How to fry egg in stainless steel pan
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- Опубліковано 24 лис 2017
- This is the best way that i have found to fry a egg in stainless steel frying pan. Temperature varies from stove to stove so as a guideline start around medium and adjust from there.
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It doesn't matter to me if it stick or not! The thing is I am still having food to eat!
Tuan Nguyen thank you for watching and I appreciate your outlook. Hope to see you around the channel
I feel you on the gratitude but standards are an obligation also
Huh? Dumbest comment I've ever seen.
Clarified butter won't burn so easily
Good cooking! Nice tip
If you don't want "slimy" eggs but want sunny side up toss a tablespoon of water in the pan and quickly cover it for about 30 seconds. The steam will finish the eggs and then you don't have to worry about breaking the yolks when you flip them.
Yes, great tip. Just tried it. No burned butter, no broken yoke, no crispy bottom and slid right out of the pan.
When do you add the water? Right after dropping the eggs?
Thanks for the tip.
@@James-ky7ev about 30 seconds before they are done, drop the water and steam them the rest of the way :)
Great tip!
I watched this yesterday.
This morning I tried your suggestion.
After 40 years of cooking in stainless, you changed my game.
This was spot on. I can't thank you enough.
You are welcome.if you have any questions please don't hesitate to ask.
Oh man' my problem was not preheating the d@#n pan first!!
Thank you for exposing magic chefs secret..lol. Even adding a ton more oil & I still kept failing.
At about 75% cooked put a tablespoon of water in the pan and cover quickly, use foil if the pan doesn't have a cover. The steam from the water will quickly finish the cooking and you won't have to flip the egg.
Thank you! Great tip.
I like this technique.
Thats sunny side up and not over easy then right?
i do this with my cast iron , but never thought of my stainless skillet
Helpful
I appreciate you taking the time to make this video. I bought a stainless steel set years ago and the first thing I cooked was eggs. That turned into a terrible mess, and I had to resort to scrambling them since they stuck so bad. After other failed cooks, I actually decided stainless steel was inferior and mostly chose non stick.
Now, years later I just got back into stainless steel cooking. I'm realizing they have their place in the kitchen. Most importantly, they excel at searing, browning, and creating fond and pan sauces. I'm gonna give eggs another try thanks to your video and the good suggestions in the comments.
Thank you I almost ways use my cast iron for eggs but I had so many people ask me about stainless steel so I made the video. I agree with what you said for there intended purpose they are amazing.
Great vid. My mom taught me a trick when I was a kid. She worked in a restaurant, as a teen. Put a lid over your sunny side eggs, and put toast in toaster to brown. As soon as toast is done, remove lid. Eggs are done perfect. Not slimy or hard. I like to dip toast in the runny eggs, and they are perfect, not undercooked.
Can you please tell us the toaster setting to use for this
Mike Thuman - I just use med. I don't like my toast dark or too light.
I use my moms caste iron skillet to cook my eggs in. I use very little oil...just enough to glaze the skillet. I put a lid on and the egg cooks on top and bottom as if it had been flipped over. I discovered that trick by accident. O points for weight watchers because there is almost no oil.
Good idea. It saves you from the risk of flipping the eggs and maybe breaking a yolk.
I had to tell you Julie, since reading your comment I have adopted this method and it is spot on!! No clear whites and a perfect yoke. Thank you for making your comment; Mom is proud!!
Had troubles with eggs in my new pans but after watching this, perfect fried eggs! Thanks man!
Thats great glad I could help it seems to be a issue for a lot of people
When I saw you put butter in the pan and it melted like a teflon pan and didnt burn, I knew I had my heat too high haha. Everything I saw online was people doing the water test but having the pan that hot is counterproductive with eggs
I've got PTSD from years of stuck eggs on my stainless steel pan. But I'll give it another go.
So, how'd you get on? I'm still not ready
Have the patience to heat that pan up then put a little oil in then your butter then crack the eggs in there
😂 👍
Completely relate
If you're a vet, you can receive help at the VA these days.
This is one of those things where everybody seems to have a slightly different approach and we're all sure our way is the best.
My wife just got a fancy new stainless steel frying pan and her first egg burned like crazy. I came and watched your video and made one. PERFECT!!!!!! Thank you so much.
