I love how short and simple your videos are. Sometimes I don't want to spend 30 minutes on a video trying to learn how to cook my eggs without completely ruining them. I wanna eat, dang it! Haha, thank you!!
Thanks Andrew. I have had my SS pan for a while now but only just discovered how well it retains heat. Your tip to reduce the heat before adding anything is right in line with my experience.
I was so scared that I won't be able to cook in my new stainless steel pan, as I'm trying to transition from non-stick but your method works! You are right, no one does say to turn down the heat before you add oil,and I watched hundreds you tube videos. Now I'm eyeing for LE Creuset Dutch oven, another learning curve I guess
When I got my first Le Creuset 5-quart oven, I was very disappointed with it because I didn't know how to preheat it properly. My foods wouldn't brown. They would just stew slowly. For a cast iron pan this size you need to preheat it for 5 or 6 minutes with the pan empty. Start with low heat for the first 2 or 3 minutes, then gradually turn up the heat until it is at the temperature that you want it to begin cooking. Only after preheating properly should you add any cooking oil. Wait for the oil to begin to shimmer, then add the food. I wish I'd known this from the beginning. It would have saved me a lot of frustration.
Thanks for posting this! I see EVERYONE saying you have to heat the pan to the glass ball stage, but almost no one says you have to cool the pan or you'll ruin your eggs! Scrambled eggs want to be cooked low and slow, I definitely wait a minute at least to add my eggs.
When he says lower the heat to low and wait 5-10 seconds....uh that may work on a gas stove because the lowered flame will drop the temp rather quickly. But it looks to me like that's an electric smooth top stove or induction I can't tell. My smooth top electric is going to take a lot longer than 5-10 seconds to drop down to a low temp. Anyone?
@@halc.2899that's definitely a regular glass top cook top as indicated by the "hot surface" warning light. Induction uses magnets and doesn't actually get hot, itself.
@@halc.2899 it’s not instantly dropping to the low temp, just stopping the pan from increasing in temp so you don’t burn the eggs. as he says it only takes a minute to cook the eggs that’s only possible on a pretty hot pan.
I followed your advice for fried eggs and the cleaning tips. I keep a spray bottle with vinegar and a few drops of dawn on my counter. My pan looks brand new now.
Hey thank you for the excellent info and tutorial, very spot on, short, concise, to the point, and most of all accurate!!! I can’t thank you enough!! Keep’em coming!!
Turning down the heat is tricky. If you're adding a lot of food to the pan, turning down the heat beforehand will let the heat drop too much, too fast, and you'll get sticking. It works well for a few eggs because eggs have low specific heat, meaning it doesn't take much energy to heat them up.
✔ This technique works for cooking just about anything in a stainless-steel pan. I use it when cooking everything from steaks to onions to ground beef.
I cook scrambled eggs on my 8-inch all-clad copper core skillet every day and have had no issues with sticking. I just make sure the pan is well preheated, and I add about a half tablespoon of butter to coat the bottom of the pan before I add the eggs.
💯🎯 I preheat for a few minutes toss in a bit of butter, if it sizzles like mad and browns it’s to hot, if it sizzles and melts nicely they cook perfect and no sticking. Just wipe out the pan with a paper towel and done!
I just bought 3 new stainless steel pans to replace the old teflon coated ones but my egg kept sticking and burning. Now I tried it with this method and it worked perfect. No sticking and tasty eggs and a clean pan after.
I never done this without my eggs either sticking or being too greasy from the required amount of oil. I will try the butter/oil method and see what it does. Thanks.
I will say this is a pretty rough scramble, if you want a finer more smooth scrambled egg you can use a wisk or a spatula to mix them vigorously for a few seconds when you first add them. Then you can more slowly fold them together like he does in the video. That will give you smaller curds of egg rather than big egg chunks. Works for me at least!!
This worked for me. One note is that I had to set my range top to medium-high to get the pan hot enough. Once the water balled up in the pan it was smooth sailing.
