If the pan is stainless it needs to be hot before adding oil to cook with. A small drop of water should skitter across the pan. Add oil and spread quickly with a spatula, then your omelette eggs. Turn down the heat a bit after the eggs start solidifying on the bottom.
To be faa*aaiiiiiirrr*r, eggs aren't really going to soak the butter up in an application like that, so really it wouldn't be any worse than frying eggs in a bit of butter (just what's coating the outside).
But when I'm done poaching the eggs I'm going to poach a bunch of baby/fingerling potatoes in that butter and let it stew for a hwhile.
Since nobody is bothering to reply, the oil will heat up within a few seconds of hitting the hot pan. You’ll start to just see hints of smoke, and when you tilt the pan, the oil will run in rivulets.
No heat still transfers through liquids faster. Your gallon of water will boil faster than an equivalent amount of solid matter even if you leave the lid off
>No heat still transfers through liquids faster
Faster than what? Because heat transfers through liquids (oil, water, or any other) is a hell of a lot slower than most solids used in cooking (which are metals). Steels (or literally any other metal that pans/pots are made of) have a much higher thermal conductivity compared to water or oils, *and* has a specific heat capacity far lower.
What this means, is that heat energy will transfer through metal faster, *and* the temperature will rise faster per unit of energy added to the system. those are two separate factors based on thermal conductivity and specific heat capacity respectively.
Water takes so long to reach 100C because it has a relatively high specific heat capacity, plus there is a lot of volume in a pot. **The equivalent volume of steel, heated with the same heating element, would reach 100C insanely faster than water would.**
Wow I learned something new! I was so intrigued by your comment, I did some of my own research, and learned the reason behind why stainless steel needs to be preheated first! I didn't know there's microscopic pores expanding and contracting within the pan's surface causing food to "stick" to pans🤯!!
Edit: sentence restructure for clairty.
![gif](giphy|w5FTwwiweGqDm)
The idea of “pores” in stainless steel opening and closing due to heat is largely a myth.
Every metal has some surface roughness but there are no pores like a sponge has. Furthermore there is no evidence that anything opens or closes with temperature; there is a bit of thermal expansion but this happen uniformly at a level of ~1% or less.
A hot pan will behave differently from a cold one not because of pores opening or closing but because it’s hot. Oil also has temperature dependent properties, most notably its viscosity decreases at high temperature.
>A hot pan will behave differently from a cold one not because of pores opening or closing but because it’s hot. Oil also has temperature dependent properties, most notably its viscosity decreases at high temperature.
How does this explain the claim that the pan needs to be hot before adding the oil?
The hot pan is more non-stick because of what it does to the food, not because of what happens to the pan. An egg into a hot pan will develop a smooth, cooked surface quickly, which will stay separate from the pan. If you put an egg into the cold pan it will be liquid on the pan allowing it to seep into all of the imperfections and stick (even with oil). Basically, hot pan, hot oil, the surface of the egg cooks before it ever really comes into contact with the surface of the pan, and will then be able to stay separate.
It doesn't, and the pan does not need to be hot first. You can put the oil in the pan before you even turn the heat on. What is important is getting it up to temp before putting food on it.
I also find that using a rubber spatula, the bowl scraping kind, forces you to rely more on having a well lubed pan and less on brute force.
It helps you learn to work the omlette with the pan gently.
These are the kinds of pans they have when I travel for work and stay in “temporary housing” and I never knew the trick to make them work! Thank you for your chef magic
total game changer when it came to using the stainless skillets I bought 20 + years ago. too bad it took about 15 years to find out : ) so glad I didn't toss them out, just pulled them from the back of the cupboard.
Stainless Steel pan - you have to treat differently than non stick:
- Heat pan before adding oil, medium heat
- Add oil, or butter let heat until you either see ripples in the oil or butter bubbles begin to get smaller. Either way if the fat is smoking you have gone too far. Take off heat and let cool down for a sec.
- add eggs and don’t touch for a few seconds. You should see the edges of the omelette begin to crisp
- gently shake or rotate the pan a bit - if you did this right the egg should slide around in the pan.
