How to Cook Eggs in a Stainless Steel Pan Without Sticking
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- Опубликовано: 21 авг 2024
- Full video: • Food Sticking to Stain...
Cooking eggs in a stainless steel pan without sticking is not easy, but I show you how in this video. Follow these three simple steps, and eggs will never stick to your stainless steel pan again.
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Step 1, if your butter is brown your pan is too hot.
brown butter is ten times more delicious to fry eggs in then if it had just melted
It doesnt matter
@Mark-ho6tn yea it does. you're chemically changing the nutrition of the butter. just like when put oil in to a too hot surface you can change healthy cooking oil in to trans fat.
@@mark-ish turning healthy fat into trans fat from cooking with it??? Thats the first time in my life Ive ever heard anyone say that. Kindly link your proof of such an outrageous claim.
@@Mark-ho6tn it's not outrageous to everyone else.
ruclips.net/video/CRohMEQm9ng/видео.htmlsi&t=4m9s
Dr Lustig is a neuro endocrinologist with 40 years of research on the effects of lipids on the body, so don't go second-guessing his opinion.
Finally, glad to find a video that goes into the explanation a little bit more other than just the water drop test 👍🏾
The extra info about what happens if it's too HOT is why THIS video is better than so many of the others.
After watching your video I threw out all the supposed nonstick pans… made breakfast this morning with a small stainless steel pan ,, I said WTF ..I have spent $100’s off dollars buying a supposed nonstick pans… Never again Thanks
YOU THE MAN
✌️❤️
Eggy
True! I am done with Teflon coated. I have a full set of pre 1968 Revere ware. Same stuff my great parents used. SOOOO much better & healthier
If you use butter, use clarified butter. The milk solids in normal butter will burn and stick to the pan.
Thank you for this. The key for me was patience on the pan getting to heat and then waiting for the eggs to cook enough on the bottom so they can come off the pan. You can use a spatula to help them a bit but still need to wait for them to cook enough. Butter worked fine for me!
Question do you turn the head down after it reaches temperature? or leave it
You can turn it down.
The point is to heat up the metal to contract and close up its “pores” so food molecules can’t get in there and stick.
@@GuitarHands genius
@@GuitarHandsthat's BS and stop making shit up. Read Leidenfrost effect and then delete your post.
Yes, I think that's the only part he left out
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That egg is well on the way to crispy around the edges - which I don't like - if not actually burned on the bottom. I do get why a hot pan will form a crust or sear that will naturally detach however a cooler non-stick pan fries eggs to my taste and I'm happy to keep such a pan for the purpose.
It also doesn't hurt if you have a $300 7 layer Demeyere pan like that which distributes heat very evenly
Thank you for sharing your video. The tip is valuable & helpful.
The butter is burning
Perfect advise works every time 👏👏
this video is much better than other videos
Worked just as performed salute
Totally useful info thank you
I did notice and achieve the Leidenfrost effect.
In the end, my egg was still sticking. Guess if you put a huge amount of oil / ghee you may retrieve your egg in one piece.
I used ghee.
Ghee definitely works best. It's now my go-to fat for stainless steel frying. Works brilliantly on thick-cut steaks
Putting more oil doesn’t work, I thought it would 😂
@zada nah, it's all about the temperature and using the correct oil. My favourite is Ghee, as unlike butter it can be used at higher temperatures
what ive noticed is that when your pan is hot enough, and you put an egg in, you should decrease the heat a bit right after, this reduces stickyness. also, if the egg sticks, just wait a bit, then try again.
It's kinda awkward feeling advice, but: keep trying.
Not because *you* will get better at it, but because *the pan* will get better, as small bits of oil coat the steel just like on a cast iron pan. Steel pans do this too, it's just hard to build up (or keep) a thick coat on them so nobody tries.
Putting it through the dishwasher or soaking a long time will strip all this off and eggs will stick badly again. It's part of why hand-washing pans is recommended.
Ouch seeing that burnt butter. The pan is too hot! I would add another oil instead if you want your pan that hot, or 'season' it. (I don't think that's quite the right term in this case) You could add a little avocado oil to lube the pan, and then a little butter (at a lower temp) to gauge the heat and add flavour to your egg.
Worked like a charm!!
Great. But im gonna use ghee instead. Butter burns
It doesnt matter
yeah it does and u sound like u dont cook
@@Mark-ho6tn
@@othsasaa5386 I do cook. It doesnt matter when cooking eggs. You should not be heating your pan so hot that your butter is burning. If its smoking a little bit and getting brown thats totally fine. Maybe you should learn how to balance the heat on your stove.
