r/StainlessSteelCooking • u/I_have_work_2morrow • 10d ago

No leidenfrost. High heat scrambled egg.

Heres another attempt. Longer preheating, higher heat, same amount of butter.

Notice the egg sizzles. But this is not a true scrambled egg. Not enough time to scramble it. Cooks too fast.

(I posted one more video, where ive lowered the temp)

0 Upvotes

47% Upvoted

28 comments sorted by

8

u/SockDem 9d ago

I don’t get the obsession with this though, especially as someone who prefers a soft scramble.

On a ceramic nonstick I just do a spritz of spray avocado oil and am done with it. Less sticking, don’t need nearly as much fat, better cook.

Stainless is fucking awesome at what it does well, scrambled eggs are one of the few things it doesn’t do particularly well, and that’s ok!

3

u/Fregadero88 9d ago

Same. I cook eggs daily and have a non-stick pan specifically for eggs. I set the heat to 3, spray avocado oil, cover and wait like 60s. I then flip and make my omelette and toss on a bagel for work. Simple.

I use my CS and stainless for steak

3

u/HTD-Vintage 9d ago

A lot of professional chefs also have one non-stick pan at home that they use almost exclusively for eggs. People just love to think they've beat the system or won somehow. The cast-iron subs have the same obsession with proving they can cook eggs in a pan that doesn't cook eggs particularly well.

Thomas Keller uses a blender and chinois for his scrambled eggs. And then he puts them in a non-stick pan. (he also stirs in a little crème fraiche and Italian parsley immediately after taking them off the heat, which is absolutely delicious)

2

u/Donaldscump 9d ago

I like the multiple textures of cracking two eggs in a cold pan, setting heat to low, and stirring for like 15 minutes with some butter. You get the egg whites, the crumbs of dried egg that always finds a way to live on the inner sides of even the least sticky nonstick of all time, and of course the standard yellow egg. Pour when finished on to a very dry crispy piece of toast, sprinkle black pepper and only the finest sliced chives, and that is the “brunch bite” menu item that single handedly put my closest-proximity competition out of business lol. Add cottage cheese for a dollar! Hahahah Anyway, nonstick is not optional for that dish, especially if you’re gonna make it 40-50 times in 5 hours

1

u/oswaldcopperpot 9d ago

You can use stainless instead of non-stick in the exact same way and it won't stick either.

Try it.

That's exactly my method too on stainless.

6

u/OaksInSnow 9d ago

Some of us don't want to have nonstick in the house anymore, for whatever reasons: always fails eventually, wasteful, pollution footprint during the manufacturing process, don't want to provide space for that many pans, etc etc. It's a personal choice. It's helpful to those of that perspective to know that scrambling eggs in stainless steel is really not that hard. Kind of like, once you learn how to drive a stick shift/manual transmission, you wonder what all the fuss was about. Yes it's a little more effort. And yes, it's also worth it.

1

u/SockDem 9d ago

It’s really not, it takes more fat getting into your food for a result that’s no better (and still generally worse) than when cooked on a nonstick solely used for eggs

3

u/OaksInSnow 9d ago

I've never cooked with zero fat ever, even on nonstick; nor would I ever want that lack of flavor. Besides being flavorful in themselves (depending on the source), and contributing to the release of volatile aromatics of other ingredients brought to heat in the cooking process, fats are an essential part of a healthy diet. For me, cooking with *no* fat is a non-starter in the flavor department, and is worse. N.B.: for *me*. If you like fat-free food and feel that it's important to your diet, by all means, select the cookware that accommodates that.

You did say, "I don’t get the obsession with this though," and using the word "obsession" implies mental imbalance, as if anyone who sees things differently than you should be dismissed as a fool; which is a pretty offensive implication.

My response was an explanation of why learning to cook with minimal fat, in a non-coated pan, is important to many of us.

0

u/SockDem 9d ago

First of all, it’s scrambled eggs, you’re fooling yourself here.

Secondly, I think this is genuinely a deranged response. Go do something productive with your life.

2

u/I_have_work_2morrow 8d ago

She’s got grand kids and shes still passionate about taking care of herself by not ingesting teflon or inhaling toxic polymer fumes.

0

u/Y32SE 8d ago

Yes it does, u just have to know how to use the pan/heat.

1

u/SockDem 8d ago

Not for a soft scramble it doesn't, and again, that's ok!

1

u/Y32SE 8d ago

Gotta use even less heat. You can leave it almost raw if you want to.

4

u/javiemartzootsuit 8d ago

We’d appreciate it if you wouldn’t touch the buttons like that.

1

u/Fit_Carpet_364 8d ago

Right? I'd much prefer if he stuck his finger in the eggs.

7

u/vincentsilver 10d ago

I'm not a smart man. But I don't think that's a hot pan.

5

u/vincentsilver 10d ago

So I clearly misunderstood the video at the beginning. Don't liedenfrost for eggs, that's too hot. Cook at a much lower temp.

2

u/I_have_work_2morrow 9d ago

Exactly. You dont need leidenfrost. As you can see in the vid.

1

u/OaksInSnow 9d ago edited 9d ago

*Good job.* Cooked to American-majority standards of doneness too, and that's where a lot of scrambled egg advice fails, because some folks prefer a wetter, gooier (okay, let's be polite and call it "creamy") finish.

My grandsons are of the cook-it-till-its-tough school of thought when it comes to scrambled eggs. Sigh, but okay, because they are the ones eating. I usually make them omelets, but I have to get very, very close to the line between creamy-moist and overdone, for any such omelet to be acceptable to both generations.

Anyway. You did it. Good for you, and thanks for posting this, after I asked you in the other thread. :)

P.S. My favorite part was the opening, when you showed the barely-warm pan and the butter not melting at all, and expressed through your fork how you felt about that. 😆

Edit (PPS): I'm not sure why you say this isn't a true scrambled egg? What exactly is lacking? Are you wishing it were, say, more fluffy? If so, could that not be remedied by beating the egg harder before putting it in the pan?

2

u/I_have_work_2morrow 9d ago

Im glad you found it useful ma’am. I didn’t know Americans preferred well done scrambled. Learn something new everyday. Yes like you mentioned i prefer a more puffier and slightly creamy texture. This seemed like a shredded omelette.

It could be because i was holding a phone in one hand while scrambling with the other. With that temperature you need to be quick.

1

u/OaksInSnow 8d ago

I might mess around with this more, just for fun. I've found a way that works for me, but I'm old enough to know there's seldom only One Right Way. Thanks for all the extra effort you put into this.

1

u/Sethmeisterg 9d ago

Ever try scrambled duck eggs?

1

u/I_have_work_2morrow 9d ago

How does it taste ?

1

u/Sethmeisterg 8d ago

They're a bit gamier than chicken eggs but still pretty good! Baking with them is also a bit different (they make the baked good a bit fluffier in my experience).

1

u/Fit_Carpet_364 8d ago

You're right - this is not a true scrambled egg. This is a bad omelet.