Not a problem glad it helped
@@TheBoardWoodworker it was weird, hers stuck immediately. She used oil, i used butter.
Thanks for this video! I’ve been trying to get away from non-stick fry pans because of the chemicals in the coating. I’m definitely trying this on stainless steel pans.
I hope.it helps
I would recommend you try a carbon steel pan if you want to avoid non-stick pans. They are bit more work to season and care for but well worth it. They will last forever and generally cost less than stainless steel pans.
@@dbkfrogkaty1 Thanks. I ended up getting a Matfer Bourgeat carbon steel pan.
Add a lil oil to your butter so it won't burn... a real chefs trick.
would coconut and or olive oil work?
USE FRICKEN GHEE BUTTER YOU DB FKN IDIOT! GHEE BUTTER WONT BURN, WHAT IS GHEE??? FRIKEN CLARIFIED BUTTER. WHAT ELSE WOULD YOU LIKE TO KNOW ?
@@martinmartini9304 I'd like to know why you're mad at the world.
@@martinmartini9304 Please, tell me what is the difference between clarified butter and butter! Enlighten me!!
@@rushbcykablyat1792 clarified butter has the solids removed. The solids are what burns in butter so taking them out means you can cook it to much higher temps.
I worked in a restaurant for 3 years and found out how to make perfect eggs. The reason restaurants make perfect eggs is because they use plenty of margarine on the pan and they have a flat grill that is about 2 feet squared. This means you have plenty of space to get below them and handle them easily. I use to cook about twenty eggs at the same time and they were all perfect. I used plenty of margarine so the eggs practically float on the butter or margarine. Thats how Ihop does it.
cant wait to try these egg techniques just ordered my 12" stainless steel pan on line ...
Margarine is the worst thing for your health. Plus I've eaten fried eggs from restaruants and they usually overcook them.
Margarine is like poison.
Use this technique: preheat the pan, really hot. Turn off the heat and retire the pan. Put a little bit of olive oil in the pan and spread it with a papertowel, if it smokes a bit is ok. Let the pan cool down a bit until is at the right temperature to fry the egg. Remove the rest of oil with paper towel and add just a little bit of new oil or butter and then the egg. Nothing sticks
I've always been envious of those large stainless griddles. I'll go in during a breakfast rush and see all sorts of eggs and meats cooking carefree. I'll usually cook 3 and expect one to break the yolk
yeah you really need a griddle to consistently make good over easy eggs. the skillet forces you to be more rough than you should. all these videos talking about temps and water ball tests. It's all crap. Restaurants don't goof around with that stuff. they just load up the fat and move on. Not healthy at all but it works 100% of the time.
Add a little water, put on lid, the steam will cook the skin of the yolk. Won’t break then.
That's precisely how I do my eggs, gives a lovely film over the yolks.
I discovered butter for frying eggs in a stainless steel pan some while ago, but it's always worth it to see how others do it. Your tip about warming the dry pan before putting in the butter, then the egg(s) sounds interesting. I have always put the butter into a cold pan, then placed the pan on the stove. I like eggs flipped, too, but it's a real pain when the yolk breaks. Sometimes, instead of flipping I place a Pyrex (see through) lid on the pan in the final stages of cooking. This generates steam, which solidifies the white. The egg still tastes fried, though. I love eggs! I get 'em from a local gardener who keeps a few rehomed hens from the battery farms. The hens get a new lease of life and their feathers start growing back after a few weeks. Because they can now peck and forage out of doors, the yolks are a beautiful rich deep yellow.
When you fry an egg don't you put a lit on the pan? I always did! Was that wrong?
@@ricknowak4582 No, not wrong, exactly right! The lid lets steam build up, which helps cook the egg, but it still tastes fried.
780 thousand people have watched this guy butcher fried eggs. What a time to be alive.
You’re also using a smooth pan. A lot of brands are manufactured in China now and the bottoms aren’t smooth. I took an orbital sander to my Lagostina 10 inch. Started at 120 and worked up to 3000 grit. No more problems. Solid video though.
Great tip, I'll have to try that!
