The Nugget
- Cooking eggs in stainless steel pans is easy if you avoid one critical mistake: not preheating the pan properly. The Leidenfrost Effect is key to preventing sticking and ensuring a perfect cook.
Make it stick
- 🔥 Preheat your stainless steel pan: Heat it to medium to just below medium before adding any fat.
- 💧 Water bead test: When water beads and rolls in the pan, it's ready to cook.
- 🧈 Oil before butter: Always add oil first; it raises the smoke point and prevents burning.
- ⏳ Let them set: Cook eggs undisturbed for 30 seconds to create a non-stick layer.
Key insights
Proper Preheating is Essential
- Gradually preheat the pan to medium or just below medium.
- Wait about 2 minutes before performing the water bead test.
The Leidenfrost Effect
- Recognize when the pan is at the correct temperature by observing water beads bouncing around.
- This effect helps create a non-stick surface for cooking eggs.
Avoiding Common Mistakes
- Don't turn the heat down: Before greasing, remember to reduce the heat to low to prevent burning.
- Order of fats: Always add oil first, followed by butter to increase smoke point.
Cooking Technique
- Coat the preheated pan with oil and butter.
- Allow eggs to cook undisturbed for 30 seconds, forming a protective layer that prevents sticking.
Key quotes
- "You can cook eggs in a stainless steel pan without sticking, and it's easier than you think."
- "The key is to preheat it gradually so it doesn't exceed the right temperature."
- "You'll know the pan is ready when the water beads into a ball and bounces around."
- "Adding oil first raises the overall smoke point of the fat."
- "Cook the egg undisturbed for about 30 seconds to ensure it releases easily from the pan."
This summary contains AI-generated information and may have important inaccuracies or omissions.