The Butter and Egg Controversy DEBUNKED: The REAL Way to Cook Nonstick Eggs
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- Опубліковано 26 лют 2024
- Why do your eggs stick? All you need is butter for nonstick sliding eggs, right? No! There is more to it. In this cooking video we show five hacks for nonstick eggs in cast iron, stainless steel, and carbon steel pans! We debunk the mutter myth, talk carbon steel seasoning, and slide lots of nonstick eggs. This cooking video shows how to get sliding fried eggs as well as nonstick scrambled eggs, Western omelettes, and French omelettes. We also get into the weeds of carbon steel seasoning.
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De Buyer Mineral B Carbon Steels: debuyer-usa.com/collections/c...
Thermoworks Surface Probe Thermometer: alnk.to/gVKpzeN
Lodge Cast Iron: amzn.to/3SPrIzY
Mauviel Copper (250 series in the video is discontinued): amzn.to/48AUxWy
All-Clad Stainless Steel: amzn.to/3wA4Xss
ilve Majestic Stoves: amzn.to/3SN73fW
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Uncle Scott, it’s your friend from across the valley, I just wanted to thank you for all your videos. I watch every single one of them and have learned so much from you.
Thank you, Fred! Looks like the weather around here can't decide between winter and spring at the moment!
I've got my 9.5" de Buyer Mineral B Carbon Steel Omelette (dedicated egg) Pan dialed in on my electric stove. I often do two eggs, over medium with counter clockwise floatation, and occasionally execute the perfect double flip. This video is a good summary of all the things I've learned from your channel since my carbon steel journey began a couple/few years ago. Many thanks and a round of applause.
Now you have got me thinking about rotation direction. This will bother me until I can cook another egg!
@@UncleScottsKitchen All according to my plan... FWIW, I flip left handed. That may or may not affect rotation direction.
Hi Scott. One of things that I've learned about making a pan non-stick is that the pan MUST be hot before placing food in it. I typically take the eggs out of the frig and place them in a bowl of lukewarm water for about 15 minutes before cracking them. When cold meets hot you get condensation, so when you place a cold egg in a hot frying pan then tend to stick. The other thing NOT TO DO is to crack the eggs directly into the pan. Crack them into a bowl first. 1. You don't want shells getting into the eggs or the pan. 2. You have better control pouring them into the pan rather than cracking them into the pan. It won't disturb the heated butter as much.
Great tips! Pan temp is crucial... probably the most important factor.
Great tutorial! So many things in cooking come down to technique. It's not necessarily complicated but it does need to be done properly.
Uncle Scott,
thanks for your informative videos. I have been using cast iron forever. I decided to give carbon steel a try and bought a Matfer. I have a flat top stove and was concerned about using CS on it. After watching many of your videos I seasoned my pan in the oven, it came out beautiful. I then did the egg test, there was no stick. I think I even heard the applause track!!!
Glad I bought this pan, and thank you for showing me how to get started with it. I look forward to using it often in the future.
This is the best video I ever seen about cooking eggs on carbon steel pans,
Thanks
Hey Uncle Scott, Thanks to your tips and brilliance, I have been making some amazing breakfast eggs with my Matfer carbon steel pan every morning and have such a smile on my face when the slide all around the pan. Thank you for your amazing videos! Keep on cookin'!
Another great video, keep them coming. As you mentioned, all the variables impact your cooking performance. I love my carbon steel pans and the more I use them, the better I get at cooking.
Great video on eggs .The different type of pan info was extra ! I think you deserve a lot more subscribers !
I do too! Thank you!
This a masterclass in cooking eggs.
Thank you, Childo!
Eggscellent vid nephew Scott! Your presentation was solid and wide ranging. For myself I am seeking to get to fried egg nirvana with stainless steel. I do not like to have the overdone hard brown stuff on the edges of my fried eggs, I want them soft all around. I'm thinking I should get the pan pre heated and then lower the temp before I add the eggs.
I'll see in due time yet I was wondering if you have any insight concerning fried eggs in stainless steel?
Any offering would be appreciated!
For years I just used EVOO and had OK results, but had some stickage, but heard about butter as a tip and started using 50% olive oil 50% butter and had great results. But yes temp proper seasoning etc are big factors too.
