I've been taking screenshots of all the gear and putting it in a file all it's own! Now I have a gift file for my kiddos and a want file for myself! 😊❤
If you can access a commercial kitchen supply store, there are so many GREAT pots and pans available at a fraction of the price. Bought my commercial grade pans at Boelter in Milwaukee about 6 years ago, paid less than half the cost of that All-clad, and they've never let me down. Zero visible wear, and zero drama. Just good cooking vessels.
I have always had a difficult time peeling hardcooked eggs. After I watched the episode where Elle made the curried deviled eggs using a steamer basket to steam cook them, then immerse in the ice water, I tried it. I will NEVER boil eggs again. I can do six eggs in the steamer basket, and as long as I use the ice water, they peel VERY easily, and the yolks are perfect. THANKS!
Propane top burners are also very handy: A 6"-8" lightweight, spiral metal burner screws right onto the top of a 1lb propane tank. Great for camping, tailgating, keeping the soup/sidedish warm, and it cranks pretty high (400°>)
They did a review of these stand-alone burners and the video for it is here on RUclips. It's definitely worth watching and they have a few recommendations, depending on the intended uses and price points. Also, Lisa makes a point of demonstrating a very important safety procedure.
I make scrambled and over-easy eggs in a stainless steel pan and they never stick. I learned this trick from Wolfgang Puck many years ago and have done it ever since. You can make stainless steel non-stick by letting it heat up on the burner by itself with nothing in it for a bit, then once heated add your butter and let it stay in the pan a while before you add your eggs (not too high heat so as to brown the butter), then after a bit add your scramble (or crack your eggs directly in the pan), let them cook a bit, turning/folding the scramble as needed until done (or flip your over easy eggs). Perfect eggs every single time with virtually zero stuck on mess. I make eggs three to four times a week in one of two of my 18/10 stainless steel pans. I don't own a non-stick or cast iron pan.
Yes, I do the same thing and my scrambled or fried eggs never stick to my stainless pans. The key is getting to temp first, on my electric stove it's 5 to 6. But I also sometimes use a lodge skillet, but the process is the same, heat first, then fat, then eggs.
@@Portia1416 Look up water test. Every stove is different. Mine is med low. some its further to medium. I have gas so mine is always hotter than an electric stove.
Love, love, love my fish spatula. I saw Alison Roman on her YouTUbe channel rave about her's and bought one on Amazon. Best cooking utensil. Don't walk, run to get one.
Hello. You guys from ATK are just the best! Love ALL that you do, and the way you do it... My 12" OXO non-stick is the one you recommended, and I'd be lost without it. My great grandmother's cast iron skillet is priceless, and will last me a lifetime. Used for sweet, savory on the stovetop, oven, campfire or grill...
Really liked this video, have never seen eggs poached in the shell like Lisa did with the souvide. Really like that though. Thanks so much for the great ideas!!
I'd really love to see a nuanced carbon steel video. Your previous ones left a lot to be desired in terms of trouble shooting and seasoning issues. Proper seasoning and also what is okay. IE when getting started how much seasoning is expected to come off through the normal cooking process.
Love eggs as well! Since I learned your 6 minute eggs technique, I have never looked back. Makes them perfect every time. Thank you for all the research you do. Helps me feel so confident in the kitchen. One of my favorite places to be now. 💕
My everyday egg cooker is an 1940's Sunbeam Egg cooker with poaching tray. It gives me perfectly cooked hard boiled eggs every time from soft to hard. With the poaching tray I use butter, or olive oil filled with herbs from soft, to hard poached perfect eggs.
the only pans I have are stainless steel and I can make omelets, over easy, and scrambled eggs and at the end of cooking I can clean with a paper towel. You just need to know how to use the pan bacon grease and hot pan and letting the eggs sit in pan cooking before stirring. You might have an issue with the French tiny curd scrambled eggs since you have to constantly move the eggs and not give a chance to cook the eggs.
Cast iron is my go to for eggs. I the exact 12” lodge from this video and it is fantastic! I just won’t touch plastic cooking surfaces and I wouldn’t call plastic non-stick no-maintenance when you have to replace it every year.
For nonsticks, you don't have to necessarily replace yearly, if you take care of them, and don't use them at real high heat, they can last you a few years, like 5-10 years, max though if you bought a decent one. I have been using Analon nonstick pans for about that time, maybe a bit longer, but they both are beginning to get a little leggy now that they don't nonstick nearly as well. They are not my go to for nearly daily use but they do come in handy at times.
