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Ceramic non-stick. Olive oil. Medium low heat. Allow the oil to come up to temperature.
Drop in the eggs.
Let the bottom cook before using spatula... it will release and slide around freely over the oil.
I then drop some water next to the egg(s) and quickly cover with a top. Steams the top of the egg to bring it up to temperature without over cooking the yolk. Wait a second or two, uncover, and slide to plate.
I also use cast iron pans but usually for other dishes.. Always clean it with a damp cloth, rock salt, and oil... never in the sink.
omg, this is so interesting. part of the reason I'm going ANTI-TEFLON is because one of my "expensive" non-stick pans have worn down and looking closely I could see gaps of teflon missing from its surface (probably ingested). I'm trying to reduce our plastic and teflon intakes. We no longer use bottled water. Anyway, thanks for posting that!
You are correct in thinking all of that plastic, teflon and other coatings are dangerous especially when they start to wear. Season cast iron works as well an Teflon once you get with the program!
I use stainless steel pan too. Wait for the pan to be very hot. How do you know? Drop a couple of water droplets onto it. If it rolls around smoothly on it, then the pan is hot enough. Add plenty of oil. Wait until the oil is hot. It will start smoking a bit. Since eggs get cooked very fast, turn the heat to low. Then pour the eggs in. The bottom of the eggs touching the oil should be cooked (and light browned) very fast. It should look ilke an omelette (one large piece). Use a spatula to scoop the egg up. You should be able to scoop it up with no pieces sticking to the pan.
After I fry up the bacon, I turn off the burner, put some butter in and fry the eggs but keep the burner off or put it on the lowest setting. The heat from frying up the bacon cooks up the eggs enough which I put on medium with the bacon. I use cast iron skillet. If I use higher heat, the eggs cook too fast and stick. The eggs should cook slower and steadier.
In other threads about cooking proteins, it's always brought up that the meat should be at room temp before you start cooking it. It never seems to come up in the subject of eggs. Doesn't it still apply? Anyway, that's what I do. Among other tips that have already been brought up.
As it happens, my eggs are always room temp anyway. They're from our chickens, and only get refrigerated if we have to wash them, which is pretty much just if somebody decides she's gonna lay on the ground instead of a nesting box, and it's muddy or poopy. Mostly, though, our eggs sit out.
After I fry up the bacon, I turn off the burner, put some butter in and fry the eggs but keep the burner off or put it on the lowest setting. The heat from frying up the bacon cooks up the eggs enough which I put on medium with the bacon. I use cast iron skillet. If I use higher heat, the eggs cook too fast and stick. The eggs should cook slower and steadier.
Very good, I do the same whenever I get the urge for some bacon grease eggs. Saturated fats make the best non-stick coating for cooking eggs. Cast iron needs some good fats to cook eggs without sticking.
I always cook it medium heat and let the eggs sit and it just crusts up and slides off.
The cheap nonstick skillets you threw away would have been just fine for eggs.
I cook mainly on stainless steel but always kept a $10 nonstick pan around for eggs. When it started showing wear and tear I buy a new one for another $10.
No matter what kind of pan you use.....a little butter, will do the trick. Plus, butter taste good.
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