Olive oil + butter... I use that for lots of things (risotto, soffritos, etc.) but for some reason it has never occurred to me for eggs... I will give it a try!
@@UncleScottsKitchen nice, yes a chefs secret, not that I’m a chef😀, tastes great, and doesn’t burn.
Masterful explanations. I know what to do with my carbon steel pan now. Thank you. Lovin' you, Uncle Scott!
Thank you pamela! Glad the videos are useful!
WOOOOOOOOOOOOOOOO
Im confused. Where is the drink to cheer us all before the show starts. A sign of a true gentelman. Just kidding. Keep up the work my good man
Ha! The opening drink is only for Pancasts, which I hope to do another one today (and have a drink, no less).
Thanks for reviewing these steps. I have no problem sliding eggs on my Mineral B Pro omelette pan or stainless steel pans using olive oil, but I also use all your other steps. After a lot of egg-spirimenting, I know how how high of heat to use and when to add the eggs. I'm sure butter is more tasty, though.
Cracking job! Here in Europe, eggs are not normally stored in the fridge. Even in Supermarkets they are on the shelf. My eggs slide easily.
And that's possible because in Europe eggs aren't washed during processing. In the US they are; so they must be stored refrigerated.
In sweden we store our eggs in the fridge
"Cracking job" pun intended?
@@justinkase7763 Yep. Glad someone took note :)
In a search for an oven friendly alternative to a cast iron skillet (my LC has a wooden handle) a local vendor suggested a de Buyer country pan. Wish I had seen these videos first (should have done a better job on the beeswax) but after 5 seasonings (in the oven). It works better than those PFAS based alternatives. That skillet cornbread I was after ... well after buttering the preheated pan and baking, the cornbread releases just like it should. Yes the seasoning and the butter do the trick.
Thank you for your video! I am approaching 3 years doing a keto diet after severely limiting eggs and butter for way too many years. I have also replaced my nonstick cookware with cast iron, carbon steel, copper and stainless steel pans. I have found there are some uneven spots on my induction cooktop despite using a pan correctly sized for the ‘burner’. I think my big mistake is I try to cook a fried egg after heating up breakfast sausages in the same pan and of course they stick just a bit - I am going to use separate pans and give it a try and use as much butter as possible!
Great tips. I’ve found the correct heat is the most important one, especially with stainless steel skillets.
Agreed! Pan temp is crucial.
Comments that start with, "Cracking Job" are why this is the best cooking/cookware channel.
::studio applause::
::head nod::
::head nod::
Thank you, Hugh! Eventually, you start hearing the applause in your head when you talk to people throughout the day!
All excellent tips. 100% agree. I would love to see you try this on a brand new, non seasoned pan as an experiment.
No, it’s not advisable to cook anything on a brand new non seasoned pan. They are coated in bee wax (ideally) or some other, less appetizing oily substance. If you suggest using it on raw iron, you are causing rust. He has done it on stainless steel which he doesn’t season (nor he needs to).
Well you have to season them at least once (the carbon steels), but I did show in the video that it works for stainless steel... kind of the same thing, as it isn't seasoned.
@@Visitkarte obviously clean it first. Just want it to be cleared up that the seasoning is protection from rust and has no measurable difference in non stick
@@UncleScottsKitchen agreed it is similar. I just want to see it cleared up that the purpose of seasoning is protection from rust and has no measurable difference in non stick. It would be a cool experiment to see. Season it properly after the experiment 😊
@@kodak28 It would probably react badly because it’s unprotected iron.
I get the same perfect eggs using my induction 4-"burner" cooktop. The 10+" diam. heated area has a 2" diam unheated area in the centre - unlike the 5" diam. heated area of 120v plug-in induction hotplates. I wish the North American "experts" who complain about pans warping when using induction would take this into account. European cooks and chefs have long known how to use induction "burners" properly and effectively, without any problems.
Which cooktop do you have? I might add one some day for pan review purposes.