I use an infrared temp gun and I agree it doesn’t read correctly due to shiny surface HOWEVER it does give a consistent reading. I have six stainless steel pans of varying sizes also 3PLY and 5PLY and once the centre of the 5PLY pan reads 185F it’s good to go and for 3PLY once the centre of the pan hits 190F it’s good to go and add oil. I conducted my own tests on each pan to establish at what temp the centre of the pan needs to be for the water bead test to work and these were my findings and they have worked consistently for a handful of years. Your readings will differ due to gun you use and pans you have, but if you conduct your own series of tests you will find a consistent heat gun reading where the water bead effect kicks in.
Bought a Heritage Steel pan and it looked like a learning curve was going to be needed. I prepared the surface as suggested but still had sticking issues. It's a bit big for my induction cooker so I also bought a smaller ceramic pan. Wow, is this thing easy to cook on as I've already made 4 meals with it with no issues paying particular attention to never using high heat. A temperature of 275 cooks eggs perfectly with zero issues and I've fried frozen rice easily and believe this will be my main go to. I was using a Mr. Induction for years which was difficult to keep clean with all its joining surfaces but it worked well enough to prove induction cooking was superior. Just got a Nuwave Pic Gold and it feels very luxurious and easy to keep clean compared to Mr Induction which they seem to still be selling(good grief).
Great advice; Uncle Scott has a similar routine and both work pretty well. I just cooked some scrambled eggs in an 8 1/2 in. Staub skillet and the results were perfect black finish notwithstanding.
Related question: Say you're cooking individual batches of scrambled eggs for two or more people, what would you recommend we do after the first serving to make sure the subsequent serving neither sticks nor burns?
For pancakes, you can preheat on medium low heat and just use butter. You don’t want to get the pan as hot and don’t need the Leidenfrost Effect. Since the batter firms up and the exterior becomes dry, it’s not as prone to sticking as eggs. Not 100% sure about crepes, I haven’t cooked them in stainless steel.
Yes. I made a separate video showing how it works on fried eggs but it’s pretty much the same method. How to Cook Eggs In Stainless Steel WITHOUT Sticking (Foolproof) th-cam.com/video/BYpYK1DV_SU/w-d-xo.html
Wolfgang Puck in his cookware set included a booklet describing this method for years but it seemed like nobody read it though it was in English here in America.
Any recommendations for more egg whites, less oil/butter? I typically do 1 1/4 cup egg whites, 1 large egg and 8 grams of butter to hit my macros in our teflon pans but am about to switch to stainless steel. The procedure looks full proof but that is a lot more fat than I want and I have a feeling I'm going to get a lot of sticking because of the fat difference. Any advice? Thanks!
Nice video! I will typically just "season" the pan and then let it cool while I prep other ingredients (like chopping chives, beating the eggs, set up any other mise place). It's a little more mindless and doesn't requiring timing the Leidenfrost effect... but it takes a little more time overall. For those that do not know, to season the pan: Add oil to the pan, heat on high heat until the oil is smoking, remove from heat (turn off burner), wipe the hot oil all over the surface of the pan with a paper towel (use a tong), and then let cool.
Thanks for the video! So, why do you need to heat the pan to medium and then reduce it to low before putting in the butter/oil? Why not just start with a low temperature and keep it at that?
Dude you should be sponsored by stainless steel pan companies. The details that adding oil raises the temp of fumes of the butter is the kind of detail which makes your videos great. Seriously on this topic these are the absolute best. Trying exactly this tomorrow morning. You make me like my stainless steel pan again
I hope you are being sarcastic. Mixing oil butter does not raise the smoke point of butter. Use clarified butter if you want high heat cut up omelets without burnt butter. Then figure out how to cook.
@kirkhenneberger3411 jesus how vitriolic you are. like who hurt you? Why you gotta be so mean on a cooking video? And did you actually listen to what he said? Seriously what the heck dude? It's a cooking video get off your horse....
Don’t forget-You can’t use cold eggs either. They’ll drop the temperature of the pan below the Leidenfrost range and you’re screwed. So just wake up 30min early to get your eggs out to warm up. 😃👍
The Leindenfrost effect does not occur at a consistent temperature. It depends on the surface of the pan. The rougher the surface of the pan, the hotter it needs to be to achieve the effect. Usually on a stainless steel pan it is around 380F. You can use an infrared thermometer on a bare stainless steel pan if your model allows you to adjust the emissivity to 0.35. In this case you just need to heat the pan to 325-350F for scrambled eggs.
