Collection: Eggs Omelets Crepes Pancakes

Cleaning your skillet before cooking, a quick clean with a paper towel and Bar Keepers Friend or Health Craft stainless steel cleaner is that is needed to keep food from sticking to the pan. Rinse and dry.

Healthy Oil: Contrary to advertising there is no such thing as “healthy oil.” The difference between one oil or another is the “SP Smoke-Point” the point in which the oil begins to burn.

Eggs Fried, pancakes and French toast (having no natural oils) need a small amount of lubricant to keep from sticking. Unsalted butter (SP 300-350°F) or olive oil (SP  350-375°F) are the best lubricants.

Unsalted Butter is the best lubricant for eggs and pancakes. When the water bubbles release from the melted butter and begin to pop you are ready to begin cooking.

Fill the pan. The good being cooked should nearly fill the pan. The 7, 8 or 9-inch gourmet skillet is best suited for frying eggs. For pancakes and French toast, we recommend our griddles, or 13 gourmet skillets works best.

Low Temperature. Eggs begin to coagulate between 144° F and 158°F. Too high a temperature will make eggs rubbery. Medium-low heat is best for eggs 220- 240ᵒF. Pancakes and crepes cook on medium heat 275°F.

French Scrambled Eggs. Scramble by whisking in a bowl with 1 teaspoon of purified water per egg or mayonnaise added. Preheat gourmet skillet over medium-low-heat 200-240ᵒF. Melt butter and add the egg mixture. As the eggs cook draw cooked part from the edge to the center with a spatula. Repeat the process until the eggs scramble to desired firmness.

Omelet. Scramble by whisking in a bowl with 1 teaspoon of purified water per egg or mayonnaise added.  Preheat gourmet skillet over medium-low-heat 200-240ᵒF. Melt butter and add the egg mixture. When eggs are cooked to desired doneness, add grated cheese and ham, or other desired ingredients, to one half of the omelet. Loosen omelet and fold onto serving plate.

Pancakes and Crepes. Prepare pancake batter according to directions. Preheat an 11-inch Square Griddle or 13-inch Gourmet Skillet over medium heat 275ᵒF. 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 bubbles appear on top of pancake and burst, about 3-5 minutes. Flip pancake and cook the other side until done, about 2-3 minutes. When done, serve with melted butter and maple syrup or honey.

Poached Eggs. Pour 1 cup purified water into an 11-inch fry/sauté pan with Ultra-Temp cover. Place egg poaching rack with lightly buttered egg poaching cups in skillet. Break eggs into egg cups. Cover, open the vent and cook over medium heat over medium heat 275ᵒF to 300°F until the vent whistles. Reduce to low. Continue cooking. Cook for cook 4 minutes for a firm white and a gooey but still runny yolk.