Thank you for this video, I think I will stick with butter as it's a lot simpler and faster. One question though, I noticed there is sticky residue even though you boiled water to clean the pan. Is that sticky oil residue normal? Do you need to remove that or can you just do a post cook seasoning on top of that?
This video was made in response to a viewer's question. He was unable to cook the Fried egg skillfully with oil. The method introduced in this video is a cooking technique called "ABURAGAESHI" in Japan. Pour plenty of oil into a carbon steel frying pan that has been heated to a high temperature and coat the surface with oil so that the surface temperature is even. Many chefs use this technique when they use a Chinese wok. I also wanted him to see the importance of temperature control due to the Leyden frost effect.
You should check the videos on my channel carefully, so you can understand that I make fried eggs with butter. You'll also understand how to manage a carbon steel frying pan. You will also learn that seasoning a carbon steel frying pan is completely unnecessary. This channel has all the truth about iron frying pans.
@@taisa_video yes I saw your other videos, I think butter is the key ingredient to make anything not stick in a pan HOWEVER, I am trying to be healthier and use less fat so this makes it hard. Also butter is inconvenient to store/use and has shorter shelf life compared to oil in a bottle...
@@dablaire89 I only make fried eggs about three times a month.This is because my country has the most established system for distributing fresh eggs in the world. In my country, there are many people who eat raw eggs. The eggs I eat the most are also raw or boiled eggs. These are the most delicious and healthiest. That's why I only cook fried eggs once in a while, so I don't have to think about my health then.
This video was made in response to a viewer's question. He was unable to cook the Fried egg skillfully with oil. The method introduced in this video is a cooking technique called "ABURAGAESHI" in Japan. Pour plenty of oil into a carbon steel frying pan that has been heated to a high temperature and coat the surface with oil so that the surface temperature is even. Many chefs use this technique when they use a Chinese wok. I also wanted him to see the importance of temperature control due to the Leyden frost effect.
Excellent video! As always!
I always enjoy your content!
cool pan indeed
Thank you for this video, I think I will stick with butter as it's a lot simpler and faster. One question though, I noticed there is sticky residue even though you boiled water to clean the pan. Is that sticky oil residue normal? Do you need to remove that or can you just do a post cook seasoning on top of that?
This video was made in response to a viewer's question. He was unable to cook the Fried egg skillfully with oil. The method introduced in this video is a cooking technique called "ABURAGAESHI" in Japan. Pour plenty of oil into a carbon steel frying pan that has been heated to a high temperature and coat the surface with oil so that the surface temperature is even. Many chefs use this technique when they use a Chinese wok. I also wanted him to see the importance of temperature control due to the Leyden frost effect.
You should check the videos on my channel carefully, so you can understand that I make fried eggs with butter. You'll also understand how to manage a carbon steel frying pan. You will also learn that seasoning a carbon steel frying pan is completely unnecessary. This channel has all the truth about iron frying pans.
@@taisa_video yes I saw your other videos, I think butter is the key ingredient to make anything not stick in a pan HOWEVER, I am trying to be healthier and use less fat so this makes it hard. Also butter is inconvenient to store/use and has shorter shelf life compared to oil in a bottle...
@@dablaire89 I only make fried eggs about three times a month.This is because my country has the most established system for distributing fresh eggs in the world. In my country, there are many people who eat raw eggs. The eggs I eat the most are also raw or boiled eggs. These are the most delicious and healthiest. That's why I only cook fried eggs once in a while, so I don't have to think about my health then.
The process you've shown here is very different from an earlier video on the same subject. This process is also very time consuming. Why the change?
This video was made in response to a viewer's question. He was unable to cook the Fried egg skillfully with oil. The method introduced in this video is a cooking technique called "ABURAGAESHI" in Japan. Pour plenty of oil into a carbon steel frying pan that has been heated to a high temperature and coat the surface with oil so that the surface temperature is even. Many chefs use this technique when they use a Chinese wok. I also wanted him to see the importance of temperature control due to the Leyden frost effect.