I tried to demonstrate that you can fry an omelette with low oil even on a stainless steel pan. You do not need a non-stick pan for this task. Do you fry on a stainless steel pan or non-stick?
It is a cool method but I prefer to use cast iron for non-stick, low temp cooking and I season cast iron almost same way (except I also use a butane torch to create mate carbonized oil polymer on the top of the pan). Also, if you have a cast iron lid, you can heat it up on the open fire (like gas burner) and create a true dutch oven except on the stove top. Works really well for those super fluffy whisked omelettes. Separate whites from yolks. Whist whites to smooth foam. Emulsify yolks with truffle, olive and canola oils (basically creating a mayonnaise), then carefully combine both and pour into your cast iron pan and close with preheated lid (to 280F which you can check with infrared thermometer). Remove from heat in 3 minutes and let it finish cooking. Sprinkle with diced scallions and cheese (preferably Monterrey Jack or Havarty). Enjoy! P.S: crazy thing I learned the hard way is that infrared thermometers and thermal cameras do not work on stainless steel pans as they are so reflective that a reading is easily off by 200F! :) Have to use thermometers which you put directly on the pan (or just use a Lidenfrost effect test with a water droplet, just make sure the droplet does not sizzle but just silently glides over the surface of the pan).
@@CrazyEggsFood I don't have a measuring spoon of that size at the moment, but I've used a 1 ml one before without any problems. It was still more than enough. 😊
@@CrazyEggsFood You will love it. Pan becomes so non-stick that it will not only be hydrophobic but can even become oilophobic (will actually repel oil!). Also, if you like pan sauces from fond, you can use this method, which would be not healthy if you seasoned your pan by polymerizing the oil on the pan, because that polymerized layer would get dissolved when you add vine or any other acidic deglazing substrate. Not trying to mansplain at all. I am just very passionate about it and I see you are too!
Thanks. It doesn't have a name on it anymore. It was something simple and inexpensive, with a silicone coating rather than nylon. It was very old, so I replaced it with a new one: "Ardesto" wood + silicone.
It was warm, almost cold; otherwise, I would have burned my fingers by holding oily napkin. Check out my other video on how to prepare a pan for frying-it will explain the situation better: czcams.com/video/K0OXaJGkFto/video.html
I tried to demonstrate that you can fry an omelette with low oil even on a stainless steel pan. You do not need a non-stick pan for this task.
Do you fry on a stainless steel pan or non-stick?
It is a cool method but I prefer to use cast iron for non-stick, low temp cooking and I season cast iron almost same way (except I also use a butane torch to create mate carbonized oil polymer on the top of the pan). Also, if you have a cast iron lid, you can heat it up on the open fire (like gas burner) and create a true dutch oven except on the stove top. Works really well for those super fluffy whisked omelettes. Separate whites from yolks. Whist whites to smooth foam. Emulsify yolks with truffle, olive and canola oils (basically creating a mayonnaise), then carefully combine both and pour into your cast iron pan and close with preheated lid (to 280F which you can check with infrared thermometer). Remove from heat in 3 minutes and let it finish cooking. Sprinkle with diced scallions and cheese (preferably Monterrey Jack or Havarty). Enjoy!
P.S: crazy thing I learned the hard way is that infrared thermometers and thermal cameras do not work on stainless steel pans as they are so reflective that a reading is easily off by 200F! :) Have to use thermometers which you put directly on the pan (or just use a Lidenfrost effect test with a water droplet, just make sure the droplet does not sizzle but just silently glides over the surface of the pan).
I've never seen a "double" omelette like that before, think it's worth a try.
Really? It can even be tripple and more :-) You also can put different ingredients inside.
I remember u from an egg frying video i watched before, and i clicked like on this before even watching xD. Thats how good it was
Eggellent
Pretty good. Love what your doing
That was beautiful man ❤
This was very interesting! Please make a video about making minimum oil pancakes! Also, can they be made without oil in the batter?
@@hknlndbrg You still need little oil to build non stick layer, but than you can add butter as you like.
@@CrazyEggsFood , thank you! 🙂
super thank you ! bless!!
I typically use 1.25 ml of olive oil and spread it evenly across the pan with my finger. It’s more than enough to keep food from sticking!
@@ady_kotidou I suggest to try 1.05 next time with your pinky :-)
@@CrazyEggsFood I don't have a measuring spoon of that size at the moment, but I've used a 1 ml one before without any problems. It was still more than enough. 😊
You can also cook with no oil at all using lidenfrost effect which occurs at about 320F.
I will try
@@CrazyEggsFood You will love it. Pan becomes so non-stick that it will not only be hydrophobic but can even become oilophobic (will actually repel oil!). Also, if you like pan sauces from fond, you can use this method, which would be not healthy if you seasoned your pan by polymerizing the oil on the pan, because that polymerized layer would get dissolved when you add vine or any other acidic deglazing substrate.
Not trying to mansplain at all. I am just very passionate about it and I see you are too!
That's beautiful. Also what spatula is that?
Thanks. It doesn't have a name on it anymore. It was something simple and inexpensive, with a silicone coating rather than nylon. It was very old, so I replaced it with a new one: "Ardesto" wood + silicone.
When you spread the olive oil on the pan was the pan hot or cold?
It was warm, almost cold; otherwise, I would have burned my fingers by holding oily napkin. Check out my other video on how to prepare a pan for frying-it will explain the situation better: czcams.com/video/K0OXaJGkFto/video.html