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[Catsup]

what kind of eggs were you making, like what cooking method. And im assuming you were making a type of cold pasta, if so then i cant help you there, i never tried that myself and wouldnt know how to do it.

[Foamybeard]

what kind of eggs were you making, like what cooking method. And im assuming you were making a type of cold pasta, if so then i cant help you there, i never tried that myself and wouldnt know how to do it.

Scrambled eggs. They burnt as soon as they hit the pan.

[Catsup]

what kind of eggs were you making, like what cooking method. And im assuming you were making a type of cold pasta, if so then i cant help you there, i never tried that myself and wouldnt know how to do it.

Scrambled eggs. They burnt as soon as they hit the pan.

you did remember to add vegetable oil right? i mean before adding the eggs

[Foamybeard]

No... No I did not.

[Blargityblarg]

General rule; anything solid you put in a pan, add oil first.

[Vector]

And flick water onto the surface first to see how hot it is.  Sounds like you got the pan a bit too high.

[DJ]

Meh, as long as oil is not smoking the pan isn't hot enough to completely ruin the eggs. And yeah, be really careful about putting oil (or even better, lard) in your pans before putting them the stove, or you'll wind up ruining them and food will stick to them and burn every time. You really don't want to be in a position where you have to scrape your pans with a fork.

Anyway, being hungry when you're cooking is indeed good advice, because you'll pay attention to the food that way.

[Il Palazzo]

you did remember to add vegetable oil right? i mean before adding the eggs

Oh my god. You're making scrambled eggs on veggie oil. That ruins the taste completely!
Butter, or homemade lard is the only way to go.

[shadenight123]

you did remember to add vegetable oil right? i mean before adding the eggs

Oh my god. You're making scrambled eggs on veggie oil. That ruins the taste completely!
Butter, or homemade lard is the only way to go.

THIS.
I was already affronted at the sight of OIL, but Il Palazzo delivered my answer perfectly.
Butter for the butter god!
If you want to eat tasty, melt that butter!

[Caz]

Being good at cooking is just experience. Start making all your meals from scratch, simple ones at first, and get a beginner's cookbook if you're totally lost or stuck for ideas. Basic skills, timing and choosing ingredients really just improves once you've done it a lot.

[Mephansteras]

Butter is good. Oil works well and is healthier, in general, but changes the flavor a bit. I like using nut oils, since their flavor can add a lot to a dish. Almond and Walnut mostly, with Walnut more for meat dishes and Almond for everything else.

[DJ]

I dunno about oil being healthy for frying. It has a fairly low smoke point, at which it starts transmuting into carcinogenic stuff. Lard is a lot more heat resistant.

[Caz]

I dunno about oil being healthy for frying. It has a fairly low smoke point, at which it starts transmuting into carcinogenic stuff. Lard is a lot more heat resistant.

Funnily enough, lard has a lower smoke point than most oils used for frying. You can get away with using most things in a shallow or stir fry, but for deep frying it's fine to just use vegetable oil. Though, lard is tastier.

[nenjin]

My advice is to play with your food. When you're cooking pasta, pull a piece out every few minutes and test it. When you're cooking something in a pan or pot, stir it. Observe how it changes the longer it cooks at different temperatures.

Now, I've been yelled at by cooks before for playing with my food too much. There can be consequences. Opening an oven every 10 minutes lets all the heat out and can impact baking, making stuff collapse. Stirring the shit out of something, while it can prevent it from burning or sticking, introduces a lot of air into the product. For whip cream or a cream sauce, that's fine. For oil based sauces, that's kind of a nono.

That said, you can't know about the effects of making things hot until you experiment. Since you're not cooking for a job (where I learned), you have to mess with your food a lot to learn the rules of heat, flavors and moving food around the pan.

Bottomline though, to me, a terrible cook is someone who starts food and then walks away from it. While that doesn't necessarily apply to stuff like baking...if you're sauteing, grilling or making a sauce, you stand by that food and you pay it the attention it deserves. Short of a microwave or baking, there is no such thing as fire and forget cooking.

[Tellemurius]

bacon grease and eggs