Probably, as it is based on getting that Leidon-frost effect. I tried it on a nonstick pan in a commercial kitchen, but I am pretty sure I did not get it hot enough and thus had issues and a pretty good amount of sticking. If you try it, you will have to let me know how it goes! I am going to be trying it again this next school year when I get back into the kitchen and will report back. Sincerely, JS
It really depends. If I’m cooking a steak, I leave it on medium. If I’m cooking chicken thighs with skin, I’ll turn I’ll turn it down to medium/low so the skin won’t burn. After some trial and error you get to know your pan and stove. But for eggs, definitely turn it down.
Exactly what is the perfect temperature at which to add butter or oil to a pan? I believe I saw a video in which you mentioned the thermopen. Can I use one of these to test the temperature of my pan so that I don't have to rely on my judgement of the dancing water bubbles?
Any advice on how to clean the (mineral?) residue from water from stainless steel? I got a nice demeyere and I'm afraid of ruining it so I stopped doing the water drop test alltogether :(
Thanks! Once you get the Leidenfrost effect I understood that I have to turn down the heat, wait 5-10s and add the oil. One question: can I turn the heat back up once oil is added? Thanks!
i'm thinking of buying all clad or hestan's 10 set piece which one do you recommend the copperbond, nanobond or all-clad's copper core? thanks in advance
How Detrimental is it to use only butter with the eggs can i just wait a bit more so it doesn't burn? Perhaps i can use margarine? cause i use it more the butter anyways.
For anyone that wants to cook scrambled eggs without adding a ton of fat to them - Dont get the pan too hot (shouldn't pass the water test) or the eggs will burn.They will very likely stick, but you don't want them to burn. Make sure you are constantly shuffling them. Once done, pour into a plate, then let the stuck-on eggs sit for a bit in the pan without heat. The stuck-on eggs will dry out quickly, at which point you can remove them with a spatula. If they are still stuck, add some chopped pepper or tomato to the pan with some boiling water, which will unstick the eggs.
@@ChadAV69 Eggs are fatty but they are primarily protein. Spoon of butter + spoon of oil = 220 kcal (Google). If half evaporates or stays on the pan, that's ~100 kcal. Every week, that's an extra breakfast. Not that fats are bad, but adding that can really offset my own macros.
Hm, my butter reacts pretty heavily when being put inside the pan (splattering so much that half will be sprayed outside of the pan), any tips on what causes this?
This ages well (obviously it would!). Just managed to cook the perfect (IMO) scrambled eggs in my stainless steel pan. Next experiment will be to see how little oil I can get away with using 🤓
Thank you so much. I have tried your technique but it was still sticking, is it because I use only oil ? (haven’t use butter for more than 20 years, no animal oil I have been said) Or is it because I didn’t reduce the temperature, first time I read that, thank you very much !
Best explanation I've heard about cooking eggs in stainless steel is comparing it to carving wood with a drill. Can it be done? Sure. Is it a good tool for the job? Not even close. I tried for the longest time, watched so many different videos, this one included, and it's just not worth the hassle. I keep a Teflon pan specifically for eggs that only sees silicone utensils touching it. Still probably having some chemical leakage into it, but let's be honest, there's a lot more toxic stuff that makes it into my body from everything else in life, and I can reduce some of those much easier than trying to cook eggs with stainless steel 😅
Totally agree. It’s not the easiest way to cook eggs but it can be done. For people who want to avoid teflon completely or don’t have the space for other pans, this method works. Nice channel btw!
I gotta try this but I wonder why it works. Maybe heating the pan expands it, the oil seeps into the nooks and crannies, then cooling temporarily locks it in place? Sort of like oiling a wooden cutting board.
@ Du bist nicht die hellste Kerze auf der Torte und Englisch kannst du auch nicht! Ausgesprochen „called“ wird Leidenfrost „liedenfrost“ auf englisch.Hast du das jetzt verstanden oder muss man bunte Bilder für dich malen, damit du endlich die Zusammenhänge verstehst. 🤦🏼♂️
This seems like a lot of oil to consume that is being absorbed into the eggs.. is this amount of oil healthy if eating eggs on a regular basis? I just got SS pans and with my nonstick pans I'd just use a bit of butter and no oil.
