IN-DEPTH: Exactly How to Slide an Egg in a Carbon Steel Skillet
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- Опубліковано 6 чер 2024
- De Buyer Carbon Steel Prices: debuyer-usa.com/collections/c...
If you've ever wondered how to slide an egg in a carbon steel frying pan, this the video for you. Uncle Scott goes in-depth, and shows exactly how to slide a fried egg in carbon steel. We use raw footage from the De Buyer Mineral B review with expert commentary on precisely what to do. Follow the advice in this video, and you should have nonstick eggs in carbon steel in no time.
The main pan in the video is a De Buyter Mineral B, along with a few shots of a Matfer. Around here these tips should work well with any good carbon steel pan, including De Buyer, Matfer, Mauviel and Lodge carbon steel.
If you're interested in getting a good pan, these are a good place to start:
Matfer Carbon Steel Pans: amzn.to/2CdDsp2
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Mauviel Carbon Steel Pans: amzn.to/2PQieFW
Lodge Skillets: amzn.to/33hVkLu
Uncle Scott’s Amazon Store: www.amazon.com/shop/unclescot...
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#carbonsteel #cookingshow #eggs #debuyer #lodge #matfer #mauviel seasoning #cooking #cookware - Навчання та стиль
I hated my cs and gave up on it for a year. I learned from watching your videos that I was using to high heat. As soon as I turned down my heat to very low NOTHING stuck. I do have a professional gas stove. Thank you I’ve learned so much from you. After watching one of your videos at 1am I got up and successfully made a French omelette and it was perfection. I was able to roll it in the pan before taking it out. By the way I did use cold eggs straight out of the fridge. It was absolutely beautiful and glistening. Butter does tell you when the pan is ready for the egg. I’ve gotten better and now use Ghee instead of regular butter. You have a video that walked me through it. I highly recommend it. I can’t stress enough using real butter and right temperature for your stove. That was a game changer. Thank you 🙇🏼♀️ 🙇🏼♀️🙇🏼♀️🙇🏼♀️
It’s taken several tries and much frustration, but by using your tips, I finally have sliding eggs. Thanks so much your help.
AWESOME! Glad the videos helped!!!
Did Scott just say Eggperiment? Such awesome dad jokes w a straight face. Handsome, nice hair, can cook. His wife scored!
Thanks!
I have a big grin on my face right now. This is the first time eggs haven't been a disaster in my Matfer. Patience, lower temp, butter, and and no cold eggs! You fixed my problems! Thank you loads!
Deserves the superthanks virtual high-five!!
Thank you! Lowering the temperature made a huge difference. It seems my new De Buyer pan gets a lot hotter than my previous anti stick pan.
I bought a Matfer CS skillet several years ago, when I had an electric stove, and gave up on it. Decided to try again now that I have a gas stove but the pan had rusted a bit in storage. Nuked it with Barkeepers Friend and re-seasoned using the oven method. Followed your instructions and my first egg slid perfectly. I think the biggest difference was starting with room-temp eggs. I also discovered that I can’t use the big, high-BTU burner I use for most things, but it all works well on a medium-sized burner at a medium-low setting. I had to dial in the temp to prevent burning the butter, but I finally got carbon steel to work for me. Thanks!
The water content of butter and how it regulates pan temps. Fascinating! And so useful, too.
I think the comment about room temperature eggs was the most important one. If I think back and when my eggs don't slide easily it seems like those were the times when I went from fridge to pan with them. And when I think about when they slid almost immediately they had been sitting out while I was cooking something else first. This is the first time I actually connected the dots between the two. Thanks!
Yep, kind of an "AHA!" moment for me too.
Well done how to video that improved my current best wisdom about cooking eggs, thank you Uncle Scott!
Nicely done, sir! And thanks for the egg temp and egg drop tips. Can't wait to try both tomorrow morning!
Good stuff!
I will certainly have to try some of your tips and see if that improves my egg cooking in my de Buyer skillets! Thank you for the tips! I always find your videos informative and entertaining!😆
Wow - excellent tips !
A master of his craft!
Great tips. Thank you. Scrambled eggs next?
Great video. I have a deBuyer pro carbon steel omelette pan. When the pan is at temp I put a few drops of oil in the pan, then use a brush and spread it around the pan. I then drop in a teaspoon or so of butter. When butter is done bubbling I drop in the egg. Egg slides beautifully
Hi Scott. I used to use an 8” OXO Teflon pan (fantastic, so forgiving, but very little browning). For the last 8 mos., or so, I’m using a perfectly seasoned 8” OXO Carbon Steel pan (less forgiving, but GREAT browning/taste!). Depending on what type omelet I make (ala, Julia Child or Jacques Pepin), brown butter (NOT burned butter!) can be highly desirable. Usually, I don’t have a problem with sticking, but this video has given me a great source for “troubleshooting”. Thank you!