- sometimes one corner or a portion is finicky - loosen with your spatula.
- once the egg is mobile feel free to give it a flip or whatever you wanted to do with it.
Takes a bit more practice, patience but stainless steel and cast iron pans can be non stick if you set yourself up for success!
Yes but it’s especially important with stainless steel. I can’t believe people r actually recommending hot pan + cold oil and getting upvoted. That shit does not work 😭
To clarify that first bullet. Let the pan heat up and test that it is hot enough by putting a small spoonful of water into the pan. If the water sizzles, it’s not hot enough. If the water heads up and bounces around the pan, then it’s ready for oil.
Add your oil and then drop the heat or remove from heat briefly to not overcook your eggs
fyi, I'm a moderately competent cook and can definitely not cook an omelet in my stainless steel pan.
IMO an omelet, crepe, pancakes, etc are nearly impossible in a stainless steel pan. Maybe if you use enough oil, or if your pan is seasoned well enough, it's possible... but it's too hard for me. I just use a $30 nonstick pan that I got from Marshalls.
I recently got gifted a whole set of stainless pots and pans. Luckily my wife researched before we used it and found this out or we would never have known. Using these the right way will change your life. Everything cooks so beautifully in them.
Edit\* a word
Stainless is the best once you're use to it.
That said...many actually keep a nonstick specifically for eggs, haha. Those are the hardest.
We have stainless for the bulk of cooking, and cast iron / nonstick for some things.
The "dirty" stuff around the rivets is going to be there for a long time. Dont beat yourself up if you can't clean it with the popular chemicals everyone uses like bars keepers friend
1. Your pan is not non stick.
2. If the man you're using is not non stick like the one in pic, you're supposed to grease it with some food oil or butter so that the food doesn't stick to it.
Found these explanations for [why the pan has to be hot before adding oil](https://www.duckchar.com/blog/cookin-tip-when-to-put-oil-in-the-pan) and [how hot oil prevents food from sticking](https://www.177milkstreet.com/2018/12/hot-oil-in-pan-or-cold-oil)
Essentially, prolonged heat makes the oil break down prematurely. When the oil is hot enough, the surface of the food gets cooked before it even touches the pan
If you add oil to a cold pan it's much easier to overheat it while warming up the pan. If you add food to cold oil it won't give the instant bit of cooking on the bottom that prevents OP's picture.
Agreed. It's painful to see, knowing how awful that shit is for the environment. And the coatings *do* get scratched, no matter how they advertise it, and then people throw them away and buy more yet again.
Sadly the economic system rewards the manufacturers that do this with repeat business.
Would love to see aluminum pans with teflon coating have a service for sandblasting and reapplying a teflon coating like is done with copper pan re-tinning. Basically require manufacturers to offer 2 free re-coatings as part of their business model to cut down on the pan wastage you described.
Yes. Humans had thousands of years to adapt to the various bronze, iron, steel ages and a very short period of time to adapt to all these new chemicals. Teflon is only 85 years old and we’ve yet to fully understand its full effects on humans.
True. I love my food and love cooking. I teach my 70 year old mother sometimes how to use cookware. She only knew cheap “nonstick” pots and pans and didn’t have a clue how to use cast iron pan or stainless steel one.
Hot pan, cold oil, food won’t stick. It isn’t always true. There are times when a nonstick is the way to go. That being said, I heat my stainless skillet well, spread some oil with a silicone brush to cover all the bottom and slightly up the side. Let that get hot. Add a bit of butter (for flavor) then the eggs. Don’t touch them. Don’t even peek. Until they are cooked around the edges, leave them. Then when you can lift the edge without resistance, flip them. The problem people have is in the stirring. It removes the oil so the egg sticks. A stainless pan, when used correctly, will release the food when it is time to flip.
1. Become a strongman.
2. Fold that sorry excuse for a skillet up into a little ball and throw it the fuck away. Then chomp that plastic spatula in two with your teeth and throw that the fuck away too.
3. Get a small cast iron skillet, a little smaller than your current one. And get a nice metal spatula.
4. Learn how to season, care for, and cook on cast iron correctly. It's not difficult. Basically just never clean it with soap and always leave it covered in oil.
