Tired of eggs sticking to my pans... what pan to purchase? - Page 2
Gear mentioned in this thread:
During the week when I want eggs in a hurry I poach in the microwave. Two eggs, maybe a half cup water, 2 min in MY microwave, yolks are medium and whites cooked through, toast is up at the same time, I'm dressed and breakfast is ready.
No sticking, no extra fat and I eat out of the bowl that the eggs cooked in.
If you want to do scrambled eggs with no oil and no stick, bring 4" of water to a light boil over medium heat. Stir the water fast as you can in a circular motion. Pour your beaten eggs into the center of the whirlpool. Cover pot and let sit for 20 seconds. Pour off water. Eat eggs.
Braised eggs is my suggestion. I would use a non-stick fry pan for them just because they have never failed me.
I love shakshuka, which (at least in my cook book) is started by cooking sweet peppers and onions with a little oil, then tomato and spices are added and it's simmered briefly. Then eggs are braised on top of it. It's more than just eggs, though, so it's not a 5-minute thing. I eat it with bread or toast.
It can be a 15-minute thing if you make the pepper-onion-tomato-spice preparation ahead of time, heat it, add raw eggs on top, cover and simmer. Maybe you can skip the oil, but even if you do use it it comes out as a small percentage of the base that the eggs are cooked on.
I am pretty sure I will get some "tips to improve" what I call shakshuka, but I like this, whatever you want to call it :^) By the way, the spice mix I've used is berbere. Yeah, maybe I shouldn't call it shakshuka. I will probably get some harissa soon and I will try that in place of berbere.
And I might try fresh habaneros and allspice, nutmeg and cinnamon for the spices. Then I will for sure have to call it something else.
Edited by OregonYeti - 2/23/15 at 4:59pm
Braised eggs release from stainless steel pretty well too. No non stick required. Taht was how I first learned to cook eggs and half the reason was that it released well.
You can even put 1/3 cup water and 2 T pickapeppa sauce (or other sauce such as A1, or tabasco if you like spicy) in a small non-stick or stainless fry pan, turn the heat on medium-high, and when it starts boiling break the eggs into it, cover it, and it's ready in about 4 more minutes-- about 10 minutes total. That's if you want the yolks a little runny and the whites solid, as I like.
Nice thing about this is you can choose a sauce and almost any will work.
Edited by OregonYeti - 3/9/15 at 6:56pm
For 2 braised eggs, I use a 6" fry pan. I don't know why 6" ones are hard to find, since they're so useful for eggs. Mine is Revere ware non-stick. I have nothing against T-Fal--I bought the one I have because I found a 6" one of some respectable brand, which was good enough for me. A 6" pan is also best (imo) for a 2- or 3-egg omelette or 2-3 fried eggs. I'm a home cook now but I have made over a thousand orders each of fried eggs and omelettes as a restaurant cook. That's not much compared to many members here, but I did get pretty good at cooking eggs.
An 8" pan would be good for 5-6 eggs at a time, a 10" for 6-9 eggs. In my experience anyway.
Edited by OregonYeti - 3/19/15 at 7:24pm