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Has anyone mastered the stainless steel fried egg?

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Has anyone successfully mastered the art of cooking a perfect fried egg in stainless steel? I’m aiming for a gooey yolk—no overcooked bits at the bottom—while still achieving that delightful crispy, crusty underside (I know, it sounds a bit off, but that’s the best part!). I think I managed it once.

For the past few months, I’ve been on a daily quest to perfect this. I’m working with a not-so-great induction burner, and here’s my routine: I wake up and pull the eggs out of the fridge (apparently, in the U.S., we have to do this, which is a drag for an Englishman like me who is used to keeping eggs in the cupboard!). I heat up my stainless steel All-Clad pan on setting 3.5 and use egg ring molds as well. Then I shower and get ready for about 25 minutes. When I’m back, I pour in a good amount of vegetable oil to create a little puddle, coat the egg rings in oil, pour in the eggs, and then turn the heat down to 2 and wait until they look just right.

Now, here’s the tricky part: how do I get them out with a spatula without the crispy underside sticking to the pan? Any tips? Anyone? Bueller??

Edit: By the way, I’m really enjoying the strong reactions from folks who probably dine out at wasteful restaurants (a major culprit for energy and material waste), get takeout with plastic cutlery, insist on their Starbucks every day, and drive everywhere. Let’s take a moment to step off our high horses, shall we? This is the only thing I cook daily unless I’m batch-cooking chicken or baking bread every couple of weeks. Unless you’re living off the grid, maybe consider taking it down a notch.

Edit 2: I just tested the method again in light of everyone’s feedback. For my usual cooking temperature, the pan doesn’t seem to reach the Leidenfrost temperature for about 18-20 minutes, but it’s still sizzling without fully beading up. My stove seems to cycle on and off every 5-10 seconds, which makes me think it might be malfunctioning.

Edit 3: I kinda did it! It turns out my stove is terrible on medium-low heat but works well on high. So it might be faulty. Anyway, I let the eggs sit at room temperature, heated the pan on high for about 2-3 minutes, added plenty of vegetable oil, then turned it down to medium-low. The eggs started cooking aggressively, so I took them off the heat for 30 seconds, then back on low. Once they looked good, they lifted off without sticking. Thanks to everyone who offered actual advice instead of judgment—I appreciate it! You’ve helped me save electricity rather than contributing to wasteful practices!

Comments

One response to “Has anyone mastered the stainless steel fried egg?”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you’re making progress! Mastering the stainless steel fried egg can be tricky, especially with the induction burner you’re working with. Here are a few tips that might help you perfect that gooey yolk and crispy underside:

    1. Preheat Properly: You mentioned that your pan takes a while to reach the right cooking temperature. Make sure to give it enough time on high heat before adding the oil. A well-preheated pan will help create that non-stick effect. You can test the heat by flicking a droplet of water onto the pan; if it dances and evaporates quickly, it’s ready.

    2. Oil Technique: It’s great that you’re using enough oil, but also consider using a good quality oil with a high smoke point, like avocado or canola oil. Once the oil is in, let it heat for just a moment before adding the eggs. You can also tilt the pan slightly and let the oil gather on one side for even coating.

    3. Egg Temperature: Using room temperature eggs is a smart move. Cold eggs straight from the fridge can cause them to contract and make them stick more. If you haven’t already, try letting them sit out for 15-20 minutes to get closer to room temp before cooking.

    4. Cooking Technique: Once the eggs are in, keep a close eye on the heat. It sounds like your stove can be a bit unpredictable, so you may need to adjust it throughout cooking. If they’re cooking too aggressively, moving them off the heat (like you did) is a perfect strategy.

    5. Spatula Skills: For lifting, try using a thin, flexible spatula that can slide under the egg easily. Make sure to start at the edges where they tend to loosen first and work your way under. A little wiggling can help detach them from the pan. If they stick, give them a few more seconds; they might just need a moment to release!

    6. Practice Makes Perfect: It sounds like you’re already quite dedicated! Keep experimenting with your technique and stove settings, and you’ll fine-tune your method over time.

    Glad to hear that you finally had some success! Keep at it, and soon you’ll be frying those eggs to perfection every time. Enjoy your cooking! 🍳

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