Does it meant that this method is allowed for premium brand high quality pans only? And doesn't work for cheep Ikea 15 dollars pan, cause the instruction says that the maximum allowed temperature when using in oven is 175 Celsius
Induction: The Leidenfrost point is a surface temperature of 379 °F (193 °C) and above. Lower heat to 340 °F, add oil to coat and then add butter. Immediately add eggs and then lower to 250 °F to make creamy cooked eggs.
Would love to see an omelette. Any egg dish that requires vigorous mixing in the pan during cooking would certainly fail here. The trick for SS is to just not much it around that much, because once the egg soaks up the fat (this happens by mixing it vigorously during cooking) it's stick city.
Also, add a little water to your eggs (not milk…you’re not making custard….unless you want to make custard style eggs)….about a teaspoon for every 3 large eggs. This works for both scrambled eggs and omelettes.
I love how short and simple your videos are. Sometimes I don't want to spend 30 minutes on a video trying to learn how to cook my eggs without completely ruining them. I wanna eat, dang it! Haha, thank you!!
Thanks Andrew. I have had my SS pan for a while now but only just discovered how well it retains heat. Your tip to reduce the heat before adding anything is right in line with my experience.
I was so scared that I won't be able to cook in my new stainless steel pan, as I'm trying to transition from non-stick but your method works! You are right, no one does say to turn down the heat before you add oil,and I watched hundreds you tube videos.
Now I'm eyeing for LE Creuset Dutch oven, another learning curve I guess
When I got my first Le Creuset 5-quart oven, I was very disappointed with it because I didn't know how to preheat it properly. My foods wouldn't brown. They would just stew slowly. For a cast iron pan this size you need to preheat it for 5 or 6 minutes with the pan empty. Start with low heat for the first 2 or 3 minutes, then gradually turn up the heat until it is at the temperature that you want it to begin cooking. Only after preheating properly should you add any cooking oil. Wait for the oil to begin to shimmer, then add the food. I wish I'd known this from the beginning. It would have saved me a lot of frustration.
Thank you for the tip about lowering the heat after the water test.
Excellent video. Concise and to the point. All videos should be like this.
Can confirm this works, I already did this combining your advice on fried eggs with other TH-camrs techniques for stirring.
Awesome!
Thanks for posting this! I see EVERYONE saying you have to heat the pan to the glass ball stage, but almost no one says you have to cool the pan or you'll ruin your eggs!
Scrambled eggs want to be cooked low and slow, I definitely wait a minute at least to add my eggs.
That's mostly because you can't really flip the eggs quickly enough to avoid burning the outside before the center is properly cooked.
When he says lower the heat to low and wait 5-10 seconds....uh that may work on a gas stove because the lowered flame will drop the temp rather quickly. But it looks to me like that's an electric smooth top stove or induction I can't tell. My smooth top electric is going to take a lot longer than 5-10 seconds to drop down to a low temp. Anyone?
@@halc.2899that's definitely a regular glass top cook top as indicated by the "hot surface" warning light. Induction uses magnets and doesn't actually get hot, itself.
@@halc.2899 it’s not instantly dropping to the low temp, just stopping the pan from increasing in temp so you don’t burn the eggs. as he says it only takes a minute to cook the eggs that’s only possible on a pretty hot pan.
I followed your advice for fried eggs and the cleaning tips. I keep a spray bottle with vinegar and a few drops of dawn on my counter. My pan looks brand new now.
Love to hear it!
Hey thank you for the excellent info and tutorial, very spot on, short, concise, to the point, and most of all accurate!!! I can’t thank you enough!! Keep’em coming!!
Thank you so much for watching. I’m glad it was helpful!
Great technical explanation! In Chinese cooking, this concept is called hot pan, cold oil
"Hot pan, cold oil" is about 30% of the information needed.
And your pan will love you long time.
One of the things I learned from taking a couple cooking lessons over there was to wait until the wok was starting to smoke before using it.