Great video. This is why I subscribe.
Great information as always. 🍳🍳🍳
Got myself a Matfer, followed your instructions to the letter. No go. Switched to canola oil, tried from rest pan, bam! Perfect. Avocado oil just doesn’t work as well for seasoning.
I love frying eggs on my de buyer omelette pan. Thanks to you, a few years ago.
Awesome! Nothing better than frying an egg in a De Buyer.
Thank you so much!! Just got my very first De Buyer and tried this "egg test" several times and failed them all until I watched this video!! I've been failing all along because I was using cold eggs. Got them sliding as soon as I put my eggs in warm water before frying them. How long do you usually keep your eggs out of fridge before you cook them?
Nice roll flip!
I find it helps to not think about it and just do it. I'm good at not thinking!
Love the channel. Thanks from a fellow Utah'n for taking the time to explain that.
Ute or Coug or something else? I'm technically a transplanted Auburn TigerMontana Griz fan out here, but the Utes are my #3 team.
Go Utes! Utes fan here too.
I bought a de buyer pan because of your channel, and I love it. I appreciate the reviews.
Take care.
Great tips. The times I have trouble when cooking in my carbon steel (several different sizes of de Buyer) I can trace it back to one of two (sometimes both) issues: too cool or too dry. I know better, I've been fooling with carbon steel since January of 2021, and used cast iron camping for over a decade... But I'll still get impatient and not pre-heat enough, or think "that should be enough oil" (or butter)...
Took advantage of the 15 % off and got me a ' Mineral B Pro Carbon Steel Omelette Pan. This should be FUN ! !
Thanks Uncle Scott! Nice concise instructions on how to season/fry and egg in carbon steel. Curious what you think of Blanc Creatives “hermitage” carbon steel pans? Just purchased and seasoned an 11” roaster and 9” egg pan. Egg slides like buttah
Great info👍… have you tried any of the BK black carbon steel pans? I just purchased the 12 inch off Amazon… it is absolutely amazing and good quality, I highly recommend it.
Thanks for the in depth explanation.
You have previously advised to have a pan specifically for eggs, why is this?
It it because if you use a pan for cooking meat then the seasoning won’t be as smooth?
I have a de buyer omelette pan and when cooking omelettes I get some sticking in the centre where the bee is stamped on, I’m wondering if that is because it is a cooler spot or if it is rougher due to the bee stamp.
Thanks once again.
try let your butter brown just a bit, you get a lovely nutty, almost caramelised crispy edged egg. absolutely delicious!
Hi. I'm just getting interested in CS pans and have been watching a few of your videos....really appreciate the content. After watching the one about cook tops I'm at a bit loss right now. We have an 5 burner induction in our home, so I will problem solve that later. What I would like to know is about using a CS while in our RV, which has 2 propane burners. Also we have an outside single propane outdoor burner. Any thoughts on using a CS on propane, not sure if they would act like natural gas. Thank you
Have you ever looked at a Solidteknics Aus-ion or us-ion carbon steel pan? I’d be very interested to watch that video!
Your weight loss is really impressive! A little off topic but I was wondering if it wrecks your sleep or causes any other problems? I’ve tried just about everything! Thanks
I preheat off centre with medium high heat in 2 directions then cool down if needed and put 3 eggs in, then just let it sit on medium high heat. There is usually a pocket of air that develops and the eggs just start slipping around.
Although I'm using a 11 inch premium frying pan.
Never have to wash it out.
I do find getting the correct temperature for oil a bit more difficult for the reasons discussed.
well you have gotten me on the carbon skillet wagon. i clean it real good and season it with canola oile. and did do a sliding egg in the first go. and did some burgers turn out great.. i clean it whiped it paper towels. the paper town i getting some brown stuff on is that normal or ?
Eggcellent.
I really had to scramble to launch this video.
Is there a difference in salted butter and unsalted in the way it browns
Hi, I can not get my De buyer Pro as non-stick as yours. I observed that the center of the pan is a bit raised and is almost dry if you do not put a huge amount of oil in the pan and it sticks almost in the middle. Is it something normal?
It's trickier but still possible to slide an egg in a Lodge frying pan. I usually have to give the egg a tiny spatula nudge to free it but when the planets align it works perfectly w/o help. My electric stove adds a layer of complexity to the process. Very nice video.
