Collection: Eggs Omelets Crepes Pancakes

USDA recommends: No one should eat foods having 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 cooked thoroughly.

Eggs and egg-based recipes are the exception to the waterless, greaseless cooking method. Having no natural oils, a small amount of lubricant is needed, such as unsalted butter or oil to prevent eggs and egg-based recipes from sticking to the pan. When your T304 or 316ti stainless steel skillets are prepped, heated, lubricated correctly they are the safest non-stick skillets available today.

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

Correct Size Pan. Although you can use any frying pan to cook eggs and egg-based foods, using a pan that is too big could cause the eggs to stick. Eggs should nearly fill the pan; our 7, 8 or 9-inch gourmet skillets (measured rim to rim) are best suited for eggs. For larger quantities of scrambled eggs or pancakes, we recommend the 11 or 13 gourmet skillets.

Temperature. Egg white protein coagulates between 144° F and 149° F; egg yolk protein starts to thicken at 158°F. When eggs cook at too high a temperature for too long, they get rubbery as proteins continue to coagulate and water separates from protein molecules. When scrambling or frying eggs medium-low heat is best 220- 240ᵒF. Pancakes and crepes cook best on medium heat 275°F.

Unsalted Butter. While experimenting, we suggest the use of unsalted butter as a lubricant to achieve the proper cooking temperature for eggs, pancakes and crepes. Simply put, if the butter burns, the pan is too hot, and the eggs will burn and stick as well. Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from the butter, about 1 to 3 minutes and begin to pop, add the eggs. Note: if cooking with an induction cooktop the pan will come to temperature within 30 seconds, so be ready to cook.

How to Cook Perfect Fried Eggs. Preheat the 7, 8 or 9-inch gourmet skillet over medium-low-heat 200-240ᵒF. Melt butter and add the eggs. When whites cook to desired firmness, loosen with a spatula and flip eggs to cook on other side.

French Scrambled Eggs. Prepare eggs to scramble by placing eggs in bowl. Add 1 teaspoon of purified water per egg or mayonnaise and whip lightly with a whisk or fork. Preheat gourmet skillet over medium-low-heat 200-240ᵒF. Melt butter and add the egg mixture. As eggs begin to cook, draw cooked part from the edge of the pan toward the center with a fork or spatula, allowing uncooked eggs to move to hot surface of pan. Repeat process until the eggs scramble to desired firmness.

Ham & Cheese Omelet. Prepare eggs for omelet by placing eggs in bowl. Add 1 teaspoon of purified water or mayonnaise per egg and whip lightly with a whisk or fork. Preheat gourmet skillet over medium-low-heat 200-240ᵒF. Melt butter and add the eggs. The eggs will begin to cook and form to the pan. As the egg mixture firms, shake to loosen. When eggs cook 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 & Crepes. Prepare pancake batter according to directions. Preheat 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. Note: if cooking with an induction cooktop the pan will come to temperature within 30 seconds, so be ready to cook. 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 (240 ml) purified water into 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.

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