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/ck/ - Food & Cooking

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File: 18 KB, 600x485, REVEREWARE-StainlessSteelPan.jpg [View same] [iqdb] [saucenao] [google]
4790248 No.4790248 [Reply] [Original]

I've been able to get nonstick scrambled eggs with the hot pan cold oil method.

I already know it doesn't work just directly cracking a whole egg at a time into the pan. Would it work if the whole eggs were cracked into a bowl first and gently eased in?

I know I can just try but scraping burnt egg off a pan always sucks.

>> No.4790265

i let the oil get to the smoke point for whole eggs.

>> No.4790269 [DELETED] 

>>4790248

Unless you have a parrot you haven't eaten yet, I don't see why you'd want to use such a pan.

>> No.4790284

Only way to burn eggs is too much heat. Use low heat. If you still have problems, take the pan on and off heat for a few seconds as you cook. Youtube it and some celebrity chef will show you that, or they'll use a double boiler like a bowl on top of water.

Use a sauce pan if you have a hard time moving the egg on your entire surface.

Not going to ask, if you aren't using a silicon spatula lurk more

>> No.4790287

>>4790284

>silicon spatula

>> No.4790341

>>4790287
As good as wood for the average cook.

>> No.4790365

>>4790248
I use the wire brush drill bit to clean up my pans if I want to try out burnt food its a blast using it

>>4790341
No it's a bad choice because of the plastics tend to melt wood would have been better or any metal

>> No.4790374

>>4790365
>silicon
>melting

Nope

>> No.4790376

>>4790374
my bad I though he said silly cone

>> No.4790377

>>4790341

Silicon isn't silicone

>>4790365
>No it's a bad choice because of the plastics tend to melt wood would have been better or any metal

lol no, it would have to be an abysmally bad spatula to melt during normal use

>> No.4790387

>>4790377
These plastics give out a vapor when they are heated up.

If you want to stay safe go with wood or something else

>> No.4790390

>>4790387
silicone doesn't give off vapor

>> No.4790403

>>4790387

No

>> No.4790743

>>4790248
>I've been able to get nonstick scrambled eggs with the hot pan cold oil method.
Not hot pan hot oil? That's the method I've found gives the most consistent results with a stainless steel frying pan.

But anyway, you're better off using something else.

While I get decent non-stick performance from the one my dad has — can fry eggs and tomatoes without any major stickage — scrambled eggs are a pretty critical test of performance and there's just no comparison to my cast iron skillets. If mine are clean, hot and have just the right film of oil on them there's zero sticking. Zero. They leave the pan looking like it hasn't been used, which is the gold standard IMHO.

>> No.4790770

I never ever had problems with eggs getting stuck on the pan... But the way I cook scrambled eggs is mixing them in a bowl beforehand, greasing the pan, and then pouring the eggs on the hot pan.

>> No.4790820

so I cooked a tuna helper tetrazzini in my iron pan and after I dipped out the servings I went to put it in the cabinent and someone told me I forgot to clean it. i told them you don't clean it and it locks in the essence and flavor. they looked at me disguested. Later that night I Whipped it out to make a grilled cheese and it worked perfect I could still taste the tuna though that was partially from the noodles and cream still in the pan but worked great thinking about making eggs in it tomorrow.

>> No.4791039

>>4790770
What type of pan though? Pan surface is nearly everything when it comes to sticking/not sticking.

>> No.4791096

>>4790265

>I burn the fat

Why?

>> No.4791479

>>4790820
That's disgusting and unsanitary, and you're going to increase your chances of rust.

Wash with water and a sponge, dry it completely, and rub some oil on it.

>> No.4792369

>>4790820
You do clean cast iron pans, you just shouldn't use soap because it will absorb the soap like it absorbs oil, to a lesser extent but still. The idea that you are leaving a dairy product like cream in a pan for over a day and then cooking on it without wiping it out makes me a bit sick to my stomach, although its probably nothing compared to what you will feel when you finally do get sick from unsanitary preparation like that.

>> No.4792404

>Making scrambled eggs
>Not beating the eggs together first

>> No.4792409

>>4791479
>>4792369
He's making a joke.

Nobody cooks shit like tuna helper in a cast iron frying pan without washing it.

>> No.4792821

>>4792404
I do this all the time, for omlete, scrambled, whatever. Crack 2 and dump into a little tupperware container, mix for 2-3 minutes, then pour into a pan.

>> No.4792838
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4792838

>>4790387
>silicone
>plastic

>> No.4793250

>>4791096
*Just* smoking is different from it giving off clouds of smoke, discolouring and getting that disgusting burnt-oil taste.

Very bad to burn oil and use it (best to avoid breathing in the smoke either) but it's okay if it's just smoking before you toss in the food.

>>4790820
You do clean iron pans if necessary. Having a fish dish taint the flavour of the next dish is one of those necessaries.

>>4792369
>You do clean cast iron pans, you just shouldn't use soap
You can use soap, just rinse thoroughly after. And ideally oil it before putting it away, but it's not vital if the seasoning layer is very established (e.g. years old).

>> No.4793251
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4793251

The best scrambled eggs are always made in the microwave.
Nobody ever believes me until they try.

>> No.4793261

I don't get it. What benefit is there to not beating your eggs beforehand? Can you really get an end result good enough to justify the labour saving?

>> No.4796205

>>4793261
Just one standard variation. Some people like the marbling, for a flavour/texture variation. Not fond of it myself.

>> No.4796326

>>4793251
really?
Any tips? I'll give it a go.

>> No.4796621

>>4793251
>>4796326
I don't agree. I'm not anti-microwave at all, in fact I'll often defend them when people go on about them only being good for heating up cold pizzas / cooking ramen or other crap like that. but I think you get a much better scrambled egg done in a pan, with far more control over doneness.

And honestly it doesn't take any longer if you have rings that heat up fast!