It works! Even with cold eggs and cheese from the fridge!
Turning down the heat is tricky. If you're adding a lot of food to the pan, turning down the heat beforehand will let the heat drop too much, too fast, and you'll get sticking.
It works well for a few eggs because eggs have low specific heat, meaning it doesn't take much energy to heat them up.
Good point - I wouldn't turn it down that much for larger foods like steak or chicken.
Thank you! I Always thought it had to be hot all the time, burned the oil and the egg! Perfect eggs this time🎉
✔ This technique works for cooking just about anything in a stainless-steel pan. I use it when cooking everything from steaks to onions to ground beef.
I cook scrambled eggs on my 8-inch all-clad copper core skillet every day and have had no issues with sticking. I just make sure the pan is well preheated, and I add about a half tablespoon of butter to coat the bottom of the pan before I add the eggs.
💯🎯 I preheat for a few minutes toss in a bit of butter, if it sizzles like mad and browns it’s to hot, if it sizzles and melts nicely they cook perfect and no sticking. Just wipe out the pan with a paper towel and done!
I knew I was missing something. Works now!
I just bought 3 new stainless steel pans to replace the old teflon coated ones but my egg kept sticking and burning.
Now I tried it with this method and it worked perfect.
No sticking and tasty eggs and a clean pan after.
Thank you finally someone explained it properly
This worked for me. Other videos forgot to mention about backing off the heat, so thank you!
Huge ❤❤😮 my new adventure-learning to cook without crutches(nonstick)
New ss and too high!!
Thanks u nailed it!!!
Burnt😢
I never done this without my eggs either sticking or being too greasy from the required amount of oil. I will try the butter/oil method and see what it does. Thanks.
Let me know how it goes!
I will say this is a pretty rough scramble, if you want a finer more smooth scrambled egg you can use a wisk or a spatula to mix them vigorously for a few seconds when you first add them. Then you can more slowly fold them together like he does in the video. That will give you smaller curds of egg rather than big egg chunks. Works for me at least!!
This worked for me. One note is that I had to set my range top to medium-high to get the pan hot enough. Once the water balled up in the pan it was smooth sailing.
I use an infrared temp gun and I agree it doesn’t read correctly due to shiny surface HOWEVER it does give a consistent reading. I have six stainless steel pans of varying sizes also 3PLY and 5PLY and once the centre of the 5PLY pan reads 185F it’s good to go and for 3PLY once the centre of the pan hits 190F it’s good to go and add oil.
I conducted my own tests on each pan to establish at what temp the centre of the pan needs to be for the water bead test to work and these were my findings and they have worked consistently for a handful of years.
Your readings will differ due to gun you use and pans you have, but if you conduct your own series of tests you will find a consistent heat gun reading where the water bead effect kicks in.
Bought a Heritage Steel pan and it looked like a learning curve was going to be needed. I prepared the surface as suggested but still had sticking issues. It's a bit big for my induction cooker so I also bought a smaller ceramic pan. Wow, is this thing easy to cook on as I've already made 4 meals with it with no issues paying particular attention to never using high heat. A temperature of 275 cooks eggs perfectly with zero issues and I've fried frozen rice easily and believe this will be my main go to.
I was using a Mr. Induction for years which was difficult to keep clean with all its joining surfaces but it worked well enough to prove induction cooking was superior.
Just got a Nuwave Pic Gold and it feels very luxurious and easy to keep clean compared to Mr Induction which they seem to still be selling(good grief).
Great advice; Uncle Scott has a similar routine and both work pretty well. I just cooked some scrambled eggs in an 8 1/2 in. Staub skillet and the results were perfect black finish notwithstanding.
this is wonderful! thanks for the oil tip.
Great video. Informative and concise.
Andrew thanks for the lesson.
Thank you! It worked.
Brilliant.
So now I know why......Thank you for teaching me this!🤩🥳
Hey I tried your method and it works! Thank you
Great to hear!
These are the specifics I had been missing. Thank you!
I love this man! Thank you
Happy to help!
Related question: Say you're cooking individual batches of scrambled eggs for two or more people, what would you recommend we do after the first serving to make sure the subsequent serving neither sticks nor burns?
