How do you cook eggs in a non-nonstick pan? - Page 3

Palm oil is the best to use, as it is also the healthiest and has a high burning point. Avoid canola and all that as it is too high in omega-6 or trans fats.

The secret to perfect eggs is a half-stick of butter.

That seems to be my grandmothers cooking secret for a "perfect" anything.

Anthony Bourdain says that's one of the key things that separates restaurant food from home cooking: they use way more butter.

Eh, I like my small teflon-coated pan for flipping eggs.

Though I almost exclusively use my cast-iron pan for cooking eggs. I seasoned it well, and now need no oil to cook, though I use a fair amount of butter on them in any pan to cook them.

I eat around 4-6 eggs a day average, and am getting damned consistent in making my eggs how I like.

You don't need fat with a high smoking point if you're cooking eggs..

If there is one great purpose for nonstick pans, it's for cooking eggs. This is one case where old-school is not better. Appreciate the technology and just use it.

You can get away with a steel cooking surface only if it is something that you use with oil every single day and never wash, like a griddle surface at a diner. They are cooking sausages, bacon, steaks, burgers all day on that thing so eggs are no problem.

Cast Iron can work but it doesn't work as well as nonstick unless you use it every single day.

I grew up using a cast-iron pan for eggs, and it was a bit of a pain in the ass, though the massive butter approach was definitely my M.O.

Now, much like Indiana Jones in this clip: http://www.youtube.com/watch?v=iORmi46dowo

I just use the freakin' non-stick ...

I never have problems with cooking eggs on a stainless steel pan. There is no secret to it. Use oil!! I use an 8 inch all-clad LTD. Here is the way it works. Heat the pan for a few seconds, probably 15-20 seconds. It all depends on your stove of course. Add enough oil to coat the pan, probably ~ 1 tablespoon. Move the oil around till it coats the entire pan. Keep the pan on the flame till you see a bit of smoke. Move it off the flame for a minute to cool a bit. Then cook anything. Voila No sticking guaranteed!!

OK, I have mastered the eggs in the non-nonstick pan. I also have the 8 inch all-clad and I stopped running it through the dishwasher. I hose it out after each use and hang it up on the rack. The water drips on the recycling, no problem, and the pan developed a nice gooey coating. Sure enough you can season these things as you do cast iron. I heat it a minute, add 1/2 tbl or more of butter, and once that melts, I can crack an egg or two in there. Then I can spin them, flip them, flip them again, etc., just like with nonstick. This is huge for me because I like to flip them high in the air like a pizza maker. I can't get this to work yet with oils, though. But for sure with butter. Also, I was going to say something about that omelet video. The guy working it with chopsticks -- that's no big deal. He's peeling the cooked egg away to make room, on the surface of the pan, for the uncooked egg. Since he's using roaring high heat, like most impatient cooks, he has to work fast. You could do the same thing at home with a spatula if you have a gas burner that threw out that many BTU. He's using chopsticks. Fine--if you are working with nonstick, you can use anything but metal. Omelets are not hard to make. Rather it's the opposite. They are super easy to make. If so-and-so says the test of a good cook is how he makes an omelet, that's like saying the test of a good mechanic is how he changes the oil, or the test of a good dandy is whether or not he wears good shoes.

No less than Jacques Pepin says that.

Dirty <> Seasoned. Remind me not to eat at your place. Incidentally...will you be stuffing those greasy recyclables into your shoes instead of shoe trees? I can't get this to work yet with oils, though. But for sure with butter. Subtlety is lost on some people, I suppose. Making omelets well is extremely difficult for most aspiring chefs. The proper amount of fluff without overcooking or leaving some of the egg runny is difficult, but still just the beginning. Mixing in the ingredients evenly, keeping them evenly cooked, getting the fold right (by the way most will say you never FLIP a proper omelet...you fold and let it cook through). Plus, to truly master the egg you must not only be able to make an omelet, but also properly poach, soft-boil, over-easy, custard, and soufflee.