Stainless Steel Non Stick Fried Eggs!
- Thread starter Mr_Luke
- Start date
Also you can turn off the heat before they eggs are done and let them finish from the residual heat which helps "steam clean" them off the pan.
Thanks for the warning. I guess I don't want to get into something like that.
If I have to though I may get a new 8" SS fry pan.
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You can purchase ones that are already smooth, but there much more money - https://backcountryiron.com/products/10-inch-wasatch-smooth-cast-iron-skillet
Same affect I guess of grinding a cheap lodge down yourself, without the work.
Or leave it in the shell and soft boil or poach
OK, I fried 3 more eggs today and they stuck again.
This time I put the SS pan on the bigger back smooth top burner and turned the heat on 5 which is right in the middle.
Then I added about 1 TBS of refined coconut oil and some refined sesame oil, then 3 room temp eggs.
They didn't stick real bad because I was able to scrape the stuck egg off the pan with a soft plastic spatula.
Tomorrow I may try a little more heat, about the same amount of oil, and on my Starfrit The Rock non stick pan (that stuck the other day), just to see if I can get to fry eggs in it with no sticking.
Or, I could try the SS pan again with more oil, as is advised by at least one person on youtube.
He says you should have over 2 TBS of oil in the pan when you fry eggs in SS.
Or maybe I damaged my SS pan by using a metal spatula on it when eggs stuck to it, and maybe I'd do good if I got a new SS 8" pan and never put metal to it. But before I buy a new pan I have more experimenting to do with both pans.
This time I put the SS pan on the bigger back smooth top burner and turned the heat on 5 which is right in the middle.
Then I added about 1 TBS of refined coconut oil and some refined sesame oil, then 3 room temp eggs.
They didn't stick real bad because I was able to scrape the stuck egg off the pan with a soft plastic spatula.
Tomorrow I may try a little more heat, about the same amount of oil, and on my Starfrit The Rock non stick pan (that stuck the other day), just to see if I can get to fry eggs in it with no sticking.
Or, I could try the SS pan again with more oil, as is advised by at least one person on youtube.
He says you should have over 2 TBS of oil in the pan when you fry eggs in SS.
Or maybe I damaged my SS pan by using a metal spatula on it when eggs stuck to it, and maybe I'd do good if I got a new SS 8" pan and never put metal to it. But before I buy a new pan I have more experimenting to do with both pans.
That always works.
I can steam eggs in silicone egg cups in my double steamer and I guarantee they will not stick.
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gathermewool
Site Donor 2023
Not healthy.
Also, of COURSE fried eggs taste good with tons of fat (oil or butter). Duh.
I use about a tablespoon of mixed EVOO and avocado oil (to raise temp). I start at a 7/10 setting, add the eggs and then lower the temp as the eggs start to fry. I use refrigerato-temp eggs, which will cool the pan down initially. I like mine over easy, so when the egg white is mostly white and very little clear I flip it and turn the heat off completely. Another minute and the eggs are perfect. Oh, I use a non-stick pan. I find that helps with the sticking part
My kids usually like scrambled eggs. High heat will ruin scrambled eggs. 4/10 is perfect. I actually usually turn the temp up to 6/10 until a flick of water from my wetted hands starts to sizzle, add mix, and then immediately then the heat down to 4/10. 6/10 initially is not required and just to speed things up.
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Also, I have bad luck with cast iron. I spent a whole day seasoning a pan. Multiple heat sessions and coconut oil coatings. I forget how much, but it was twice what was recommended online. The pan was glorious to behold when all was said and down and the first use was a pleasure. I actually gently rinsed the pan and then added another costing and heat cycle just to be careful. I out the pan away in a location with a dehumidifier and when I went to use it a few weeks later it was surprisingly rusty. I obviously did something wrong, but I was so mad that I bagged that pan and it’s now in a shelf in the basement!
gathermewool
Site Donor 2023
At the risk of being a little OT, and something some people find weird: I like to butter my toast AND add some preserve (usually strawberry), then dip it in egg yolk. Mmmm
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I have 3 cheap lodge pans. In factory trim they will not fry an egg without sticking - the rough surface is the issue. Like I said, I have polished mine down to a smooth finish and re seasoned, but your talking about a 2 - 3 hours of work total.
The 100 dollar pans are more or less the same thing that someone put in a CNC and smoothed for your. So pay or invest the sweat equity.
Alright guys, I tried those stainless steel fried eggs you've been talking about. I can tell you that they will break your teeth whether they're non-stick or not.
Here's another thing : my SS pan may not have been clean enough. The surface IMHO looks in good condition.
I washed it in warm water with Bar Keeper's Friend scouring powder and a dish cloth and now it looks cleaner.
So will try again tomorrow, a little hotter pan, but not with a lot of oil, and room temperature eggs.
I washed it in warm water with Bar Keeper's Friend scouring powder and a dish cloth and now it looks cleaner.
So will try again tomorrow, a little hotter pan, but not with a lot of oil, and room temperature eggs.
Yes but pan and egg temperatures do matter when using SS or CI, which, in case you forgot,
is what I intended this post to be about, not non stick pans.
I wish you luck you want them to work you gotta float them on oil. I’ve been down this rabbit hole before and one day you get lucky next time *** I did the same thin. I know what works day after day after day no matter what the conditions are. Again you want it to work float them in oil.
I get 20+eggs every day from my hens I’ve had plenty of time and eggs to waste getting it right it never was worth it never was consistent without a ton of fat. Tomorrow I’ll do just over in a non stick and have perfect results I’ll be posting.
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What kind of skillet is that anyway?
Maybe I missed it but why are you so against using a nonstick pan?