I owned a quite recent pan and one day I happened to be taking the trash to the garbage bins in my apartment building and noticed that someone had put three old and rusted cast iron pans out for recycling. I took a look at them, verified there were no cracks or damage other than rust, thanked the cooking gods for my good fortune and took them back to my apartment. After considerable elbow grease and multiple seasoning sessions, I ended up with three beautiful pans. I decided to do a bit of research into them and the most recent one was made somewhere in the '40s to early '50s while the oldest ones date back to the '30s or older. I have been offered more than $100 for one of them by a friend and turned him down with a smile. LOL
Love cast iron pans. I had one I needed to take off the build up-tried elbow grease, oven cleaner spray and nothing worked well. Finally found the suggestion to use the oven clean cycle, it worked perfectly! I work never try another way.
My Mom and Dad did this too. Half the stuff in their house is from "the swap shop" at the town dump. When they drop dead I am swooping in on that shizzle.
Best place to buy a cast iron pan is in a thrift or second hand shop. I have three pans that are close to 100 years old, and I would not trade them for the most expensive cast iron pan on the market today. For hard or soft cooked eggs, get an electric egg cooker. You can find them for under $20 on special, and they will give you perfect eggs each and every time.
Inevitably, I’ll have a cracked egg in my batch. That means egg goo floating around in the cooking medium. If I were using a sous vide, wouldn’t that mean that the goo would get sucked into the circulator? Wouldn’t that be bad?
Yes, that can happen. I find that if I let the eggs sit and come to room temperature that they don’t crack so often. But! I’ve had eggs crack when using my (Joule) immersion circulator and indeed egg goo got in there. It seems to just power through and keep going. The pump is very strong. When you get done it’s very easy to take the thing apart and clean it out. Then I run it for a bit in some clean water to get the rest out.
I boil eggs often and use to do it in a pot, but moved to the Instant Pot and can do it quickly by putting the eggs in the wire container which fits inside the pot and boil them in 9 minutes and they can be taken out and put in cold water and then stored in the refrigerator or be used immediately in salads like I use them for. The only thing is if you use the natural method of releasing the pressure it takes longer before taking them out of the Instant Pot.
You two lovely ladies are my favorite go to experts when it comes to cooking methods and the equipment reviewers in the world, keep up the great work...
I would love for you guys to explore stainless steel pans for eggs. They can actually do a really nice job...you just have to check the temperature using the mercury ball effect. And with stainless steel you don't have to worry about flaking or dangerous fumes like you do with non-stick.
I do this too and am surprised I never see it on these shows. When they said today not to wish too much or they’d become tough I was surprised. I get the lightest, fluffiest eggs (incredible omelets!) when using the immersion blender.
The number one reason I clicked on this video was to see how they "stir" scrambled eggs. And that's the part they zipped through :( What I do is, after the eggs have set a bit, I just go around the pan scraping the eggs toward the middle, but don't really pile them up in the center. They stay somewhat spread out. And then since I don't like them wet, I flip them in two or three large pieces once before I take them out. I figure there might be a better way to do it, but couldn't tell from this clip. Otherwise loved it.
I've enjoyed constant movement plus knob of cold butter into the pan medium low heat. Jaques + Gordon are my biggest inspirations for my eggs. I would say to watch their egg videos they will show you what you want.
“I like my yolks runny”, then cooks eggs that don’t appear to have any runny yolk. Also, y’all need to try Kenji Lopez’ corn starch slurry scrambled eggs trick. Way better than the current ATK scrambled eggs recipe.
I would have liked it more if you would have provided more information on the temperature and time of cooking for the scrambled and fried eggs. But overall, it was a good and helpful video. Thank you.
I just used sous vide to do hard cooked eggs and found them horrible to peel compared to doing them in my instant pot. the pressure cooked eggs are always a breeze to peel.
