At last! A complete start to finish video on how to cook eggs without sticking on a stainless steel pan. I’ve had no luck in the past so I am excited to try this method. 😊. Thank you.
Dave I know this video was 5 years ago but I just have to say, thank you so much! Been making the switch over from Teflon to stainless steal and cast iron, haven’t been able to figure out how to properly cook scrambled eggs until this video, u just saved me so much time and stress, amazing video!
Great video. This is exactly how I do it and literally *nothing* sticks. The essential keys are “hot pan, cold fat.” In other words, the pan should be hot (water droplets dance, not evaporate), and then you put in cold fat (room temp is perfectly fine) like butter, bacon grease, oil. Then immediately put in your eggs before the fat is completely heated. I wait 10-15 seconds before starting to pull the eggs to center with the spatula, and turn down the heat a bit during that time, but basically it’s exactly what Dave does here.
@@MrFuchew the fat will be hot but not too hot) by the time you put the food in. I think the point being made is, heat the pan first rather than heat the pan and oil together from cold, especially with butter as it will burn by the time the pan is hot enough to cook in.
Thank you, Dave! I was about to give up frying eggs In stainless. I was getting my pan too hot on high, even burning the butter, and a mess. Heating on medium was better and putting the eggs in before all the butter was melted really worked for me!
I have waited for my pan to create water droplets every time and every time, put room temp olive oil in the pan, wait 20-30 seconds, pour in the eggs and the eggs stick to the pan every time...
Hi, Dave! I'm sad to see that you only have one video. I really enjoyed your clear, concise presentation and way of teaching and hope that you decide to produce more content in the future. I would love to "Cook with Dave", and I think that you have a lot to offer especially if you focus on teaching how to cook with stainless steel exclusively. This could be a great niche for you. All the best and thank you!
Hey are you using LPG or Natural gas? Both of them should be burning with a blue flame for a complete burn. Your burner was a yellow/red flame which indicates incomplete burn. You either have a lot of soot build up on your burners or some other issue with gas flow rate. I would look into it. Great video though I had been struggling with this new set of SS pans I bought.
As someone who just can't stomach the smell of over cooked yolk, I bravely tried this technique to get out of my sunny-side up/over easy rut. It was great, no crescendo of cursing over broken yolks today, and no stanky sulfur bs. I haven't enjoyed scrambled eggs in years, this was such a nice change!
Didn't work for me at all. UPDATE 08/27/2020. So, I messed it up first because I wasn't paying 100% attention to your instructions! My bad, I apologize. I was stirring the eggs like I do normally on my non-stick All-Clads skillet, NOT pulling slowly from the sides in a circle like you do in your video. THAT was the key! Thanks for the tip.
Tried it with this video after being a bit unlucky with stainless steel and scrambled eggs, worked nearly perfectly (nearly because I didn't get the pan how enough)!
trying to figure this out too.. my first attempt was good, butter didnt burn and nothing stuck. but now i get nonstick eggs but the butter just burns everytime.
@@AkuoSubliminals I had this same problem, and I was able to find a method that works well, but takes more time. I heat the pan up till it forms water beads when sprinkled with water, then take it off the heat for about 4-5 minutes, and add my butter. From there I’ll add my eggs and cook on low. The eggs taste and feel much better this way and don’t stick either!
...so, I guess Dave has stopped cooking? Just one video 8 months ago and then crickets chirping in his kitchen? ;-) BTW, I saw your "Jura ENA Micro 90" review on your website -- pretty informative! I also like espresso but wanted more hands-on experience, so I went with a semi-automatic machine (a Vibiemme Domobar Super HX manual/rotary, with a Mazzer Mini Type A grinder). -- BR
Yes he did. The dancing water drop method is too hot for eggs. With stainless steel and cast iron you want the butter just to gently bubble, as illustrated. I use it all the time.
Dave, what brand of cookware is that. My child loves scrambled eggs but I hate those non-sticks. Researching on my stainless steel options. I know cusinart doesn’t work!