It works thank you
Thank you!! This was really helpful 👩🍳
Helpful ❤
Great advice, thank you! Can this advice work for the crepe like pancakes also? Or would you have other advice for that? Thanks so long!
For pancakes, you can preheat on medium low heat and just use butter. You don’t want to get the pan as hot and don’t need the Leidenfrost Effect. Since the batter firms up and the exterior becomes dry, it’s not as prone to sticking as eggs. Not 100% sure about crepes, I haven’t cooked them in stainless steel.
@PrudentReviews , thanks so much. I'll try it like that. 👍
Thank you, i know i needed this.
Thank you so much!! ❤ doe this worl for fried egg too?
Yes. I made a separate video showing how it works on fried eggs but it’s pretty much the same method. How to Cook Eggs In Stainless Steel WITHOUT Sticking (Foolproof)
th-cam.com/video/BYpYK1DV_SU/w-d-xo.html
Wolfgang Puck in his cookware set included a booklet describing this method for years but it seemed like nobody read it though it was in English here in America.
Love this!! Will it still work without butter and just oil?
magic! thanks.
Thanks
Thank you.
Any recommendations for more egg whites, less oil/butter? I typically do 1 1/4 cup egg whites, 1 large egg and 8 grams of butter to hit my macros in our teflon pans but am about to switch to stainless steel. The procedure looks full proof but that is a lot more fat than I want and I have a feeling I'm going to get a lot of sticking because of the fat difference. Any advice? Thanks!
I use spray oil (avocado or olive) and no butter. But you have to dump the eggs in immediately after spraying or the oil will likely begin to smoke.
Nice video! I will typically just "season" the pan and then let it cool while I prep other ingredients (like chopping chives, beating the eggs, set up any other mise place). It's a little more mindless and doesn't requiring timing the Leidenfrost effect... but it takes a little more time overall. For those that do not know, to season the pan: Add oil to the pan, heat on high heat until the oil is smoking, remove from heat (turn off burner), wipe the hot oil all over the surface of the pan with a paper towel (use a tong), and then let cool.
I've heard of that method but haven't tried it - I'm not a huge fan of intentionally smoking the oil, my smoke alarms are very sensitive 😄
@KN-op3et what do you do after you let it cool? Do you then add the oil and do what this video does at that point?
@peterl.104 There are many videos on seasoning pans. The videos are usually for cast iron pans, but it applies to stainless steel as well.
Wow, wonderful video
Thank you
Great video with helpful tips. I'm enjoying your content.
Thanks for watching!
Thanks for the video! So, why do you need to heat the pan to medium and then reduce it to low before putting in the butter/oil? Why not just start with a low temperature and keep it at that?
Hello! Did you happen to find out? I’d like to know also, thank you!
Excellent! 😎🥂
Finally one good complete video with proper simple instructions ❤❤❤
Glad you like it!
Dude you should be sponsored by stainless steel pan companies. The details that adding oil raises the temp of fumes of the butter is the kind of detail which makes your videos great. Seriously on this topic these are the absolute best. Trying exactly this tomorrow morning. You make me like my stainless steel pan again
I hope you are being sarcastic. Mixing oil butter does not raise the smoke point of butter. Use clarified butter if you want high heat cut up omelets without burnt butter. Then figure out how to cook.
@kirkhenneberger3411 jesus how vitriolic you are. like who hurt you? Why you gotta be so mean on a cooking video? And did you actually listen to what he said? Seriously what the heck dude? It's a cooking video get off your horse....
Don’t forget-You can’t use cold eggs either. They’ll drop the temperature of the pan below the Leidenfrost range and you’re screwed. So just wake up 30min early to get your eggs out to warm up. 😃👍
This kills me every time
Thanks so much, question, whats the process if you want to cook more eggs right afterwards? Please help...thanks 👍
Hello, I have an infrared thermometer in my kitchen. What is the correct pan temperature at which the water would do what you describe? Thanks
I don’t know for sure but some sources say 379F. One thing to note, infrared thermometers aren’t accurate on reflective surfaces like stainless steel.