We raise our own chickens and ducks. Unwashed, the eggs have a natural protective bloom - and are safe to store at room temperature. As they produce So many we don't refrigerate - our fridge would quickly overfill. In addition, I've noticed duck eggs quick more quickly in all the other cooking techniques I've tried for them. Would it still be 12 minutes at 167 for room temperature chicken eggs? Would I lower temperature or time for duck eggs? P.S. we Do wash our eggs at 90*F before cooking - ducks and chickens can both be messy. All of the information out there says don't wash your home raised eggs before storing, but never mention what to do before cooking - took me a while to find an answer on that, so thought it might help anyone else curious
Lodge cast iron sucks. There is a reason people hunt for old cast iron. The reason is not many companies hone the inside of their cast iron anymore. This was an essential step in the process for a good cast iron pan before the cast iron era left us. So now we find ourselves in a cast iron resurgence. The problem is the art of making good cast iron pans has been all but lost. I have found 3 companies that make what I would call stellar cast iron pans that hold true to the heritage of a quality cast iron pan. They are also all what I would call premium products or designer products. These 3 companies are Stargazer ($145 12") 6.5lbs, Field ($195 11 5/8") 6lbs, and Smithey ($200 12") +/- 8lbs. Personally I like the Stargazer pans, they do a nice 3 step process to the inside of the pan to create what might be the perfect texture. It has nice, flared edges and some heat dispersion in the handle. I also like the field line of pans because you can get lids for them or bundle them with a lid. This does make a 12" pan about $350 dollars though... Also, as far as I know field was the first "modern" cast iron company honing their pans like our forefathers. If you don't have the cash and need good cast iron check the used market and do your research on old cast iron companies. This stuff is still out there, cast iron dies hard. Last but not least don't forget to season your pans! Season them after each use and get a chainmail scrubber. Soap be damned!
I've been wondering something about your OXO reviews/recommendations. You often have Good Grips models, but at many stores like Target, they only sell the SoftWorks line. Have you ever looked at them? Is there a difference, or are they interchangeable?
So - I imagine that the sous vide machine must be placed in a container that has a heat tolerance of a certain amount , what would that be? AND what was the container you used in the video? If you mentioned it, I missed it. Thanks
You can use any stock pot for sous vide cooking. It simply needs to be deep enough to hold the required amount of water. As for the heat damaging counter tops, I always place my pot with the sous vide circulator on my stove top. This is an advantage of using a stock pot as it will fit nicely in the space of one burner leaving the other ones free if you need them.
That looks like a Cambro container in the video. Some, and maybe all, Cambro containers can go in the freezer and can be boiled in and everything in between. I cooked for banquets for years and I can attest to there quality and versatility. That's why professional kitchens that can't afford to screw around with inferior quality use them.
Easy 55 Second Poached Egg 1) Fill Glass 1-Cup measuring cup with exactly 150ml of Cold Water (glass cup must not be hot - i.e. room temp) 2) Crack 1 egg into water and cook for 50-55 seconds on High in Microwave (depends on microwave strength) 3) Let sit in water for additional 30 seconds, then drain water and place the egg on paper towel & dry
👍🏻☺👍🏻These are all great tricks, thanks. Beeing me... always thinking out of the box ... or pan... would there be any ways of cooking eggs in a pressure cooker/instant pot like device? I am really curious to know what new recipes could come out of there ... here's a little challenge for you! 🥚😉
Lisa, so brave! At 12:18, eggs have been cooking for 13 minutes yet she risks severe burns/boiled fingers to stick her hand down into the steam, handle/peel the eggs as though they were cool to the touch, show off the slotted spoon, all that super-hera action! What a woman! Me, I need to cook eggs longer due to being at high altitude, and I carefully pour the hot water into the sink in hopes of soothing my garbage disposal (which periodically cr@ps out since I'm at the end of the plumbing line in my apartment complex, sigh! no one on YT talks about that). But at least I have some hard-boiled eggs (and have not boiled any fingers yet!) 😁
Received my cast iron from my Uncles estate and this is my favourite pan. The bottom of this pan is as smooth as a babies bum and cooks beautifully. Cast irons are so easy to clean as long as no soap is involved. Great video ladies.
Also - separate thought - so many people are homesteading for the first time and eggs are the easiest thing on the homestead. We set up an automatic feeder and unique watering systems that keep things clean and hold a week or more food at a time. Collect eggs twice a day - easy keepers... the thing is, I'm sure we're not the only ones who find ourselves w/way too many eggs - can you guys do a special of egg ideas? I know all the usual ideas - but we're always looking for new ideas. We do traditional fried rice, Korean fried rice, poached, skillets, over medium, hard and soft boiled
Don't drop your cast iron pan. It can break. And if it is cold, not room temperature, but actually cold, your pan can shatter. Don't ask me how I know.
How do you scale up the number of eggs in the sous vide? 2 eggs (110g @ 4°C) vs 12 eggs (670g @ 4°C) Does the cooking time start when the water returns t0 the desired temperature?
First, she uses a lot of water (6 qts ~ 5700g). That's a lot of thermal intertia, so it is unlikely that even a dozen eggs will alter the temperature that much. If it did though, the sous vide device can make adjustments quickly. And, since the food never touches the water it can be used for clean-up.
Any recommendations on a brand of carbon steel pan. Well really an oven safe brand. I am looking to overhaul my pans. Looking for my other forever pans that aren't cast iron. I am set in the cast iron department.