@@UncleScottsKitchen I have a 30" cooktop (made by Whirlpool and marketed by IKEA). It is installed in my bespoke kitchen cabinets. The price was very competitive, and I had a chance to test it out in a friend's IKEA kitchen before deciding to instal this - rather than pricier units. I also have several plug-in 120v Induction units which are great on the few occasions I need more "burners" or cooking/warming in other rooms/locations. These units work well with 3-ply or 5-ply SS pans at up to medium heat to allow for the SMALL 5" diam. heated area to work effectively. Incidentally, an 8" Lodge steel skillet which had worked flawlessly on my Induction cooktop became a spinner after 1 use on my son's radiant glass cooktop - to be relegated to RV use where it was less of an issue.
Great tips! I love my carbon and cast iron.
I love this video. Subscribed.
The amount of butter he uses is mind-boggling. A fifth of that is all that's needed for a non-stick egg. Mind you, I love butter and eat A LOT.
It's more artery-boggling.
@@UncleScottsKitchen Your arteries disagree. Smoking bugs them, and sugar, but not butter.
Thank you, with your help I managed to cook nonstick eggs in my De Buyer (Carbone Plus) pan. But I could not manage to transform this knowledge to Oil (Sunflower). Whenever I use Oil, the egg sticks. It is strange: What works with Butter does not work with Oil and I did not find a way to make it work with oil.
My theory is that, the reason why butter works is that "exploding" leftover water in the butter releases the egg from the pan "magically". Since there is no water in the oil that could do that job, it sticks.
It's probably a heat issue... the water in the butter regulates the temp and gives you indicators as to when to add the egg, but you don't get those with the oil. Probably just need to experiment with timing and heat and I'd bet you can get one to slide.
You need to do a video on your Work Of Art Pan , please .
I ordered a de Buyer pro omelette, 9 1/2 and like to get a jet black finish like yours .
Get a bluestar range and be done with that cooler center of the pan.
Open burners all the way !!!!
I wonder if there are different gas rings that you can swap... I will check on that.
Great recommendations
Can’t wait for the “work of art” pan video. Just bought a mineral b pro 9.5” and would love to have it look like that.
Wow!! GREAT info and technique!! I have older Matfers, haven’t used in a few years, been using primarily cast iron..I have that mastered, maybe it’s time to revisit carbon steel…
That's a gorgeous pan. Nice job.
Thanks Scott, great video. I'm a lot older than you, hence no Uncle...
Here is some background on tablespoon sizes. I primarily know about the UK and Commonwealth. Prior to the early 1970s, tablespoons was 4 teaspoons. It changed in the early 70s with an international effort to standardize the size of the tablespoon. This was done for medication administration. The official size of a tablespoon now is 15 mL or 3 teaspoons. I believe if I remember correctly that the French used similar tablespoon sizes.
That was a joke, not a real measurement difference. It’s because French love butter and more butter is better.
uncle scott. love your work.
1:26 i think the comments are because it looks almost as if you are deep frying eggs
Thank you, Jim!
Thanks for the tips! Do you ever use clarified butter to cook eggs??
I just received a Mineral B Pro. Done the seasoning in the oven following your instructions exactly. I’ve done an egg with butter after that and the egg had a metallic taste so bad. Is that dangerous and why is happening?! Thanks a lot ❤
Great video Scott. One thing and maybe I’m lucky or something. I take my eggs straight from the refrigerator and cook them in carbon steel or cast iron and they don’t stick. Maybe you can do a video cooking both a cold and room temperature egg?
Dude, real simple cast-iron rules
Great video, Unc! I'm definitely guilty of cooking bacon then following it up with eggs. It's not the worst stickage, but I'm definitely not sliding eggs around the pan. Luckily, cleanup is still pretty easy.
Everybody should go order fried eggs at Waffle House sometime and watch them cook them in their cheap little aluminum pans in a ladle of clarified butter. They're basically following all these rules in the ways that matter.
And at 3:00 AM, no less!
Temp!
In SLC area Mediterranean Market and Deli Is owned by Annette for Dolomite region of Italy. She always has the best.
I will look that up! Thank you!
How about trying a Comal on your paella burner ? That should work - that would be interesting to see what a comal is capable off
About 13:45 "we're going to gently lay this egg". Good one.
