For those that are curious, It’s called the Leidenfrost effect because the pan and oils temperature is well above the boiling point of the egg, a layer of vapour forms between the egg and the pan, which separates the egg therefore not sticking! Thermodynamics is awesome! 😊
Turn heat to medium low.....teaspoon oil.....put egg in...if the egg starts jumping around the stove is too hot...remove from heat....once it calms down put it back on heat......
@@elrey8876Using a combination of butter and oil to cook can make food less likely to stick to the pan compared to using either alone. This method combines the best qualities of both fats. Butter adds flavor but has a lower smoke point (the temperature at which the fat begins to break down and smoke), which can lead to burning if used at high heat. Butter also contains milk solids, which can stick to the pan. Oil can be heated to higher temperatures without burning, reducing the likelihood of sticking. By mixing butter and oil, you increase the smoke point of the mixture compared to using butter alone, which helps in preventing the butter from burning too quickly. Additionally, the oil's coating ability can create a more non-stick surface, while the butter provides flavor.
@@ErikLibertyI tried combination of butter and olive oil today as that's what I would usually do anyway. But the butter started burning real quick. And I only added it after the water test.. so if I waited less then tbe water test would fail. I added oil first then the butter and it burned within a few seconds. What's the right way to combine ?
@@MrBsehratmaannking The "mercury ball" water test is used to show that the pan is super hot. When the pan is super hot it causes a non-stick effect because it makes the food sear and release more easily. Oil can withstand that heat but not butter. So choose between 1. Doing the water test with oil or 2. Doing a medium hot pan and adding oil first and then butter. Avoid excessive heat to prevent burning the butter.
And when finished, take a piece of paper towel or napkin and wipe out the pan - you don't want the fat to cool down with the pan, it becomes a sticky mess that is hard to clean. By wiping down the pan while it is still hot you can get most of the fat out of the pan and the pan will be easy to clean.
That's really for all pans. If you add oil to a pan as you are warming it up you are going to break the oil down through cook time and heat exposure, which will change the flavour of the food, result in burnt oil (especially something like butter). You always add oil to a hot pan, and never put food into a pan while the pan is getting up to temp.
@@hummerklein4902 don't give up man, do just what she said because it works. I lay a sheet of aluminum foil over the pan to hold in a little heat, because I don't flip the eggs, & I don't want them too runny. But you can just let them cook longer to get the same results. Good luck!
Also, don't touch the egg too early. Let that thing crisp up at the bottom. It'll roll right off AND itll have that perfect crispy texture at the bottom
Others have said it, but stainless steel pans have to get too hot for eggs anyway. So even if they are not stuck, they get crispy on the bottom which a lot of people dont like.
@@eurekaruto4392 I've heard that the aluminum and other metals in the non stick pans cause neural disorders like alzheimers. I hope not lol because I sure have used them a lot 😭😭
I use nothing but stainless steel and your Technique is flawless. The only thing I can say coming from a professional chef is that turn the temperature down just a little bit before you throw the egg in because you're burning the outside crust of the egg. In fine dining restaurants we don't want any crust on our eggs. Another thing to is you can add a little bit of butter to the oil
The major problem with this is you get crispy eggs. I dont like crispy eggs. I think many people dont like crispy eggs. Just put little butter in pan & lower heat crack eggs in pan, keep heat low for 1-2 minutes & egg will slide in pan. Flip egg for over easy.
@@fightmebtchMy dad can cook some things but he is bad at frying eggs. I personally don't understand how someone can be bad at frying eggs, but everyone is different I guess.
@@fightmebtch…huh? The guy can’t cook eggs well. How in the fuck is he being a bad partner? You have literally zero clue what his relationship is like.
I've never tried it after one bad egg and stainless incident decades ago. Wouldn't colder eggs work BETTER? bigger temp difference... someone had commented that this works because heated pan passing leider test is at higher boiling point. so colder egg gives an even greater boiling point difference...
Doing this saved me! We were gifted on our wedding a whole set of stainless pans and I was MAD for months seeing food stick on it every single time. When I found out about doing this, my life literally changed forever! No more sticking and food wasted!!!
My first job was at a diner, and we only used stainless pans. Chef would just treat it like cast iron (scrub with salt while it's ripping hot to get the gunk off and smooth the surface, and rub in oil) and they were all perfectly non-stick
@ferdynand2402 We used a rag, but in home paper towel might be better. After that, add some oil (I like regular veg oil, but canola or any other neutral-flavored oil works) and rub it around and then put up to cool
Yep. Season it like cast iron and you won't have to worry if the pan is hot it enough. I cook my eggs on seasoned stainless steel and they never stick and never burn. 😊
this comment section is a mess so here it goes: 1- Wesley was exclusively being comedic, more specifically the 2010's era of "haha-random-quirky" comedic 2- Viggo needs to chill out and get a grip of irony and satire, as I just said the previous comment was clearly comedic and not to be taken as a "refusal of knowledge" or ignorance. 3- Daxter needs to redirect his anger towards the right person(or stop it all together), as the comment he mentioned is not a reply to the original comment,but a reply to Wesley's comment. hope everything is clear now 👀
Glad I found this video again. It worked great and i'm so happy cuz i love sunny side eggs but no one in my family could make them without breaking the yolk. ❤
A infrared thermometer simplifies the process. It won't give you the true temperature but will be repeatable. So you do the water ball test the first time and take the temp with the infrared when t he pan is at the correct temp. From then on you can just use the infrared to tell when your pan is at the correct temperarure.