*EDGE* I use your method exactly and I've never had an egg stick yet. It works perfectly, every time. *Thanks* :)
jims1942 thank you for trying and am pleased that you get the same rrsults
If you put a lid on the pan the yolk will cook without having to flip the eggs..
david
You got it right, Bro!
Faqs
You can also slightly tilt the pant and collect hot liquids on a spoon and drip over the yolks. 👌
Great video gonna try it in the morning. It's great to understand why the food is sticking to the stainless steel. Just learned to pat dry chicken or steak to keep it from sticking to the pan. Thanks again.
For eggs, I always used ghee. Great flavor and no sticking whatsoever.
I really liked what you said at the end of this video, what a great way to leave us.
The Skillet this man is using looks like an All Clad skillet. The All Clad cookware was invented in 1967 by John Ulam. I have one of his early skillets made around 1968. I have kept it extremely clean, and never allowed any damage to happen to it! Over the years I have moved several times and always kept this skillet next to me on the seat of my pickup when moving! Nothing cooks like one of these All Clad Skillets. It is even better than the ancient Cast Iron Skillets I have! And I have some really great vintage cast iron cookware.
Love my all clad they are amazing if you know how to use them. Most people that use any s.s. pans dont clean them properly and that is a huge part of them sticking
@@TheBoardWoodworker What's the best way to clean them?
@@ronmartin3755 I use bar keepers friend and dry it very well
@@TheBoardWoodworker OK Thanks.
Great video! My MIL does the same as you but she taught me a good TRICK - - wait until the eggs are good and fried on the bottom, then put about 1/4 inch or so of cold water in bottom of the pan and COVER it while the heat is on high for the last 60 seconds, which steams the yolk perfectly and helps the eggs to release from the pan if they have been sticking. No need to flip the eggs. Adjust to however firm you like your yolks.
I do the same method AND use a fish spatula like you do. Works on stainless steel as well as Carbon Steel. Great video.
I use enamel cast iron w/a mix of melted butter for flavor & a touch of olive oil to prevent butter from burning & sticking, swirl together then proceed to make what ever kind of egg's you like. personally I like runny yolk, cooked white's w/ hashbrowns,onion's & chopped garlic when eating at home. love, love, love my enamel cast iron...
100% works like this. Heat pan 1 minute spray pan with PAM. Then add one tablespoon butter add eggs. NO STICK. works for french toast too.
I just randomly watched your video...my favorite part...your positive attitude at the end! Well done sir!!!! 💖
Wow, Glad I'm not the only one that noticed. The last part was the best part and hopefully I even learn to use my S.S. fry pan sitting in the attic for years.
I can hear my mom in the background while watching this....... “you’re cooking that too fast”.
Do we have the same mom? 😅
Haaaahaaaaaaa 😂👍
Don't they Always
I enjoy the challenge of learning how to cook eggs well. In frying eggs, I think having a large enough pan is important to move or flip the eggs. A proper sized lifter helps to flip the eggs. I think the one you used was too big and is meant for flipping fish. Ghee is a better choice instead of butter for frying because there are no milk solids to burn.
I'm going to try ghee next time!!
I felt that was a good size flipper.
Thanks for the video, it helped a lot! I see now that adding the butter should be done after the pan has been heated. I've always added it then heated the pan.
Same!
I usually do scrambled eggs and it never sticks. Today was the first time I tried fried eggs in stainless pan and I learned that its not the same thing... Good video 👍🏾
Thank you hope.it helps you fried eggs are a completely different process 8n s.s. any other pan you can do all your eggs the same way
My scrambled eggs always stuck. I think this will work for those as well.
I use stainless because it is such a clean way to cook.
Thanks for the tip. I have learned that high temperature keeps food from sticking in carbon steel pans/woks. Will try it in stainless steel.
I like to cover the pan with a lid after cracking the egg for a while.. the moisture retains in there will help the egg not to stick.... it works great for me
Thanks for this... I've been stuck in a situation where I'm forced to use induction. Opted for a stainless steel frying pan because I don't want to deal with nonstick coating eventually coming off. Also stainless will be easier to clean since you can use any amount of abrasiveness you want with stainless... My fried eggs have been complete failures so far. So... Preheat + More butter... got it. 😁
Smaller pan helps too.
