On Tue, 27 Oct 2009 10:26:04 -0700 (PDT), aem >
wrote:

>After reading some thirty posts I was curious enough to give it a try
>this morning. Usually I fry eggs in a small non-stick pan, flipping
>them without a utensil. Today I got out the 10" copper-bottomed
>stainless steel inherited skillet that's seen 40+ years of hassle-free
>use and still has a shiny smooth surface. Fried up some bacon over
>medium heat, drained off the fat but didn't wipe off the residue of
>fat that didn't immediatley drain. Lowered the heat, put in about a
>teaspoon of butter (for taste) and cracked two eggs in. I don't know
>if they immediately stuck to the pan because I didn't attempt to move
>them in any way. When they were cooked on the bottom I used a spatula
>to turn them over. No hint of sticking. Finished and removed them,
>again no sticking. So I don't know why yours stick. Did you use
>excessive heat? Is your pan's surface scratched and pitted?

You may have identified the prob. You cooked bacon first? Then
adjusted the heat and cooked the eggs? The bacon prepped the
pan as opposed to starting with a clean pan to fry eggs.

Thanks for reminding us of the obvious.

Alex, laughing all the way to the home bar.