Tips for someone who tried and had to perfect it: 1. You need more oil than what you'd use in a non sticky pan. Probably more than you think. 2. Drop your eggs from a low distance. Otherwise they kind of split the oil for a second and stick to the pan.
Slight correction: When cooking with stainless steel pans, you use the correct amount of oil needed for the dish. Never use nonstick pans, since they can get damaged and leech some harmful chems into the food. Stainless steel or other non-treated cooking surfaces (Tin/cast iron/flat iron/salt block). Cheers!
@@Blademaa01they don't get damaged and leech anything, we're so far past that point, there's more dangerous polymers in our water than in our pans now. The non stick coating itself is extremely inert and not toxic at all, if you heat it too hot it can be dangerous though.
For those that are curious - use a lot of oil and burn the bottom of the eggs so it creates a hard fried layer in between the skillet and what’s left of your eggs
I remember learning this & it changed my life, the amount of time it has saved me because I'm not scrubbing food off has been incredible. I taught my sis while I made panko crusted pork chops at her house, she was low-key panicking when she saw which pan I was using then jaw on the floor when nothing stuck.
But here's the question no one answers...Once u get to that super hot temperature do u continue to keep that temperature throughout the entire cooking process???🤔
After the cooking point, you can raise the temperature. The reason being, the pores will close as the metal expands from the heat, creating a non-stick surface. You also need to wait after adding the oil for the oil to get a little smoky. Because, the room temp oil lowers the temperature of the pan, reverting it back slightly to its state before the pan was heated. Once the oil has been heated, now you can raise the temperature creating a higher cooking surface while still retaining the non stick surface.
Always works, but you have to let it release itself from the pan. It typically sticks to begin with and then unsticks. You also have to use an oil that has a high smoke point, if you don't want smoke because when the "mercury ball" effect happens, it's too hot for many oils out there.
@@domotemujin7780. Like GrumpetteJV and Jocie Pappaterra say, avocado oil and peanut oil are some oils that can be have hight smoke point temperatures. There are more oils out there like corn, soybean, sunflower, palm and sesame. If you are concerned with avoiding food/s due to potential negative health effects, then I recommend that you do a bit of research into saturated, poly-unsaturated and unsaturated fats and how heat affects them. Happy cooking 😊
This is absolutely correct. The heat needs to be fairly hot and the oil needs to be all over the surface. Just be careful because the pan is real hot and can brown the eggs.
Thanks for the intel there lady. I tried it. It works. I've tried everything else before this and was very disturbed. Even tried seasoning The stainless steel pans that I have my favorite panda cook in is cast iron. I was told it's bad for you because we already have too much iron and our bodies. However, I like the way the cast iron cooks and is non-stick after it's been seasoned. Very well I did use your trick on a stainless steel pan I bought at the thrift store. It works fantastical thank you for the information. Have a great day. Have a prosperous New Year and keep up the good work. Keep the videos coming
The water beading up like that is due to the Leidenfrost Effect. The difference in temp of the water and pan is enough that once the water touches the pan, it immediately starts to evaporate so the water beads are zooming around on a cushion of steam. The same is true for very cold materials like dry ice, liquid nitrogen, etc. They are constantly giving off gas because theyre evaporating/sublimating so thats why youll be okay if you put them on your hand for the first few seconds, due to the gas between your hand and the solid/liquid
Yeah those eggs are burnt to hell. Theres a heat limit for egg whites and once you get crusty eggs you know the heat was too high. Ill stick to my eggs well made.
Stainless steel pans are perfect for cooking on a gas stove but they always neeeeeeeeed to be hot HOT before you put in the oil, just as you said. I love stainless steel pans they are amazing
Not just you man, before the invention of non stick cookware everyone has been doing the same. Even in western countries in a good restaurant they still prefer non Teflon utensils to cook like cast iron, steel, aluminum or copper
For those who don't want the crispy edges on their eggs there is a method for you too. Follow the guide until the water starts dancing then you can put the heat to med low or low and wait 2-4 minutes then add oil and your eggs will cook without sticking.
❤❤❤ Very smart!! I will try this. I've been adding butter 🧈 to my eggs 🥚 so it doesn't stick when I scramble the eggs. I add oil if I only fry the eggs which I have not had in years
I like my eggs with butter instead of oil so I still prefer my carbon steel pan over stainless because the butter burns easier. This definitely works though!
Nonstick pans can be toxic (forever chemicals). Good to use stainless steel for everyday use. Maybe use enamel coated stainless steel if you want non stick. Cast iron is ok but if using everyday then you maybe consuming too much iron on your diet if not careful.
