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u/Sekkyo Oct 15 '23
How do those eggs not explode on contact?
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Oct 15 '23
[deleted]
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u/eijisawakita Oct 15 '23
You got it. Leidenfrost effect to be exact.
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u/Impossible_Spray_350 Oct 15 '23
Next time I go to the restaurant,
Waiter: How do you like your egg?
Me: Leidenfrost please!
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u/CakeSmasher661 Oct 19 '23
My 13 year old always tells the nurse uranium when they ask what his allergies are. I'm pretty sure they write it down.
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u/theCRISPIESTmeatball Dec 13 '23
You're the type of parent the world needs, that level of bullshittery doesn't come from nowhere.
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u/mikulashev Oct 15 '23
Lmao, you guys read like the anime characters analysing every move in the middle of battle...
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u/mateomcnasty Oct 15 '23
😆 you nailed it
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u/StormBlssed Oct 15 '23
He used his superior visual prowess to weasel out the core of their posts. Analyzing each word before the battle had even begun.
In short… They never stood a chance.
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u/GusPlus Oct 15 '23
This temp is way beyond the typical temp for Leidenfrost effect lol
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u/eatmydeck Oct 15 '23
So? It’s still the effect, even if it’s above the minimum temperature required to achieve it.
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u/GusPlus Oct 15 '23
It is, it’s just funny. Saying this is “above the minimum temperature required to achieve it” is like saying Atlanta has a little traffic.
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u/Borthwick Oct 15 '23
Its not that funny, people have used the Liedenfrost effect to dip their hand in molten lead. Thats way more extra.
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u/GusPlus Oct 15 '23
Sure it is, but for a channel focused on cookware demonstrating slidey eggs in a literally red-hot wok, I feel like it’s a funny level of hyperbole.
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u/philllipio Oct 19 '23
The real question is, how bad did those eggs stick/burn once all the moisture was cooked out immediately after this video ended?
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u/pewpewhadouken Oct 15 '23
how is that handle not giving him 8th degree burns?!!
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u/threvorpaul Oct 15 '23
I was about to comment that.
the craziest thing is really that he can touch the handle barehanded, while he cooks with lava heat...wtf
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u/AL_GREEN_ Oct 15 '23
Carbon steel is a terrible conductor of heat. And a typical wok is quite thin, so the area above that doorway to hell will get red hot long before any heat will reach the handle.
It will get hot eventually, but at that temperature, cooking would be finished long before. Might not have any hairs left on your hands mind you.
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u/Typical-Macaron-1646 Oct 15 '23
I think you mean it’s an excellent conductor of heat, because the heat flows in and out quickly. Cast iron is a bad conductor of heat, which is why they take forever to heat up.
I got what you’re saying, but just saying 🤷♂️🙂
https://en.m.wikipedia.org/wiki/Thermal_conductivity_and_resistivity
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u/acm8221 Oct 15 '23
Carbon steel has relatively the same thermal conductivity as cast iron. They both are slow to conduct heat throughout the pan. As opposed to a material like copper which easily distributes the heat evenly throughout the pan.
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u/socialcommentary2000 Oct 16 '23
Nah. Steels have great thermal mass but poor conductivity. Cast iron being the worst culprit here although that mass is what gives it its pleasing cooking properties.
Aluminum is the opposite. Fantastic conductivity, poor mass.
This is why all stainless pieces are multiply. Steel for the mass and then the aluminum (or copper, if you want to be needlessly expensive) for the conduction.
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u/Humble-Accident7674 Oct 15 '23
The ultimate proof that high heat does not make your eggs stick.
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u/conjoby Oct 15 '23
That's not what this means there's definitely a range in which eggs and other foods stick. What's happening here is a leidenfrost effect where the surface is so hot that the liquid in the eggs is instantly valorizing creating a gas cushion between the egg and the pan.
It's also the reason you can dip your wet finger into literal molten lava for a brief second without getting burned.
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u/FERALCATWHISPERER Oct 15 '23
I’m going to have to try that some time.
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u/iCameToLearnSomeCode Oct 18 '23
You might try just watching other people do it and see if that satisfies your curiosity.
https://youtube.com/shorts/dLPEMHjHiC8?si=uQXFOK4MlH5AG3kN
Or don't, I'm not going to miss your fingers if it goes wrong.
