Egg Pan
Once upon a time, in the kingdom of my kitchen, there lived a loyal servant named Egg Pan. For years, Egg Pan has been my faithful companion in the art of egg cooking. Its superpower? A magical non-stick surface. When this magic fades, I simply summon a new Egg Pan to take its place. But here's the twist: despite its non-stick charm, I've always cooked my eggs in a pool of fat. Less fat than in a "stick" pan, but fat nonetheless.
Then, one day, a question popped into my head, as if laid by a hen of curiosity: "Can I cook eggs in a non-stick pan without any fat?" It's funny how I've never asked myself this before, despite seeing countless commercials of eggs gliding effortlessly out of non-stick pans, no fat in sight.
Another revelation hit me: I've never tasted eggs without fat, except for those sneaky hard-boiled ones. So, I decided to embark on a culinary adventure. I cooked scrambled eggs without fat for the first time in my life. And guess what? They were egg-cellent! Plus, I had one less ingredient to fetch from the fridge (bye-bye, fat) and one less utensil to wash (so long, knife or spoon).
And that, my friends, is the tale of my egg pan and the fat-free egg revelation!