My eggs come out soft. I wait til it's very hot like in the video, then I wipe the area where the egg will covee with oil or butter. Then put the egg in with a tablespoon of water and cover for 3 minutes. The steam will cook the egg without it becoming crispy and also keep it from sticking to the pan.
it's because it has little do with the temperature and EVERYTHING to do with using enough fat/oil. i cook my eggs on stainless but I use low heat and they come out perfect. just use enough fat.
Make sure if your store your eggs in a fridge to warm them in a bowl of warm water for a couple minutes before you do this. If the eggs are cold they will still stick!
I figured out the best way to do it-- I do the same thing but everything always stick with oil-just started using butter instead after the mercury ball trick shows its the right template and at first I just coated the pan once with butter but it heats off pretty quick and stuck in some places but not others and -then I added butter like 3 times all around and basically if anything your cooking sticks at all just add more butter -then cook your food and everything slides off and your left with virtually no mess -all the time and frustration for years I would have saved if I only knew this sooner-just figured this out and am going to use this hack the rest of my life :) 🎉🎉 #nailedit
Guys, don't do this with butter instead of oil. If you put butter directly on the pan, it will quickly burn and put marks on your pan. Only do this with oil.... I found this out the hard way
I make eggs in my stainless steel with butter all the time. No issue with marks. Although mine stick just a little bit. I still do get everything off in one piece, though.
My mom has had the same pans for over a decade and I always hated them until recently, this definitely works lol and to think I was really going to throw them away
Wife fries eggs on stainless all the time. She uses olive oil spray. I usually use cast iron with evoo but do use stainless too with same evoo never a problem.
For those that are curious, It’s called the Leidenfrost effect because the pan and oils temperature is well above the boiling point of the egg, a layer of vapour forms between the egg and the pan, which separates the egg therefore not sticking! Thermodynamics is awesome! 😊
Correct.
And this same effect keeps the food from absorbing all the oil.
@@anaihilator that’s cool, I never thought about that factor either
So cool! I already knew to do this but I didn't know why it worked.
It’s very pleasant when the internet actually teaches you something correct and useful. Thank you.
Does this effect apply to all foods?
the ball method always has worked for me
Is that where you set your own balls in there to feel how hot it is? That has to hurt don't it?
I see what you did there
You mean the Leidenfrost effect
@@glitteringdusk9651 nah we’re not talking about the name of the phenomena we’re talking about the method
I love balls
It works! It only took me 54 years to learn how to make an egg that doesn't stick to the damn pan!!
I am so confused.....I have never had an issue with an egg sticking....I really don't know what you guys are doing.....
Turn heat to medium low.....teaspoon oil.....put egg in...if the egg starts jumping around the stove is too hot...remove from heat....once it calms down put it back on heat......
47 for me
36 for me.😒
Lol
I bought one larger pan like this and never ever ever use it because everything sticks to it. Best tip I have stumbled on!
Just use butter or clarified butter instead of oil. If your temperature isn't crazy it won't stick.
@@elrey8876Using a combination of butter and oil to cook can make food less likely to stick to the pan compared to using either alone. This method combines the best qualities of both fats.
Butter adds flavor but has a lower smoke point (the temperature at which the fat begins to break down and smoke), which can lead to burning if used at high heat. Butter also contains milk solids, which can stick to the pan.
Oil can be heated to higher temperatures without burning, reducing the likelihood of sticking.
By mixing butter and oil, you increase the smoke point of the mixture compared to using butter alone, which helps in preventing the butter from burning too quickly. Additionally, the oil's coating ability can create a more non-stick surface, while the butter provides flavor.
Lol I got one of them 2...can't cook shit in it...just burns
@@ErikLibertyI tried combination of butter and olive oil today as that's what I would usually do anyway. But the butter started burning real quick. And I only added it after the water test.. so if I waited less then tbe water test would fail. I added oil first then the butter and it burned within a few seconds. What's the right way to combine ?
@@MrBsehratmaannking The "mercury ball" water test is used to show that the pan is super hot. When the pan is super hot it
causes a non-stick effect because it makes the food sear and release more easily. Oil can withstand that heat but not butter. So choose between 1. Doing the water test with oil or 2. Doing a medium hot pan and adding oil first and then butter. Avoid excessive heat to prevent burning the butter.
Also if the water hasn’t evaporated. Take it out before you add the oil. Warning from experience.
Or get ready for a mini explosion
rookie mistake that will be learnt from experience just like you did.
Learned that one the hard way.
Ah, classic... xD
Or let it evaporate first like a normal person.
My Mom taught me this 60 years ago. R.I.P. and Happy 104th, Mom!
Damn she died at 44?
@@nesiachan4534who said she died 60 years ago?
Any idea what year your Grandmother was born? Mine was born in 1888. Kids are blown away by that! 😂 I love it
@@JuliaBL28 Mom - 1919. Grandmother- 1890.
