Fried Eggs in Stainless Steel
By Tested and perfected in the Sur la Table kitchen
Images
Serves
2 fried eggs
Ingredients
The key to creating a nonstick surface in stainless steel cookware is preheating the pan.
_______
1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 large eggs, cracked into separate small bowls
Kosher salt and freshly ground black pepper
Finishing salt
_______
1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 large eggs, cracked into separate small bowls
Kosher salt and freshly ground black pepper
Finishing salt
Procedure
Preheat the skillet: Set a 8 to 10-inch stainless steel skillet over medium heat. Test to make sure the pan is preheated by splashing a few drops of water onto the pan. If the water “dances” across the pan, sizzles and beads up, the pan is ready.
Once the pan is preheated add oil and butter. When mixture is hot and the foam from the butter has subsided carefully add the eggs, one egg at a time. Season the eggs with salt and pepper and cook, until the whites are opaque and set, the edges are slightly frizzled and desired texture of yolk is achieved.
Once the pan is preheated add oil and butter. When mixture is hot and the foam from the butter has subsided carefully add the eggs, one egg at a time. Season the eggs with salt and pepper and cook, until the whites are opaque and set, the edges are slightly frizzled and desired texture of yolk is achieved.
Fried Eggs in Stainless Steel
By Tested and perfected in the Sur la Table kitchen
Serves
2 fried eggs
Ingredients
The key to creating a nonstick surface in stainless steel cookware is preheating the pan.
_______
1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 large eggs, cracked into separate small bowls
Kosher salt and freshly ground black pepper
Finishing salt
_______
1 tablespoon vegetable oil
1 tablespoon unsalted butter
2 large eggs, cracked into separate small bowls
Kosher salt and freshly ground black pepper
Finishing salt
Procedure
Preheat the skillet: Set a 8 to 10-inch stainless steel skillet over medium heat. Test to make sure the pan is preheated by splashing a few drops of water onto the pan. If the water “dances” across the pan, sizzles and beads up, the pan is ready.
Once the pan is preheated add oil and butter. When mixture is hot and the foam from the butter has subsided carefully add the eggs, one egg at a time. Season the eggs with salt and pepper and cook, until the whites are opaque and set, the edges are slightly frizzled and desired texture of yolk is achieved.
Once the pan is preheated add oil and butter. When mixture is hot and the foam from the butter has subsided carefully add the eggs, one egg at a time. Season the eggs with salt and pepper and cook, until the whites are opaque and set, the edges are slightly frizzled and desired texture of yolk is achieved.