I feel that induction is easier, since you can fine tune the heat sent to your pan
@@kvnhmmd That's definitely up for debate. Very difficult to control the heat level on a lot of induction units
@@0blivioniox864 You'll never see any Asian use a wok on anything but a gas (or even charcoal) stove - because in Asian cooking, one must be able to quickly regulate the heat.
Thanks! Great video 👏🏾
This is the video that brought me to your channel.
I lol'ed at the "slimy" comment. I thought I was the only adult to call the under-cooked white "slime." Thanks for letting me know I'm not alone. hahaha
Mel Blisaria if you don't mind me asking how did you find the video. And thank you for watching I hope I am entertaining and informative
EDGE everyday, I don't mind you asking. I was going down a stainless-steel-pan UA-cam-rabbit-hole and yours was one of the videos on the way. :)
Mel Blisaria thanks people really seem to like this one hope it was helpful
He said "I've been sick last week" I immediately check the date of the video...
That covid psychological trauma...
Lol! I did the same thing.
Yeah me too!
Me too
Damn! Same. What a world!
Hi! Just spray Pam on the stainless steel skillet and control the heat , starting on medium hi add the eggs and lower the heat to Low.If you like your eggs over easy just add 2 Tablespoons of water and cover for 1 minute . They will slide off on to the plate.
Try eggs at room temperature. Cold protein shrinks when introduced to heat. That contributes to sticking. Cook for a minute add a small amount of water and cover.
One of the better advices. Generally you want to avoid refined oils even for vegetables as anything but animal fat is very unhealthy. Use meat cuts with more fat. For lean meat preheat the pan a bit more then drop the meat, wait a minute or two to get a brown to your liking then cover the lid and cook for another 2~ minutes. The moisture will unstick it. Uncover, flip the meat over and then cover the pan. For meat with more fat covering the pan might not be necessary but i do it anyways. WIth proper heat the meat will get glazed nicely and itll be juicier.
Basted eggs. Yum
Id say do that if you're a bodybuilder or trying to gain muscle. Otherwise, it should be fine with the protein shrinking if thats what you prefer with the taste.
Thought so too, then tried a cold egg because I had no time one day. No difference.
I bought some GHEE butter and I am gonna try cooking eggs today in my new SS KITCHEN AID 5 PLY cookware set. I am so excited to learn with SS
"The way you fry an egg is you poach it in butter" - Marco Pierre White
The way you test the pan if it's ready is to put a few drops of water in, if they roll around like mercury then the pan is ready, but you gotta catch it right when that happens, if you go past that point the pan will be too hot and the butter will burn.
8trigrammer if the water is beading like mercury it’s already way too hot for normal butter. It’s going to brown almost instantly
ua-cam.com/video/CB-SCA1reqE/v-deo.html How to Properly Heat a Pan...aka The Mercury Test. :~)
@@mrjbenton I've done it, yes you're right but if you get the eggs in quick you can pull it off, it's not easy because you have to keep the heat high enough the entire time.
No crispy whites for me
Nice little nugget of wisdom at the end. Peace to you bro!
Very Good tips! Thank you!
Eggs can be fried or an omelet in a stainless pan with no butter or oil and not stick..works great after learning how
Thank You for this video. Knowledge is Power!!!!!
Absolutey love this, very consise and practical video. Loved the bit of wisdom at the end too!! Great video keep it up, you've just earned a new sub
nice brother, stopped by from VCG
Cool vcg are good people.Hope you like what you see if there is anything you would like to see just let me know. welcome to the the channel
A true non stick pan is a seasoned Cast Iron pan. Works for generations.
👍 YES
@Tam One carbon steel ? Let me know ? Sounds 👍 good
Frying an egg in cast iron is a waste lol
A tight fitting lid with a smaller pan will steam the tops of those eggs perfectly.
Nice work Edge. Congratulations on the 20k!
Gear Runner thank you for the support sir with out all of you guys it wouldn't be possible
congratulations on the 73k now! 😂😂
Onward, into the end of January, 2018. My husband and I are just beginning to get over a cold we've had for a couple weeks. Hopefully you healed completely from the cold that is still evident when you speak. Good luck friend, and well done video. I like to steam the top of my eggs a few minutes, so I don't need to flip them - that yolk just loves to break.
i like that little firmness on the top of my yolk sometimes thanks for visiting the channel hope you stay around for more videos
I like to baste my eggs or sunny side up with some of the albumen a little runny.