Dan we got some fossils here
And when finished, take a piece of paper towel or napkin and wipe out the pan - you don't want the fat to cool down with the pan, it becomes a sticky mess that is hard to clean. By wiping down the pan while it is still hot you can get most of the fat out of the pan and the pan will be easy to clean.
Just heat it up and run water over it, works like a charm
I cooked the pan using an egg in Mercury.
It really works 😁
I just tried your method and am feeling a little sick, is this normal?
Ah yes, let me try that too
Brb getting some readily available mercury from the closest grocery store!
Trump voters will actually try this.
The most important thing about stainless steel pans: first the heat THEN the oil. Never put oil or fat in a cold stainless steel pan.
That's really for all pans. If you add oil to a pan as you are warming it up you are going to break the oil down through cook time and heat exposure, which will change the flavour of the food, result in burnt oil (especially something like butter). You always add oil to a hot pan, and never put food into a pan while the pan is getting up to temp.
@@Sleazy-Skuzzyespecially butter? If you add butter to a hot pan you get burnt butter. Or I do, anyway.
If you want to have that butter flavor add butter after you add oil. The oil has a higher burn temp than butter.
@@brrjohnson8131use Ghee. You get the butter flavor and it has a burn temp like oil
And ghee is really good for you
Do u have to wait for the oil to get hot and then putt the egg, or can u put in the egg right after u pour oil onto already hot pan??
My whole full grown adult ass was never taught this. Thank you so much!
THIS COMMENT IS GOLDEN. This just changed my life lol
Make sure that the water is gone before adding oil. Mixing hot water and oil does not make for a fun time
Right!?! I’m 75. I’ve been cooking for my family for 50+ years and found this on TikTok a year ago! 🤦🏻♀️😵💫🤦🏻♀️😵💫🤦🏻♀️
We want to see your whole full grown adult ass..lol
Nah I got taught this is my thermodynamics class lol 😂
Sorry for all those families who got rid of Mom's revearware. Those are the copper bottom pots and pans .😊
I still have Mama's old Revere Ware and cast iron stuff. Those are precious heirlooms to me. The vultures weren't interested in it.
@Ed_H. Funny how that works,I have several siblings who fit that description.
Still got mines. Got most of mum's cookware with the Cu bottoms.
I have 1 pan left from my parents' wedding gift of a set of Revereware. They were married in 1946.
Those look like the eggs my Grams made with the crispy edge! So good! Ty! I had no idea how to use the pan my cousin gave me! 😂❤
My grandmother taught me this when I was very little. She would let me flick the water in the pan. Works every time.
initially I read "flick" as lick...🫡
Lier🤣🤣🤣
@@jay_Mus which part of the story seemed fake to u? XD
For best results, use room temp eggs. If you put into the pan straight from the fridge it will cool the pan too much and still end up sticking
taking notes!
Ahhhh so that’s where I went wrong
Now I know! I did everything up until I cracked my chilled eggs in the pan 😅
i see! so thats why mine is still sticking!
People keep eggs in the fridge?
I love eggs cooked with the crispy edges and runny yolks!
Atta boy cowboy.
Just like my grandmother taught me....she called the brown edges around the eggs, "golden lace!"😊
I can’t cook them right so I don’t eat them anymore
@@hummerklein4902 don't give up man, do just what she said because it works.
I lay a sheet of aluminum foil over the pan to hold in a little heat, because I don't flip the eggs, & I don't want them too runny. But you can just let them cook longer to get the same results. Good luck!
Do you also like burned toast , burned bacon? Cute names do not make burned food taste good !!
@@oksills maybe, but it cleans out your intestines!
at least, that's what my mom told me when the toast was burnt.
We called those scab eggs.
Also, don't touch the egg too early. Let that thing crisp up at the bottom. It'll roll right off AND itll have that perfect crispy texture at the bottom
Maillard reaction at its finest
@@indigospacecadet you baste eggs?? why 😭
Nah, crispy eggs taste bad
What about flipping the egg? I cannot stand snotty runny eggs. Blargh.
@@indigospacecadet ya just swallow raw eggs easy
My MIL only has these pans and it drives me crazy. I will have to try this.
Your MIL accidentally avoiding teflon poisoning.
@@kylefleming7680 Lol right. Stainless steel are a hallmark of the kitchen..
Why does it drive you crazy?
@@GoDaniel10 Weird assumption to make
@@kylefleming7680 All teflon pans have been PFOA free since 2013 in the US, and 2008 in Europe. So teflon has been safe for a while now
Those eggs are hammered! Lol
Yeah they're burned. That's not how you fry an egg.
@@cisium1184maybe that’s how she likes them clown
Some people like the eggs that way. I can't say I do, but my dad won't have em any other way lmao
@@FullstackDeveloper-hh9jwlove my eggs that way, don't mind a bit more burnt even
@@cisium1184 Last time i checked, burnt means black
Others have said it, but stainless steel pans have to get too hot for eggs anyway. So even if they are not stuck, they get crispy on the bottom which a lot of people dont like.
but the crispiness is the best part.
in the US it doesn't matter, they have no taste for food 😂
thats exactly how i like my eggs crspy on the bottom and runny yolk thats why i make mine in a steel pan or wok
@@Jecht1221garbage opinion
@@thewonderfulwizardoftheweb1053 the crispiness is absolutely the best part
Stainless is sanitary, lasts forever. Don’t get the cheap ones.