You can also pinch the side of the skillet. If you can’t hold the pinch for more than a split second due to it being hot, then that means the heat has moved throughout the whole cooking service, and up the sides.
You can stick your tongue on it. When your tongue sticks, its the perfect temp. Jk, You actually throw some water on it, if the water rolls around without sizzling away (like a ball of mercury), then its preheated enough and you add oil (and reduce heat if you’re not using high smoking point oil cauze if not the oil will burn soon)
Minsang1st : ROFL isn’t that how ya check if a pole is to cold ? And yea I know about the water ball check I never use it , I have know issues with eggs sticking or other foods . And PS I was being sarcastic with the 1st post !
A tiny bit of water splashed from you fingertips will LITERALLY dance all around the pan and bounce like in a pinball machine. If it sizzles or steams it's NOT hot enough yet.
Those eggs look great. When I make scrambled eggs in my shitty 10 year old T-fal nonstick pan, they seem to get a good sear on them before I'm done. Ha! (in other words, they're half dry and a little crispy).
Just a saw a thing about Dupont and the Teflon surface they created. Freaked me out. Cancer causing shit. On my last week of non stick as I search for a couple of stainless steel pans. Enough is enough.
Aluminum and cooking food directly on it is a big health concern these days. You should consider doing some research on it, for your own sake. Credible information is key and not so easy to discern.
In Sweden that´s NOT scrambled eggs...that´s an soft omelette...Proper scrambled eggs is finished with creme fraiche/sour cream/clotted cream to stop the cooking process and makes it creamier...just saying
Cook With Dave yeah man because an orange flame indicates that the gas burner is not working efficiently and is letting out a potentially lethal amount of carbon monoxide. Glad you got it fixed
How does this man have exactly the video I needed and nothing else?
So true! 🤣
Man what a solid video. No nonsense, just right to the subject matter. Absolutely love it, thanks so much!
At last! A complete start to finish video on how to cook eggs without sticking on a stainless steel pan. I’ve had no luck in the past so I am excited to try this method. 😊. Thank you.
Dave I know this video was 5 years ago but I just have to say, thank you so much! Been making the switch over from Teflon to stainless steal and cast iron, haven’t been able to figure out how to properly cook scrambled eggs until this video, u just saved me so much time and stress, amazing video!
Great video. This is exactly how I do it and literally *nothing* sticks. The essential keys are “hot pan, cold fat.” In other words, the pan should be hot (water droplets dance, not evaporate), and then you put in cold fat (room temp is perfectly fine) like butter, bacon grease, oil. Then immediately put in your eggs before the fat is completely heated. I wait 10-15 seconds before starting to pull the eggs to center with the spatula, and turn down the heat a bit during that time, but basically it’s exactly what Dave does here.
literally every video i have watched says to let your fat heat up before adding food
@@MrFuchew the fat will be hot but not too hot) by the time you put the food in. I think the point being made is, heat the pan first rather than heat the pan and oil together from cold, especially with butter as it will burn by the time the pan is hot enough to cook in.
@@MrFuchewI just tried it both ways and it’s way better to not heat it all the way
Thank you, Dave! I was about to give up frying eggs In stainless. I was getting my pan too hot on high, even burning the butter, and a mess. Heating on medium was better and putting the eggs in before all the butter was melted really worked for me!
I have waited for my pan to create water droplets every time and every time, put room temp olive oil in the pan, wait 20-30 seconds, pour in the eggs and the eggs stick to the pan every time...
Hi, Dave! I'm sad to see that you only have one video. I really enjoyed your clear, concise presentation and way of teaching and hope that you decide to produce more content in the future. I would love to "Cook with Dave", and I think that you have a lot to offer especially if you focus on teaching how to cook with stainless steel exclusively. This could be a great niche for you. All the best and thank you!
You are a life saver! I prefer cooking in steel pans and didn’t know scrambled eggs could turn out so well in them!
