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> 379+ degrees sounds way too hot to cook eggs, especially scrambled or omelette. It's not. I started trusting in my pans, lifting them off the burner as nece

by asguy 6y ago

> 379+ degrees sounds way too hot to cook eggs, especially scrambled or omelette. It's not. I started trusting in my pans, lifting them off the burner as necessary for heat management, and properly distributing the egg curds with a fork as they form. It's a whole new game.

lukevp 6y ago
Butter starts browning at 266. Most oil smoke points are below 375. You are heating your pan to the point your fats are blackening to cook eggs? Cooks illustrated even refers to 250 as an acceptable temp for omelette and 350 as “egg toughening”. https://www.cooksillustrated.com/how_tos/5454-preheat-your-omelet-pan-slowly https://www.cooksillustrated.com/how_tos/5454-preheat-your-o...
- asguy 6y ago
  There's more to the Leidenfrost Effect's impact on the cooking eggs than just the temperature. For the TL;DR version, watch the Myth Buster's take[1] on how you can put your hand into molten lead and not get burned. [1] https://www.youtube.com/watch?v=yTOCAd2QhGg https://www.youtube.com/watch?v=yTOCAd2QhGg
- elil17 6y ago
  The whole point of the effect is that, while the pan reaches such a high temperature, the egg does not because it is insulated by a layer of steam.
Xcelerate 6y ago
380 F is way too hot for cooking eggs. I have a Control Freak induction cooktop that directly measures the temperature of the pan, and 380 F is closer to searing than it is to cooking eggs. They would burn almost immediately.
- asguy 6y ago
  Read the WikiPedia article I linked, or watch the MythBuster's video I posted below... the water in the eggs turns instantly to steam and causes them to be buffered from the pan. It's not magic; I use this technique when making omelettes and scrambling, but not when I'm frying eggs.
  - deleted 6y ago
    [deleted]
  - NikolaeVarius 6y ago
    The existence of the effect does not mean that you're using it as a technique. I googled this and this thread comes up on the first page, and the results do not show this effect being used for cooking, only for verifying temperature. Why would you even want to do this even if it worked the way you claim? If this worked the way you did, you would be steaming the eggs. If you wanted to control temperature, you could just...lower the temperature to the proper level.

by asguy 6y ago

lukevp 6y ago

Butter starts browning at 266. Most oil smoke points are below 375. You are heating your pan to the point your fats are blackening to cook eggs? Cooks illustrated even refers to 250 as an acceptable temp for omelette and 350 as “egg toughening”. https://www.cooksillustrated.com/how_tos/5454-preheat-your-omelet-pan-slowly https://www.cooksillustrated.com/how_tos/5454-preheat-your-o...

asguy 6y ago
There's more to the Leidenfrost Effect's impact on the cooking eggs than just the temperature. For the TL;DR version, watch the Myth Buster's take[1] on how you can put your hand into molten lead and not get burned. [1] https://www.youtube.com/watch?v=yTOCAd2QhGg https://www.youtube.com/watch?v=yTOCAd2QhGg
elil17 6y ago
The whole point of the effect is that, while the pan reaches such a high temperature, the egg does not because it is insulated by a layer of steam.

Xcelerate 6y ago

380 F is way too hot for cooking eggs. I have a Control Freak induction cooktop that directly measures the temperature of the pan, and 380 F is closer to searing than it is to cooking eggs. They would burn almost immediately.

asguy 6y ago
Read the WikiPedia article I linked, or watch the MythBuster's video I posted below... the water in the eggs turns instantly to steam and causes them to be buffered from the pan. It's not magic; I use this technique when making omelettes and scrambling, but not when I'm frying eggs.
- deleted 6y ago
  [deleted]
- NikolaeVarius 6y ago
  The existence of the effect does not mean that you're using it as a technique. I googled this and this thread comes up on the first page, and the results do not show this effect being used for cooking, only for verifying temperature. Why would you even want to do this even if it worked the way you claim? If this worked the way you did, you would be steaming the eggs. If you wanted to control temperature, you could just...lower the temperature to the proper level.