The secret to hard boiling eggs? Add salt to your water before boiling. The shell will come off much easier and save you time and you'll have perfect eggs. The trick to frying eggs? Low temperature and cover the pan that way the top cooks evenly with the bottom. Grass fed butter or coconut oil. The trick is low temperature and with a cover.
Then you aren't either seasoning it well, or using it enough. Mine occasionally has an issue but rarely bad and I do fry and/or scramble my eggs in them when it's easier to use them as they often were left over from washing and on the stove anyway.
Unfortunately Lodge carbon steel is a horrible pan. Re-seasoned dozens of times but everything still sticks. I gave up and bought the Matfer, a superb pan. What a difference.
Love me some cast iron! I about killed my sister when do found my cast iron griddle in my dish washer. I was not paying attention was not an acceptable excuse. She is not allowed near my cast iron anymore.
I use my fish spatula for almost everything! I also love my cast iron.
Love fish spatula
I've been taking screenshots of all the gear and putting it in a file all it's own! Now I have a gift file for my kiddos and a want file for myself! 😊❤
If you can access a commercial kitchen supply store, there are so many GREAT pots and pans available at a fraction of the price. Bought my commercial grade pans at Boelter in Milwaukee about 6 years ago, paid less than half the cost of that All-clad, and they've never let me down. Zero visible wear, and zero drama. Just good cooking vessels.
Commercial kitchen supply stores are fantastic value.
I have always had a difficult time peeling hardcooked eggs. After I watched the episode where Elle made the curried deviled eggs using a steamer basket to steam cook them, then immerse in the ice water, I tried it. I will NEVER boil eggs again. I can do six eggs in the steamer basket, and as long as I use the ice water, they peel VERY easily, and the yolks are perfect. THANKS!
Pressure cooker eggs are even more amazing!
A tip: you can watch series on kaldroStream. Been using them for watching all kinds of movies during the lockdown.
@Mitchell Bennett Definitely, I've been watching on Kaldrostream for years myself =)
@Mitchell Bennett Definitely, been watching on kaldrostream for months myself :)
@Mitchell Bennett definitely, I have been watching on KaldroStream for since december myself :)
A smile slowly grew across my face when I saw this in my sub box
Just watched this vlog as I ate my poached eggs I made in my electric egg cooker. They come out perfect every time.
I'd like to hear more about that single gas burner. I have an old electric stove, and that burner looks very handy to have.
It's a butane burner. You can find a basic version at Walmart in sporting goods (camping area) for around $20. Butane fuel cylinders run $3-4 each.
Propane top burners are also very handy: A 6"-8" lightweight, spiral metal burner screws right onto the top of a 1lb propane tank. Great for camping, tailgating, keeping the soup/sidedish warm, and it cranks pretty high (400°>)
What's the timestamp please
@@artistaloca4 11:41
They did a review of these stand-alone burners and the video for it is here on RUclips. It's definitely worth watching and they have a few recommendations, depending on the intended uses and price points. Also, Lisa makes a point of demonstrating a very important safety procedure.
The OXO Product line is great👍 , and inexpensive compared to other product lines available today 😀 !
I make scrambled and over-easy eggs in a stainless steel pan and they never stick. I learned this trick from Wolfgang Puck many years ago and have done it ever since. You can make stainless steel non-stick by letting it heat up on the burner by itself with nothing in it for a bit, then once heated add your butter and let it stay in the pan a while before you add your eggs (not too high heat so as to brown the butter), then after a bit add your scramble (or crack your eggs directly in the pan), let them cook a bit, turning/folding the scramble as needed until done (or flip your over easy eggs). Perfect eggs every single time with virtually zero stuck on mess. I make eggs three to four times a week in one of two of my 18/10 stainless steel pans. I don't own a non-stick or cast iron pan.
Yes, I do the same thing and my scrambled or fried eggs never stick to my stainless pans. The key is getting to temp first, on my electric stove it's 5 to 6. But I also sometimes use a lodge skillet, but the process is the same, heat first, then fat, then eggs.
I use stainless steel as well. I just rub it with vegetable oil let it heat up and add butter. No sticking.
I only have stainless steel pans and LOVE them for eggs! Never stick! Gotta know how to use.
Exactly, the secret is to pre heat the pan to just the right temp and of course to used some type of fat and they will come out perfect.
For some reason people are afraid of heat when cooking.
Mine never stick either: hot pan and a teaspoon of butter.
How hot does it need to be? I gave up trying to make eggs in my stainless steel pans.
