We love eggs: They’re inexpensive, quick-cooking, and the cornerstone of many dishes from breakfast to lunch to dinner. Lisa and Hannah are here to show you some of their favorite cooking methods and gear to help you cook the best eggs at home. Check the links below for their favorite equipment!
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I got the 12" lodge skillet tonight at Kroger's on sale for 24.95. Seemed like a good buy with prices lately.
I heard you don't want to salt egg until at least halfway through cooking is this bad info?
Of all the magnificent and technical things ATK has taught me, the egg sous vide trick is the greatest. I have served eggs bene for 15 people without a fault many times.
The last couple years I started keeping my eggs outside the fridge at room temp, never looking back. So much easier to scramble and mix in doughs.
I just have zero trust that the sous vide app will be around, in workable order, in 10 years.
I got an all clad 4qt and it's handle is definitely not heat proof…… damnit…
Hannah's hair looks great with the half bun. Glamorous enough for everyday!
Really liked this video, have never seen eggs poached in the shell like Lisa did with the souvide. Really like that though. Thanks so much for the great ideas!!
Lisa McManus is the one and ONLY person I listen to regarding small kitchen equipment. This other woman should go away.
Unfortunately Lodge carbon steel is a horrible pan. Re-seasoned dozens of times but everything still sticks. I gave up and bought the Matfer, a superb pan. What a difference.
the only pans I have are stainless steel and I can make omelets, over easy, and scrambled eggs and at the end of cooking I can clean with a paper towel. You just need to know how to use the pan bacon grease and hot pan and letting the eggs sit in pan cooking before stirring. You might have an issue with the French tiny curd scrambled eggs since you have to constantly move the eggs and not give a chance to cook the eggs.
How cute!
that was a lot of water for souvide eggs
“I like my yolks runny”, then cooks eggs that don’t appear to have any runny yolk. Also, y’all need to try Kenji Lopez’ corn starch slurry scrambled eggs trick. Way better than the current ATK scrambled eggs recipe.
How come I can’t find “best hand mixer” from them?
Do you have a recommended egg slicer?
I love you two. ❤️
I boil eggs often and use to do it in a pot, but moved to the Instant Pot and can do it quickly by putting the eggs in the wire container which fits inside the pot and boil them in 9 minutes and they can be taken out and put in cold water and then stored in the refrigerator or be used immediately in salads like I use them for. The only thing is if you use the natural method of releasing the pressure it takes longer before taking them out of the Instant Pot.
How come we never see Hannah & Lisa with Adam?
Ever tried treating and seasoning a stainless steel pan like you do your cast iron pan?
I've made countless omelets (without milk/cream or butter) in any one of 3 All-Clad stainless steel pans on a basic gas stove, without any sticking issues at all. Same for French toast.
Things to know:
My stove's heat settings may not correspond exactly with yours. Adjust and figure out what works for you.
I use two heat settings: an initial higher setting of "3" and cook the rest of the time at "2.25".
I use some EVOO (for an omelet) or a teaspoon of coconut oil (for French toast), just enough to coat the pan's surface. My settings don't let the oil evaporate much or reach a smoke point.
I use pans with an aluminum or copper core up the sides (All-Clad for example), not just on the bottom (such as with Emeril cookware).
I also use the pan's sides for cooking the batter (French skillet, for example). The entire pan's inner surface.
After each use, I thoroughly clean the pan. I never season it.
Manage the heat:
Adding cooler batter to a hotter pan cools the pan down some in the process. Compensate with an initial heat setting "3".
Insufficient heat (setting less than "2") lets the batter blend with the oil, thereby negating a possible non-stick surface. The aim is to have them react, not blend.
Too high an initial temp (setting at least "4") cooks the eggs too fast to be in control of coating up the pan's inner wall and then folding into an omelet. It will stiffen up way beforehand; too brittle.
Using "2.25" lets the eggs continue to cook slowly with a thin slippery oil surface underneath.
Recap: Use an initial heat setting "3". Cook the remaining time at "2.25".
It's slippery enough to slide around the pan, depending on the angle. There are no bits of egg stuck anywhere on the entire pan. None. I can take my time waiting for it to finish cooking depending on how runny / fully cooked I like it, or prepare something else for a minute.
What I do:
Preheat the pan at the initial setting and then add the oil.
Once it shows signs of being hot enough (a pattern appears on the oil), coat the entire inside of the pan by lifting/tilting over the flame. Some heat will have left the pan in doing so.
Back on the burner, wait a few seconds for the pan to gather some more heat until you see the oil pattern again.
This happens fast so every second matters.
Pour the egg batter onto the pan (must hear a searing sound) and immediately reduce the flame setting to "2.25".
Wait a couple seconds for the pan to gather some heat. Then lift/tilt the pan to coat the pan's upper wall with remaining batter, (not just on the bottom surface). Return the pan to the burner.
This happens fast so every second matters.
Add any optional filling.
Reshape the eggs into an omelet.
While its still in an early-mid cooking phase, you'll need the eggs to be flexible and yet stiff enough to control it without ripping the eggs apart.
This happens fast so every second matters. Act early, especially if you've added a filling.
Slide a spatula behind the eggs (upper part) and fold into an omelet shape (or a roll, for example).
