How to Cook an Egg in a Stainless Steel Pan | No Sticking #stainlesssteel #cookingtips
Cooking an egg in stainless steel without it sticking comes down to heat control, not the pan. Preheat the pan over medium until it is evenly hot, add your fat, let the fat come up to temp, then drop the egg. If the temperature is right the egg releases clean. The pan does the work when you set it up correctly.
📌 Today’s Verse: “Iron sharpens iron, and one man sharpens another.” Proverbs 27:17
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46 Comments
OHHHHH!! Love the nails 💯💕 You're a Blessed Man, Granny Man 💯🙏🏻🙌🏻❤ Keep killin' it, Granny Man 🎉🎉🎉 Great explanation, but I'll keep the nonstick or cast iron for my eggs. Makes me feel special 🥰
Cute ladybugs and that demo was great! I didn’t know how to do that, but I feel more confident about a SS pan now.😊
Why can’t we seal the pores and just have it be slick
My new favorite channel 🥳🥳🥳🥳🥳
Thank u naills beautiful
Don’t forget you need a high smoke point oil too
This is fine for eggs, but surely a pan which only works at one temperature isn't that helpful?
Ok so is it the grease in the pan, the steam turning the eggs into a hovercraft or the pools closing up?
I can cook my eggs in my nonstick pan in the five minutes it takes just to preheat the steel pan..
Should I expect the same outcome if cooking only egg whites?
Which induction cooktop is that? Ive seen in alot of other people's videos
Love the 🐞🐞🐞🐞🐞🐞🐞🐞🐞
¡GRACIAS! I had NO IDEA why my eggs were sticking! ❤😂
You used a metal spatula on a stainless steel pan…
same principle works with cast iron from my experience.
Rub pan down with salt
Dude I just came across your channel and its amazing, keep up the great work!!!!
Excellent demonstration!
But stainless steel pans are not pourous. On the micro level the pans have surface irregularities. These microscopic peaks and valleys cause food to stick when the metal is cold and then expand and tighten when heated creating the non-stick environment. 😉
I was not expecting this level of good info in this short. I'm impressed and subbed. Oh and the nails are lovely!
That was a great explanation and I love the ladybug fingernails❣️❣️
Now so it without the oil
You had me until the paper plate!
This is AI! Everything sticks to stainless!
Tried your technique in an old stainless steel pan, enjoyed my eggs sliding gracefully onto my plate, and a pan that was easy to clean. Thank you!
Love the nails very well done
Granny your videos are loved by my kids
This so worked, and yes, the ladybugs are adorable
Love the nails
This is the first time I've learned how to heat the pan and why. Thank you!
But i dont like wet scrambled eggs
Nice nails for whoever that hand belongs to in your family.
And yeah…you made many good points.
How do you keep the butter from burning? This works great but without butter the eggs are bland. The high heat always scorches the butter
love ur ladybug's. that's what I've always told my daughter's. be sweet and kind and conduct y'all selves like lil sweet southern ladybug's.. precious.
Yeah, yeah, I can use the help, but why do all of you schmucks have that much body Ink on you? Why do you schmuck spend thousands of dollars ruining your body?
You don't mean the "Goldilocks" temperature you mean the "Mama Bear" temperature. People say that, but they're wrong.
Awesome! Tomorrow I'm doing this after your amazing tutorial! Very excited to get rid of my nonstick crap😊
I'm sorry, you always say you're granny, however you don't look like granny!
Maybe add a bobbed gray wig to be "granny".
Don't get me wrong, or confused, i love you're videos, and i love your recipes, and all of your tips, i wish there were more people to re-teach us some of these old recipes we forgot.
i so luv the TODAY'S BIBLE VERSES is the captions ahead of the recipe descriptions. I thank God for putting that on your heart 2 do. U are a blessing
❤
Metal on metal cooking kills me
Gonna mess with this a little bit and point out you can start in a cold pan on medium low heat with two foods, duck breast and chicken thighs. Letting these heat slowly skin side down to render the fat will allow them to release naturally when you get a nice crust on the skin. Only things I’ve found so far you can do that with on stainless steel. You gotta wait until it releases on its own otherwise it will stick like glue! 😂
Now do it without oil.
"Heat immediately goes down" as in…I should be turning the heat down to low after I add the eggs, or are you just describing how the pan cools down after the eggs have been added?
😂 Respectfully get out of my kitchen 😂.. Great
Who makes your induction cooktop? Looks nice.
New sub. This is the bestest, most COMPLETE explanation i have seen. U fried my brain with the pores CLOSING. Intuition demands the opposite. THANK YOU!!