@@Portia1416 Look up water test. Every stove is different. Mine is med low. some its further to medium. I have gas so mine is always hotter than an electric stove.
I see Lisa, I click
Please test Japanese or Korean egg roll devices. Egg rolls are so delicious. You guys are so helpful. Thx!
Love, love, love my fish spatula. I saw Alison Roman on her YouTUbe channel rave about her's and bought one on Amazon. Best cooking utensil. Don't walk, run to get one.
Hello. You guys from ATK are just the best! Love ALL that you do, and the way you do it... My 12" OXO non-stick is the one you recommended, and I'd be lost without it. My great grandmother's cast iron skillet is priceless, and will last me a lifetime. Used for sweet, savory on the stovetop, oven, campfire or grill...
Just keep on cooking, and enjoy and use your nice kitchenware, and do yourself a favor, and always try something new and exciting... LeRoy L.
Really liked this video, have never seen eggs poached in the shell like Lisa did with the souvide. Really like that though. Thanks so much for the great ideas!!
I'd really love to see a nuanced carbon steel video. Your previous ones left a lot to be desired in terms of trouble shooting and seasoning issues. Proper seasoning and also what is okay. IE when getting started how much seasoning is expected to come off through the normal cooking process.
The spatulas were inspiring.
Love watching you two.
Love eggs as well! Since I learned your 6 minute eggs technique, I have never looked back. Makes them perfect every time. Thank you for all the research you do. Helps me feel so confident in the kitchen. One of my favorite places to be now. 💕
My everyday egg cooker is an 1940's Sunbeam Egg cooker with poaching tray. It gives me perfectly cooked hard boiled eggs every time from soft to hard. With the poaching tray I use butter, or olive oil filled with herbs from soft, to hard poached perfect eggs.
I love that timer. It really is great.
My multi tasker is my Ninja Foodi. I use it every day.
I also love my cast iron pan that I've had for over 30 years! Great video.
Love my Foodi! Best hard-boiled eggs!
I make scrambled eggs on my stainless steel with zero sticking. Just gotta heat it up properly.
the only pans I have are stainless steel and I can make omelets, over easy, and scrambled eggs and at the end of cooking I can clean with a paper towel. You just need to know how to use the pan bacon grease and hot pan and letting the eggs sit in pan cooking before stirring. You might have an issue with the French tiny curd scrambled eggs since you have to constantly move the eggs and not give a chance to cook the eggs.
Hannah's hair looks great with the half bun. Glamorous enough for everyday!
For scrambled eggs I use a couple tablespoons of Creme Fraiche whipped with an immersion blender. Then cooked slowly at low heat. Never tough.
Such a good episode!!
Cast iron is my go to for eggs. I the exact 12” lodge from this video and it is fantastic! I just won’t touch plastic cooking surfaces and I wouldn’t call plastic non-stick no-maintenance when you have to replace it every year.
For nonsticks, you don't have to necessarily replace yearly, if you take care of them, and don't use them at real high heat, they can last you a few years, like 5-10 years, max though if you bought a decent one. I have been using Analon nonstick pans for about that time, maybe a bit longer, but they both are beginning to get a little leggy now that they don't nonstick nearly as well. They are not my go to for nearly daily use but they do come in handy at times.
@@johnhpalmer6098 If I was the only cook in my kitchen, i could control how non-stick is treated, but...
I love my 3 Lodge skillets!
I use a gravy shaker to mix my eggs for omelets and scrambled eggs.
How cute!
My husband found a cast-iron skillet at the junkyard, it was covered in rust so he had it sandblasted and I seasoned it back to life.🙌🏻🍳
I owned a quite recent pan and one day I happened to be taking the trash to the garbage bins in my apartment building and noticed that someone had put three old and rusted cast iron pans out for recycling. I took a look at them, verified there were no cracks or damage other than rust, thanked the cooking gods for my good fortune and took them back to my apartment. After considerable elbow grease and multiple seasoning sessions, I ended up with three beautiful pans. I decided to do a bit of research into them and the most recent one was made somewhere in the '40s to early '50s while the oldest ones date back to the '30s or older. I have been offered more than $100 for one of them by a friend and turned him down with a smile. LOL
Cool
All of mine is from junk shops, I have a set of pre 1960s lodge. the old stuff is much lighter to cook with if weight is an issue
Love cast iron pans. I had one I needed to take off the build up-tried elbow grease, oven cleaner spray and nothing worked well. Finally found the suggestion to use the oven clean cycle, it worked perfectly! I work never try another way.
