5 ms·
Eggs over-easy on steel all-clad are the bane of my existence on some mornings.
by 2OEH8eoCRo0 2y ago
Eggs over-easy on steel all-clad are the bane of my existence on some mornings.
- gessha 2y agoHeat up pan (higher heat) until water droplets start sliding around instead of sizzling out and then add a little bit of oil. Crack the eggs and cover for a bit. When the whites are all done, scrape the eggs off the pan and they should come off mostly clean.
- deepfriedchokes 2y agoWell seasoned cast iron is no problem for eggs. Keep your steel for acidic foods.