3 ms·
How tf do I do stainless sunny-side up without them sticking all over the bottom of the pan? I can do scrambled perfectly with no sticking at all[0], but sunny
by boppo1 4y ago
How tf do I do stainless sunny-side up without them sticking all over the bottom of the pan? I can do scrambled perfectly with no sticking at all[0], but sunny side up is a mystery. Can't get the whites cooked through without cooking most of the yolk/overcooking bottoms of whites. I cook eggs every morning.
[0] the trick is getting the pan hot enough for a water flick to jump and dance before putting oil or butter in.
- newaccount74 4y agoHere's what I do to avoid sticking: 1) Put drop of vegetable oil in stainless steel pan 2) heat until oil begins to smoke 3) quickly spread oil with paper towel or silicone brush, or by tilting the pan, then remove pan from heat The pan now has a thin non-stick film, but it is too hot for butter or eggs, so... 4) let the pan cool down a bit 5) add butter 6) add egg If I do that the stainless steel pan works almost as well as a teflon pan. Getting sunny side up eggs perfect is still hard, in my experience. In a hotel, I've seen the cook carefully spread out the egg-white with a spatula so it cooks faster, while leaving the yolk liquid.
- boppo1 4y agoInteresting. Do you add heat back before or after step 6?
- newaccount74 4y agoI add heat back when adding butter, but I use use less heat than before. Also I realised that I mixed up step 2 and 3 -- I spread the oil before it starts to smoke. Also, sometimes I cool the pan by holding it under the tap with a dash of water. Then it cools down instantly and stops smoking. I think what's happening is that the oil polymerizes due to the heat and creates a thin film on the stainless steel pan, similar seasoning cast iron cookware. Afterwards you can cook the egg on low heat and it doesn't stick. But the film comes off when washing, so you have to do it again every time.