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BTD Forums  /  Cook Right 4 Your Type  /  Fried eggs, not at home, why such a challenge??
Posted by: JJR, Wednesday, August 3, 2011, 3:10pm
I'm at my Mom's this morning because our power is out and this happened to me last time I was here.  My fried eggs are anything but perfect.  At home, I have a cast iron skillet that I know exactly what temperature to put the stove at and make it perfect.  But here, stainless steel, and it's always a big mess.  Sticking.  I used a little ghee to coat the pan.  But it's like too hot or something.  

Am I the only one that has this challenge?
Posted by: ABJoe, Wednesday, August 3, 2011, 3:36pm; Reply: 1
Quoted from JJR
My fried eggs are anything but perfect.  At home, I have a cast iron skillet that I know exactly what temperature to put the stove at and make it perfect.  But here, stainless steel, and it's always a big mess.  Sticking.  I used a little ghee to coat the pan.  But it's like too hot or something.  

Am I the only one that has this challenge?

No, Stainless steel skillets are much harder to fry eggs in for at least two reasons...  They are thinner, so heat isn't as even and they don't soak up the oil and allow it to help keep the egg from sticking.  
Posted by: Wholefoodie, Wednesday, August 3, 2011, 3:42pm; Reply: 2
Better off lugging that cast iron skillet! I know I don't get a "good egg" in anything else and I don't use non-stick.
Posted by: Seraffa, Wednesday, August 3, 2011, 4:18pm; Reply: 3
Buttered Ramekins in the oven or poaching rings in the stainless steel will work. Maybe a little oil drizzled on top later once the cooked eggs are under a broiler or toaster oven will add to the flavor.
Posted by: ruthiegirl, Wednesday, August 3, 2011, 5:30pm; Reply: 4
Maybe make scrambled eggs when you're at Mom's house, and save the fried eggs for home?
Posted by: 14428 (Guest), Wednesday, August 3, 2011, 6:01pm; Reply: 5
Quoted from JJR
I'm at my Mom's this morning because our power is out and this happened to me last time I was here.  My fried eggs are anything but perfect.  At home, I have a cast iron skillet that I know exactly what temperature to put the stove at and make it perfect.  But here, stainless steel, and it's always a big mess.  Sticking.  I used a little ghee to coat the pan.  But it's like too hot or something.  

Am I the only one that has this challenge?


I've always had a hard time with this too until one day I overheated the pan...and the eggs were perfect!! So get the pan very hot and then add your ghee or oil, mine are almost perfect every time and the pan is easy to clean up too... ;D
Posted by: JJR, Wednesday, August 3, 2011, 9:29pm; Reply: 6
Linda, I'm guessing you use a lot of oil.  I don't do too well on too much oil.  When I do my eggs, I put probably 1/4 teaspoon, maybe not even that much, of oil in the pan.  I think it would be easier if I used more oil.  But my cast iron skillet makes it work really well regardless.  

Yeah Ruthie, but even still, scrambled isn't as good either.  I think I've tried that.  Maybe I should just poach or hard boil when I'm not at home.  Or, I did buy one of these dinkier cast iron skillets, made for one egg.  But I haven't used it yet.  And I'm afraid too.  It just seems like the first couple of times you use it, it might leach out something I don't want to eat.  I oiled it up and put it in the oven, but I need to make someone, like my wife, some eggs in it.  Someone who isn't as sensitive in the gut.  It would probably be fine.  But even at that I don't think I want to lug around that little one.  We usually have enough stuff to bring if we go somewhere.  
Posted by: deblynn3, Wednesday, August 3, 2011, 9:35pm; Reply: 7
I use about 2TB of oil, the oil needs to be heated in the pan before adding any food. I had to learn this with fish. It also helps to have a good stainless steel pan with a heavy bottom. Linda is correct the oil needs to be hot first.
Posted by: 14428 (Guest), Wednesday, August 3, 2011, 10:01pm; Reply: 8
Quoted from JJR
Linda, I'm guessing you use a lot of oil.  I don't do too well on too much oil.  When I do my eggs, I put probably 1/4 teaspoon, maybe not even that much, of oil in the pan.  I think it would be easier if I used more oil.  But my cast iron skillet makes it work really well regardless.  



Yes I do, I use enough ghee to cover the bottom of the pan, and as Deblynn says it has to be hot, but then yum. I don't think you can make them in a stainless steel pan without using the oil JJR.

Doesn't washing the cast iron skillet make it so that you have to season it again? I guess I don't really understand how that works.  :)
Posted by: honeybee, Wednesday, August 3, 2011, 10:45pm; Reply: 9
if you don't do well with oil, what about poaching the eggs?
bring water in frying pan to boil, reduce heat, break eggs gently into water and simmer a few minutes until white cooked through, or pop the lid on and let sit a few more if you want the yolk cooked also.
Posted by: geminisue, Thursday, August 4, 2011, 1:54am; Reply: 10
Could you make poached egg, they work nicely in those pans, let water come to a simmer, turn down, add eggs, and spoon water over eggs til your likeness. There very good, like an easy over egg, no oil.
Posted by: ABJoe, Thursday, August 4, 2011, 4:24am; Reply: 11
Quoted from JJR
I did buy one of these dinkier cast iron skillets, made for one egg.  But I haven't used it yet.  And I'm afraid too.  It just seems like the first couple of times you use it, it might leach out something I don't want to eat.

