Collection: Eggs Omelets Crepes Pancakes

🍳 Choosing the Right Skillet Size

Choose a skillet that the food will nearly fill for best results.

Eggs (Up, Over, Scrambled, Omelets)

• 1–2 eggs: 7" Gourmet Skillet
• 2–3 eggs: 9" Gourmet Skillet
• 4+ eggs: 11" Gourmet Skillet

Pancakes / French Toast

• Use 11" Square Griddle or 13" Gourmet Skillet

Poached Eggs

• Use 11" Fry Sauté Pan
• With Egg Poaching Rack and Poaching Cups

🔥 Cooking Temperature Guidelines

👨🍳 Recipe Instructions

🥚 French Scrambled Eggs

Ingredients:

• 2 eggs
• 1 tsp purified water or mayonnaise per egg
• Unsalted butter

Instructions:

1. Whisk eggs with water or mayo until smooth.
2. Preheat skillet to 200–240°F (medium-low heat).
3. Melt butter, add egg mixture.
4. As eggs set, gently pull edges to the center.
5. Fold until eggs are just set—do not overcook.

🍳 Perfect Omelet

1. Whisk eggs with water or mayo.
2. Preheat skillet to 200–240°F, melt butter.
3. Pour in egg mixture; cook until nearly set.
4. Add fillings to one side.
5. Fold and slide onto a plate.

🥞 Fluffy Pancakes & Crepes

1. Prepare your batter.
2. Preheat griddle/skillet to 250–275°F.
3. Add butter—when bubbling, pour batter.
4. Cook 3–5 min until bubbles form/burst.
5. Flip and cook 2–3 minutes more.
6. Serve hot with syrup, honey, or butter.

🧈 Poached Eggs the Easy Way

1. Add 1 cup purified water to 11" fry sauté pan.
2. Insert egg poaching rack, butter cups lightly.
3. Crack 1 egg into each cup. Cover with vent open.
4. Heat to 275–300°F—wait for vent to whistle.
5. Reduce heat to low; cook 4 min for firm whites, soft yolks.
6. Serve over toast or your favorite dish.