This is the easiest way to cook scrambled eggs in a stainless steel pan without them sticking or burning. This method is guaranteed to work every time as long as you avoid the one mistake almost everyone makes.
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37 Comments
The "secret chef" recipe – preheat on HIGH…NO OIL…drop in the eggs!
Or just use a non stick 😂
Will it work without the butter?
i recently moved with someone who own a stainless steel pan. every time no matter what i cooked it stuck to the pan and then today i come across this. i literally went and made a scrambled egg to see for my self and this works flawlessly. i shouldve let the pan cool down a little bit longer after adding the oil otherwise it did NOT stick and it was glorious. thank you man.
Thank you for the tip with the oil! I was trying with just butter and it would burn immediately at these temperatures. But the combination of olive oil and butter allows the butter to melt without turning dark brown immediately and tastes just delicious!!
Is it the same procedure for a gas stove?
What kind of oil do you use?
Do I need to add that much oil?
Hmm, I would personally call that an omelette – its a long way off "perfectly cooked" which to me gives the eggs a creamy texture.
What if you’re lactose intolerant?
This is great thank you! May I ask if you can use a spray such as Pam instead of oil on a stainless steel pain for eggs?
Can you use lard/tallow, or will that burn like butter?
I would never use anything but butter or bacon grease with eggs. Butter is the best. Oil can't compare.
What is the best pan to get an 8 inch skillet so I can cook my eggs and bacon? I don’t need it for a lot of stuff but I need it for that and I’ve heard everything under the sun and I’d rather not spend $400 on an 8 inch skillet.
Any tips for trying to cook scrambled eggs with onion and bacon bits?
This worked wonderfully, thank you
Uh that's dry. This is like hotel eggs.
This works perfectly! Thank you!
Or, you know, use a seasoned cast iron pan like a normal person.
You forgot the magic ingredient. Big Boys seasoning salt.
Thanks for the video! Is the butter essential?
damn cooking with a steel pan is rocket science
i dont understand. i am doing this and it works… but like a minute or so after i turned down the heat, there isnt enpugh heat left to actually cook. so i need to turn it back up again?
❤ from bangladesh
Useless. Hit the Leidenfrost point. Turned down heat. Added oil. Added butter. Added eggs and it nuked them. Pathetic
Doesn't everybody know this? It's cooking lesson number one.
Oh yeah, lazy americans – who would rather use poison plastic pans then learn to cook.
Your butter is adding a small amount of water at the right time. I do the same with plain oil and water, together, in cold pan, and I watch the temperature of the bottom of the pan rise with a infrared thermometer as it heats up. That is a very useful tool to. What temperature do you get just before you throw the eggs in ?
I don’t mean to be dramatic, but this actually just changed my life! Thank you!!!
WAY WAY too much effort and time to just scrambled eggs. Just use non stick.
👍
This may seem obvious, but the Leidenfrost effect test is not a one size fits all measurement, because by the time your pan is hot enough to do this, it is also very close to the upper range of temperatures you want when cooking an egg, or very likely already above it. Eggs are low-temp cooking items, that's why you want to turn down the heat immediately after, the reason you still want to get your pan up to that temperature to begin with are that stainless steel is not a flat surface, it has microscopic pores in it, and these are what problem cooking items like eggs ooze into and physically get stuck to, when you get your pan to the Leidenfrost point, all of those pores are going to be wide open, since the metal expands when it heats up, so when you add your cooking fat, it will fill in these pores with fat and keep the egg from sticking.
Using a mixture of butter and oil, or just butter if you want to go ultra low temp egg cooking (For perfectly white whites, I like mine with a little crisp near the edges so I use oil and butter mixed.)
I just did this after watching your video. you saved my life forever.
Great tips thank you! I already knew about the temperature and Leidenfrost effect. This is my second time using a stainless steel pan and both times my eggs have stuck. Couple different reasons for that. When I make scrambled eggs I always separate them because the best way by far that I've learned how to make them is by cooking the crap out of the whites but not the yolks because all of the anti-nutrients (avidin and proteinase inhibitors) are in the egg whites. I also make a buttload at a time because…… Well, just because lol. If I'm going to be separating eggs which my OCD makes very tedious since I have to get all the egg white possible off the egg yolk lol, then I'm going to make a bunch and leave leftovers for later if there are any. And the best way that I have learned after watching countless videos and reading a lot about it is to cook the shit out of the eggs then turn the heat off then pour the yolks over. This makes the perfect combination between dry overcooked crap and overly runny. This way, none of the whites are runny, just the yolks and it preserves all the nutrients that are in the yolks. It's also by far, the least annoying to my stomach. Eggs can be slightly nauseating to me in standard scrambled egg format. The yolks in hard-boiled eggs are too dry for me even though I've eaten 1.2 billion in my lifetime. Soft-boiled eggs, on the other hand, I've always loved.
If anyone reading this ever has any even slight nausea or irritation from eating eggs, I would suggest cooking the shit out of the whites and then just breaking the yolks over the whites after turning the heat off. The residual heat in the pan will absolutely cook the egg yolks enough to your liking without drying the whole thing out. Credit to "steak and butter gal" for the best video with the best info on this.
This method will not work when adding the yolks after turning the heat off. I don't want to damage the nutrients in the yolks and I like my yolks runny but my whites well cooked. This also doesn't work if you add too many cold eggs at a time. Otherwise, dynamite info which helped me a lot. Now if I want to cook eggs on stainless I keep it to know more than three or four. I cooked the shit out of the whites and then transfer them to a bowl and then break the yolks into the mixture and cover with a plate or something so that the residual heat does its job without overcooking the yolks. Or, I'll just use nonstick for eggs.
A great explanation and argument that stainless steel pan are just TOO high maintenance. A seasoned cast iron or carbon steel pan is always a better choice.
Great video
You sound exactly like Mathew Santoro.