1495 How to Cook Eggs in a stainless steel pan without sticking Sunny Side Up over medium hard fried
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- Опубліковано 6 лют 2025
- AllClad 10" Fry Pan
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This was the best egg video have found thank you so so much!! Love your style
Thnks! I will try my ss pan again tomorrow. Bcoz i was about to give up until i found your video👍
06:14
"I'm well lubed..."
I dunno why I chuckled with that statement.
@@PizoCh1008 🤣
In spain we do not flip them, instead we enjoy the yellow with nice bread, "Huevos fritos". It is capital never to break the yellow, so you can imagine I almost fell off backwards when you flipped them!!! 😂
LOL ... me too. I thought "I always like it when I'm well lubed."
Is this possible without using butter? My wife hates the smell of butter so I typically just use avocado oil. But I have yet to be successful.
@@jasonlynn6453 absolutely, you can do it with just avocado oil. The trick is to put your heat setting somewhere between medium and low. Let the pan warm up for about 2 minutes, then put your oil in. Wait about 20 seconds, then drop your eggs in.
I now do what I saw in another video for over-easy. I put a pan lid over the eggs and let the hot steam cook the top of the eggs. Learn your timing as to how over-easy you want your eggs.
I've yet to see anyone cook sunny side eggs on a SS pan using just oil (no butter) and the bottom of the egg remaining soft, not hard and crispy.
@@JohnConboy1 you would have to be at a really really low temperature, and also you'd have to use a lid to get some Steam Action going on.
Same. I'm trying to cook my eggs without so much butter. Only using avocado oil is just about impossible.
@@jasonlynn6453 he should have turned his temp down before adding oil. Ive cooked light eggs with no crisp. Kind of a poached look. No sticking
@@jasonlynn6453I advise using a temp reader on the pan itself for consistent results
It is easy. The pan needs to be at low. A clad pan, regardless of brand eill distribute the heat. Use avocado oil, butter and bacon grease. The most delicious eggs ever in your life. Being to temperature(you do not need the leidenfrost effect, people make this harder than it has to be) Drop them in, let them set for about 30 seconds, give them a quick break shake, then let them finish as is, over easy or medium which is my preference, where the yolk becomes gooey. There just isn't anything hard about this. Way slicker than a teflon "nonstick" pan and no toxic fumes. Easy clean up, if something stick, sprinkle a little water and the steam makes it release.
Oh yes !
HOWS THATSUNNYSIDE UP YOU DIDNT SHOW IT CAUSE YOU DRIED THE POOR EGGS
What stove is that?
@@kelvinwilliams6999 5 million btu.. I think it came from one of the space shuttle launch rocket boosters. But don't quote me 🤣
Maybe not "burned" but I'm still trying to get my stainless pan to fry over easy and remain soft (no crispy) and white. Possible?
1. Heat setting: if low was one, and medium was a 10, I would set it like at a 5 or a 4, leaning more towards the low side.
2. Let the pan warm up for a longer period of time, maybe 3 minutes.
3. 3 tablespoons of butter or oil or combo. You have to use more butter or oil in the initial stage, but all this should remain in the pan after you take your egg out.
4. You have to take your eggs out of the fridge at least 1 hour before cooking them. You'll need to get them as close to room temperature as possible, between 68 to 74 degrees or so Fahrenheit.
Try that, and let me know what happens. Worst case, I'll do another video maybe tomorrow on over easy and soft. Great idea!
Did you try it out, and get the same results... Video, Eggs over Easy with runny yolks in a Stainless Steel Pan:
ua-cam.com/video/85GwpZG7Lio/v-deo.html
I do something similar with my 25 year old Costco stainless steel 10in fry pan. It has SS, Aluminum and Coper.
I start with a cold pan, since I live in Mexico, my eggs are never refrigerated. I heat my pan on the halfway mark on my propane stove, I let it heat for 3-4 minutes. Since I cook a lot of bacon in my cast iron, I use about a teaspoon of bacon grease and a tablespoon spoon of butter. Once the butter stops foaming, I add my 3-4 eggs, add salt and pepper and turn off the heat. I put the tight fitted lid on the pan and start my toast.
When my toast is done, I remove the lid and with a silicone spatula/spoon I start around the edge of the eggs and they usually start to slide around.
I will use the spatula/spoon to transfer the egg to the toast and repeat with the other eggs and toast.
They come out completely cooked with solf custard like yolks. My favorite way to eat eggs. Plus the pan is almost clean, I just rinse it and dry it and it's ready for it's next use.
@@OldCootProductReviews - I don't cook eggs for breakfast much anymore, because I no longer eat breakfast. But I had enough oil in the skillet to be able to scoop it up over the eggs until the whites were completely cooked. I tilted the skillet as I poured the eggs in, to keep all the whites together as much as possible and kept it that way until the "edge" formed. Then I started scooping oil over them until done.
Eggs don't really need refrigeration, at least where I live. It changes the timing for hard and soft boiling more than anything really.
As long as you don't wash your eggs and allow the coating that the hen leaves on them, they do not need to be refrigerated. We used to buy fresh eggs from someone who left them on her counter all the time and I was shocked, having grown up NOT on a farm.
@@imasahm exactly. Washing eggs seems to be a uniquely American thing. They also wash their raw chicken which is just 🤢
OMG THAT TAKES 2HRS TO MAKE EGGS
If done correctly, it takes maybe 6 minutes including prepping the pan, even with cold eggs.
Why all this? Just get the right egg pan, i dont wanna get up half hour early to take my eggs out...
Because non stick is kinda shitty in a lot of ways. To be fair, stainless steel wouldn’t be my choice either though. Properly seasoned cast iron or carbon steel would be a lot less hassle!
Or, you can try this trick...
ua-cam.com/video/85GwpZG7Lio/v-deo.htmlsi=lZ14JnUGpwVOBlCa
When you take them out of the refrigerator, put them in a glass or a bowl. Fill the bowl up with water. That almost instantaneously brings the eggs up to at least 64 to 70° or so depending on the temperature of your water.