The Leindenfrost effect does not occur at a consistent temperature. It depends on the surface of the pan. The rougher the surface of the pan, the hotter it needs to be to achieve the effect. Usually on a stainless steel pan it is around 380F. You can use an infrared thermometer on a bare stainless steel pan if your model allows you to adjust the emissivity to 0.35. In this case you just need to heat the pan to 325-350F for scrambled eggs.
What is the right temperature of the pan if I want to use a meter?
Does this advice also apply to non-stick telfon pans?
Probably, as it is based on getting that Leidon-frost effect. I tried it on a nonstick pan in a commercial kitchen, but I am pretty sure I did not get it hot enough and thus had issues and a pretty good amount of sticking. If you try it, you will have to let me know how it goes! I am going to be trying it again this next school year when I get back into the kitchen and will report back.
Sincerely,
JS
The tip about lowering the temperature after the lindenfrost effect kicks in - does this only apply to cooking eggs, or everything?
It really depends. If I’m cooking a steak, I leave it on medium. If I’m cooking chicken thighs with skin, I’ll turn I’ll turn it down to medium/low so the skin won’t burn. After some trial and error you get to know your pan and stove. But for eggs, definitely turn it down.
when doing the bead test do you take the water out or leave it in there?
I toss it in the sink
Exactly what is the perfect temperature at which to add butter or oil to a pan? I believe I saw a video in which you mentioned the thermopen. Can I use one of these to test the temperature of my pan so that I don't have to rely on my judgement of the dancing water bubbles?
Where can I find a thermometer with a flat bottom like the one in the video? All I can find on Amazon is pointed ones or Infra-red ones.
It’s not on Amazon. It’s called the “Pro-Surface Thermapen” by the brand ThermoWorks. They sell it on their website. Google it and you’ll find it.
Any advice on how to clean the (mineral?) residue from water from stainless steel? I got a nice demeyere and I'm afraid of ruining it so I stopped doing the water drop test alltogether :(
Great question! Vinegar will take those white stains off
@@PrudentReviews Thanks!
Thanks! Once you get the Leidenfrost effect I understood that I have to turn down the heat, wait 5-10s and add the oil. One question: can I turn the heat back up once oil is added? Thanks!
I found that leaving it on low works best. The eggs cooks fast and the pan should hold plenty of heat.
@@PrudentReviews thanks ! How about for other ingredients (meat, vegetables)?
Love your content
Thank you - appreciate the support!
i'm thinking of buying all clad or hestan's 10 set piece which one do you recommend the copperbond, nanobond or all-clad's copper core? thanks in advance
Price aside, I would go for the NanoBond. This might help: prudentreviews.com/hestan-nanobond-vs-probond-vs-copperbond/
How Detrimental is it to use only butter with the eggs can i just wait a bit more so it doesn't burn?
Perhaps i can use margarine? cause i use it more the butter anyways.
For anyone that wants to cook scrambled eggs without adding a ton of fat to them - Dont get the pan too hot (shouldn't pass the water test) or the eggs will burn.They will very likely stick, but you don't want them to burn. Make sure you are constantly shuffling them. Once done, pour into a plate, then let the stuck-on eggs sit for a bit in the pan without heat. The stuck-on eggs will dry out quickly, at which point you can remove them with a spatula. If they are still stuck, add some chopped pepper or tomato to the pan with some boiling water, which will unstick the eggs.
Eggs are already primarily fat. Adding 60 calories of olive oil isn’t going to make a difference
@@ChadAV69
Eggs are fatty but they are primarily protein. Spoon of butter + spoon of oil = 220 kcal (Google). If half evaporates or stays on the pan, that's ~100 kcal. Every week, that's an extra breakfast. Not that fats are bad, but adding that can really offset my own macros.
I’m going to try this with coconut oil/butter
Hm, my butter reacts pretty heavily when being put inside the pan (splattering so much that half will be sprayed outside of the pan), any tips on what causes this?
Is the same in coper core?
What kind of oil do you use?
This ages well (obviously it would!). Just managed to cook the perfect (IMO) scrambled eggs in my stainless steel pan. Next experiment will be to see how little oil I can get away with using 🤓
Is the butter a must-have ingredient for non-sticky cooking?🧐
Is that a Hestan Probond pan? Is it safe to assume you have a review for it in work?