I did not even realize I did that, but now I'll take credit...ha!
Hi Scott, can I ask you, when you were showing that first egg sticking (even with the same pan, eggs, amount of butter, etc), what was the specific problem that was causing it to stick? I ask because that's what keeps happening to mine, and I can't for the life of me figure out what I'm doing wrong. I pre-heat my pan, move it around so it's even, I even tried using a copper heat diffuser. I've gone with higher temps and lower, used tons of butter and just a little (and every other fat), I pour from a bowl just above the surface, and still... stickage. I'm baffled. So I'm wondering what it was you (intentionally) did wrong to get them to stick there? Thank you!
another tip is to pre heat your cast iron pan in the oven.
What's weird is I never have an issue sliding an egg in my pan. But when I make scrambled eggs in it, YIKES! The eggs turn out fine but I always have a layer glued to the bottom of the pan. Then I lose some seasoning scrubbing it out. I tried to burn it off one time, yeah, that was a bad idea :)
I'm more of a soak and scrub guy than a burn it off! Kidding aside, you probably just need a little more heat for the scrambled eggs.
@@UncleScottsKitchen That's what I thought too. But doing that leads to a very brown glued on layer and that burned flavor makes it way into the eggs. When I scramble I just use my Hexclad instead.
Holy smokes. Now it all makes sense. The reason I've never gotten eggs to non-stick to anything but a non-stick pan is that they don't! They only non-stick to a thick layer of butter with escaping gasses underneath that PREVENT them from touching the actual pan until they've already solidified!
exactly. The pans do have varying heat conduction properties, but you could fry an egg on almost anything with that has a thick layer of butter (or similar pan-lube) under it. And seasoning looks neat and may be a fun hobby, but the egg doesn't care if the pan is seasoned or not...
Not true at all....@@monkeyb1820
Not how it works...
@@nihlify Oh good a drive-by know-it-all. Willing to contradict but not to edify. Nice.
I have a magical cast iron pan that so perfect fo eggs, never had one stick,only use butter for flavour.its this tiny pan only good for two eggs tops. But its jus for me and works so well. I use a little oil just enough to shine it up, without making a pool, and then some butter at end for that taste. Never messed up. I do omelettes, over easy, sunny side up, and scrambled, never a single issue. Even did it dry no oil, no butter, and still perfect. I just do a low to medium heat. I start kinda hot, but turn it down as soon as egg goes in. Mever a issue.
thanks for the video uncle, from now on the eggs don't stick to the pan.❤😊
Can you plz do a review of the lodge chefs collection skillet. I really want to know if it worth it. As well the Lodge Blacklock skillet if you get the chance. Thank you so much.
I will put those on The List!
I think a great idea for a video series featuring lodge skillets would first be doing a review of the lodge 10in chefs collection skillet. Then, reviewing there more premium 10in Blacklock Skillet. Then finally, in a 3rd video you could comparing them in a head to head match up. Or even do a 3 way competition with the Lodge’s standard, chefs collection and Blacklock skillets.
Obviously if you prefer you could do these videos with the 12inch versions instead. But both the 10 and 12 would be good for comparison. Thx for you time. Hope to see them in action.
Uncle Scott, do you ever use clarified butter/ghee in place of oil?
Great idea, I make my fried eggs extra crispy and regular butter just doesn't cut it. Beef tallow/duck fat all the way for me, I imagine Ghee would be a fantastic choice
Yes... I showed that in the 11" De Buyer omelette pan review. Works great, but you don't get the timing indicators like with regular. You do get more wiggle room with higher pan temp, as it doesn't brown like regular butter.
Can you use it for any other food? Veggies for instance? Potatoes?
I will do a video on hash brown potatoes at some point. It definitely works. Pan temp is critical for potatoes. If the pan is too cold you will need a hammer and chisel to get them out, but if it's hot enough they will slide.
