Why do eggs stick to non preheated pan even if cooking oil is added before the egg?
In: 2
because oil is lighter than the contents of the egg; the egg will push away the oil and sink to the bottom of the pan.
When you heat a pan, the metal in it expands and its pores get squeezed shut. That action grabs onto the food and helps the proteins form a bond with the pan.
If you preheat the pan first to the correct temperature—use the water drop test and if it skits around and sizzles you’re good to go—then add the oil, and then add the food. You’ll find that the food sticks considerably less—even in a stainless pan.
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