@@othsasaa5386 Browning the butter doesn't mean it's burnt. You can search images and/or websites in the search engine.
i love browned butter but after 5-6 min of high heat on a pan cooking a steak?@@gelgel4823
I’m still getting used to my stainless skillets. I almost exclusively use my cast iron for most cooking, but even an old well seasoned pan have really ruin eggs. Although I’ve also made the best omelettes I’ve ever had in the cast iron, just have to use way way too much butter. Sometimes the omelette ends up being a scramble if it sticks but if it doesn’t my god is it good
Daniel Stubbs was a stud along with Rusty Medearis!
could you please do a similar video but for a combination of eggs + eggwhites ?
use oils that have high smoke temperature for example coconut oil which is healthy and not too fatty you can coat that pan after it's dried a slight layer it won't do any harm just remember don't keep it too long in the open on top of the table dust before on the pan and it will get dirty and you will have to wash it again before you cook
Are you feeding your chickens pfas so they make non-stick eggs?
Lol no you can cook fried eggs in stainless steel good luck with scrambled
Question I’m on the fence about getting a set of Ss Pans, but for my scrambled eggs I make them on med-high then turn low and then up again just for a bit to finish. Would SS pan not be a good fit for this methodology? Thx thx
How hot should it be though? Since i use olive oil, i keep on med heat
The water drop test works, but you still need to use a non stick spray or some kind of oil. Also eggs should be cooked low and slow while beef is typically cooked hot and fast. So you may want to season a pan if you plan to fry up some steaks in it since it helps the meat not stick as much.
But in my experience with stainless pans is as long as the food isn’t super cold straight from the fridge (even 5 minutes on the counter helps) it will stick a lot less. But the number one mistake you can make is trying to move the food as soon as it hits the pan. Do not do this, as it cools the pan rapidly and the “pores” close up and grab on to the food making it stick really badly. Just let it sit there and realize it doesn’t need to be in the middle of the pan to cook properly.
Really cool
So jealous!!!!! The other day last week I got out of work at 4 am and was starving and didn’t want a bacon egg and cheese anymore so I walked a mile to a 7-11 and was just disappointed in the lack of awesomeness foreign 7 elevens have. lol. Really risked my life (jk, it’s in a better part of my city) for my cravings
Awsome tips
I like, I like
So how do you do multiple? I cook two eggs at once. Once I was ready to flip it, the eggs did not stick but they were very brown on the underside. Do you turn the heat down a bit? After cooking two eggs, I took it off the stove and I wiped it out To do a second set of two eggs. The butter was very very brown and burned. Advice? Thanks.
Will this work on induction cooker?
What's the best way of cooking bacon? Some cooks recommend replacing fat/oil with water. But is it possible on a stainless steel pan with Leidenfrost effect developed?
the best way is starting with a cold pan. that’s it
In the oven!
That pan is way too hot. I use stainless for my eggs...no sticking. Yes to preheating. Add a generous pat of butter and let it melt... but NOT turn brown (pan is too hot). As butter starts to sizzle, add the egg and yes...leave it alone. It will release and slide around the pan on its own! An egg that gets brown and crispy at the edges in inedible...like chewing on leather. Some like it that way...most do not.
So the water test is unnecessary and just get it where butter sizzles but isn't burning (turning brown) and that should be the ticket?
You are correct. The butter shouldn't turn brown if you do it correctly.
How long should you preheat for?
@@ShoeBoyReview everyone's stove and pan is different, so that's hard to say. I'd start with medium heat for 3 minutes and adjust as necessary. If you apply butter to the pan and it turns brown, it's too hot. If you apply and it bubbles, then you're good.
@@matt_nyce thanks. How long do you leave the egg on once the butter bubbles?
Use olive oil it has a higher burn temperature, and your eggs will taste more like eggs, not burned butter. It's healthier too.
Is it not possible to cook low temp eggs? The temp you need to reach for a non-stick quality seems too high for eggs.
Why does everyone burn their eggs to a crisp in these videos
Your comment deserves way more thumbs up. Everyone complaining that their eggs are still sticking, is trying to make the pan way too hot. Eggs don’t need to be cooked on hellfire.
