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Eggs Omelets Crepes Pancakes 

Eggs and egg-based foods are the exception to the greaseless cooking method. Having no natural oils, a small amount of lubricant, such as unsalted butter or oil, is required to prevent eggs and egg-based recipes from sticking to the pan.

USDA recommends: No one should eat foods containing raw eggs. This includes “health food” milk shakes made with raw eggs, Caesar salad, Hollandaise sauce, and any other foods like homemade mayonnaise, ice cream, or eggnog made from recipes in which the egg ingredients are not thoroughly cooked.

Preparation

Let’s face it, eggs stick to every pan, even the inexpensive coated pans. However, when your Titanium Induction Pro or your Ultra-Tech II™ skillet is prepped correctly, it’s the best non-stick stainless steel cookware on the market today.

            Cleaning: Before cooking eggs, a quick scrub of the pan with Bar Keepers Friend or Kleen King stainless steel cleaner should be all that is needed to keep eggs from sticking to the pan.

            Correct Size Pan: Although you can use any Ultra-Tech II™ pan to cook eggs and egg-based foods, using a pan that is too big, or having the heat too high, could cause the food to stick or burn. Food should nearly fill the pan; the Ultra-Tech II™ 9-inch gourmet skillet and 1.7-quart sauté/saucepan are best suited for cooking eggs and crepes. For large quantities of scrambled eggs or pancakes, we recommend the 11-inch gourmet skillet or 11-inch fry/sauté skillet; for even larger quantities use the 13-inch gourmet skillet.

               Temperature: Medium to low is all you need to know. Preheat the pan over medium-low to medium heat, and melt unsalted butter or add oil. Add the eggs and reduce the heat to low. For induction 210-240°F (99-116°C). Pancakes and crepes cook best on medium heat, induction 240-270°F (99-116°C).

While experimenting, we suggest the use of unsalted butter as a lubricant to achieve the proper cooking temperature for eggs. Simply put, if the butter burns, the pan is too hot.

How to Cook Perfect Fried Eggs…

Preheat the 7, 8 or 9-inch gourmet fry-pan over medium-low to medium heat, for induction 210-240°F (99-116°C). Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from the butter (2 to 3 minutes) and begin to pop, add eggs and reduce the heat slightly. When whites cook to desired firmness, flip eggs to cook on other side. Optional, cover the gourmet fry-pan and cook to desired firmness.

French Scrambled Eggs...

Prepare eggs to scramble by placing eggs in bowl. Add 1 teaspoon of Carico purified water per egg and whip lightly with a whisk or fork.

     Preheat the skillet over medium-low to medium heat, for induction 210-240°F (99-116°C). Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter (2 to 3 minutes) and begin to pop, add eggs. As eggs begin to cook, draw cooked part from the edge of the pan toward the center with a spatula, allowing uncooked eggs to move to hot surface of pan. Repeat process until eggs are scrambled to desired firmness.

Ham & Cheese Omelet...

Prepare eggs for omelet by placing eggs in bowl. Add 1 teaspoon of Carico purified water per egg and whip lightly with a whisk or fork.

          Preheat the 9, 10 or 11-inch gourmet fry-pan over medium-low to medium heat, for induction 210-240°F (99-116°C). Place a small amount of unsalted butter in pan, enough to cover the bottom when melted. When water bubbles release from butter (2 to 3 minutes) and begin to pop, add eggs and reduce the heat slightly.

          The eggs will begin to cook and form to the pan. As it firms, shake to loosen. When eggs are nearly cooked, add grated cheese and ham, or other desired ingredients, to one half of the omelet.

When cooked to desired firmness, loosen omelet and fold onto serving plate.

Pancakes & Crepes...

Prepare pancake batter according to directions.

          Preheat 13-inch Gourmet Skillet over medium-high heat (Induction 300°F/150°C). Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter (1-2 minutes) and begin to pop, add pancake batter to pan.

          Cook until bubble appears on top of cake a burst (about 3-5 minutes). Flip pancake and cook the other side until done (about 2-3 minutes).

          When done, serve with butter and maple syrup.

Poached Eggs...

Pour 1 cup (240 ml) hot water into medium fry pan with egg poaching rack… Break eggs into lightly buttered egg cups. Place on egg poaching rack. Cover with inverted Double Boiler insert. Cook over medium heat (Induction 300°F/150°C) until steam appears. Reduce to low. Continue cooking 3-4 minutes for soft cooked eggs, or longer to desired firmness.

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