The rough textured surface of the Lodge pans really bothers me. Those little pits are perfect for grabbing onto things like egg or oil. I didn't realize until I laid my hands on an old car iron from the 1950s that they used to polish the surface so they were slick and shiny.
The Lodge pans get smoother with use. You realize the OP is about carbon steel pans, right?@@ZagnutBar
I have a Merten & Storck preseasoned pan that I use for eggs. It was working great when I first got it, didn't really require much thought beyond how I normally do it. However, it seems to have lost it's magic the more I use it and I've gotten a few eggs stuck. I do wash with soap, but I wouldn't think that would cause a major issue, it's still mostly black but a little more matte and splotchy than shiny at this point. I haven't been bringing my eggs up to room temperature, so maybe I'll need to do that.
Your soap is washing off the seasoning of the pan. The seasoning is the layer of oil that makes the pan nonstick.
Is it okay if the butter browns? Or is that an indicator of too hot?
Some people like the flavor of brown butter on their eggs, but for me it indicates that the pan is too hot and the eggs will cook too fast. Personal preference.
Salted vs unsalted butter? Margarine possible?
My guess as to why people fail is that they're not seasoning correctly.
I used to think sticky spots were normal until I found out I was using too much oil and subsequently not wiping it out adequately.
That pan should be slick and glossy. When you run your fingertips across the pan, it should almost fell silky.
👍
As a European I found the comment about water boiling at 100 degrees Celsius in the incomprehensible metric system a bit funny, because water boiling is the definition of 100 degrees Celsius.
The craziest thing is, to me, 212F makes complete sense! I can kind of grasp 100C for boiling, but if someone says it's going to be 22C today... I have no idea if I need a coat or wear shorts.
@@UncleScottsKitchenSame for us, Europeans. Every time I hear or read some temperature mentioned in Fahrenheit I have to recalculate it mentally to Celsius. :) After somehow logical 0C for water freezing and 100C for water boiling it’s not so evident to understand why it’s 32 and 212 in Fahrenheit. :)
And by the way, why it’s so cold in your fridge? On our side of Atlantics it’s usually 4 or 5 Celsius, i.e. around 40F.
8:49. Woah. Woah effing woah!!! Incomprehensible metric system?! You just lost a subscriber Scott! I’m joking. You’re bloody amazing.
I’d be really interested if you can get hold of “spun iron” pans in the US. In the UK you can get them and I absolutely love using them. They are not cast (obviously) but discs of iron about 2mm….sorry 1/16th whatever that means and then spun into shape. Think a of a lathe and then they are turned to to shape.
They are fantastic. Kinda cross between cast iron and carbon steel.
Love the channel and this was a great “how too”
Would ghee work just as well? I unfortunately can’t eat butter, but ghee and other oils are fine.
It should work... the only downside is you might not get the "bubble" indicator, but if you work on your timing for an egg or two it should work.
I cook large batches of everything. With my teflon pan I can cook 10 scrambled eggs simultaneously.
Can carbon steel do that? Based on the particularity of your process I'm thinking it might not go well...
I would like to ditch teflon cookware though.
Question: Would you suggest the same egg-sliding capability can be accomplished with a non-seasoned stainless steel pan using the Leidenfrost or Mercury Ball effect (the dancing water droplets) and butter?
Thanks for the great tips and video!
I the other video I mentioned, I showed the same process for cast iron and stainless steel as well. I think it works a little easier in the carbon, but you can do it in others as well.
mercury ball is too hot if you are using butter it'll burn and your egg will look unappetizing. Leindenfrost temp for water is 379F - meaning your pan needs to be at least that hot for it to occur. Butters smoke point is 350F above which it's going to burn/carbonize.
@@krisroadruck5081 So, since we’re talking science, what’s the minimum temperature required to attain proper butter-bubbling to produce the effect shown in the video? (This question is rhetorical as well as literal if anyone wants to answer)
Thanks for your input.
Google says the smoking point range for butter is between 302°F and 350°F.
@@ejones7589 the water content in butter is capable of boiling off at waters boiling point as he mentioned in the video - about 212F but this will continue up until about 250F by which time nearly all of the water content will have boiled off and the butter will then begin to brown and take on a nutty flavor. The minimum temperature to fry an egg is around 158F but it'll take a long time - in that window between 212F and 250F Uncle Scott is targeting is an excellent compromise between speeding up the time to cook the egg, and keeping the butter under it's browning temp so you get that classic white color on the egg while still benefitting from the flavory goodness of the butter.
Eggsperiment? Nice
Can you use margarine in place of the butter. I'm on a tight budget.
I have not tried margarine... it should work like any other oil or fat but not sure if it will give you the indicators on when to add the egg. Try it and let me know if it works!