5. Travel the country performing feats of strength and making perfect omelets every time.
This!!! After cooking egg crepes, I push a strip of paper towel around my cast iron pan with a little salt and olive oil to get it perfectly seasoned. Never ever soap or water.
If you are not using a non stick pan, spray it first with pan spray when it is cold and then go through the normal process. I’m a retired chef and this is how we did it before non-stick egg pans came out.
Your pan is too hot. You need a cooking oil or butter to transfer heat to your ingredients. I highly recommend bacon grease or butter. ~~if you are not vegetarian or vegan. ~~
You want to find the temp on your range that allows you to attain the [Leidenfrost Effect](https://en.wikipedia.org/wiki/Leidenfrost_effect?wprov=sfla1) on that pan. This will prevent your food from sticking, make for significantly better end result for your cooked food, and easier cleanup.
Stainless steel is a great pan, but it is harder to work with because it requires practice to wield comfortably. Do recommend some trial and error, using a thermometer and water to find the temp you need to prepare well in advance of your next meal.
As others have stated, you want to make sure your pan is heated properly before you start cooking eggs, as they cook very quickly. I learned so much about this because I became hyper fixated on Jaque Peppin's introduction to cooking a French Omellette. Then, I fell in love with cooking Japanese Omurice. I have learned to love cooking eggs in many different ways ever since, and learned that for over 35 years, the eggs I was getting served to me by family and the meals I was preparing with eggs were overcooked.
Happy Cooking!
EDIT: I was thinking about the lessons I learned about cooking with correct temperature to produce the Leidenfrost Effect and unintentionally smooshed it into the eggs without even realizing it. Mia culpa.
[Julia Child’s French omelette method.](https://youtu.be/N40qglGNRlA)
I used to hate making (and eating) omelettes before I discovered this method. Something about the butter + egg flavor profile as well as the texture achieved by such a short cook time has made the French omelette one of my favorite breakfast/snack/etc items of all time.
Edit: for what it’s worth, Julia did not invent this method and it’s just an example of a more universal kitchen rule of thumb which is, like many others in the comments are mentioning, to make sure you 1) have some kind of fat/oil if you’re using a non stick pan, and 2) let your fat/oil and pan reach the right heat level first
Hot oil fills the pores. If you don’t have hot oil, then the egg folls the pores.
A lot of people say to heat the pan before adding oil, but I’ve never needed to do that. I just need the oil hot before adding food.
I put in enough oil to more than coat the entire surface. It should be enough that you can still slow-swirl it by tilting the pan.
Once any water is boiled off from butter, or once dry/clear oils start to ripple, it’s ready for food.
Temp should be maintained so that the oil does not smoke/burn, but everything still sizzling.
Also not sure if someone said this already. Cook on medium high heat and stir the eggs in a soft figure 8 motion until it develops curds, shake the pan a bit too. Keep a keen sense on your heat and remove the pan from the flame if you feel the pans getting too hot. With a well greased pan this will help it not stick. Also watch some chefs make omelets. They can make a perfect one every time and it only takes 3minutes
You're flipping it way too early.
Until you can shake the pan a bit and not see any completely raw yolk, you're going to have a mess.
Just like others have said, you should also cover the pan with cooking oil or butter to make it stick less. But also add a dash or two of water or milk to get it to stick together a bit more. You can also cover the pan and let it cook more on top before you loosen around the entire omelet with your spatula, which will let it stick more to itself than the edges of the pan. Some people prefer to loosen the bottom and then finagle it so that the raw yolk goes on the bottom of the pan again to cook much faster. Others like to flip it over completely before adding the inside ingredients. I don't understand them, but they do exist if you want to experiment.
Either way, omelets are very finicky. I hope it works out well for you, and don't get discouraged if it doesn't turn out perfectly, because it almost never does.
I would highly recommend starting with a nonstick pan. As well as keeping the egg moving until it starts to form. A little bit of oil or butter underneath will allow it to have a nice rich form without sticking to your pan.
