Collection: Eggs Omelets Crepes Pancakes

Eggs and egg-based foods are the exception to the waterless / 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 coated pans. However, when your 304 stainless steel skillets are prepped correctly, it is 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 frying 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; 8-inch or 9-inch gourmet skillets (measured rim to rim) are best suited for cooking one or two eggs or an omelet. For larger omelets or quantities of scrambled eggs or pancakes, we recommend the Ultra-Tech II 11-inch gourmet skillet, and for even larger quantities use the 13-inch gourmet skillet.

Temperature:  Fried or scrambled eggs cook perfectly at 240ᵒF. Medium heat is 250ᵒF to 300ᵒF, so medium to slightly low is all you need to know to cook the perfect egg or omelet. Pancakes and crepes cook best on medium heat 275°F.

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, and the eggs will burn and stick as well.

How to Cook Perfect Fried Eggs…

Preheat the 8-inch gourmet skillet over medium-heat. 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 2 to 3 minutes and begin to pop, add the eggs, and reduce the heat slightly. Note: if cooking with an induction cooktop the pan will come to temperature within 30 seconds, so be ready to cook. When whites cook to desired firmness, 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 the 8-inch or 9-inch gourmet skillet over medium heat and place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter, about 2 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. 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 eggs are scrambled 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 the 8-inch or 9-inch gourmet skillet over medium heat and place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter, about 2 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.

The eggs will begin to cook and form to the pan. As the egg mixture 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 11-inch Square Griddle or 13-inch Gourmet Skillet over medium heat 275ᵒF to 300°F. 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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