My Mom and Dad did this too. Half the stuff in their house is from "the swap shop" at the town dump. When they drop dead I am swooping in on that shizzle.
Lisa - did the steamed eggs - the peeling was fantastic!
Best place to buy a cast iron pan is in a thrift or second hand shop. I have three pans that are close to 100 years old, and I would not trade them for the most expensive cast iron pan on the market today. For hard or soft cooked eggs, get an electric egg cooker. You can find them for under $20 on special, and they will give you perfect eggs each and every time.
Inevitably, I’ll have a cracked egg in my batch. That means egg goo floating around in the cooking medium. If I were using a sous vide, wouldn’t that mean that the goo would get sucked into the circulator? Wouldn’t that be bad?
Yes, that can happen. I find that if I let the eggs sit and come to room temperature that they don’t crack so often. But! I’ve had eggs crack when using my (Joule) immersion circulator and indeed egg goo got in there. It seems to just power through and keep going. The pump is very strong. When you get done it’s very easy to take the thing apart and clean it out. Then I run it for a bit in some clean water to get the rest out.
The whole kitchen is paid for by oxo
I boil eggs often and use to do it in a pot, but moved to the Instant Pot and can do it quickly by putting the eggs in the wire container which fits inside the pot and boil them in 9 minutes and they can be taken out and put in cold water and then stored in the refrigerator or be used immediately in salads like I use them for. The only thing is if you use the natural method of releasing the pressure it takes longer before taking them out of the Instant Pot.
You two lovely ladies are my favorite go to experts when it comes to cooking methods and the equipment reviewers in the world, keep up the great work...
How about instructions for high altitude (ie Albuquerque, NM)
I would love for you guys to explore stainless steel pans for eggs. They can actually do a really nice job...you just have to check the temperature using the mercury ball effect. And with stainless steel you don't have to worry about flaking or dangerous fumes like you do with non-stick.
Mercury ball effect???
Nothing beats a good ole pair of chopsticks to scramble eggs and whip air into them during cooking
I prefer to scramble my eggs using an immersion blender for a few seconds. They come out light and fluffy!
I do this too and am surprised I never see it on these shows. When they said today not to wish too much or they’d become tough I was surprised. I get the lightest, fluffiest eggs (incredible omelets!) when using the immersion blender.
@@Pseudolyn Same! I've never heard of eggs getting tough through whisking. The blender breaks them up so nicely.
I also use the immersion blender I saw that Waffle House made their omelette using a hand blender and my always come out soft and fluffy
Great info. Makes me wish that I liked eggs 🙃
You totally missed the opportunity to call this video eggsentials
Eggs-cellent idea.
@@Hyper_Driven you win
My favorite cast iron pans are by Stargazer. Fair price for a very well built pan.
These are great. What is on Lisa's IPOD? Gen 6 IPOD? We need to get her a true stereo!
CUTE BABY !
The number one reason I clicked on this video was to see how they "stir" scrambled eggs. And that's the part they zipped through :( What I do is, after the eggs have set a bit, I just go around the pan scraping the eggs toward the middle, but don't really pile them up in the center. They stay somewhat spread out. And then since I don't like them wet, I flip them in two or three large pieces once before I take them out. I figure there might be a better way to do it, but couldn't tell from this clip. Otherwise loved it.
I've enjoyed constant movement plus knob of cold butter into the pan medium low heat. Jaques + Gordon are my biggest inspirations for my eggs. I would say to watch their egg videos they will show you what you want.
Please review pots for pasta.
“I like my yolks runny”, then cooks eggs that don’t appear to have any runny yolk. Also, y’all need to try Kenji Lopez’ corn starch slurry scrambled eggs trick. Way better than the current ATK scrambled eggs recipe.
I would have liked it more if you would have provided more information on the temperature and time of cooking for the scrambled and fried eggs. But overall, it was a good and helpful video. Thank you.
I just used sous vide to do hard cooked eggs and found them horrible to peel compared to doing them in my instant pot. the pressure cooked eggs are always a breeze to peel.
We raise our own chickens and ducks. Unwashed, the eggs have a natural protective bloom - and are safe to store at room temperature. As they produce So many we don't refrigerate - our fridge would quickly overfill. In addition, I've noticed duck eggs quick more quickly in all the other cooking techniques I've tried for them. Would it still be 12 minutes at 167 for room temperature chicken eggs? Would I lower temperature or time for duck eggs? P.S. we Do wash our eggs at 90*F before cooking - ducks and chickens can both be messy. All of the information out there says don't wash your home raised eggs before storing, but never mention what to do before cooking - took me a while to find an answer on that, so thought it might help anyone else curious
Seasoned & Smooth Cast Iron Pans 24/7....
