[kaffeenjunkie]

I have never used anything but teflon to cook eggs in but the EPA is urging a ban on teflon

EPA Urges Teflon Chemical Ban


Anyone ever messed with ceramic pans??
Shop Cuisinart Green Gourmet Fry Pans at CHEFS.

[novice_01]

Originally Posted by boar_d_laze

The reason your instructor said oil which has reached the smoke point loses its non-stick properties is because ... taa daa ... it does, at least somewhat. This is a result of "thermal degradation," a subject we don't want delve in too deeply because at the molecular level where it's interesting, it's also complicated and requires a lot of background knowledge to understand. Suffice it to say that water separates, some lubricating molecules burn off, others stay that don't flow as well etc. Another, more important property of oil taken beyond it's smoke point is that it's very bad for you. Lots of free-radicals -- carcinogens, you know. The smoke is also bad. More important than health or lubricant qualities, it tastes like crap.

Stainless is one of the more difficult materials to get slick for eggs. But it's doable.

You'll notice that the scratched and dinged areas are stickiest. Polished surfaces are a little easier than matte. One of the posts above describes using salt to polish the pan. Another describes scuffing the pan to create a surface that can accept being filled with the "glaze" that results from burning oil into the gaps in the pan's newly nubbly surface -- a process called "seasoning." The glaze is a completely smooth surface. Scuffing to smooth. Go figure. If you do scuff and season the pan, the pan will be good for searing, saute, browning, as well as eggs -- but it will have a fragile surface that requires special care. No dishwasher, either. I actually prefer carbon steel for these purposes because of its quick reaction times and greater ability to take a better season. Cheap too. Think of it as cast iron without the weight.

Going the other way -- polishing: Better than salt is baking soda. Better than baking soda is Barkeeper's friend.

If you are using a shiny stainless pan, or an aluminum pan, or an anodic aluminum pan:

1, Oil the cool pan extremely lightly, and wipe any excess off with a paper towel.

2. Bring the pan to temp at medium heat, and when at temp add a tsp of good vegetable oil. Swirl the pan to check for viscosity and coverage. The oil should flow very freely and there should be no voids in terms of coverage. The pan should be coated completely. If the oil moves slowly or you see holes in the oil, allow it to heat until the oil runs into the voids when you swirl it.

4. Remove the pan from the fire and add 1 - 2 tbs of butter and swirl. If the butter sizzles and immediately starts to brown, the pan is too hot. It will cool as you continue melting the butter off the flame. Once melted return the pan to the flame. But if the butter doesn't sizzle, the pan is a little too cold, melt the butter on the flame, swirling constantly. (Ideally, the butter will reach noisette just as the egg finishes.)

5. When the butter is completely melted, allow the foam to subside and add your egg(s). THIS IS KEY: As soon as the bottom of the egg(s) start to solidify try to break the egg(s) free by shaking or swirling the pan. If you can't break the eggs free by agitating the pan -- only then use your spatula. A thin, slotted, stainless spatula is your best bet with a fried egg in a stainless pan. Remember, you don't want to lift the egg yet, just break it free.

6. Once the eggs are moving, your home free. Move the pan now and then as the eggs cooks to keep them from sticking.

7. There's a reason short order cooks flip fried eggs by tossing them, instead of by spatula. If fried eggs are your life, it's a useful skill to learn ASAP. Practice on something easier, like old pancakes.

Hope this helps,
BDL

Sorry for the silly question - what does "bringing a pan to temp" mean?

[novice_01]

Originally Posted by boar_d_laze

Stainless won't season in the same way as carbon steel or cast iron. The same things that make it stainless are the things which prevent seasoning.

BDL

What's a carbon steel pan? I assume it is not a non-stick pan?

[boar_d_laze]

Originally Posted by novice_01

What's a carbon steel pan? I assume it is not a non-stick pan?

It is not non-stick. It's also not stainless. It's "regular steel," and may be seasoned in the same way cast iron is. It's lighter than cast iron though. My two favorite brands are Matfer-Bourgeat and Vollrath. Novice these plain, steel pans aren't right for you until you've acquired a few stainless frying pans, because you shouldn't cook tomato or other high acid foods in them for any period of time. The plain steel will react with acid, discolor the food, make it taste bad, and ruin the pan. Other than that ...

I really like the Bourgeat handles because I like the arch. But my hands are larger and stronger than most -- so the narrow handles don't bother me. Most people prefer the Vollrath handles because they get a better grip. For what it's worth the handles get hotter than hades, and you must handle them with a towel. These are no BS, no styling, nothing ergonomic or modern about them pans. The only thing good about them is that they work better than almost anything else for most purposes, last for nearly forever, and are relatively cheap.

If you want to take a look at the pans, google "matfer bourgeat black steel skillet" and "vollrath fry pan carbon steel." I forget the name of the best Bourgeat retailer, but I believe they're owned by Matfer -- their warehouse is in Van Nuys, CA. I think Globe has the best prices on Vollrath. If you want good instructions on how to season a pan, they're in a pdf on the Vollrath website.

BDL

[yorvo]

Originally Posted by boar_d_laze

Most people prefer the Vollrath handles because they get a better grip. For what it's worth the handles get hotter than hades, and you must handle them with a towel.

I despise the blue rubber grips that come with these pans. I take them off and discard them right away. They still get hot, they'll catch fire, and they throw the balance off while the pan is empty.

A folded linen napkin makes the best hot pad for egg pans. Unless you work somewhere with white linen.

[boar_d_laze]

Originally Posted by yorvo

A folded linen napkin makes the best hot pad for egg pans. Unless you work somewhere with white linen.

Microfiber towel beats linen napkin all hollow. Especially if the towel is red.

BDL

[bundens]

ok i did post something previously but i just got what you asked..
all you need is a small well seasoned pan...
about 2 tablespoons of margarine
and cold eggs.
warm eggs yolks break easy because they're really runny so you want to use cold.

the other trick is not to cook it too fast and to make sure the egg releases before you attempt to flip it.
if you want to cheat flipping you can use another pan well seasoned of course...of the same size and transfer it for over easys, over hard or over mediums...
(if you wanted to make over wells you could use a griddle or skillet)

the best way to learn how to flip is to use an old piece of bread and just keep flipping it over and over.
the best way to describe the motion would be to hold the end of handle on the pan
dip and pull toward you.
it's so hard to describe but once you get it you get it...

[yorvo]

Originally Posted by bundens

the best way to learn how to flip is to use an old piece of bread and just keep flipping it over and over.
the best way to describe the motion would be to hold the end of handle on the pan
dip and pull toward you.
it's so hard to describe but once you get it you get it...

Also the bread should never leave the pan. Imagine a piece of paper laying flat in front of you. Grab the one side and lift it on it's edge and drop it over.. The egg should never leave the pan.