I tried it today. Everything worked the way it should. Eggs slid like hocky pucks and slid out of the pan perfectly. They were delicious, but not as good as eggs fried in real butter. Still good though.@@UncleScottsKitchen
Great tips! Too bad today butter way more expensive than eggs :)
That’s quite a bit of butter for an egg, would it turn out kind of a greasy taste?
Perhaps you could show us how it can be done with regular oil or olive oil. I find using olive oil or canola oil, I can easily slide a plain 2-egg omelette (even right after taking them out of the fridge). But not when frying them. They'd stick.
I've made fried eggs with olive oil about 5 times already and was able to get perfectly sliding eggs only twice with the other times requiring a small manual nudge with the spatula. I'm not exactly sure what I did wrong those three times but I think it might've been due to too high of a temperature.
@@sixpooltube think a small manual nudge to get it to slide is still considered 'non-stick'. So, looks like you got it right.
@@Jkl62200whoohoo!!
Crack your eggs into a bowl before you do anything. Then by the time you get the pan out, turn the heat on ad fat, etc the eggs will be warm enough
Just the. Dior I needed today. I tried to fry an egg with avocado oil (on a detox no dairy) and my eggs stuck right away.
Mistake 1 did not use butter
Mistake 2 eggs were super cold
I tired yo get the pan heated evenly but that seems elusive in my stove. I en use one of those laser thermometers. What emp should I heat the pan to?
I think I now have damaged my seasoning a little bit.query, should I try a mini seasoning? Or what should I cook to fix it. I bought the De Buyer just for eggs.I want to master French omelette.
Thank you for a great video. I will have to experiment!
I'm just guessing the number, but try 225 - 230 and see if that works. It doesn't have to be exact, as the butter regulates the temp it until the bubbling stops. Try the warmed up eggs and butter and I think you will be surprised! French omelettes are more difficult, but once you get good at sliding the fried eggs the same principles apply.
@@UncleScottsKitchen thank you! Will definitely try these! I sound like a terrible cook…but I can make them in a nonstick…just need to get this right. Definitely will leave eggs out overnight and use butter. And test the temp.
if you have time to spare, putting the burner on low and waiting longer will result in a more even (albeit slower) warming of the pan
@@krisroadruck5081 thank you! Will add that too!
Bacon fat.....
I find it funny people call it non stick but only in certain situations
Ok alors j'ai une question : hormis des oeufs au plats , vous cuisinez quoi dans ces poêles ?
Investir uniquement pour cuire des oeufs c'est pas rentable
I cook pretty much anything in mine, except for acidic foods such as tomatoes or wine or vinegar based sauces.
My tarte tatins are amazing out of cs!
One thing I don't get is why are the eggs in the fridge in the first place? You buy a lot at once and don't run out for weeks?
I wonder the same. My parents store their eggs in the fridge but I allways store them in room temperature and I do not think my eggs ever have gone bad.
Eggsellent dig down into the nitty-gritty of Pan Physics. My favorite quote from the video: "I don't know exactly what happens on a molecular level, but I don't think the egg ever touches the carbon steel of the pan..."
I've never let lack of scientific knowledge prevent me from throwing out an opinion!
11.48 "The incomprehensible European/Metric system".
Wow! Even the Brits gave up on their archaic measurement system some 50+ years ago.
Maybe it's time the USA booted out the last remnants of British Imperial subjugation, dumped their isolation (with only Liberia and Myanmar sharing their recalcitrance and failure to adopt the superior Metric system) in favour of the system used by the rest of the world. It was developed by the French, first supporters of the rebellious North American Colonies, and is FAR SUPERIOR to the mish-mash of multiples used by the Imperial and US systems.
Get with it USA. LOL !!!!!
Says you.
Long live Imperial! ha!
And I thought Imperialism was dead. Alas, it has been revived by Putin😥😥😥@@UncleScottsKitchen
Base ten....easy if you can think....
@@tomvanleeuwen3914 Yes! We CAN think. I'm bilingual in measurements. I DO know the "Old System Multiples" (3 8 12 20 36 1760 5280 etc.) very well (I'm old enough to have learned them before Metric was adopted in the 70's in most of the civilized world.
IMHO, apart from drill sizes, the Metric System is FAR Superior.
Excellent... I'm tempted to get rid of my favorite non-stick egg pan. OK dammit... I'll do it tomorrow morning...see if I don't!
So let's see... How to slide an egg in a carbon steel skillet...... float it in a lake of butter... yah, that should work.
It's a French pan... extra butter is expected!
8:48 The "The Incomprenhensible European metric system" you mean the rest of the world other than USA and Myanmar? LOL
My exact thinking😂