As I'm Oh so So very tired of modern chemical cookware that NEVER LASTS
Do you have a recommended egg slicer?
Lodge cast iron sucks. There is a reason people hunt for old cast iron. The reason is not many companies hone the inside of their cast iron anymore. This was an essential step in the process for a good cast iron pan before the cast iron era left us.
So now we find ourselves in a cast iron resurgence. The problem is the art of making good cast iron pans has been all but lost. I have found 3 companies that make what I would call stellar cast iron pans that hold true to the heritage of a quality cast iron pan. They are also all what I would call premium products or designer products.
These 3 companies are Stargazer ($145 12") 6.5lbs, Field ($195 11 5/8") 6lbs, and Smithey ($200 12") +/- 8lbs. Personally I like the Stargazer pans, they do a nice 3 step process to the inside of the pan to create what might be the perfect texture. It has nice, flared edges and some heat dispersion in the handle. I also like the field line of pans because you can get lids for them or bundle them with a lid. This does make a 12" pan about $350 dollars though... Also, as far as I know field was the first "modern" cast iron company honing their pans like our forefathers.
If you don't have the cash and need good cast iron check the used market and do your research on old cast iron companies. This stuff is still out there, cast iron dies hard.
Last but not least don't forget to season your pans! Season them after each use and get a chainmail scrubber. Soap be damned!
If that’s Hannah’s kitchen it may be the world’s smallest!
I've been wondering something about your OXO reviews/recommendations. You often have Good Grips models, but at many stores like Target, they only sell the SoftWorks line. Have you ever looked at them? Is there a difference, or are they interchangeable?
Thanks for the video. Did you also consider using carbon steel pan? Reason I am asking because you (ATK) said those are great for eggs :)
Ever tried treating and seasoning a stainless steel pan like you do your cast iron pan?
So - I imagine that the sous vide machine must be placed in a container that has a heat tolerance of a certain amount , what would that be? AND what was the container you used in the video? If you mentioned it, I missed it.
Thanks
@@sandrah7512 Thank you for all that useful info.
You can use any stock pot for sous vide cooking. It simply needs to be deep enough to hold the required amount of water. As for the heat damaging counter tops, I always place my pot with the sous vide circulator on my stove top. This is an advantage of using a stock pot as it will fit nicely in the space of one burner leaving the other ones free if you need them.
That looks like a Cambro container in the video. Some, and maybe all, Cambro containers can go in the freezer and can be boiled in and everything in between. I cooked for banquets for years and I can attest to there quality and versatility. That's why professional kitchens that can't afford to screw around with inferior quality use them.
Non expensive eggs??? WHERE??? I'm there!! 😜
Easy 55 Second Poached Egg
1) Fill Glass 1-Cup measuring cup with exactly 150ml of Cold Water (glass cup must not be hot - i.e. room temp)
2) Crack 1 egg into water and cook for 50-55 seconds on High in Microwave (depends on microwave strength)
3) Let sit in water for additional 30 seconds, then drain water and place the egg on paper towel & dry
👍🏻☺👍🏻These are all great tricks, thanks. Beeing me... always thinking out of the box ... or pan... would there be any ways of cooking eggs in a pressure cooker/instant pot like device? I am really curious to know what new recipes could come out of there ... here's a little challenge for you! 🥚😉
You can hard boil in the instant pot and air fryer. Just google for times for your preferred doneness.
can you use cast iron on glass top induction stoves?
The Handles on the Pot appear to be Aluminum & that would Dissipate the Heat Better Than Stainless Steel
Lisa, so brave! At 12:18, eggs have been cooking for 13 minutes yet she risks severe burns/boiled fingers to stick her hand down into the steam, handle/peel the eggs as though they were cool to the touch, show off the slotted spoon, all that super-hera action! What a woman! Me, I need to cook eggs longer due to being at high altitude, and I carefully pour the hot water into the sink in hopes of soothing my garbage disposal (which periodically cr@ps out since I'm at the end of the plumbing line in my apartment complex, sigh! no one on YT talks about that). But at least I have some hard-boiled eggs (and have not boiled any fingers yet!) 😁
I dislike fried eggs with browned edges. Learn how to make PERFECT fried eggs: cooked whites and totally runny yolk. Yum!
Multiuse kitchen items? CHOPSTICKS! I still use tongs to turn large or heavy things, but chopsticks are great for a lot of things.