I’m annoyed if mine even get that crispy transparent skin underneath 😂
About to rage, I’ve done everything every video has said about stainless steel pans and everything still sticks, salmon was the only thing that didn’t stick
1. Add oil in a pan enough to cover the pan surface when it is cold.
2. Heat up the pan and oil to 350-365f or medium high. (The oil should begin to smoke at this point).
3. Add egg to the pan. It can be cold. Best results if poured gently and slowly from a dish and if the egg is room temp.
4. Once the egg begins to turn opaque, turn the heat down to low.
5. Every 30 seconds move the pan around the 4 quadrants of the burner. The egg whites should be soft but gently starting to cook through.
6. Take a spatula facing down in the pan to check if the egg is moving freely and redistribute oil to any dry spots under the egg.
7. After 2 minutes, the egg whites should be soft and opaque and move easily on the pan. Do not lift or pry the egg upwards, but slide laterally. Once the egg is free from the pan, you can change the heat and continue to cook the egg until your desired doneness and is ready to serve.
Tips: A gas burner does not distribute heat across the pan evenly. The hottest parts are wherever the flames directly meet the bottom of the pan. Most people drop their egg in the middle of the pan, which is the coldest part and thats why sticking usually happens near the yolk, but not at the edges. So it helps to actually move the pan around all 4 quadrants over the burner every 30secs during the 2 minutes you are waiting for the egg whites to solidify (i.e., imagine your circular burner is cut like a pie into 4 pieces and the pan should be moved slightly around all 4 quadrants, instead of just keeping it still).
Remember that gas stove burners will heat from the edges in, and coldest in the center. And that pan material and thickness will afftect cooking times. A Large burner and very small burners will have more cold spots and need more pan movement to heat more evenly or it may stick. A medium gas burner or An induction stove or electric coil stove (and a thick pan) offer more even gentle heating. Before adding additional eggs for cooking be sure the entire surface is coated in oil and that all the oil reaches smoking temp. Scrape off any sticking areas from previous food in the pan and let oil reach back to temp there before adding your next egg. If the pan has not been physically/mechanically cleaned properly before use, previous food residue and sugars may lead to new food sticking during cooking. Cook eggs first in a clean pan, before any other food that may leave residue. Only cook 1-2 eggs at a time for best results and even cooking. Generally, once the whites are opaque (about 2mins from hitting the pan), they will slide off freely from the pan (assuming they have been receiving heat evenly and were not sitting in a dry spot). You do not need the water drop test. Once the oil or butter begins to smoke you know you are are at 350-365f, which is the smoking point of most oils.
Cheat hack: If your eggs are still sticking with the above culinary-level instructions, you can begin step 6 even earlier -about 30seconds to a minute after the egg has been added to the pan. Start with the spatula face down and slide it under the egg, keeping the spatula face down, as the whites are mostly opaque (move the egg laterally, but do not lift or pry upwards).
Like if this works for you.
I did it just now and no sticking for me. But of course pan thickness and stove type are all factors.
Spend a weekend afternoon practicing with a carton of 36 eggs and you'll get it right. Any ruined eggs can be saved for fried rice or any of your favorite chinese soup. Or give it to your dogs/cats.
@@nostgeoffhi-fiif you're making your cooking oil smoke (burn), congratulations - you've turned healthy oil into trans fat. Give yourself a clap, dunce.
Maybe you need to address the problem in the same manner as those doing the videos on "how to cook an egg in a SS frying pan".
Cook 25 eggs one after the other and only eat the one, that by some miracle, didn't stick.
1/9 I have learned how to use all stainless steel pans, I just wasn’t patient enough with myself thanks for everyone helping out
Turn the heat down after getting to the good water test point so you don’t burn this shit out of the eggs.
It still helps with the non stick. Even after turning down.
No matter what I do, I can’t find the right heat. My water always beads into tiny specks. I turn the heat down slightly, water sizzles.
you might have a very thin or badly conductive pan
@@bartlinssen7443 yea, I had a feeling that could be it. Currently saving up for a Made-in.
So much easier on a gas stove
That’s nice but I don’t like crunchy bits on my egg.
u have to drown it in oil or butter..which i a heart attaxk special
I've been seeing people seasoning their stainless steel or they purposely baked-on fat and make it non-stick
I tried with stainless steel and followed the instructions, I tried with cast iron and followed the instructions, but all failed. I will stick with polytetrafluorethylene, never disappoints.
Stick with the stuff that gives you cancer, good move.
What if this doesn’t work
I respect the pan but, everything you just said is why I used non-sticks for the eggies.