1:57 this is crazy, how do you get such a dark pan after just a week?? :D I never get mine that dark is (ceramic glass stove top)
Even after 6-9 months my two deBuyers don´t get really sturdy seasoning, bronze color at max. No matter if stovetop or oven method. It never turns blackish, instead it seems it goes through a blueing phase of metal, which would brighten up the seasoning (not flaking). I never managed to get somethinkg blackish, EXEPT OF the outside of the pan (its a dark bronze at least). Also, the blueing happens only on the inside (where the more instable seasoing is) very strange. any ideas why? I could never find infos on that, unfortunately :(
I watched lots of your videos and others (like Jed´s)... tried many things, but still don´t get it right.
Edit: and of couuuurse, I tried 5-6 layers seasoing on the stovetop... here it got pretty dark when nothing cooked in it, but the seasoning came of flaky during the following uses in the kitchen. This was wat I did when I just got my pans... don´t know why I got no blueing/fading back then! and also tried 5 layers in the oven! 1hr each, letting cool in between (this also tends to the blueing sometimes).
I use a nonstick (PTFE) pan and butter for perfect eggs. It gives the best result in all respects. Butter and eggs are made for each other.
There is big difference in cooking on a induction cooktop or range than a portable burner.
I might get a big induction range some day for pan reviews... what is a good model you like?
@@UncleScottsKitchen I have had several kitchen aid is good on the low end or Bosch or Miele . I have had all three.
I like your videos, they are great, but hell, I could make porous concrete non stick with that much butter.
i guess once you get a pan hot enough, any pan can be non stick including stainless steel :)
Pan temp is probably the biggest factor, but the others are important too!
@@UncleScottsKitchen I bet! butter makes everything better!
I always use butter with eggs. They cook well and taste great.
i still dont understand how you get your pans that color i cant do it and i see no one else doing it
How about using ghee to cook eggs instead of butter? Will you be able to still get non stick eggs?
I've been wondering myself why none of the "cooks" on UA-cam ever cook with ghee? It has a higher smoking point than butter or oil, but we never see them use it or even mention it.
I did use some clarified butter in the De Buyer 11" omelette pan review... worked well. With the clarified or ghee you don't get the same indicators as to when to add the eggs and what the pan temp is, but if you have your timing down they work well.
@@UncleScottsKitchenHey Uncle Scott, thanks for your response! Im a big fan and learn something new everytime I watch your videos! please keep educating us!
So the takeaway is; You still have to use a lot of butter no matter what!
you don't need a lot of butter -- you can always use a lot of olive oil
You need one or the other though!
More water in American butter compared to European brands.
I personally use the sound of the butter to key me in on when the pan is ready. When it's done being noisy, your pan is ready.
Butter knows all.
I want to interject something i have always kept quiet about... i think this is a mature enough audience to comprehend this.. oil isnt everything.. enough oil or butter isnt enough to be non stick.. it takes heat, oil, and timing.. any of those are off and its over. Now to warch the video
Agreed!
I have never understood people who put eggs in the fridge, why would you?
Do you have an affiliate link for the thermometer?
Indeed I do and thank you for asking! I forgot to put it in the video description: alnk.to/gVKpzeN
I think you came away from those comments with the wrong idea. Yes of course there is more to it than just butter. I think everyone knows this. It’s more that whenever you’ve shown tutorials of how to cook eggs in carbon steel or stainless in the past, you’ve had them swimming in butter. While butter is delicious, a lot of people who might be candidates for switching from non stick would see the amount of butter you’re using and be turned off by how much you seemingly need, based on your videos.
Sure butter isn’t the only thing that causes them to be non stick, but it sure helps right? Adding more than a tablespoon of butter to your pan will make the job easier than adding only a small amount.
I thought it was a catchy hook for a video title anyway!
Love your videos, but take a small bit of offense at “giving the pan a little goose”
My favorite eggs are cooked after cooking bacon. May have to ease the eggs loose with a spatula but works great in carbon steel or cast iron. Don't tell my doctor please.
I know a few doctors who love a greasy fried egg!
I think that your way off with your idea. Unlike you, i wasn't happy with makeing this work with butter. Butter isn't the healthiest fat and i don't want to use it every time i want something not to stick to my pan. So i experimented a lot with oil and also with stainless steel pans (for a period of time i only had stainless steel pans).