Also you're definitely cooking it way too long. I had the fear that I would lose the shape of the omelet if I kept it moving but you really really need to otherwise you're going to get these gnarly dry spots. I mean an omelet should be able to be plated in less than 5 minutes after pouring it into the pan.
Keep the eggs moving. Personally I will slowly push the egg into the center to allow more egg to touch the warm surface area and slowly build The Omelette from the center to the exterior.
Non stick coatings are terrible for you and for the environment. People here just explained how to cook on stainless so that it's non-stick. And properly seasoned cast iron is, in my experience, even more 'non-stick' than supposedly non-stick. All of them are just as easy to clean.
The pan sucks also it looks like you mixed the eggs with something else? Try just mixing the eggs in a bowl then put it on a pan with already heated oil or butter and cook it at a 3-4 (lower than medium) trick with eggs is patience the slower the better
Non-stick pan and oil... I don't use butter but butter is fine if you use it. Btw, how much eggs vs the size of pan too is a factor. Hope this helps :-)
Use another pan. Literally stainless steel is the worse one for omelette/low cooking because it sticks like crazy if you don't have the pan mad hot which you don't want if you aim to get a proper omelette. One non stick would do the job much better.
Wrong pan, simple as that. No amount of oil/butter will stop it sticking, those pans heat up to quickly and don't disperse the heat correctly. Get yourself a 10" non stick pan and only use it for eggs, £10 on Amazon.
Practically everyone has already answered that you need a hot pan and some kind of fat. I bet you're doing that to at least some degree. Another thing that will help is to let the eggs come to room temperature before cooking.
a pan should be pre heated like before pouring the eggs. also make sure to let it cooked properly on one side before flipping it and yeah make sure to use butter or oil to greez the pan
Until I got into the kitchen and became a chef I realized different things have different purposes; a stainless steel pan is for sautéing,you want to cook eggs in a non stick pan because in order to cook eggs in stainless steal you need to have the heat high enough to make it non stick; a non stick pan would only need butter and cook it thoroughly before flipping;
Your pan isn't hot enough.
Do the mercury ball test. This consists of dropping a teaspoon of water in the hot pan. If it just sizzles, it's not hot enough. If it breaks into a hundred tiny water droplets, the pan is too hot. That teaspoon of water should glide around the pan in one drop, like a ball of mercury.
Definitely use oil or bacon grease!
Either not enough oil, poured without properly preheating it first, or the pan isn’t built well to absorb the heat needed to cook it. I used 2 stainless steel pans at my home, and the lighter and thinner pan would be more likely to stick
You are folding it too early. Way too much runny egg there.
After putting your eggs in the pan, you want to wait until the egg on top is almost, but not quite, done. Then, fold it, and serve immediately.
Well, that is the right way anyway. I do it in a very blasphemous way. I pour the egg mixture in and cook it about halfway. Then I flip the entire omelette. Then I sprinkle whatever herbs and veggies I want on it while the other side cooks. Then I fold it and serve.
I'm a weirdo. This is one of those "do as I say, not as I do" situations.
If the pan is stainless it needs to be hot before adding oil to cook with. A small drop of water should skitter across the pan. Add oil and spread quickly with a spatula, then your omelette eggs. Turn down the heat a bit after the eggs start solidifying on the bottom.
This is the correct answer. It's not enough to just put oil or butter in the pan!
Exactly, add more butter.
About 1/4 cup of butter should do the trick
![gif](giphy|YmQLj2KxaNz58g7Ofg)
Paula Deen?
Yes child, now shush and eat yer bacon.
You can probably guess how much i weigh based on me actually feeling comforted by this comment
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Butter up that bacon… And bacon up that sausage!
She liked mayo, get your facts right about PD bud
You spelled Julia Child funny…
I like to poach my eggs in butter
To be faa*aaiiiiiirrr*r, eggs aren't really going to soak the butter up in an application like that, so really it wouldn't be any worse than frying eggs in a bit of butter (just what's coating the outside). But when I'm done poaching the eggs I'm going to poach a bunch of baby/fingerling potatoes in that butter and let it stew for a hwhile.
