Eggs never stick on stainless steel

[whitestone]

Secret is hot pan, cold oil. Don't put your oil in until the pan is hot!

[spicerv]

Critical info was not mentioned, S.Steel pan needs to be at the right temp. (can be achieved with the water drop effect), needs to be super clean (clean with bar keeper's friend), and lastly, the egg needs to be at room temperature (it WILL stick if you crack it open straight outta the fridge).

[SecurePasta]

It only sticks when the pan isn't hot enough.

[Yooter]

The secret to scramble eggs is scrambling the eggs.

[William_Asston]

left all the useful information out. it's gotta be very hot and very clean. im surprised the oil isn't smoking much here, maybe cleanliness matters more?

[ahe]

This works by heating the pan to a sweet spot prior to adding the cooking fat. Adding the fat when the pan is cold and then heating it won’t work. This can be tested by sprinkling a bit of water. This is called the Leidenfrost effect. (I learned about it recently from a different cooking video.)

If it glides around like hockey pucks, rather than evaporating immediately, it is at the right temp. Must remove remaining water before adding cooking fat. Room temp food helps keep it at the right temp to not stick, but that is not always convenient.

I’ve tried this with butter and frying eggs room temp eggs, and it works! I even added water after the fat and egg and put on a glass lid, as I like to do a combo of fry and steam, and the stainless steel pan still came out clean without sticking.

[rockwelaj]

I never used mine until I learned that you have to overheat it then take the temp down. They are some of my favorite pans now.

[MilkTast]

For stainless steal. Turn to high heat. Wait about 5 min.
Drop a very small amount of water on the pan. If it glides across the surface, its ready to use. (Drain water berfore adding oil)

[benlustedaudio]

the scraping of the fork in the pan is killing me

[A.M.]

I have been using steel pans for years. One thing I have also learned is that even when they start sticking, like if you are doing a large amount of eggs and want to do low and slow with constant movement, if you take a wisk and a silicone spatula you can get them to not stick any more. I will use the spatula until they start sticking a little, and then once they start sticking I will use the wisk. I can make super creamy eggs without any eggs sticking on stainless. It takes a little practice, but you will get it once you understand how the pan works. If you are worried about scratching your pan, there are silicone covered wisks you can use until you are comfortable using a metal wisk.

[rodrigoferreiramaciel]

I feel like he's about to run down all the teflon industry with that laugh at the end

[lorcashine]

Learning to cook on stainless steel definitely has a learning curve! It was quite frustrating at first, until I thought to check youtube! Thanks.

[sloppyjoe]

The secret to scrambled eggs is apparently making an omelette.

[randomposter]

Oil is for amateurs, tallow is for Kings.

[nealhughes]

I think “Big Teflon” followed me home from work today…..

[KIllerOfBacon]

Learned this once i got a wok and learned how to season it. Steel just needs a super thin oil layer and youre good. No Pam needed, either.

[jbsimmons]

Do what we did at Denny's and forget the oil. Use a big pat of butter and use medium heat. We know eggs will burn at temperatures > 225°F.

[IMortalNemesisI]

Something you gotta love about online cooking videos is that no matter how perfectly acceptable you make something, hundreds of people will find SOMETHING to complain and pick apart.

[papasmurf]

Use butter instead of oil. Egg whites contain water, which will repel the oil and move it away from the egg causing it to stick. Butter actually creates a barrier between the egg and pan. No stick.

[MrLukeyhym]

That, sir, is an omelette, not a scrambled egg