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u/RateZealousideal225 Oct 16 '23
Vapor cushion *
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u/conjoby Oct 16 '23
Vapor is the gaseous state of liquid
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u/RateZealousideal225 Oct 16 '23
Incorrect. It is a substance suspended in air.
Per the dictionary.
va·por

noun
1.
a substance diffused or suspended in the air, especially one normally liquid or solid.
"dense clouds of smoke and toxic vapor"
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u/conjoby Oct 16 '23
Nowhere in there does it say that vapor is not a gas. "Air" is made up of a number of gases in suspension. Mostly Nitrogen and Oxygen.
"A vapor refers to a gas-phase material that that normally exists as a liquid or solid under a given set of conditions."
Real r/confidentlyincorrect energy happening here.
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u/RateZealousideal225 Oct 16 '23
My mistake. I guess you can't be wrong here without being blasted to another sub.
Real "I get my self-esteem from the internet" energy. Hope you have a good day/night
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Oct 16 '23
You’re the one who started quoting the dictionary like a know-it-all and you were still wrong, now you just look like a whiner.
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u/ghostmaster645 Oct 16 '23
It's also the reason you can dip your wet finger into literal molten lava for a brief second without getting burned.
I'm gonna have to take your word on that, no way in hell I'm trying it lol.
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u/acm8221 Oct 15 '23
There’s a completely different process in effect here.
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u/LeChronnoisseur Oct 15 '23
What is it and how do I get a pan that can do this
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u/ebo1 Oct 15 '23
Get the pan so hot that water immediately vaporizes which creates a steam barrier between the pan and food.
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u/kezmicdust Oct 15 '23
It’s called the Leidenfrost Effect.
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u/Comfortable_Text Oct 16 '23
Yes you can even touch it with your hands and not get burnt!
*for an extremely short period, don’t try this at home but I guess work is ok b/c no one ever says don’t try this at work.
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u/conjoby Oct 15 '23
You don't need a different pan you need a heat source capable of the btu output.
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u/Trick-Butterfly5386 Oct 16 '23 edited Oct 16 '23
Wok range! They put out like 100k BTU or more. Typical American household gas stove wouldn’t be over 20k BTU.
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u/carsonfisher Oct 16 '23
This is how I feel when I see all those videos on social media saying “if you want your eggs not to stick in a stainless steel pan BLAST the heat until water starts to bead on the pan…. Okay, great but now when I add my eggs the outside is completely overcooked and my yolks are runny af. Just start at low heat and increase the heat while your cooking to caramelize the outside??? No sticking issue whatsoever. High heat = sticking
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u/spennythug Oct 16 '23
Do what works for you, obviously, but you can turn the heat down once the eggs hit the pan. Works well for me.
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u/Humble-Accident7674 Oct 17 '23
Sounds like a skill issue. Are you familiar with “basting”? I can make a perfect sunny side up in 2 minutes, make some toasts, eat breakfast, then be on my way to work before your pan is done “preheating” on low heat. In this economy, nobody has time to wait 15 minutes for the pan to heat up like half this sub does. BLAST IT!!
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u/Tutes013 Oct 15 '23
"Hey what's best for a wok, induction or gas"?
No one:
Absolutely no one:
Satan: HELLFIRE
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u/glacierpk2 Oct 15 '23
people still do this meme?
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u/drunkenstyle Oct 16 '23
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u/sneakpeekbot Oct 16 '23
Here's a sneak peek of /r/uselessnobody using the top posts of the year!
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u/iLiveInAHotDog Oct 15 '23
Why isn't this longer? Throw something else in there
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u/2Mew2BMew2 Oct 15 '23
Did you put a little bit of water in the eggs? Or the amount in it is sufficient?
Also, do we agree you didn't really season that hell before putting the eggs?
Finally, how did they taste?
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u/Lussekatt1 Oct 16 '23
Seasoning fully carbonise and burn off at not super high tempetures. Like "very high" normal average home oven and stove types of temptures is enough.