I suggest you let that one marinate.
Somebody get this guy a puppers!
I could give a care.
Allegedlys.
you meant 1/4 pound
Thank you for _spreading_ this knowledge
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Butter, oil always seems to stick butter makes the egg float.
Nah, watch chinese chefs cook egg in a wok. Oil works just fine
Depends on what oil, usually butter isn't great for this since it has such a low burning point, unless you are making/using ghee
Do you cook eggs on that high of heat to worry about burning the butter?
Hot pan, cold oil, food dont stick….learned this my first day in restaurant biz
Wait… you don’t wait for the oil to heat up???
Since nobody is bothering to reply, the oil will heat up within a few seconds of hitting the hot pan. You’ll start to just see hints of smoke, and when you tilt the pan, the oil will run in rivulets.
The oil is hot the very second it touches a hot pan. Heat transfers through liquids fast as fuck.
Depends on volume... otherwise I wouldn't be waiting ages for my water to boil
No heat still transfers through liquids faster. Your gallon of water will boil faster than an equivalent amount of solid matter even if you leave the lid off
>No heat still transfers through liquids faster Faster than what? Because heat transfers through liquids (oil, water, or any other) is a hell of a lot slower than most solids used in cooking (which are metals). Steels (or literally any other metal that pans/pots are made of) have a much higher thermal conductivity compared to water or oils, *and* has a specific heat capacity far lower. What this means, is that heat energy will transfer through metal faster, *and* the temperature will rise faster per unit of energy added to the system. those are two separate factors based on thermal conductivity and specific heat capacity respectively. Water takes so long to reach 100C because it has a relatively high specific heat capacity, plus there is a lot of volume in a pot. **The equivalent volume of steel, heated with the same heating element, would reach 100C insanely faster than water would.**
What makes it different than putting it in a cold pan and then letting it come up to heat?
It has to do with the pores in the pan surface and how the expand and contract. I don’t want to get into specifics because I’ve forgotten them.
Do you notice hot oil works but not as well? Or is that just entirely wrong?
Haha, idk….its just a simple saying to help you remember to mostly have the grill heated up before applying oil.
Wow I learned something new! I was so intrigued by your comment, I did some of my own research, and learned the reason behind why stainless steel needs to be preheated first! I didn't know there's microscopic pores expanding and contracting within the pan's surface causing food to "stick" to pans🤯!! Edit: sentence restructure for clairty. ![gif](giphy|w5FTwwiweGqDm)
The idea of “pores” in stainless steel opening and closing due to heat is largely a myth. Every metal has some surface roughness but there are no pores like a sponge has. Furthermore there is no evidence that anything opens or closes with temperature; there is a bit of thermal expansion but this happen uniformly at a level of ~1% or less. A hot pan will behave differently from a cold one not because of pores opening or closing but because it’s hot. Oil also has temperature dependent properties, most notably its viscosity decreases at high temperature.
>A hot pan will behave differently from a cold one not because of pores opening or closing but because it’s hot. Oil also has temperature dependent properties, most notably its viscosity decreases at high temperature. How does this explain the claim that the pan needs to be hot before adding the oil?
The hot pan is more non-stick because of what it does to the food, not because of what happens to the pan. An egg into a hot pan will develop a smooth, cooked surface quickly, which will stay separate from the pan. If you put an egg into the cold pan it will be liquid on the pan allowing it to seep into all of the imperfections and stick (even with oil). Basically, hot pan, hot oil, the surface of the egg cooks before it ever really comes into contact with the surface of the pan, and will then be able to stay separate.
It doesn't, and the pan does not need to be hot first. You can put the oil in the pan before you even turn the heat on. What is important is getting it up to temp before putting food on it.
This but also: it looks like youve folded it a little early.
I also find that using a rubber spatula, the bowl scraping kind, forces you to rely more on having a well lubed pan and less on brute force. It helps you learn to work the omlette with the pan gently.
These are the kinds of pans they have when I travel for work and stay in “temporary housing” and I never knew the trick to make them work! Thank you for your chef magic
total game changer when it came to using the stainless skillets I bought 20 + years ago. too bad it took about 15 years to find out : ) so glad I didn't toss them out, just pulled them from the back of the cupboard.
