Worried about your non -stick pan? This method makes better eggs anyway

Eggs are simple until they are not. In a minute, they imagine fried eggs with golden edges and running egg yolk, in the next, which they represent with a dried cement from the stainless steel pan. It is one of the most universal but most avoidable kitchen fiascos.

No wonder that so many domestic chefs reach for non -stick pans: they are simple and forgiving, just as the name promises. In recent years, however, the cookware with non -stick has taken a cloud of perceived health concerns – mostly to the chemicals that are used in traditional coatings (such as Pfoa and PTFE) and what happens when pans are overheated. No wonder that so many domestic chefs reach for non -stick pans: they are simple and forgiving, just as the name promises. Studies have not shown that modern Non -Stick -Koch dishes are clearly harmful to daily use -many questions. PfoaOnce in production in the production of non -sticks, it was off In the United States, the concerns remain with regard to PTFE and what happens when pans are overheated.

These concerns have given some cooks carefully and they have been cared for by unable pans like Good Ol ‘. stainless steel as a safe choice. Choice. In addition, Non -Stick often does not meet its own name for a long time and often loses its slippery over time, while stainless steel is the reliable friend who has been the same since the high school – account, reliable and always when you need it. Learn his secrets and stainless steel rewarded with effortless egg chef, whether you fry or crawl. Even with supposedly safer Not -stick Options, I prefer to get my trustworthy stainless steel for cooking eggs – after all, I only have space in my kitchen for so many pans.

Why cook eggs in a stainless steel pan?

As soon as you have learned how to use it, stainless steel can be the most reliable choice for cooking eggs – and almost everything else. Here is the reason:

• Better warmer system = crisp edges. Stainless steel keeps the heat more, like this Fried eggs Many of us love that.
• More even heat distribution. Most high-quality stainless steel pans have conductive aluminum or copper kernels in the steel. This means that the pan remains evenly and remains calm, so that fried eggs become evenly and stirrier.
• Long -term durability. Not -layer pans take place over time: the coating flakes loses their non -stick power, and the pan must finally be thrown. But a good stainless steel pan lasts for a lifetime-also generations not only more stable, but also a more intelligent purchase.

How to cook eggs in a stainless steel

The cooking of eggs in stainless steel seems to be intimidating, but with good quality and a few simple steps, success is guaranteed:

• Do not use eggs directly from the fridge. Leave your eggs on the counter for about 15 minutes before cooking. This prevents a thermal shock that is one of the reasons why the proteins adhere to the pan in eggs.
• Preheat the pan. About three minutes over medium heat makes the trick. Test readiness with a few drops of water – the droplets should pearls and dance over the surface. (This is called the Suffer frost effectnamed after the scientist of the 18th century, who first described how water pearls appear over very hot surfaces.) But be careful: The water also does this when the pan is overheated. Therefore, check frequently and use the pan immediately as soon as you see the droplets on Skitter. Usually we heat fat to assess the Pan temperature that shimmers or smoke after fat -but when it comes to preparing a stainless steel pan for eggs, the suffering frost effect is the most reliable test because the pan is hot enough. A properly heated pan creates a quick steam thrust that fills the tiny pores of the metal so that the egg does not stick to the stainless steel and can be dismissed properly.
• Add a Generous coating of fat. It should be enough Cover the pan evenly. The fat choice lies with you: butter brings taste, avocado oil offers a high smoke point and ghee or clarified butter gives you both.
• For fried eggs: When cooking, keep the heat with medium to medium to medium. Crack eggs in the fat in the pan and form the white after tiny bubbles. This is a sure sign that the cooking temperature is correct. Do not hurry – if the white ones are fully set, you will of course leave out of the pan. In order to prevent a sad, eggy, some patience is the key. For Sunny side upCover briefly to make steam carefully boil and put the tips. To freak over the same way with confidence and give 20 to 30 seconds, and they are ready.
• For scrambled eggs: Pour the eggs chopped into the hot pan and stir gently and continuously, nude quark From the edges inwards. Keep the heat low and cook for about five to seven minutes and pull the pan off the heat while the eggs are still shiny and only shy – the residual heat ends the job.

The sunnier side of breakfast

Breakfast earns better than eggs that scrape off the pan with defeat. With a well -secret stainless steel pan, a little fat and a little patience, you get egg yolk, the shine, white on the edges and scrambled eggs that remain tender instead of rubber -like.