I don't think a new cast iron skillet will leach anything out.  I do know that a new cast iron skillet is harder to cook with until it has been used for a while.
Posted by: Drea, Thursday, August 4, 2011, 1:37pm; Reply: 12
I'm lucky because my mom gave me one of her "old" 6" cast iron skillets. It's seasoned very nicely, and that's what I use when I'm cooking just one or two fried eggs. It's small enough to take along...

Rather than saving the small skillet you have, JJR, why not cook eggs in it when you are home (you don't have to eat them if you are concerned, at least the first few, though I agree with Joe, there shouldn't be anything "on" it from the beginning)?
Posted by: JJR, Thursday, August 4, 2011, 4:00pm; Reply: 13
Quoted from Drea
I'm lucky because my mom gave me one of her "old" 6" cast iron skillets. It's seasoned very nicely, and that's what I use when I'm cooking just one or two fried eggs. It's small enough to take along...

Rather than saving the small skillet you have, JJR, why not cook eggs in it when you are home (you don't have to eat them if you are concerned, at least the first few, though I agree with Joe, there shouldn't be anything "on" it from the beginning)?


I'm not saving it.  As I said earlier, I just haven't used it yet.  I need to start.  For some reason I'm concerned about it leaching out stuff.  But as joe said, it's probably gtg and I'm just being silly.  They are harder to cook with when they are new also.  Which I remember from when I got the big one I use now.  

Yeah, I can cook eggs many other ways.  However, I like the yolks runny.  I hear they are better for you that way.  And, when I'm at home, the cast iron skillet I have works GREAT with the little bit of oil that I use.  As I said earlier, eating too much oil isn't good for my stomach, so I guess that's why it makes it challenging to do a fried egg on Stainless Steel.  I think I'll have to eat them another way when I'm traveling.  Because I'm not about to gob on 2 tablespoons of oil or coat the whole bottom liberally.  My swami allows for 5 tablespoons of oil in a week.  I would have that filled up in one day if I did this.   :o :X :'( 8) ;D ;D ;D :D
Posted by: grey rabbit, Friday, August 5, 2011, 12:49am; Reply: 14
One thing that helps (but doesn't entirely fix the issue) is to heat the stainless steel pan with a sprinkle of sea salt till it's hot and then add your oil before you add the egg. Eggs are really hard, even my wonderful ceramic non-stick has a bit of a challenge with eggs, all that sticky protein I guess. I like the yolks runny too, poached would be the next best thing. The best way I know to poach an egg is to heat the water till bubbly but not boiling, add a bit of acid like ume plum vinegar, swirl the water while adding the egg, cook till the white is done. Good luck!
Posted by: JJR, Friday, August 5, 2011, 4:22pm; Reply: 15
I gotta try that poaching sometime.  I've yet to do it!!!!
Posted by: Victoria, Friday, August 5, 2011, 7:32pm; Reply: 16
For my stainless steel pans, I pour 1/4 tsp of liquid lecithin on a square of paper towel that has been folded into several thicknesses.  This is rubbed well into the skillet when it is warm, but not quite hot.  I'm able to fry eggs on this with a low setting.  It will smoke on high heat, just as olive oil would, but it turns my pans into safe non-stick ones.
Posted by: JJR, Saturday, August 6, 2011, 12:49am; Reply: 17
Interesting.  
Posted by: Seraffa, Saturday, August 6, 2011, 4:02am; Reply: 18
Quoted from JJR
I gotta try that poaching sometime.  I've yet to do it!!!!


JJR all new iron skillets must be "cured" before using otherwise you will wind up using more oil than you want, and you will get burn spots or an odd taste. But there is nothing that is going to leach out of the iron itself. You must wash it thoroughly upon bringing it home to get any factory residue off of it, dry it thoroughly in the oven for a bit, then take it out and grease it liberally with the lipid of your choice. Then you must put it back into the oven and heat it until it smokes slightly, then turn off the oven and let the pan cool by itself. Voila! You have now "cured" your new pan. It is also best to cure the pan inside and outside to prevent rust from forming later. And for the next few fryings, grease it liberally inside and go back with a paper towel to blot off the excess. I grew up in the South with these cooking techniques, and they always worked.

Ramekins (tiny casserole dishes the size of a small custard dish) can hold 2 eggs at a time and can accommodate your small amount of oil if you use a brush to coat both inner sides and bottom.


Posted by: Lola, Saturday, August 6, 2011, 7:08am; Reply: 19
right, season her pan first.....
Posted by: JJR, Saturday, August 6, 2011, 4:10pm; Reply: 20
I did season it.  I just haven't used it yet.   ;) ;D  

Seraffa, thank you for the time in explaining it.  I've done that already.  I thought I mentioned it earlier.  Sorry about not being clear.  I'm just funny about doing new things.  Because many times it creates discomfort in the gut.  I'm trying to not be so "sensitive" in the mind and physically!!!  It's a challange I'm working at overcoming.  One day, that little cast iron skillet will be perfect!!!  It still won't fix my problems when I'm somewhere else w/o my trusty cast iron skillets.   ;D
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