Thanks so much. I usually use the stainless steel fry pan because it is healthier than non stick. This video really helped a lot! Have a great day.
The main reason I like a good stainless skillet is when camping I can take it down to the river and clean it up with sand. Try that with Teflon.
With teflon, soak for 10 mins with dish was liquid and rub clean. Try that with SS !
@@millomweb I'll take my chances with time proven steel. Cant trust self regulated companies to have peoples health in their best interest, the only thing they care about is money. Never buying a coated/non stick pan again.
@@Andytlp My mother got non-stick aluminium bake-ware - it really was non-stick - washed off in the dishwasher! I now have 2 non-stick pans - a frying pan which is pretty good and a small saucepan that easily comes clean in the dishwasher.
not trying to sound dumb or over critical, but this is the 3rd vid of different cooks on youtube demo-ing cooking eggs on stainless or cast iron and none have mentioned the temp theyre on, how long did they preheat etc.
Very good question and my answer is I somt know I heat the pan till a water droplet dances on the hot surface add fat then eggs. That is the best I can do. I will do the video again for you with a surface thermometer and other fats alot of people have offered me to use ghee so i wont to make that one.
@@TheBoardWoodworker ah cool, I've done that before so that does give me what to look for on temperature, thank you!
Thank you very much! I made the eggs perfect and even then in the pan also made cheese Halloumi
Very nice video and easy advice to follow.
Thank you just trying to help people I know that trying to do this is very frustrating I started out like a lot of new s.s. pan owners and it got.to me.
Perfect explanation of why my eggs have been sticking to my stainless steel pan. Thx.
Glad I could help
Very nice video bro.
You can use clarified butter or ghee instead of regular butter. But I've seen a lady cook eggs without any oil or butter, but did the mercury water test first! Amazing non stick surface using the proper heat amount! This isn't rocket science, cooking without oil or butter is! I hope you're better at woodworking!
Hello great channel. Came across your channel from Michael Feyrer Jr.s show. Glad I came over. Will definitely support you. Hope to see you again on Michaels live show. Have a great rest of the weekend!
Thank you just supported you and at 630 PM est I will do my weekly live
Thanks:) I'm looking at a pan on amazon. Seems like people need to watch this video haha
Looks great!! What fish spatula brand are you using?
I love that men are using stainless steel for cooking. I love it more when they make videos on how to clean it!!! I love cooking with stainless steel.
I do the same with cast iron.
Good video. It does not matter you broke one egg yoke, the idea is high temperature and enough oil.
Thanks for watching and I agree just because I broke the yolk doesnt mean that the point wont get across. I am happy someone got that from this video.
@@TheBoardWoodworker i break the yolks on my fried eggs, i like more of the egg to have the yolk taste.
Going to try this. I have been putting my eggs in too soon. Don't care if they come out not picture perfect. I just don't want pan to scrub.
add a bit of water to the pan and cover, the steam produced will help cook the yoke before the white burns.
Saw you on VCG today So I came on over to check out your channel. Watched 4 of your videos. Liked the variety and subbed. Now I’m gonna go get me some scrapple Turn a Bowl Cook up some eggs and eat them on top of my new roof of my shop lol
DAVID BUKER thank you sir greatly appriciated. If there is anything you want to see let me know and I will do my best to create a video for you
DAVID BUKER you are the man!!
Good video. What kind of frying pan is that ?
You took the time to do this which is fine as I like eggs. Just I don't like my eggs crispy on the bottom, but thanks.
Thank you for watching and I hope to see you around the channel in the future
Just had to see it , great video buddy. Take care
Thank you sir.
Go to any so called greasy spoon grill and you will see they don't refrigerate eggs intending to use. A cold egg tightens up when hitting the heat and doesn't easily release. They don't leave eggs out only for convenience.
"Hot pan, cold oil, food won't stick" The Frugal Gourmet.
thank you
Didn't that preacher go to jail for Child molestation or something?