Yes it is. And yes coming out with my Hestan (ProBond, NanoBond, and CopperBond) in the next 3 weeks.
1:11
TRUE! They NEVER talk about thsi
Thank you so much.
I have tried your technique but it was still sticking, is it because I use only oil ?
(haven’t use butter for more than 20 years, no animal oil I have been said)
Or is it because I didn’t reduce the temperature, first time I read that, thank you very much !
Both lowering the temp and adding a little butter or ghee will help
Merci !
It would be interesting to know what that proper pan temperature is....
GAME CHANGER!!!!
Best explanation I've heard about cooking eggs in stainless steel is comparing it to carving wood with a drill. Can it be done? Sure. Is it a good tool for the job? Not even close. I tried for the longest time, watched so many different videos, this one included, and it's just not worth the hassle. I keep a Teflon pan specifically for eggs that only sees silicone utensils touching it. Still probably having some chemical leakage into it, but let's be honest, there's a lot more toxic stuff that makes it into my body from everything else in life, and I can reduce some of those much easier than trying to cook eggs with stainless steel 😅
Totally agree. It’s not the easiest way to cook eggs but it can be done. For people who want to avoid teflon completely or don’t have the space for other pans, this method works. Nice channel btw!
good
What is the real temperature of the liedenfrost effect?
Can you only use oil?
For this technique, will tallow work the same as the butter?
Yes, try 100% grass fed beef tallow it's high in omega-3 and it can add a "savory" flavor. I've used it besides 100% butter.
I gotta try this but I wonder why it works. Maybe heating the pan expands it, the oil seeps into the nooks and crannies, then cooling temporarily locks it in place? Sort of like oiling a wooden cutting board.
I'd like to see him try frozen shredded hashbrowns.
Props from Germany for the correct pronounciation of Leidenfrost. Wayyy to many people saying "leeedenfrost"
In english it is called „liedenfrost“.
So what are you talking about?
@@Deadleaus Dude's Name was not Liedenfrost but Leidenfrost.
Johann Gottlob Leidenfrost
@
Du bist nicht die hellste Kerze auf der Torte und Englisch kannst du auch nicht!
Ausgesprochen „called“ wird Leidenfrost „liedenfrost“ auf englisch.Hast du das jetzt verstanden oder muss man bunte Bilder für dich malen, damit du endlich die Zusammenhänge verstehst. 🤦🏼♂️
@@Deadleaus Falsch. Blocked and reported.
@@gerald8573
Muahahaha 😂
This seems like a lot of oil to consume that is being absorbed into the eggs.. is this amount of oil healthy if eating eggs on a regular basis? I just got SS pans and with my nonstick pans I'd just use a bit of butter and no oil.
Will this work for frying eggs and fish?
Does it meant that this method is allowed for premium brand high quality pans only? And doesn't work for cheep Ikea 15 dollars pan, cause the instruction says that the maximum allowed temperature when using in oven is 175 Celsius
Is it possible to still get scrambled eggs well done (personal preference) and not stick using this method by just cooking it for longer?
Yup - that's exactly what you do - just cook it a little longer.
@@PrudentReviews dope, thanks for the quick reply.
I wonder how much hotter than 'significantly hotter than boiling point' since most oils I use smoke at 200C
Induction: The Leidenfrost point is a surface temperature of 379 °F (193 °C) and above. Lower heat to 340 °F, add oil to coat and then add butter. Immediately add eggs and then lower to 250 °F to make creamy cooked eggs.
I knew I wasnt missing this.
Would love to see an omelette. Any egg dish that requires vigorous mixing in the pan during cooking would certainly fail here. The trick for SS is to just not much it around that much, because once the egg soaks up the fat (this happens by mixing it vigorously during cooking) it's stick city.
All oil is different. What kind of oil are you talking about using here? Thank you very much.
Also, add a little water to your eggs (not milk…you’re not making custard….unless you want to make custard style eggs)….about a teaspoon for every 3 large eggs. This works for both scrambled eggs and omelettes.
could I whisk the eggs in chase of that creamy texture?