleaning the pan I use for warming the milk and the one I use for cooking the eggs. Milk and egg residue seem to be resistant to hot water, to vigorous scrubbing, even to prolonged soaking. My mornings used to a be a dishwashing battle until I discovered two tricks that make clean up a breeze!
To get rid of milk residue: Fill the pan with water and bring the water to a boil. Drop in a generous spoonful or two of baking soda to create a burst of foam, turn down the heat and let it simmer for a few moments. You can also use this trick to clean up old burnt and stained pans.
To get rid of egg residue: Fill the pan with hot water and add in a few good sloshes of vinegar (I use apple cider or white vinegar but any vinegar will do). The egg residue should now come up with minimal effort.
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I find that cleaning up right after cooking and before eating is the way to go. Nasty pots/pans are easiest to clean while they're still hot. Right after I dish up a meal, I put the pot under the hot water stream in the sink and go after it with a soapy scrubbing brush. A quick rinse and into the drying rack. Then I take my still-steaming dish of food to table to enjoy it, knowing I only have to clean up the dishes I eat off/with, after the meal.
Non-stick = problem solved.
I once read in an old cookbook (I think the Betty Crocker one from the 1950's) to wash dishes used to cook eggs with cold water, not warm water, because the cold water keeps the egg from baking on to the pan even more than it already has. I tried it, and this definitely works! After removing all the egg residue, you can then wash it with warm water.
The vinegar would definitely get rid of that nasty egg smell!
A very healthy way to cook scrambled eggs is with a cast iron pan.
Once done, just use hot water and a brush (NO soap) to remove the egg residue, towel dry, and then oil the pan with a thin layer of olive oil.
I have to agree with Nate F - I have a lovely little Calphalon Unison 8" nonstick pan that I use for my eggs, and I barely have to touch it with my washcloth to get the eggy bits out.
But for those who don't use nonstick for their eggs (for whatever reason), I find that instant soaking in hot soapy water and a stiff scrub-brush work wonders.
oh for goodness sake, really? you'd spend as much time cleaning as cooking?? a quick wash while the pots are still warm is all that's needed.
I agree with the non-stick pan comments. Also, using a pyrex measuring cup to warm your milk in the microwave would resolve the other problem.
I use one of these little plastic scrapers on the egg residue and it works great, especially after it has soaked for a moment.
http://www.amazon.com/Nylon-Pan-Scrapers-Set-2/dp/B000JHKKNG/ref=sr_1_3?ie=UTF8&qid=1327079341&sr=8-3
Also, soaking almost anything for a few minutes in warm soapy water right after you use it makes clean-up easy, especially if you use a slightly abrasive sponge or scrubber.
Speaking of non-stick, I had wondered what all the noise was about the new ceramic-coated cookware was about, and the "not Teflon!" blurbs. Apparently, Teflon contains a substance that isn't so good for you. Bryn Mooth explains it better on her Writes4Food blog.
http://writes4food.com/2012/01/20/bialetti-nonstick-cookware/
Not all nonstick is teflon though, and with any nonstick just use plastic utensils and be weary of e surface chipping. For hard anodized that means no dishwasher and no extreme heat as it needs to heat gradually.
With the milk, have you ever tried the microwave? I'm sure it isn't "the same" but in all honesty I don't have the time to care in the morning.
You can also make a big batch of eggs every few days and reheat to save yourself time and trouble.
non-stick pan, done. just be sure to let it cool before washing, that way you don't affect the teflon coating and its still dead easy to clean.
you can also use a squeeze of dishwashing liquid in the pan and let it soak a couple to help out.
I'm a huge fan of poached eggs for breakfast. They're healthy, easy to make and ready in three minutes. But if I turn away from the pot for even a moment while the eggs are in there, I get this foam-explosion. Blowing on it helps the foam goes down, but by the time the eggs come out of the water the foam is stuck to the sides of the pot and requires back-breaking scrubbing to come off. Anyone else have this problem? Neither vinegar nor cold water has helped, I'd love suggestions!
Magnetism, that's what I was going to say! Poach 'em!
But really... unless I let a pan sit out for a while after cooking, I don't have a problem getting food bits off of it. This post seems somehow contrived. It has sort of a "make up a problem so I can post about a solution" kind of ring to it.