They're kind of hard to clean when they stain though.
And they don't slowly poison you 😭
Which ones are 100 % stainless steel
@@annaburke8537 what. please explain I’m now paranoid
@@eurekaruto4392 I've heard that the aluminum and other metals in the non stick pans cause neural disorders like alzheimers. I hope not lol because I sure have used them a lot 😭😭
It really does work y’all! Make sure you WAIT for the water beads, patience is key. After that, you’re golden! 😊
And when u put the eggs on the pan its burns immedietly… how do u do about that
@@helgihelgson6566 I have never had that problem. My eggs slide around the pan.
@@helgihelgson6566use more butter
@@helgihelgson6566Fry it with oil
No, patience ISNT the key. The oil is the key 🙄
I use nothing but stainless steel and your Technique is flawless. The only thing I can say coming from a professional chef is that turn the temperature down just a little bit before you throw the egg in because you're burning the outside crust of the egg. In fine dining restaurants we don't want any crust on our eggs. Another thing to is you can add a little bit of butter to the oil
What about scramble eggs??
Yes, works for scrambled eggs too.
The major problem with this is you get crispy eggs. I dont like crispy eggs. I think many people dont like crispy eggs. Just put little butter in pan & lower heat crack eggs in pan, keep heat low for 1-2 minutes & egg will slide in pan. Flip egg for over easy.
You are100% correct
I don’t like crispy eggs, I like crispy bacon.
That’s usually how I do it. I still get some minor stickage but chalk it up to a $20 Amazon Skillet
@@Mat-threw try some coconut oil on the skillet helped mine
Get it there and turn it down, wait a half a minute, and go at it. Seems to work well.
My fiancé taught my this. I still can’t cook eggs but she is a total egg queen. We cut out nonstick pans from our lives entirely
Fiancée it’s French for female version of fiancé
@@r3tr0spctv43awee❤
How is this even hard to learn?
It's giving weaponized incompetence
@@fightmebtchMy dad can cook some things but he is bad at frying eggs. I personally don't understand how someone can be bad at frying eggs, but everyone is different I guess.
@@fightmebtch…huh? The guy can’t cook eggs well. How in the fuck is he being a bad partner? You have literally zero clue what his relationship is like.
It helps to have room temp eggs. Plus, leave them there for a minute and don't touch. After that, you're golden.
I've never tried it after one bad egg and stainless incident decades ago. Wouldn't colder eggs work BETTER? bigger temp difference... someone had commented that this works because heated pan passing leider test is at higher boiling point. so colder egg gives an even greater boiling point difference...
Janem, that's not how that works.
@@janem3575
"See? You can totally cook eggs in a stainless steel pan!"
*slides charred rubber edges*
I love crispy edges on eggs. These looked perfect.
Doing this saved me! We were gifted on our wedding a whole set of stainless pans and I was MAD for months seeing food stick on it every single time. When I found out about doing this, my life literally changed forever! No more sticking and food wasted!!!
Does it work with all food or just eggs?
@@crikxouba works in all food as long as you do it correctly. No more sticking onions and garlic in the pan when sautéing!
@@crikxouba Meat too😊
Once you learn to cook on stainless steel you won't want anything else 😊
Once you get used to stainless, you'll never go back. Oh, and grab a le cruset for curry and casserole, you're set for 20 years.
Didn’t know this was a myth. I just put butter in the pan and keep it moving
Same
Ha ha ha excalty
It's because traditionally your eggs aren't supposed to have any browning so in that case they would stick. I Shallow fry my eggs and they never stick
Exactly. They must have really cheap pans because I’ve never had this issue when frying an egg I’ve never had it stick to the pan.
@@TacoTaco901 or we just don’t know what we’re doing. I have ALL CLAD pans and it’s a common occurrence.
"Gimme Two! Over easy!"
This is the most useful information I’ve heard in a long time.
My first job was at a diner, and we only used stainless pans. Chef would just treat it like cast iron (scrub with salt while it's ripping hot to get the gunk off and smooth the surface, and rub in oil) and they were all perfectly non-stick
Teach us more on this. How do you scrub the salt while its hot?
@ferdynand2402 We used a rag, but in home paper towel might be better. After that, add some oil (I like regular veg oil, but canola or any other neutral-flavored oil works) and rub it around and then put up to cool
Yep. Season it like cast iron and you won't have to worry if the pan is hot it enough. I cook my eggs on seasoned stainless steel and they never stick and never burn. 😊
@@brucealantorres can you please tell us how to do this
@@bearded_trumpet_boy2321
I can’t consume any of those processed seed oils.
