Getting a little better at working these fake eggs. They stick to almost all pans. They taste .. JUST ok. And they are pretty thin, making omelets extra difficult to put together.
A coworker helped convince me to move to a stainless steel pan – and seek out the Leidenfrost effect. Heat the pan hot enough so water literally bounces off of it. At that point the pan is virtually nonstick – and I am happy to report that JUST eggs mostly follow suit – and do not stick. Much.
There’s still a little cleanup, maybe due to my very old stove, or coils needing replacement – but for the most part, this is a foolproof method. Just be ready to pull the pan off the heat, since you are already at about 60-70% power on the burner (don’t forget about my lack of real science in that regard).
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