Fried Eggs – Without Them Sticking to the Pan
Three simple fried eggs, turned over with ease. Heat the pan first, then the oil, and then add the eggs.
This morning I wanted fried eggs, so I whipped out one of our stainless steel fry pans and put it on the stove. A voice from the kitchen said, “Don’t use that, the eggs will stick. There’s a non-stick fry pan right over there.” Being a natural contrarian, I proceeded with the non-nonstick stainless steel fry pan. The results were as expected…fried eggs without any sticking to the bottom of the pan.
Call me wrekless, adventurous or downright insane for trying something like this, but it isn’t all that difficult if you know the steps necessary to keep those eggs from sticking. And, if there is one food that will find a way to stick to the fry pan, it’s eggs.
Here’s how it’s done:
- Make sure the fry pan is absolutely clean and dry.
- Place it on the stove and heat it up. Make sure it’s up to cooking temperature for a minute or so.
- Put your oil or butter in the pan and allow it to get up to cooking temperature as well.
- As an optional step, you can sprinkle some salt in the hot oil or butter.
- Put your eggs in and let them cook as you normally would.
If you’ve done this correctly, when you go to flip your eggs, or simply remove them from the pan, you should be able to slide right under them without any sticking at all. The key is get the pan hot first, then get the oil hot, and then start cooking. In the practical eggs-ample for today’s article, I didn’t use any salt in the pan, and I still had no trouble getting under the fried eggs and turning them over to let them coast for a little while before removing them to my plate for a trio of perfect over-easy eggs.
Fried eggs on the right and a clean fry pan with just butter residue on the left.
There you have it, a simple way to keep things from sticking to the pan. When you think of it, short order cooks don’t have trouble with fried eggs sticking to the grill simply because their grill is always up to cooking temperature and the grease they use on the grill is always hot. It makes sense to me.
If you try this and get mixed results, just keep adjusting temperature and timing until you get it right. Also, keep in mind if you overheat things and they get scorched onto the pan, that isn’t a problem with sticking, that’s a problem with over-cooking.
Besides having an easy time with fried eggs, you’ll also enjoy easy cleanup afterwards. There are few things worse than trying to get eggs off the bottom of a fry pan. And, now you don’t have to.
Clair Schwan doesn’t know much about anything, but what he knows he’s willing to share. He knows there are plenty of discouraged egg fryers out there and sometimes they need a little help. Aren’t we all tired of scraping eggs off the bottom of the fry pan?