Wow the pulling method and pulling them off when they’re still slightly runny are life saving tips. Thank you
Dave!! Bro, you need more videos! You’re a great teacher. Please consider adding more content. Good job! You’re giving me hope :-)
Hey are you using LPG or Natural gas? Both of them should be burning with a blue flame for a complete burn. Your burner was a yellow/red flame which indicates incomplete burn. You either have a lot of soot build up on your burners or some other issue with gas flow rate. I would look into it. Great video though I had been struggling with this new set of SS pans I bought.
As someone who just can't stomach the smell of over cooked yolk, I bravely tried this technique to get out of my sunny-side up/over easy rut. It was great, no crescendo of cursing over broken yolks today, and no stanky sulfur bs. I haven't enjoyed scrambled eggs in years, this was such a nice change!
Didn't work for me at all. UPDATE 08/27/2020. So, I messed it up first because I wasn't paying 100% attention to your instructions! My bad, I apologize. I was stirring the eggs like I do normally on my non-stick All-Clads skillet, NOT pulling slowly from the sides in a circle like you do in your video. THAT was the key! Thanks for the tip.
i've seen 4 videos on this very subject...yours is the best. thanks, i'll give it try using your tips.
Great video!! Thank you so much! Hope to see more cooking videos from you. I didn’t feel overwhelmed when I watched your video
Thanks Dave, impressive! You've given me hope for eggs in stainless now! : D
Tried it with this video after being a bit unlucky with stainless steel and scrambled eggs, worked nearly perfectly (nearly because I didn't get the pan how enough)!
I learned a few things 👍but if I feel the the eggs are cooking too fast I just remove from heat a few seconds ,and back to low heat until done .
this is so good. fastest way to make scrambled eggs i’ve ever seen
Okay, thank you! Worked for me! Can you do a video on how to clean your pan afterwards?
You saved me from throwing my pans away and wasting money on nonstick
So far, this is the best I’ve found so far. I tried the same thing but with coconut oil and my eggs got really stuck.
Great video Dave. Clear and concise 🙏👏👍👍
Dave this worked beautifully!
Well done!!! For me..... stainless steel pans are the best!!!
Everybody makes it sound so stressful. I see low effort with a great outcome. My first time cooking eggs. Send me high vibes!
THIS WORKS!!! Thank you 😭
Nice put it on medium and the butter burnt right away just fantastic advice
trying to figure this out too.. my first attempt was good, butter didnt burn and nothing stuck. but now i get nonstick eggs but the butter just burns everytime.
@@AkuoSubliminals I had this same problem, and I was able to find a method that works well, but takes more time. I heat the pan up till it forms water beads when sprinkled with water, then take it off the heat for about 4-5 minutes, and add my butter. From there I’ll add my eggs and cook on low. The eggs taste and feel much better this way and don’t stick either!
Use ghee
Great video! One of the best I've seen on RUclips on cooking eggs on stainless steel. So you lower the heat right after adding eggs to the pan?
Thank you! I never thought it was possible!
Did you add any water or milk to your eggs, before cooking?
thank you for this video; very helpful!
This helps. Thanks for the video!
good video! any chance you'll make more?
...so, I guess Dave has stopped cooking?
Just one video 8 months ago and then crickets chirping in his kitchen? ;-)
BTW, I saw your "Jura ENA Micro 90" review on your website -- pretty informative! I also like espresso but wanted more hands-on experience, so I went with a semi-automatic machine (a Vibiemme Domobar Super HX manual/rotary, with a Mazzer Mini Type A grinder).
-- BR
Why is the flame orange? Is it just a camera trick?
Dave, unless you post another most excellent video we will have no other choice but to ingest mass qualities of bien adujour! Quien le a set? Piento!
Thanks Dave !
great vid matey.. much obliged
Tried it still sticks a hair here and there clean have to scrape so i give this a 5
Awesome. Thank you
He should make more videos it’s a shame he only made one then stopped
The best!
Appreciate it brother
You didn't show how you test that the pan is hot enough so... bummer...
