6 ms·

How are you suppose to cook an over easy egg on anything other than non-stick? Only thing I keep my non-stick around for.

et-al 2mo ago
If you watch the videos, folks use a generous amount of oil and butter. They basically "shallow"-fry their eggs. https://news.ycombinator.com/item?id=49070419 https://news.ycombinator.com/item?id=49070419
loco5niner 2mo ago
I use my well seasoned carbon steel, but with a very nice metal spatula with a fairly 'sharp' edge. It really is necessary to scrape under the egg in a quick motion. Works great even without too much oil. You do have to use some oil.
Cider9986 2mo ago
It's possible apparently. The types described should be harder than over easy. A well seasoned cast iron and butter. https://ask.metafilter.com/376998/Scrambling-eggs-without-nonstick-pans-or-extreme-effort https://ask.metafilter.com/376998/Scrambling-eggs-without-no... https://reddit.com/r/cookware/comments/1ove4wy/finally_a_nonstick_pepinstyle_french_omelet_on/ https://reddit.com/r/cookware/comments/1ove4wy/finally_a_non...
- et-al 2mo ago
  I beg to differ: over-easy is more difficult because the egg whites stick more readily because there's no fat there. And you really can't mess up scrambled eggs. Everyone here seems to drown their over-easy eggs in oil to make them not stick to the pan.
  - Cider9986 2mo ago
    Yeah, cooking without enough oil is not gonna get you far without nonstick no matter what food.
mplanchard 2mo ago
Buy a good metal spatula with a sharp edge and a slightly flexible business end. This is my favorite spatula by far: https://products.radacutlery.com/collections/kitchen-utensils/products/turnover-spatula https://products.radacutlery.com/collections/kitchen-utensil... I’m convinced that 90% of people’s problems is they don’t have a good spatula that they can really scrape the pan with. Metal pans deserve metal spatulas. On my cast irons, I only need to use a tiny pat of butter. In stainless, I use a bit more, or add some oil. Don’t overheat the pan. Excepting when the egg comes out broken, my success rate is essentially 100%.

et-al 2mo ago

If you watch the videos, folks use a generous amount of oil and butter. They basically "shallow"-fry their eggs. https://news.ycombinator.com/item?id=49070419 https://news.ycombinator.com/item?id=49070419

loco5niner 2mo ago

I use my well seasoned carbon steel, but with a very nice metal spatula with a fairly 'sharp' edge. It really is necessary to scrape under the egg in a quick motion. Works great even without too much oil. You do have to use some oil.

Cider9986 2mo ago

It's possible apparently. The types described should be harder than over easy. A well seasoned cast iron and butter. https://ask.metafilter.com/376998/Scrambling-eggs-without-nonstick-pans-or-extreme-effort https://ask.metafilter.com/376998/Scrambling-eggs-without-no... https://reddit.com/r/cookware/comments/1ove4wy/finally_a_nonstick_pepinstyle_french_omelet_on/ https://reddit.com/r/cookware/comments/1ove4wy/finally_a_non...

et-al 2mo ago
I beg to differ: over-easy is more difficult because the egg whites stick more readily because there's no fat there. And you really can't mess up scrambled eggs. Everyone here seems to drown their over-easy eggs in oil to make them not stick to the pan.
- Cider9986 2mo ago
  Yeah, cooking without enough oil is not gonna get you far without nonstick no matter what food.

mplanchard 2mo ago

Buy a good metal spatula with a sharp edge and a slightly flexible business end. This is my favorite spatula by far: https://products.radacutlery.com/collections/kitchen-utensils/products/turnover-spatula https://products.radacutlery.com/collections/kitchen-utensil... I’m convinced that 90% of people’s problems is they don’t have a good spatula that they can really scrape the pan with. Metal pans deserve metal spatulas. On my cast irons, I only need to use a tiny pat of butter. In stainless, I use a bit more, or add some oil. Don’t overheat the pan. Excepting when the egg comes out broken, my success rate is essentially 100%.