Thank you.
Here's a hint, spoon the hot butter on the top of the egg and you don't have to flip them.
Great video...I just bought two stainless steel pans. But here’s a tip...I follow Chef Todd Mohr...his rule...pan hot, fat hot....to test readiness...he always sprinkles in few drops of water. If it sends little beads of water scurrying around it’s not ready. If you sprinkle water drops in and it immediately sends wisp of steam up & disappears it’s ready. I now, like him, keep a little bowl of water ready for splashing water with fingers. Works every time.
When it’s ready you can then add your fat...butter or oil. Heat up till oil ripples across the pan or butter softly bubbles.
Thank you!! I think I developed a new type of glue with my eggs the first time I used a stainless pan. 😅
congratulations!😂
I’m all about the “over lite” !
Good video, heat pan before adding butter and then add eggs to hot pan and no stick. Works great.
I like it.
1 or 2 more eggs couldve taken care of the butter burning too 😊 That would add different timing and less room for movement too though.
Then theres me, I dun like using a spatula so I use a stainless steel fork right now 😅 I like to keep things minimal as possible 😆
Thanks for the video!!
I have tried it in non stick pan! This inspired me to create a UA-cam channel!
Melt butter. Add eggs. Cover. Turn off the heat. Residual heat cooks them. No need to flip. No browning on the bottom. Could add a little water to create steam. Depends on heat retention of the pan.
Are you using induction cooker?
A drop of oil and wedge of butter, start on low heat and increase to medium and it never sticks.
Unlike my wife who leaves the pan looking like it's been thru a tornado every time.
*My egg slide around Because I season my stainless steel pans like my cast-iron. I have videos if you want to learn how. 😊 that is the shiniest still pan you have there!*
good information I watched it and you are right it is the same way I season my cast iron but i do my cast iron in the oven on low
EDGE everyday Cool! My mother and grandmother used to do it on medium. As long as it works that’s all that’s important. You have a nice channel here. Thank you for watching my video and I’m glad you deduced what I said in the other comment, because now that I look at it my iPhone I see that it changed the words after I sent it! Ha ha I meant the most shiniest pan if I recall 😂
Cast Iron Cooking thanks for watching I hope you continue . I will be posting as of now every Friday or Saturday
Colin Thomas thanks for the support
Thanks I appreciate that!
Oil is better than butter. It is true the pan should be heated up to medium high first before putting oil but butter will surely burn.
It is better to move the pan away from the heat for a few minutes to make sure the pan is really heated enough before adding oil. One honest advice is to cover the pan and lower the heat to medium so that there is no need to flip the eggs because the heat inside will cook the whole eggs from bottom to top. You will notice and see that the egg yolk color will turn into whitish which means it almost turning solid a little bit.
Been cooking for years had no idea was such a big deal to cook an egg in a stainless blind pan personally I use cast iron
What spatula are you using?
I like these skillets for meat and sauces, but for eggs and pancakes i have my seasoned carbon steel skillet, the egg slides right off😍
I agree I had people.ask so that why I made the video. I love cast iron for eggs.
@@TheBoardWoodworker There's nothing good about cast iron ! I cracked my griddle with heating it ! Rusts in the dishwasher, falls to pieces if dropped on a hard surface.
@@millomweb the... dishwasher? cast iron?
@@karlboman Yeah, I like stuff clean !
@@millomweb Cast iron pans aren't made for you. It's way over your head.
Love it bro!!! Now I wanna cook me some eggs
n3qdz glad you.liked it let me.kmow if you want to see anything else
Bravo!
Gracias for this video!
This is a 3 PLY right? MY DAD COATS it with olive oil in his STAINLESS STEEL pans before he heats them up. But I saw on UA-cam many chefs pre heat the SS first
Steven Yan from TV show Wok with Yan... "Hot pan, cold oil, food no stick!"
I'm still trying to figure out how you have cold oil in a hot pan ? ! Or are you saying some people heat their oil before putting it in a hot pan ?
Very informative
Good to go, thank you!
The “YOKES” on us...sick eggs 🍳 thanks.
Amazing to me. I use Gotham Steel and do not have any issues of sticking.
The Batman steel?