Another Blackstone ???

CtTOPGUN

 I love my Blackstone griddle. But I can't seem to ever get fried eggs to remain white. They always have darkness from residue no matter my choice of fat and brown the edges quickly on low gas settings. Anyone use a cooking mat on a griddle surface? Do they transfer heat well? Any brands in particular better than others?


  

blasting

I've not noticed this myself.  I use a light wipe of peanut oil, or a shot of pam on the griddle.
 

ColtsFan

You gotta ditch the brown eggs. Use only the white ones 

Mayberry

I had the same issue last night with Canola oil.  Tonight, I used Vegetable Oil and the eggs remained white and perfect.  It may be your oil medium that's causing the browning.  Olive Oil will brown easier than all others.