Egg cooked in a Scanpan titanium-ceramic non-stick pan (plain): some weird hybrid between fried and poached egg. Some sticking, but the pan is allegedly immune to metal cooking tools, which I used. White, firmness to taste, no real browning at moderate heat; yolk, kinda warm and runny.

Next up, the depleted yolk omelet (because omelets should be at least pale yellow).

[The photographer accidentally ate the dry-poached egg during staging.]

- mark 5-26-2012 10:58 pm

haha. i'm loving poached eggs lately.
- linda 5-27-2012 4:33 am [add a comment]


A dry fry in titanium ceramic is a great way to cook small white fish. Browning with no added nothing.
- mark 5-28-2012 2:38 am [add a comment]


I've cooked about a dozen fish filets now. I'm getting a sense for how hot to make the pan. The fish comes out looking broiled. If the pan is hot enough, no sticking. If it does stick a bit, a metal spatula does the trick.
- mark 5-28-2012 8:14 am [add a comment]





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