Received my cast iron from my Uncles estate and this is my favourite pan. The bottom of this pan is as smooth as a babies bum and cooks beautifully. Cast irons are so easy to clean as long as no soap is involved.
Great video ladies.
Cast iron pans also add “iron” to your food and 30 years ago my OBGYN suggested me using it while pregnant. No kidding.
16:40, with a fruity wine, some light cheese or greek yogurt + a fresh fruit salad, awesome!
Also - separate thought - so many people are homesteading for the first time and eggs are the easiest thing on the homestead. We set up an automatic feeder and unique watering systems that keep things clean and hold a week or more food at a time. Collect eggs twice a day - easy keepers... the thing is, I'm sure we're not the only ones who find ourselves w/way too many eggs - can you guys do a special of egg ideas? I know all the usual ideas - but we're always looking for new ideas. We do traditional fried rice, Korean fried rice, poached, skillets, over medium, hard and soft boiled
Don't drop your cast iron pan. It can break. And if it is cold, not room temperature, but actually cold, your pan can shatter. Don't ask me how I know.
I’ve been steaming hard eggs for 20+ years using a veg steamer.
How do you scale up the number of eggs in the sous vide? 2 eggs (110g @ 4°C) vs 12 eggs (670g @ 4°C) Does the cooking time start when the water returns t0 the desired temperature?
First, she uses a lot of water (6 qts ~ 5700g). That's a lot of thermal intertia, so it is unlikely that even a dozen eggs will alter the temperature that much. If it did though, the sous vide device can make adjustments quickly. And, since the food never touches the water it can be used for clean-up.
As usual, every recommended product goes up 20% to 30% Its the ATK bump
Any recommendations on a brand of carbon steel pan. Well really an oven safe brand. I am looking to overhaul my pans. Looking for my other forever pans that aren't cast iron. I am set in the cast iron department.
They did an equipment review on those. Just look up America's test kitchen best carbon-steel skillets and you'd find their recommendations.
The secret to hard boiling eggs? Add salt to your water before boiling. The shell will come off much easier and save you time and you'll have perfect eggs. The trick to frying eggs? Low temperature and cover the pan that way the top cooks evenly with the bottom. Grass fed butter or coconut oil. The trick is low temperature and with a cover.
Nope. Steam shocking is the tried and true way for easy peel eggs.
The trick to hard or soft-boiling eggs is not to boil them at all but to STEAM them.
Adding liquid to eggs will "toughen" them. In Chef's school a crispy white was an, "F" and your yolk got a "D".
That sous-vide method seems like a bit of an overkill. Would just boiling the eggs in a pot for 8 minutes achieve the same poached results?
Yoke on the fried was not runny
How dare Lisa not cut into those runny eggs on the benedict :/
Yes. 13 min for the steamed hard cooked eggs and 12 min for the sous vide 167° eggs? I definitely wanted to see how done the "poached" eggs were.
How come we never see Hannah & Lisa with Adam?
a fork will add way less air to the eggs and is ways easier to clean
I got an all clad 4qt and it's handle is definitely not heat proof...... damnit...
My old nonstick sticks more than my cast iron.
Then you aren't either seasoning it well, or using it enough. Mine occasionally has an issue but rarely bad and I do fry and/or scramble my eggs in them when it's easier to use them as they often were left over from washing and on the stove anyway.
@@johnhpalmer6098 no, my cast iron is like glass, it's my old nonstick pan that sucks
Electric hand mixer is
That’s a lot of equipment for poaching eggs. A frying pan, water and a dash of vinegar........done! Happy Cooking!🤗
I disagree. Hot pan, cold oil, food won't stick! Mantra of the Frugal Gourmet (yes, I know), but it's true and stainless steel makes awesome omelets.
This feels like a commercial
OMG did she sous vie eggs in the shell?!
Unfortunately Lodge carbon steel is a horrible pan. Re-seasoned dozens of times but everything still sticks. I gave up and bought the Matfer, a superb pan. What a difference.
Do you know ladies Jack has never cooked one show ever but you girls have👩🦳👩🏻🗽🇺🇸🍀😱😳🙌🙌🙌🙌🥳🥳🥳🥳🥳
That non-stick is now $59 on Amazon
I heard you don't want to salt egg until at least halfway through cooking is this bad info?
Ok Hannah, what's that coffee maker over your shoulder there???
Now I understand the sizes of Americans - cream in scrambled eggs, here in Denmark we use milk 😊
Love me some cast iron! I about killed my sister when do found my cast iron griddle in my dish washer. I was not paying attention was not an acceptable excuse. She is not allowed near my cast iron anymore.
Sorry about the typo...feces.