Cooking can be one of the most beautiful activities that satisfy the soul of life. It's a way to practice the creative and nourishing side of the chef's personality at the same time. Cleaning up after that, of course, is just business. Modern automatic dishwashers have made it easy to work with and the battery of modern technology represented by non-stick pans, new cleaners and nylon cleaning pads are all useful. However, eggs and other protein-containing foods may be poorly adhered and usually need to be removed.
Eggs can still adhere to a non-stick surface.
Scrape as much of the excess egg as you can. Use metallic objects in cast iron or stainless steel, but most other surfaces require wood or plastic.
Soak the pan in warm soapy water for at least five minutes to facilitate washing. This makes the boiled egg softer and looser.
Scrape the egg soft as best as possible with a non-metallic spatula or wooden spoon. Remove the egg.
Remove the rest of the egg from the pan with a non-abrasive nylon absorbent pad or cleaning pad. Rinse well under very hot water, allow to air dry.
Special method for cast iron pans
Scrape the egg as much as possible with a spatula or wooden spoon into the cast iron. When the pan has cooled, run a small amount of cold water at the bottom and allow it to rest for five minutes. Do not use dishwashing liquid as this will damage the pan must.
Repeat the scraping process and remove as much of the soaked egg as possible. If necessary, gently rub with non-abrasive scrub.
Heat the pan over a central burner with a small amount of glued eggs. Pour 1 tablespoon. Add the oil to the pan and spread over the entire surface.
Add 1/2 cup coarse salt to the cast iron skillet and rub gently with a towel. Pour the salt into a heat-resistant cup.
Wipe the hot pan with a clean cloth dipped in vegetable oil to cover the surface and prevent oxidation. Cool the pan and wipe off the excess oil.