The Leidenfrost effect is a really nice heat indicator 👍
I'll forever and always call it the ball method
@@snipingwes k
Yes, because why would you expand your horizon of knowledge and learn something new... Smh
@@TheLamefeed please explain how the original commentor's comment in any way shows they are refusing to expand their knowledge.
this comment section is a mess so here it goes:
1- Wesley was exclusively being comedic, more specifically the 2010's era of "haha-random-quirky" comedic
2- Viggo needs to chill out and get a grip of irony and satire, as I just said the previous comment was clearly comedic and not to be taken as a "refusal of knowledge" or ignorance.
3- Daxter needs to redirect his anger towards the right person(or stop it all together), as the comment he mentioned is not a reply to the original comment,but a reply to Wesley's comment.
hope everything is clear now 👀
Glad I found this video again. It worked great and i'm so happy cuz i love sunny side eggs but no one in my family could make them without breaking the yolk. ❤
A infrared thermometer simplifies the process. It won't give you the true temperature but will be repeatable. So you do the water ball test the first time and take the temp with the infrared when t he pan is at the correct temp. From then on you can just use the infrared to tell when your pan is at the correct temperarure.
Tips for someone who tried and had to perfect it:
1. You need more oil than what you'd use in a non sticky pan. Probably more than you think.
2. Drop your eggs from a low distance. Otherwise they kind of split the oil for a second and stick to the pan.
Slight correction: When cooking with stainless steel pans, you use the correct amount of oil needed for the dish.
Never use nonstick pans, since they can get damaged and leech some harmful chems into the food. Stainless steel or other non-treated cooking surfaces (Tin/cast iron/flat iron/salt block). Cheers!
@@Blademaa01they don't get damaged and leech anything, we're so far past that point, there's more dangerous polymers in our water than in our pans now. The non stick coating itself is extremely inert and not toxic at all, if you heat it too hot it can be dangerous though.
@@wyattutz It’s still not a good thing. To get past it, just use stainless steel or cast iron. Both are much more preferred than cheap nonstick.
When I fry eggs I just put an unreasonable amount of butter and that generally keeps it from sticking lol
And tastes 😋
Same 😂
legit like i was thinking doesnt the fact that she adds oil make it not stick ??
Unreasonable butter is good.
That's okay. Just make sure you're using butter from grass fed cows. Much healthier. Throw away that margarine.
OMGOODNESS 😍 didn't know and now i know ❤
Thanks for sharing ❤ i always avoided stainless steel because I struggled cooking eggs on it when I was teenager 😂
Thanks for this! I could never figure out why sometimes it sticks and sometimes it doesn’t
Just buy a non stick pan, you know a pan that's designed not to stick
The proteins have to be at room temperature. When it’s too cold will stick. Medium heat should be the best…
@@tomstorey8559 chemicals in coating
@@Ms1Peeps yep
They might not have stuck but they sure are burnt.
For those that are curious - use a lot of oil and burn the bottom of the eggs so it creates a hard fried layer in between the skillet and what’s left of your eggs
Crispy rubber
Thank you so much! I LOVE crispy eggs with soft yolks!
It’s true ! I tried it this morning. Worked great!
The biggest myth you can't cook eggs in a stainless steel pan without using butter or oil!
Exactly 😂
What do you mean
Thank you bro cause people slow 😂😂
I remember learning this & it changed my life, the amount of time it has saved me because I'm not scrubbing food off has been incredible. I taught my sis while I made panko crusted pork chops at her house, she was low-key panicking when she saw which pan I was using then jaw on the floor when nothing stuck.
But here's the question no one answers...Once u get to that super hot temperature do u continue to keep that temperature throughout the entire cooking process???🤔
After the cooking point, you can raise the temperature. The reason being, the pores will close as the metal expands from the heat, creating a non-stick surface. You also need to wait after adding the oil for the oil to get a little smoky. Because, the room temp oil lowers the temperature of the pan, reverting it back slightly to its state before the pan was heated. Once the oil has been heated, now you can raise the temperature creating a higher cooking surface while still retaining the non stick surface.
I actually turn my heat down just a little bit. No issues.
Yep - it’s worked for me for nearly 50 years now!!
Always works, but you have to let it release itself from the pan.
It typically sticks to begin with and then unsticks.
You also have to use an oil that has a high smoke point, if you don't want smoke because when the "mercury ball" effect happens, it's too hot for many oils out there.
That's why I like peanut oil. And you only need a tiny amount too.
Yes about the oil, maybe avocado oil?
Could you please list some oils we could use for this effect? 🥺👉🏾👈🏾
@@domotemujin7780. Like GrumpetteJV and Jocie Pappaterra say, avocado oil and peanut oil are some oils that can be have hight smoke point temperatures.
There are more oils out there like corn, soybean, sunflower, palm and sesame.
If you are concerned with avoiding food/s due to potential negative health effects, then I recommend that you do a bit of research into saturated, poly-unsaturated and unsaturated fats and how heat affects them.
Happy cooking 😊
OMG 40 years of suffering and you fixed my problem. TY 😊
Thanks for this. I am now able to use the stainless one just like the cast iron, non stick!!!
I got this info from another one of your videos... I WAS SCEPTICAL BUT...