What my experiments showed is that the temperature at which you put in your eggs is pretty much irrelevant. What needs to happened though is that pan has reached a certain temperature before you put in that food. But the mistake many people make is that they think that you can only cook at that temperature. No. My experiments have shown that you can heat the pan up, put in the oil (i use a rag) wait until the oil is shimmering or slightly smoking and then take the pan off the burner and let it cool down to your desired temperature. The egg won't stick. I've cooked eggs with zero colour and just oil with this method. It also works with stainless steel.
In my opinion, it's a mistake to suggest that you need this optimal temperature for food not to stick. It's just wrong and a lot of people will avoid stainless or carbon steel pans because they think that they can only cook at a very high heat or with butter. No, you can cook in a cool pan and not have the eggs stick.
To the contrary, the debate still rages on. Intensifies even.
We do need more internet debates too!
I feel your seasoned pans are nothing more than oil burnt on them and dirty , any steel pan carbon or stainless gets more non stick the longer you scrub it with wire wool , if you don't want things like eggs to stick in a shiny clean pan use a tsp of oil bit of butter an you have non stick , if your going to use a pan with oil burnt onto it you might as well use teflon because burnt oil isn't good for you either
Pan temp is critical too.
@@UncleScottsKitchen Nothing in cooking is critical , going blind or losing a leg or arm sure , if something doesn't turn out cooking try again later an have sandwich an glass of milk or something even the best chefs cook crap at times and I have watched them do it an say with a straight face this is wonderful 🙂
That much fat/oil for cooking eggs just seems gross to me.
If your pan is tolerant preheat it in an oven. I run mine at 250F for about 15 minutes in my countertop convection oven. The temp readings are very, very even.
I'm done eating my egg before you even start frying. Pre heating the pan for 15 minutes Just to fry some eggs is Overkill.
really you mean i have to have my [an hot enough? wow good 14 minute waste of time
It's definitely not the video for anyone who already knows what they are doing, but believe it or not, there are lots of new people to carbon steel, and the Fried Egg Test really frustrates them and they need lots of detail. I've had people literally tell me they cried tears of joy after finally getting an egg to slide.
Don't like eggs fried in butter. I'd rather use oil, or animal fat.
I can ONLY speak to non-stick pans, but there's no issue cooking a fried egg in a pan right after cooking bacon and having bacon bits in the pan. I have NO issues and never have with an egg sticking using bacon grease with bacon bits. Yes some of the bacon bits will be in the egg, adding wonderful flavor. I can't figure out why a person WOULD have a problem with eggs sticking after cooking bacon. Step one, start the bacon in a room temp pan and turn the heat on with the bacon in the pan. Step two, flip the bacon a few times which will also loosen up bits that are trying to stick on the pan. Step 3, after cooking the bacon let the pan cool down a little, not much, but at least a little. Step 4, get the bigger stuff out of the pan using a spatula, leaving the rest of the oil and smaller bits in the pan, this will also cool the pan a little more. Step 5, put the pan back on the heat and put the egg in right away. Cook the egg on medium-low heat. Flip once. Enjoy the food.
I also scramble eggs in a pan that just had bacon cooked in it after draining off most the oil. WONDERFUL flavor.
Once again this is using a non-stick pan. Do people really have problems with eggs sticking? I use hamburger grease, bacon grease or oil and never have an issue. And yes that means I cook a hamburger patty, then the egg in the grease.
You're missing the point. You ignored the intro at the front of the video. This video is about using _anything BUT_ a non-stick pan, for obvious reasons.
@57 And yet, still I make the point. I'm not going to use carbon steel pans to cook bacon and eggs if I have to fight with it. For obvious reasons. In fact that was my breakfast this morning. Here's another kicker, when I'm done I take a napkin to get most the oil out of the pan, then after that a facial tissue and ALL of the stuff including the oil is out of the pan without once having to use soap, or scrub. Sometimes I have to add a little bit of water to the facial tissue to clean off a couple spots on the pan, usually once the pan has been cooked on a few hundred times. I can THEN clean that pan at my leisure, usually once I have a few dishes built up for handwashing, using hot water, soap and a cloth dishrag.
I use a mix of pans. I have no dogma. I use what works well for whatever it is I'm trying to do.
Eggs and butter are two of the most unhealthy foods you can eat.
No