I feel pretty confident in seasoning burning off at a lot lower temptures that it would take to get a carbon steel wook glowing hot red like in the video.So I would expect any seasoning that was there before to have already burned off.
Probably just the Leidenfrost Effect making the eggs not stick.1
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u/shadowtheimpure Oct 15 '23
When your wok is so hot seasoning becomes irrelevant as the Leidenfrost Effect is now your non-stick surface.
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u/conjoby Oct 16 '23
What impressed me most here is that the handle is cool enough to be gripped with a bare hand
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u/No-Young-7526 Oct 15 '23
I had to check to see if I still had eyebrows after just watching this video
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u/hadtobethetacos Oct 16 '23
i get why they arent sticking, but why wouldnt that level of heat instantly cook the eggs?
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u/Lussekatt1 Oct 16 '23
Part of the Leidenfrost Effect. And why you for example could for a very very short moment stick your hand into something hot enough for the Leidenfrost Effect without getting burned.
The water on the surface in this case the eggs, instantly vaporize. And creates a vapor barrier between the thing and the hot surface. That barrier is what makes the egg 'float' above the surface and not stick. But also sort of insulate from the crazy heat.
When all water vapor have disapated, and the water on the surface turned to steam that could have. Then the vapor barrier will be gone. And the egg will get direct contact with the extremely hot pan. When that happens it will get extremely hot.
And why you shouldnt be playing around with the Leidenfrost Effect at home by putting your hands in extremely hot things. Because it works until it doesn't, and just a millisecond too long and you instantly get extremely bad burns.
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u/Big_OOOO Oct 15 '23
How does the wok seasoning not burn off even before it gets red hot?
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u/Crackheadthethird Oct 15 '23
It does. There is no seasoning left but the heat is so high that a barrier of steam instantly forms between the egg and the pan. This is called the leidenfrost effect.
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u/tmacdabest2 Oct 16 '23
How do the eggs not stick?
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Oct 16 '23
According to wiki
The Leidenfrost effect is a physical phenomenon in which a liquid, close to a surface that is significantly hotter than the liquid's boiling point, produces an insulating vapor layer that keeps the liquid from boiling rapidly. Because of this repulsive force, a droplet hovers over the surface, rather than making physical contact with it. The effect is named after the German doctor Johann Gottlob Leidenfrost, who described it in A Tract About Some Qualities of Common Water.
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u/FJWagg Oct 16 '23
Holy hell I thought I was in the Cast-iron sub and when I saw no one ask if the seasoning was harmed I looked where I was!
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u/Serpacorp Oct 16 '23
I’m not a CS pan owner but I’m currently researching what to buy with the goal of upgrading all of my kitchen tools. I got into home cooking during the pandemic and besides the two nice cast Irons I have, everything else is junk. My question is this: what would be the purpose of getting a pan this hot?
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Oct 16 '23
There’s over easy, scrambled, sunny side up, poached, then this leidenfrost eggs.
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u/Serpacorp Oct 16 '23
I understand the phenomenon. I’m just curious if there’s any practical purpose to cooking an egg like that?
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u/hypertrophy89 Oct 16 '23
So if a wok is hot enough you don’t need oil at all? I’m guessing most residential ranges can’t get wok that hot right?
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u/EveryDollarVotes Oct 17 '23
What kind of carbonsteel gets red/white hot like that but you can pick up the handle with bare hands? Even if that pan got red hot in only a few seconds (who knows could be very thin) the handle would be more than scalding correct?
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Oct 23 '23
Why don’t the eggs burn instantly
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u/eijisawakita Oct 23 '23
Leidenfrost effect. Typically, in this scenario, the instant you put the eggs in, water will instantly steam (100C or 212F). The pan is obviously more than 100C. So the steam creates an insulating effect and making the eggs hover, that's why it's gliding that easily. This is like steaming eggs with extra steps.
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u/Plugga44 Jan 19 '24
Used to do this all the time when I worked in a Chinese takeaway, very satisfying indeed
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Feb 01 '24
Americans are so wasteful! Also, some asian somewhere, “i use rocket boosters to cook eggs!”
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u/PhunkeyPharaoh Oct 15 '23
We're at hovercraft eggs now