I'm with the cold water in the 'egg pan' from probably same cookbook/or era..it lifts the egg remains UP and rinsed OUT and then easily washed. I use a stainless steel saute pan....love my weekend eggs..
Won't the vinegar or baking soda damage a stainless steel pan?
wow, there are some pretty sanctimonious people on here! i love scrambled eggs too, and i clean my scrambled eggs pan immediately after eating (scrambled eggs are their very best immediately after coming out of the pan -no time for cleaning before eating!) and while the pan is still warm it is still very hard to get out the egg layer on the bottom of the pan. sometimes i use non-stick if i'm in a rush but i truly feel that scrambled eggs are much better in a non non-stick pan. thank you for the tip, i will definitely try it!!!!
I can't imagine baking soda would damage..as it's a non-abrasive polisher as well..vinegar I have no need to use..but probably weakened with water would clear any remaining odors if there are any on stainless steel...It's the cold water in the pan to sit, while eating my eggs does the trick..then with the spatula, I slice it out in in an egg 'sheet'..the remains..(yes.sounds crazy..all this egg pan cleaning talk.haha)
... what kind of mutant milk and eggs (and pans) are you using. o.O
I guess I'll try making scrambled eggs in the non-non-stick pan next time and see what all this is about. >.>
Protein based cooking residue like egg and milk cook even more if you use hot water. But if you use cold,it comes off quicker and with less scrubbing effort.
This goes for protein based stains on clothes too.
Thanks for the info, Keeks!
Per the previous comments:
* nonstick pans = add toxins to food
* microwave milk = destroy protein/nutrition value
Whereas, cast iron actually adds iron to your food! Great for vegetarians.
And I wash mine with soap. My parents did it, and their cast iron pans have lasted for over 35 years - and still work great.
Three things.
1. Can you officially call the use of vinegar and baking soda "tricks to clean up after breakfast"? I thought every sane person knew that any food residue can be cleaned up using either of those. And why specifically breakfast? Can't I have eggs for lunch and milk for dinner?
2. Don't you think washing pots and pans right away is more efficient, quicker and cheaper, not to mention there is no specific "trick" to learn or jot down and keep handy?
3. Are commenters here really into reading a really short article that shouldn't even be and then discussing it as a serious matter without ever realizing that it is simply a poor excuse for an article?
AT, you have been disappointing me at light speed lately. Where is the content? Does any of your content creators ever do their research anymore, ask pros for tips, I dunno. I mean, if I can come up with simple ways to have a minimum of credibility and offer content that is the least bit interesting, so should you. Right? RIGHT?
*shrug* I'm really grateful for this article. I have both sticky scrambled egg pan (cast iron) and sticky steamed milk pan (le creuset) leftover after breakfast every single morning, and it's the one time of day I dread going back to clean them off. I can't wait to try this in the morning.
And microwave milk?! *shudder* I'd rather clean out a pan every morning.
RDECO54...stovetop heating will destroy vitamins and nutrients in food too. The most sensitive being folic acid, and vitamins B and C (common in vegetables). Milk is the least worrisome I'd say.
@Magnetism, when I poach eggs, I turn off the heat and cover the pot as soon as the eggs go in. The eggs still cook in the same amount of the time from the residual heat, but no foam!
Anything with protein like eggs or milk, fill the pan with cold water and let it sit while you eat. Then wash up easily after with plain old dish soap.
@magnetism--you can always just ladle out the foam as it rises; that's what I tend to do when I see foam of any kind.
I actually poach my eggs and, if I feel like an au lait, pour milk into my coffee mug before lowering the mug into my egg-poaching water. I hold the mug partially submerged but not touching the bottom of the pan while I watch my egg cook and the milk gets to be the perfect temperature by the time my eggs are done--and no mess since I'm pouring coffee straight into the same cup and drinking it.
Plus, my entire mug gets all nice and warm, which is perfect for recent cold mornings.
a well-seasoned cast iron pan is magic for scrambled eggs! just make sure it's up to heat before you pour them in and don't let them burn. clean up involves a quick swish with warm water and a soap-less sponge/cloth. (i have one dedicated sponge, the hard plastic kind with large holes) dry off with paper towels and you're done! no need for non-stick pans if you care for your skillet properly. :)
the cold water vs hot water debate is true for grains (such as rice or porridge) as well. use cold water to clean up your grain cooking pot; it's true that the heat keeps cooking things down.