It WORKED!!! it worked! 🎉
You are correct! I only cook with stainless. All about heating the pan. Nothing sticks, and having a little patience never hurt either❤
This is absolutely correct. The heat needs to be fairly hot and the oil needs to be all over the surface. Just be careful because the pan is real hot and can brown the eggs.
Thanks for the intel there lady. I tried it. It works. I've tried everything else before this and was very disturbed. Even tried seasoning The stainless steel pans that I have my favorite panda cook in is cast iron. I was told it's bad for you because we already have too much iron and our bodies. However, I like the way the cast iron cooks and is non-stick after it's been seasoned. Very well
I did use your trick on a stainless steel pan I bought at the thrift store. It works fantastical thank you for the information. Have a great day. Have a prosperous New Year and keep up the good work. Keep the videos coming
Did that today for my eggs. Worked just fine.
Been using my Revere Ware stainless pan and pots for 37 years now.
I have Revere Ware stainless also and I love them!
You must be very proud of yourself.
The water beading up like that is due to the Leidenfrost Effect. The difference in temp of the water and pan is enough that once the water touches the pan, it immediately starts to evaporate so the water beads are zooming around on a cushion of steam. The same is true for very cold materials like dry ice, liquid nitrogen, etc. They are constantly giving off gas because theyre evaporating/sublimating so thats why youll be okay if you put them on your hand for the first few seconds, due to the gas between your hand and the solid/liquid
Wow thanks
Yes it works!! So happy!!
Those eggs look amazing 🤩
I notice that it also helped to have the eggs on room temperature and have a clean pan 👍 glad I switched to stainless steel recently 💪
Yeah and her eggs look nasty
@@landolonnie8811what makes you say that?
@@Gjunya urmom
@@landolonnie8811 that’s not what your mom thought when I made her eggs like that for breakfast
she can’t stop slurping my eggs every morning
Yeah those eggs are burnt to hell. Theres a heat limit for egg whites and once you get crusty eggs you know the heat was too high. Ill stick to my eggs well made.
I add the butter when the pan has been on for like 30 seconds and wait until it’s browned, not burned then add my eggs. Works like a charm!
😅
Great. I learnt something new today 👍
It works. Easier to cook them on seasoned cast iron; like a Lodge skillet.
Stainless steel pans are perfect for cooking on a gas stove but they always neeeeeeeeed to be hot HOT before you put in the oil, just as you said. I love stainless steel pans they are amazing
why is stainless steel never actually stain proof lol.
You spelt need wrong
@@userunknown1030 because it's stain less not stain proof. It's in the name lol
@@BaldKiwi117 usually when one says stainless it mean with out stain. you would have to say less stainable to make it make sense.
@@userunknown1030 not really. It makes sense already. If it was stain proof they would advertise it as so because it would be better.
There's surely a Nobel Prize coming your way. This is a scientific break through. Adding oil to the pan is genius.
Thanks for the tip!
💯 worked every single time I do it and will keep doing this when I fry✨👍 Thank you
The Leidenfrost Effect.
I was looking for this coment
Girl shut up 🙄
@@deleted6942 same lol
Mercury ball water test pissed me right off.. 😂
Nope.
Also I always put my eggs in warm water for a few minutes before cooking, for some reason eggs closer to room temp always stick less
Probably cold eggs will lower the pan temperature too much
A lot of the "sticking" comes from the huge temp difference between the pan and what you're putting in it, so warmer it is the less it will stick
I use cooking spray and butter, and it makes my stainless steel non-stick. I'll also have to try this method too. Thank you for sharing.
Yup works for all pans I have a ceramic coated one which is a pain in the arse to clean scrambled eggs off of, unless you use this method
We Ghanaians have been frying eggs with this stainless steel frying pan for decades. I'm 35 years and I came to meet it .
Not just you man, before the invention of non stick cookware everyone has been doing the same. Even in western countries in a good restaurant they still prefer non Teflon utensils to cook like cast iron, steel, aluminum or copper
For those who don't want the crispy edges on their eggs there is a method for you too. Follow the guide until the water starts dancing then you can put the heat to med low or low and wait 2-4 minutes then add oil and your eggs will cook without sticking.
Yeah i was wondering about how to avoid crunchy unappetizing eggs 🤢
.... I realized this not too long ago. It makes things easier ;)
❤❤❤ Very smart!! I will try this. I've been adding butter 🧈 to my eggs 🥚 so it doesn't stick when I scramble the eggs. I add oil if I only fry the eggs which I have not had in years
This tip has changed my life. Thank you so much!
😂
Lol, you could saved your life years ago with a teflon pan.
basically make sure it’s hot enough
But not too hot!
My oil just turns brown and burns 😭
@@kakishisfriend1126 use an oil with a higher smoke point
What if I need to cook on low heat? :( my bfs house only has these lol
Or make sure you cook it on a nonstick before dropping it onto a stainless pan and claiming success
I learned this techniques when young, works wonders
Carbon Steel is better for eggs because you don't have to make them crispy if you don't want to, but Stainless is needed for anything acidic.