Relax! Let it cook.
Let the omelet cook slowly at this heat level, warming up any filling, as desired.
This low heat means it can remain on the pan if you have something else to briefly do, such as adding jam to toast or microwaving your plate for a half-minute or so.
Let it continue cooking (anywhere from a minute to several) if you don't want it runny. At this temp, time is on your side.
Slide it off the pan onto your (warmed) plate.
If some filling liquid exudes out, it may act a bit sticky-like and you'll hear a little sizzling sound. That's not the eggs.
Briefly sauté any optional toppings in the pan and slide over the omelet on your warm plate. Go eat!
A long time ago I used to cook with Le Creuset enamel and matte cookware, but never with raw cast iron. I get that others prefer them, but over time I learned to prefer All-Clad and switched out, never looking back (seconds seem great bargains to me). They all have their pluses and minuses. I prefer being able to dynamically adjust the pan's temp as I like, without having to first wait 5 minutes as I experienced with Le Creuset. I don't prefer the idea of seasoning a pan either. Even some other steel pans don't behave like All-Clad do, probably due to their metallurgical construction. Just my personal preferences.
Please review pots for pasta.
@15:50: Am I crazy or are those GIANT eggs?!?
Sorry about the typo…feces.
Cast iron pans also add “iron” to your food and 30 years ago my OBGYN suggested me using it while pregnant. No kidding.
Love, love, love my fish spatula. I saw Alison Roman on her YouTUbe channel rave about her's and bought one on Amazon. Best cooking utensil. Don't walk, run to get one.
I’ve been steaming hard eggs for 20+ years using a veg steamer.
Lodge cast iron sucks. There is a reason people hunt for old cast iron. The reason is not many companies hone the inside of their cast iron anymore. This was an essential step in the process for a good cast iron pan before the cast iron era left us.
So now we find ourselves in a cast iron resurgence. The problem is the art of making good cast iron pans has been all but lost. I have found 3 companies that make what I would call stellar cast iron pans that hold true to the heritage of a quality cast iron pan. They are also all what I would call premium products or designer products.
These 3 companies are Stargazer ($145 12") 6.5lbs, Field ($195 11 5/8") 6lbs, and Smithey ($200 12") +/- 8lbs. Personally I like the Stargazer pans, they do a nice 3 step process to the inside of the pan to create what might be the perfect texture. It has nice, flared edges and some heat dispersion in the handle. I also like the field line of pans because you can get lids for them or bundle them with a lid. This does make a 12" pan about $350 dollars though… Also, as far as I know field was the first "modern" cast iron company honing their pans like our forefathers.
If you don't have the cash and need good cast iron check the used market and do your research on old cast iron companies. This stuff is still out there, cast iron dies hard.
Last but not least don't forget to season your pans! Season them after each use and get a chainmail scrubber. Soap be damned!
Now I understand the sizes of Americans – cream in scrambled eggs, here in Denmark we use milk 😊
CUTE BABY !
Celebrating Lodge's "seasoning technology" made me laugh.
These are great. What is on Lisa's IPOD? Gen 6 IPOD? We need to get her a true stereo!
%28
I make scrambled and over-easy eggs in a stainless steel pan and they never stick. I learned this trick from Wolfgang Puck many years ago and have done it ever since. You can make stainless steel non-stick by letting it heat up on the burner by itself with nothing in it for a bit, then once heated add your butter and let it stay in the pan a while before you add your eggs (not too high heat so as to brown the butter), then after a bit add your scramble (or crack your eggs directly in the pan), let them cook a bit, turning/folding the scramble as needed until done (or flip your over easy eggs). Perfect eggs every single time with virtually zero stuck on mess. I make eggs three to four times a week in one of two of my 18/10 stainless steel pans. I don't own a non-stick or cast iron pan.
Also – separate thought – so many people are homesteading for the first time and eggs are the easiest thing on the homestead. We set up an automatic feeder and unique watering systems that keep things clean and hold a week or more food at a time. Collect eggs twice a day – easy keepers… the thing is, I'm sure we're not the only ones who find ourselves w/way too many eggs – can you guys do a special of egg ideas? I know all the usual ideas – but we're always looking for new ideas. We do traditional fried rice, Korean fried rice, poached, skillets, over medium, hard and soft boiled
We raise our own chickens and ducks. Unwashed, the eggs have a natural protective bloom – and are safe to store at room temperature. As they produce So many we don't refrigerate – our fridge would quickly overfill. In addition, I've noticed duck eggs quick more quickly in all the other cooking techniques I've tried for them. Would it still be 12 minutes at 167 for room temperature chicken eggs? Would I lower temperature or time for duck eggs? P.S. we Do wash our eggs at 90*F before cooking – ducks and chickens can both be messy. All of the information out there says don't wash your home raised eggs before storing, but never mention what to do before cooking – took me a while to find an answer on that, so thought it might help anyone else curious
Nothing beats a good ole pair of chopsticks to scramble eggs and whip air into them during cooking
Ladies lose some weight. When your upper arms are bigger than mine …………….
I would have liked it more if you would have provided more information on the temperature and time of cooking for the scrambled and fried eggs. But overall, it was a good and helpful video. Thank you.