There is a Goldilocks temperature with stainless for cooking eggs. Too hot or too cold and it sticks. I had the ritual down before COVID, where I would turn the pan on and prep my coffee while it heated up to the perfect temp.
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PutangInaMo@lemmy.world 10 months agoI’ve dedicated myself to figuring this out. It’s not that you have to drench it in oil, but there needs to be enough to cover the pan.
The most important part though is that the pan is heated up enough when you crack eggs on it. And give the eggs a little bit of time to cook before flipping them.
It takes a lot of practice and you’re going to be eating scrambled eggs instead of fried eggs for a while. But keep at it.
Pulptastic@midwest.social 10 months ago
tuxtey@lemmy.world 10 months ago
This, so much this. The eggs need to cook long enough to the bottom of the pan to then release themselves. Cooking temp is super important here.
Crozekiel@lemmy.zip 10 months ago
It sounds like ya’ll are over cooking your eggs… At least for my taste.
icanwatermyplants@reddthat.com 10 months ago
I’ve baked eggs on stainless for a while, best advice I have is to get the eggs out of the fridge like 15 mins before you bake them. That way the temperature difference is less when they hit the pan. The same goes for baking eggs in any other type of pan.
Fish, now that takes practice and patience.