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6 months agoAlso a chef here! What material is the pan made of? If it’s stainless steel you’re gonna have a hard time. The usual culprit is not having your fat/oil hot enough before cracking in your eggs. You may also find keeping things moving in the pan helpful,depending on how you plan on cooking the eggs. If you own a cast iron pan this will work better than stainless as with a good seasoning coat they can be fairly non-stick. Hope this helps.
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