Good one! Thanks. As commented on elsewhere, that is waaayyy more oil than needed. A teaspoon of butter spread thinly over the bottom does the same thing. The real secret to the Egg Test is low heat. Then it cooks up beautifully…
if you get it to 100 before you add the eggs that should be good. You also don't want it too hot. The eggs shouldn't sizzle or bubble too much when you add them otherwise they will cook too fast. Once they firm up you can turn the heat down.
My goldfish refuses to wear shoes, he will only wear flip-flops! Apologize for that switch if it was confusing, I was really just trying to show the surface haze on the pan and how to remove it (didn't have any on the carbon steel at that point). The lighting wasn't great on that either.
Nice video! People forget that it's ok to rinse these with water as long as you dry them on the stove. Flax seed might not be ideal for seasoning, there are some videos on that.
yes 300 is way too high. many people have trouble with the eggs sticking because they use too much heat. I would keep the pan under 200 and dial it back once they start to firm up. eggs are generally cooked at 160.
I actually switched pans when we got to the cooking part. With most pans, there is a big difference between cast iron and carbon steel, but not so much with ours. Our cast iron is smooth and thin while our carbon steel pan is a bit thicker than most (3mm) so its actually heavier than our cast iron. Obviously its a learning curve with any new pan.
you really have to get to know your stove and pan, each is a bit different. If you can measure the surface temp of the pan, i would say keep it between 190-225. eggs cook at a very low temp!
Heat is what keeps the eggs from sticking. The sad part is that high heat kills a lot of the nutrients in the eggs. I'm experimenting with medium, relatively lower Heat and maybe just waiting longer for them to set
yes! High heat can also cause sticking as well. I think the risk of eating raw eggs is generally overstated. It is true that proteins in eggs get denatured when cooked and become slightly more difficult for your body to use.
Good video, but it seems there was flip flopping between cleaning the cast iron, and boom, carbon steel is on the burner. I always had lots of cast iron, especially for baking my bread in. I tried carbon steel 2 yrs ago, but tired of taking care of it. Cast iron is easier.
Most RUclipsrs dnt emphasize enough that u gotta let the pan get hot, add oil, let it smoke a bit, drop the egg, then turn to low, and let it cook slowly. It will stick if it is not hot enough.
I cook scrambled eggs in a cast iron skillet that's about a month old and I only use maybe 1/2 T butter. The eggs turn out great every time.
Good one! Thanks. As commented on elsewhere, that is waaayyy more oil than needed. A teaspoon of butter spread thinly over the bottom does the same thing. The real secret to the Egg Test is low heat. Then it cooks up beautifully…
Agreed. To be honest - I got in the habit because I was tiring to add more calories from fat. If you want lower calories you can use almost no oil.
Thanks! This worked for me.
What temp on the infrared thermometer is hot enough? Thx
if you get it to 100 before you add the eggs that should be good. You also don't want it too hot. The eggs shouldn't sizzle or bubble too much when you add them otherwise they will cook too fast. Once they firm up you can turn the heat down.
what temp do you want to have once the oil is in the pan before you put the eggs in
So you cleaned a cast iron and switched to a carbon steel... what shoes does a goldfish wear?...
My goldfish refuses to wear shoes, he will only wear flip-flops! Apologize for that switch if it was confusing, I was really just trying to show the surface haze on the pan and how to remove it (didn't have any on the carbon steel at that point). The lighting wasn't great on that either.
Do you have a decent recommendation for someone who doesn’t like coconut to replace it as an oil?
Avocado oil!
Why did you guys stop making cast iron skillets?
Nice video! People forget that it's ok to rinse these with water as long as you dry them on the stove.
Flax seed might not be ideal for seasoning, there are some videos on that.
What’s the temp? Is 300 F to high? How did you know that you needed to reduce the heat?
yes 300 is way too high. many people have trouble with the eggs sticking because they use too much heat. I would keep the pan under 200 and dial it back once they start to firm up. eggs are generally cooked at 160.
@marquettecastings. That’s NOT a carbon steel pan, it’s cast iron. Big difference in cooking method
I actually switched pans when we got to the cooking part. With most pans, there is a big difference between cast iron and carbon steel, but not so much with ours. Our cast iron is smooth and thin while our carbon steel pan is a bit thicker than most (3mm) so its actually heavier than our cast iron. Obviously its a learning curve with any new pan.
What temp u recomended?
Pretty low. I would say keep the pan temp between 190-225. eggs cook at a very low temp!
@@marquettecastings6113 Is that Fahrenheit or Celsius?
What temperature is medium?
you really have to get to know your stove and pan, each is a bit different. If you can measure the surface temp of the pan, i would say keep it between 190-225. eggs cook at a very low temp!
Heat is what keeps the eggs from sticking. The sad part is that high heat kills a lot of the nutrients in the eggs.
I'm experimenting with medium, relatively lower Heat and maybe just waiting longer for them to set
yes! High heat can also cause sticking as well. I think the risk of eating raw eggs is generally overstated. It is true that proteins in eggs get denatured when cooked and become slightly more difficult for your body to use.
Good video, but it seems there was flip flopping between cleaning the cast iron, and boom, carbon steel is on the burner. I always had lots of cast iron, especially for baking my bread in. I tried carbon steel 2 yrs ago, but tired of taking care of it. Cast iron is easier.
Most RUclipsrs dnt emphasize enough that u gotta let the pan get hot, add oil, let it smoke a bit, drop the egg, then turn to low, and let it cook slowly. It will stick if it is not hot enough.
Granny never used Flax Seed oil…….. 😄👋🏼😄 (probably never even heard of it )
Use tallow then.
Just stay away from the gross soy/vegetable oil "stuff". Unless you're using it to lube an engine, of course.
back then flax seed oil (also called linseed oil) was used in paint because it is one of the few oils that will dry.
A 7 min tutorial for making scrambled eggs. You literally can't mess scrambled eggs. Just add oil and eggs