Yes he did. The dancing water drop method is too hot for eggs. With stainless steel and cast iron you want the butter just to gently bubble, as illustrated. I use it all the time.
Not bad, bro! Just missing some freshly grated sharp cheddar!
Perfection
Thanks
Dave, what brand of cookware is that. My child loves scrambled eggs but I hate those non-sticks. Researching on my stainless steel options. I know cusinart doesn’t work!
I'm pretty sure it's all clad
Davey come back!
When do ya know when your pan is hot enough ?
Just sprinkle sum water on it and if it sizless it is done
You can also pinch the side of the skillet. If you can’t hold the pinch for more than a split second due to it being hot, then that means the heat has moved throughout the whole cooking service, and up the sides.
You can stick your tongue on it. When your tongue sticks, its the perfect temp.
Jk, You actually throw some water on it, if the water rolls around without sizzling away (like a ball of mercury), then its preheated enough and you add oil (and reduce heat if you’re not using high smoking point oil cauze if not the oil will burn soon)
Minsang1st : ROFL isn’t that how ya check if a pole is to cold ? And yea I know about the water ball check I never use it , I have know issues with eggs sticking or other foods . And PS I was being sarcastic with the 1st post !
Can I use peanut oil?
How do you know when the pan is hot enough before adding the butter?
A tiny bit of water splashed from you fingertips will LITERALLY dance all around the pan and bounce like in a pinball machine. If it sizzles or steams it's NOT hot enough yet.
Wtf .. I get a brown crust layer at the bottom .... I have to soak in water to wash off
Mr. Helper same here, all the time
Gotta preheat it enough and then add oil and lower the heat
Heat is too high. Oil is burning.
Why does it not stick when pan is heated?
The heat closes the “holes” on the stainless steel surface
When that happens it creates a barrier making the pan glide and non stick
Those eggs look great. When I make scrambled eggs in my shitty 10 year old T-fal nonstick pan, they seem to get a good sear on them before I'm done. Ha! (in other words, they're half dry and a little crispy).
Just a saw a thing about Dupont and the Teflon surface they created. Freaked me out. Cancer causing shit. On my last week of non stick as I search for a couple of stainless steel pans. Enough is enough.
What if I use aluminum pan, using butter? Is my scrambled egg gonna stick in the aluminum pan?
Great question. The instructions apply to aluminum as well. Aluminum reacts more quickly to temperature changes so just keep an eye on your flame.
Cook With Dave so meaning, my scrambled egg wont stick using butter in an aluminum pan? You sure?
Aluminum and cooking food directly on it is a big health concern these days. You should consider doing some research on it, for your own sake. Credible information is key and not so easy to discern.
Aluminum pots and pans toxic because they leach into food
Damn I wish scrambled eggs didn't stick in cast iron let alone having it not stick in stainless steel
In Sweden that´s NOT scrambled eggs...that´s an soft omelette...Proper scrambled eggs is finished with creme fraiche/sour cream/clotted cream to stop the cooking process and makes it creamier...just saying
I just cooked 3 eggs in my all-clad skilled… I ended up with half an egg on my plate lol
Your burner shouldn’t be orange
You are absolutely correct. It was very odd, and not sure if there was a problem with the gas supply that day, but it normally does burn blue here.
Cook With Dave yeah man because an orange flame indicates that the gas burner is not working efficiently and is letting out a potentially lethal amount of carbon monoxide. Glad you got it fixed
Disappointed that I did not see the Mercury test.
Gordon Ramsey says don't pre heat the pan put the eggs in cold. Was a horrendous mess on the pan!
Yep, just tried it this morning. Didn't let the pan heat up enough and I had a solid layer stuck to the bottom. Also electric ranges suck
Way way overcooked IMHO
The top needs to be still wet when you take it out of the pan
Thats much butter make everything non stick 😂 thats nonthe point
Of course if you use butter it wont stick, but if you use oil it WILL STICK.
Sausage drippings are non stick as well.
this is CGI
😂
Late to the party but you should do over easy and over hard eggs next