How to pan fry eggs without having them stick? (calories, stainless steel, cookware)

[hunterseat]

Originally Posted by Arcenal352

HOT oil or butter. Has to be hot. Not so hot that it will burn the egg, but hot enough that the egg will kind of “float” on the grease.
Also, I prefer to use butter vs oil. Works a lot better.

I like this answer. (But I can't rep you...hmmm)

[Steve Bagu]

I use the restaurant trick of a small skillet for eggs ONLY

Tried the TV skillet and they stuck.
Lots of butter only will work.
My old Teflon skillet for eggs or pancakes has lasted me for yrs.....teflon still intact.
I always preheat my skillets using water before adding any butter/oil/grease.
Secret trick for overeasy is just enough butter to coat skillet for two eggs (medium heat) cook till whites are done then flip eggs over and count to 10 secs then flip skillet and the eggs on to the
plate or over 1or 2 slices of toast.
Yolks will be Sunnyside up and basted.

[normstad]

Well seasoned cast iron. Never sticks, easiest to clean.

Lasts literally for generations.

[BeaSeo]

Originally Posted by RobertFisher

I use stainless steel pans. They always stick. I use non-stick pan before, but I heard the coating is bad for health.

What do you use?

Coating bad for health? Those were the old teflon type frypans (which are still being sold). Get yourself a ceramic frypan (and always give it a squirt of PAM before frying anything, and just rinse it off with a soft sponge to clean it).

[fumbling]

Originally Posted by evening sun

whatever kind of pan you are using, I think eggs need oil or grease to fry in. Don't be afraid to add more oil.

I find that when using stainless steel pan, adding peanut oil helps the eggs not stick to the pan, adding butter makes the eggs stick to the pan. Don't know why, just my observation.

[rya96797]

Originally Posted by normstad

Well seasoned cast iron. Never sticks, easiest to clean.

Lasts literally for generations.

part of the argument behind using cast iron, at least for me, is that it requires very little oil or lard, if you choose to. For eggs, a light coating of oil is all you really need. Many times, the seasoning itself is enough to cook with if you're cooking foods that emit fat/oil/water themselves.

At least for me, it's a better option than drowning your food in oil or lard. But that's always an option, as oil, lard, butter, etc makes the food taste good.

Nonstick also has the option to use very little oil, but I dislike non stick for the reasons I mentioned earlier.

[Marie Joseph]

Agree with the suggestions about cast iron but I prefer copper with the non-stick coating personally.

Copper is a great conductor of heat and the pans I have are very nonstick; I don't have to use any oil if I don't want to even with eggs. It also heats very evenly.

[5-all]

Heat the stainless steel pan until water you drip on it beads up and dances across the pan

Lower the heat and add butter, oil, whatever fat.

Swirl the fat around so it coats the pan.

Add the eggs and cook.

The eggs should float on the fat and not stick.

Having a smooth not scratched up pan helps.

[jlawrence01]

I have found that most of the "stuck eggs" result from insufficient oil in the pan.

When frying eggs, I almost always use olive oil. My uncle recommended it and honestly, one I tried it, I never went back.

[TabulaRasa]

I think stainless is terrible for eggs, but if I do use it, I use lower heat and make sure the pan is thoroughly preheated before dropping the egg in.

I prefer nonstick or cast iron, and much prefer butter to other fats and oils for cooking. I put the egg in just when the butter starts to foam.