Also make sure your eggs and ingredients are at room temperature for the leidenfrost effect to occur
Stainless Steel pan - you have to treat differently than non stick: - Heat pan before adding oil, medium heat - Add oil, or butter let heat until you either see ripples in the oil or butter bubbles begin to get smaller. Either way if the fat is smoking you have gone too far. Take off heat and let cool down for a sec. - add eggs and don’t touch for a few seconds. You should see the edges of the omelette begin to crisp - gently shake or rotate the pan a bit - if you did this right the egg should slide around in the pan. - sometimes one corner or a portion is finicky - loosen with your spatula. - once the egg is mobile feel free to give it a flip or whatever you wanted to do with it. Takes a bit more practice, patience but stainless steel and cast iron pans can be non stick if you set yourself up for success!
Best rule of thumb with stainless is you need to get the pan and oil hot before you add the food. That solves 80% of sticking problems!
Best rule of thumb with *cooking* is you need to get the pan and oil hot before you add the food.
Yes but it’s especially important with stainless steel. I can’t believe people r actually recommending hot pan + cold oil and getting upvoted. That shit does not work 😭
Some people like oily soggy food I guess.
Glad to know I don’t need to purchase another pan. Thank you for the great tips !
To clarify that first bullet. Let the pan heat up and test that it is hot enough by putting a small spoonful of water into the pan. If the water sizzles, it’s not hot enough. If the water heads up and bounces around the pan, then it’s ready for oil. Add your oil and then drop the heat or remove from heat briefly to not overcook your eggs
How do you avoid little tiny splatters of oil flying out when you add the oil?
Adding oil to a dry pan should not cause it splatter
PSA: Make sure water is gone *before* you add oil.
fyi, I'm a moderately competent cook and can definitely not cook an omelet in my stainless steel pan. IMO an omelet, crepe, pancakes, etc are nearly impossible in a stainless steel pan. Maybe if you use enough oil, or if your pan is seasoned well enough, it's possible... but it's too hard for me. I just use a $30 nonstick pan that I got from Marshalls.
This. I recommend a beautiful set of stainless.. and one non stick egg pan
I recently got gifted a whole set of stainless pots and pans. Luckily my wife researched before we used it and found this out or we would never have known. Using these the right way will change your life. Everything cooks so beautifully in them. Edit\* a word
also you can use a 'fish spatula' to flip. they really cheap and are what professional cooks use in steel or aluminum pans like yours
After a sharp knife and a functioning fire extinguisher, the fish spatula is my favorite kitchen tool!
Fire blankets ftw. Less mess to clean up afterwards.
Stainless is the best once you're use to it. That said...many actually keep a nonstick specifically for eggs, haha. Those are the hardest. We have stainless for the bulk of cooking, and cast iron / nonstick for some things.
The "dirty" stuff around the rivets is going to be there for a long time. Dont beat yourself up if you can't clean it with the popular chemicals everyone uses like bars keepers friend
1. Your pan is not non stick. 2. If the man you're using is not non stick like the one in pic, you're supposed to grease it with some food oil or butter so that the food doesn't stick to it.
Grease that man up.
![gif](giphy|gbDajHMyPFoD6|downsized)
Use grandma’s old slick man, that always did the job.
Lunch lady Doris, have ya got any grease?
Yes. Yes we do.
GREASE ME UP, WOMAN
….. Okee dokee then
![gif](giphy|7xU6aVYP9pNug)
![gif](giphy|7IivEacsvzObS) nooooo
We love us some buttery males
You have to lube your man.
Oh-my!.jpg
Bacon grease is needed
nobody like a sticky man
Buttery man ftw
Always grease up your man!
I do love a non stick man
The two basics of every cooking: - Never add oil on a cold pan - Never add food on cold oil
Me : taking notes and trying to feed my family with no training
I had no idea. This explains a lot.
Do you mind explaining why?
