Cooking / veg oil vs Fry Light

Pawnless Endgame · 10 May 2011 at 19:57

I'm using Fry Light as one of my ways of losing weight. The stuff works great with mushrooms and most veg but it's pants with eggs. I have to use olive oil if I want eggs to remain intact. When using Fry Light, I find myself having to scrap them off the pan and the pan is meant to be non-stick. Is there a way around this or are eggs a no-no with Fry Light?

Greenlizard0 · 10 May 2011 at 20:34

Have you tried using a nob of healthy margarine?

-BA- · 10 May 2011 at 20:37

Whilst I a not saying you should actually do it, you should be able to fry an egg in a non-stick pan without oil. Perhaps your pan's non-stick surface isn't as good as it could be. Is it showing signs of wear?

I have used Fry Light with omlettes and fried eggs and although it works, they ae nowhere near as nice.

Pestilence · 10 May 2011 at 20:41

We exclusively use Fry Light (the wife's basically "Slimming Wirld 4 Lyf" at the moment). Don't really have much of a problem using it for fried eggs. The eggs stay in one piece, aren't too hard to scrape.

They do smoke a lot though and can burn easily when using it.

LeJosh · 10 May 2011 at 20:44

Poach your eggs.

Pawnless Endgame · 10 May 2011 at 22:24

Ahhh thanks guys :-)

I must confess that I'm also on Slimmin' Wirld :-D

Yes, the frying pan is one of those deep-ish pan types that has the glass lid, had it in 2006, so it is getting on a bit. I'll try all of the suggestions, so thanks again.

Jokester · 10 May 2011 at 22:39

I use that 1-calorie spray stuff, works fine with eggs.

LeJosh · 10 May 2011 at 22:49

Jokester said:
I use that 1-calorie spray stuff, works fine with eggs.

Use a miniature spray can and fill it with the oil of your choice. Works exactly the same but with no hazard of exploding cans! (won't happen unless you're stupid.)

J-FRO · 10 May 2011 at 23:01

LeJosh said:
Poach your eggs.

here here!

J1234 · 10 May 2011 at 23:09

If you have a proper non stick pan, you can dry fry an egg. I can in my Anolon Professional pans, though I don't recommend it, they have a horrible texture like that.