Martin Yan used to always say "hot pan, cold oil, food won't stick" and I've been doing it his way most of my life.
Ooooohhhhhh….
I thought you needed to wait for the oil to heat up as well- thank you for clarifying!
@@ThingsILove2266 me too.
Yan can certainly cook 😊
I like my eggs with butter instead of oil so I still prefer my carbon steel pan over stainless because the butter burns easier. This definitely works though!
Try with a bit of both, I use olive oil and a knob of butter, the butter doesn't burn as quickly.
U can use Ghee
@@DB-xo6xh Fair point I'll give it a go
❤ Wow! I have learned something new today. Thank you!!!!😊
Really! I have to give this a try. Thanks
Best tip on UA-cam. Nonstick pans are not an option for me.
Why?
@@Koji-888THATS WHY THE OIL RUNS TO ONE SIDE??? I THOUGHT MY STOVE WAS UNEVEN OR THE PANS WERE WARPED OR SOMETHING
Nonstick pans can be toxic (forever chemicals). Good to use stainless steel for everyday use. Maybe use enamel coated stainless steel if you want non stick. Cast iron is ok but if using everyday then you maybe consuming too much iron on your diet if not careful.
The oil runs to one side in my cast iron pan. I’m not sure if your statement is correct about oil. Yes, my stove is even.
@organichuman you can buy ceramic pans, but requires double check - many pans look like ceramic but are still plain old non-sticj
Yes they won't stick, but you'll never get lightly cooked eggs. It's always crispy 😅, no way around it.
Yep, that's a hard pass for me.
My eggs come out soft. I wait til it's very hot like in the video, then I wipe the area where the egg will covee with oil or butter. Then put the egg in with a tablespoon of water and cover for 3 minutes. The steam will cook the egg without it becoming crispy and also keep it from sticking to the pan.
it's because it has little do with the temperature and EVERYTHING to do with using enough fat/oil. i cook my eggs on stainless but I use low heat and they come out perfect. just use enough fat.
@@msli1an oh I'll have to try that!
I’ve accidentally done this and couldn’t replicate it thought I was crazy when it worked the first time lmao
It works great, even with scrambled eggs!
You can also test the temperature with the oil. Its hard to describe but it flows differently. You get a feel for it.
The oil shimmers when it's hot enough
Can I just let the oil burn for like 30 minutes to be safe?
@@jasonvargas7564 if you want your food to taste burnt sure
@@AuroraGw2 yummy yummy in my tummy 😋
It ripples across the surface without touching the pan when it's ready.
Make sure if your store your eggs in a fridge to warm them in a bowl of warm water for a couple minutes before you do this. If the eggs are cold they will still stick!
Thanks g
*couple of minutes
@@dixonpinfold2582🤓☝️
No.....the colder the eggs the less they will stick, you do not understand the process that is happening.
Ohh this is a great tip!! Thanks !!!
Worked perfectly, thanks
I figured out the best way to do it-- I do the same thing but everything always stick with oil-just started using butter instead after the mercury ball trick shows its the right template and at first I just coated the pan once with butter but it heats off pretty quick and stuck in some places but not others and -then I added butter like 3 times all around and basically if anything your cooking sticks at all just add more butter -then cook your food and everything slides off and your left with virtually no mess -all the time and frustration for years I would have saved if I only knew this sooner-just figured this out and am going to use this hack the rest of my life :) 🎉🎉 #nailedit
Guys, don't do this with butter instead of oil. If you put butter directly on the pan, it will quickly burn and put marks on your pan. Only do this with oil.... I found this out the hard way
Soak the pan in white vinegar for at least 30 mins. And barkeepers friend scrub. Might get the marks off
I make eggs in my stainless steel with butter all the time. No issue with marks. Although mine stick just a little bit. I still do get everything off in one piece, though.
I use butter exclusively for eggs and they slip around like they are on ice. No issues. If the butter burns it just means the pan is too hot.
Add oil, then butter and it won't burn.
@@Corkboard753 I already know that. I was just saying to not replace the oil with butter and follow the exact steps in the video because it WILL burn.
My mom has had the same pans for over a decade and I always hated them until recently, this definitely works lol and to think I was really going to throw them away
You were going to toss your mom's pans? Lol, that never occur to me, ever.
I’m a professional Chef and I learned many moons ago
Hot pan, cold oil = non stick.
Most of us only use stainless steel pans.
Crispy sunnyside eggs, looks delicious 😋
Warning: make sure the eggs aren’t cold but room temperature. The cold eggs makes it stick in hot pan.
I love eggs with a crunchy bottom! My nana used make them, she must have had a stainless steel pan 😊
@FEMALES WIN don't eat eggs then lol 😆🤦♀️
@FEMALES WIN I love them and I love burnt bacon too. I'm a weirdo 🤪 🙃
Dang I needed this, I was cooking my ramen less than 10 minutes ago and stuck the egg to the pan 😭
Wife fries eggs on stainless all the time. She uses olive oil spray. I usually use cast iron with evoo but do use stainless too with same evoo never a problem.