Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Another Blackstone ???

CtTOPGUNCtTOPGUN Posts: 483
 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?


  
LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Gasser/28" Blackstone Griddle

 BBQ from the State of Connecticut!

   Jim

Comments

  • blastingblasting Posts: 5,515

    I've not noticed this myself.  I use a light wipe of peanut oil, or a shot of pam on the griddle.
     
    Phoenix 
  • ColtsFanColtsFan Posts: 1,807
    You gotta ditch the brown eggs. Use only the white ones 
    Two large BGE, KJ Jr, 36" Blackstone, FlameBoss 300
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • MayberryMayberry Posts: 654
    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.  
    Athens, GA
    Large BGE and a Kamado Joe Jr.  Perfect pairing!
Sign In or Register to comment.
Click here for Forum Use Guidelines.