The water in my pan just instantly evaporates
How does one get one drop of water to put in the pan? With a syringe?
Dip you finger in a cup of water
So what if I want over easy?
Step 1: Have a dedicated none stick pan for eggs 😂
Use coconut oil to bake the egg.
I did this and my butter exploded into brown smoke lol
Step 1: use tons of oil, butter or grease
This certainly works, but, but, but I've always been taught to ladel hot fat over the gelatinous white around the yolk. You don't have enough fat to do this. So how do you cook your gloopy white?
Flip it?
@Engineer so you loose that beautiful soft yolk. Eeek, no thanks 😂
Put a lid on and the heat should stay in and cook the white a bit more
@@pushthetempo2 thanks, I'll give that a try 😋
Burned the butter. Use avocado oil
It doesnt matter if the butter gets a little burnt
The egg may not stick, but the yoke will not cook!!! The pan is way too hot and will cook the white immediately as shown (!!!) leaving the yoke raw. The only thing you can do is flip it.
Nice scorched egg. Pan doesn't need to be that hot
Just an fyi for my protein bros… unfortunately this isn’t working for my egg whites
Good. Because its stupid af to only eat the whites. The pan is doing you a favor.
it does not have to be that hot.
And that’s how you burn butter
Want the eggs to not be ruined? Use carbon steel or non stick.
Burned egg in burned butter. Yummy
But Why Not Just use a Non Stick Pan? At Least for Eggs?🤔🤔🤔
Non stick pans are disgusting.
I had to get rid of my nonstick pans because we got a bird.. and the chemicals in nonstick pans will kill a bird because of the way their system runs. Also if it can kill a bird just with the fumes it makes me wonder how bad it is for my family
That's the problem cleaning the burn oil everytime you want to cook something.
Well you should be cleaning your pans after you cook, just let it cool a bit. Leaving crud and oil overnight in a pan will just make ur life harder
@@chadgrov it always have burn oil mark everytime cooking something hot.. That's why I always use my carbon steel...
Stainless steel might good on paper but if you like cooking carbon steel is much better. It actually easier to maintain than stainless steel and that burn oil is the non stick coating.
@@anubizz3 oh well if you have a carbon steel then it’s a moot point of course the carbon steel is better in every single way. If it’s anything besides eggs I’m pretty happy with my cast iron. Especially any kind of meat. I’d like to get a good carbon steel pan myself but the price is a bit of a barrier
Looks like you can’t make scramble eggs on this then eh?
But I’m not a fan of burned eggs
I challenge you to measure the temp difference of 10 minutes...
Why do you take the joy out of cooking an egg. It used to be a crapshoot and so frustrating and you feel really good eating it after you succeeded and got lucky and now you ruined it by making it so easy to do. I'm so sorry I watched this video
Than my food burns on the pan😖
This is contradiction of another you tube! 🧐
Meh. Just get a high quality non stick pan for your eggs. I use my stainless steel for almost everything, except eggs and grilled cheese sandwiches. With eggs you have to use a gross amount of butter or oil to prevent them from sticking to stainless steel, as evidenced in the video. My eggs shouldnt be swimming. And without more oil than i would use to cook a meal big enough to last 3 days they gum up the pan every single time. Ive never tried a grilled cheese on them, but it takes 5 minutes to do in the non stick with no oil, just butter the outside of the bread slices, and minimal preheating, so i have no intention of switching that method. Silicone spatula for the non stick, and i have no scratches or marks on my non stick for over 6 years. Or you can get a walmart special and replace it every year.
That egg wouldnt pass a culinary school😢
why?
@@RomanFrolowit's cooked to shit
U burnt the butter
Pan is too hot. Butter is burning
My pancancer won good bye...
That egg looks like a$$
Get a new pan
🙀🙀🙀🙀
too hot, you burn eggs. wtf.
Never use soap on a pan!! BRO!! Just heat the pan up and use oil to clean it.
Get a dedicated non stick pan for eggs.
Your planet won’t thank you.
If you already have one, nothing’s wrong with using it until it’s useless, but don’t buy a new one!
The ceramic coating is less toxic but less durable, so unless you have access to re-coating service, not the best choice either (unless you have a pet bird and no skills to learn no-non stick cooking.
step 2.5: pour alot of water on boiling oil for magic
Your egg burnt bro
I like my fried eggs crispy. Turn down the heat if you don't.
It's not burnt.
That’s why I don’t use that kind of pan
This method wastes a lot of oil each time does it not ?