What if I told you that you can cook eggs in a stainless steel pan without sticking AND without using a ton of oil and butter? In this video, I prove that it’s not only possible but it’s easy. I’ll show you the exact steps to take so you can cook the perfect eggs every single time. Plus, I’ll reveal the one common mistake almost everyone makes that ruins their eggs.
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*****Related Videos/Articles*****
Eggs Sticking to Stainless Steel? The #1 Mistake to Avoid https://youtu.be/BYpYK1DV_SU
How to Cook SCRAMBLED Eggs in Stainless Steel WITHOUT Sticking https://youtu.be/dFtkmInrlWw
Steel Pans Become Non-Stick at THIS Temperature (Leidenfrost Effect Solved) https://youtu.be/Il5_xadvNVc
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24 Comments
The temperature at which the water forms a ball that dances across the pan (the Leidenfrost point) is about 379F.
That's still about 25% more calories considering that two eggs are a bit over 100 calories in total
What about subsequent eggs? What is the process if you are making a dozen eggs?
Even when I turn the heat down, my butter burns. 😒
I don’t understand why I can’t get this right.
QQ: Are the eggs room temp or cold from the fridge? Does it make a difference?
İşin asıl noktası tavayı iyice ısıtmak. Ama püf noktası ise ısınan tavayı ocaktan çekip 20 saniye kadar soğumaya bırakmak. Daha sonra tavayı yağlayın, ocağın altını yakıp en kısığa alın ve yumurtanızı pişirin. Yapışmadığını göreceksiniz. Böyle yapmayıp ısınan tavaya direk yağ koyarsanız yağ yanar. Yumurta yapışır. Ortalık duman olur. Afiyet olsun..
What size is your pan
People are far too afraid of butter and fats in general. A real shame.
To explain further why it works. Stainless steel has a temperature range when it becomes non-stick, your food will stick if pan is not hot enough, and it will stick when it's too hot. The "Leidenfrost" point marks the upper range of non-stickiness, that's why it's so crucial to stop the pan from heating further. Here are some tips and tricks that will help transform you experience when cooking on stainless steel:
Non-stickiness starts at noticeably lower point than when you see the Leidenfrost effect. What I came up with, is you need to find a reference point on your pan, on mine – when the handle just near the pan becomes almost too hot to touch, the pan is ready to be cooked on, though it will not pass the water droplet test, I checked. You can also get away with even less oil and butter than used in video, I just let it heat up a bit and spread it over the pan with a silicone shovel, all you need to have to cook eggs, is a thin layer of grease. And if you're lazy washing your pan each time after you just cooked eggs on it, you can re-use the leftover oil, just make sure you preheat pan up to temp range, everyone's saying pan needs to be hot to add oil, but it's a gross misconception.
Will a laser thermometer be accurate enough you think?
To my amazement I have to say this worked. I am eating right now the first eggs that ever worked in my stainless steel pan. I still used too much oil. Will try less next time. Thank you so much.
This is great and there are a lot of other videos that show this trick as well (though most of them don't include the lowering temperature part of the process that you do). I do wish that these kind of videos would also try scrambled eggs because that requires a much higher threshold of 'non-stickness' than fried eggs (I say this from a lot of personal experience).
Can you just use oil? Do you have to use butter too?
What kind of oil? Can you use olive oil with the lower heat?
Excellent video! But why did the eggs look sad at the end?
how about 1/2 tsp of oil ?
You should be able to make do with ghee instead of oil and butter.
I use a little more oil than that, because I like the egg whites to have a little bit of crispiness and show some sign of frying. But when the eggs have fried a bit and are sliding around in the pan, I take a paper towel and sop up much of the oil and butter while the eggs are still cooking. That way, I don't wind up pouring it into my plate when I slide the egss out of the pan.
My mom’s been doing this for years. Mystery solved. Thanks.
Please help. It was like this when I got the pan new. Now although it looks clean, the eggs start sticking. I cleaned the pan by heating it up with water and brushing it with dish soap. I don't know what's wrong with my pan :(.
The liquid has congealed
What about the oil?
Yep, don't cook eggs above 275 F. Cooling down the pan is critical.
would this work with olive oil + butter?