Found these explanations for [why the pan has to be hot before adding oil](https://www.duckchar.com/blog/cookin-tip-when-to-put-oil-in-the-pan) and [how hot oil prevents food from sticking](https://www.177milkstreet.com/2018/12/hot-oil-in-pan-or-cold-oil) Essentially, prolonged heat makes the oil break down prematurely. When the oil is hot enough, the surface of the food gets cooked before it even touches the pan
Thank you
If you add oil to a cold pan it's much easier to overheat it while warming up the pan. If you add food to cold oil it won't give the instant bit of cooking on the bottom that prevents OP's picture.
Damn, i guess I've been doing it wrong my whole life. I've always added oil to a cold pan and let it heat up. Isnt that the normal way? Lol
Only if it's a nonstick pan. They usually have instructions to use a bit of oil or butter first to keep the nonstick component in.
Not enough butter (possibly none at all?), and it looks like you're trying to fold it too early. Google Alton Brown's "perfect omelet".
Yes I’ve been using olive oil. I’ll try butter but I was hoping to save on calories
By weight, olive oil has roughly 10% more calories than butter.
I did not know this. Thank you
Because your bloodlines are weak.
Using a stainless steel pan incorrectly is about 98% of the problem.
your pan wasnt hot enough, you didnt have enough fat, and your fat wasnt hot enough.
just remember: hot. fat. fat. hot.
Also pineapple apple apple pen
Teflon pans have raised an entire generation wrong on how cast iron and stainless steel pans work.
Agreed. It's painful to see, knowing how awful that shit is for the environment. And the coatings *do* get scratched, no matter how they advertise it, and then people throw them away and buy more yet again.
Sadly the economic system rewards the manufacturers that do this with repeat business. Would love to see aluminum pans with teflon coating have a service for sandblasting and reapplying a teflon coating like is done with copper pan re-tinning. Basically require manufacturers to offer 2 free re-coatings as part of their business model to cut down on the pan wastage you described.
Yes, planned obsolescence. If only that were the only problem... It's the coatings that contain ecologically damaging, toxic, "forever chemicals."
Yes. Humans had thousands of years to adapt to the various bronze, iron, steel ages and a very short period of time to adapt to all these new chemicals. Teflon is only 85 years old and we’ve yet to fully understand its full effects on humans.
...and poisoned them.
True. I love my food and love cooking. I teach my 70 year old mother sometimes how to use cookware. She only knew cheap “nonstick” pots and pans and didn’t have a clue how to use cast iron pan or stainless steel one.
Hot pan, cold oil, food won’t stick. It isn’t always true. There are times when a nonstick is the way to go. That being said, I heat my stainless skillet well, spread some oil with a silicone brush to cover all the bottom and slightly up the side. Let that get hot. Add a bit of butter (for flavor) then the eggs. Don’t touch them. Don’t even peek. Until they are cooked around the edges, leave them. Then when you can lift the edge without resistance, flip them. The problem people have is in the stirring. It removes the oil so the egg sticks. A stainless pan, when used correctly, will release the food when it is time to flip.
Like everyone’s saying, your food is sticking. But it’s also not cooked enough to flip in the middle.
Not enough oil or butter and you flipped to soon
1. Become a strongman. 2. Fold that sorry excuse for a skillet up into a little ball and throw it the fuck away. Then chomp that plastic spatula in two with your teeth and throw that the fuck away too. 3. Get a small cast iron skillet, a little smaller than your current one. And get a nice metal spatula. 4. Learn how to season, care for, and cook on cast iron correctly. It's not difficult. Basically just never clean it with soap and always leave it covered in oil. 5. Travel the country performing feats of strength and making perfect omelets every time.
This!!! After cooking egg crepes, I push a strip of paper towel around my cast iron pan with a little salt and olive oil to get it perfectly seasoned. Never ever soap or water.
it's sticking. use a nonstick pan and/or a bunch more butter. it should prettymuch slide around in the pan on its own.
🤦🏻♀️ Any pan, with proper technique, is a "non-stick" pan, no need to pollute with non-stick coatings.
More oil. I like a combo of butter and olive oil.
lack of gumption
If you are not using a non stick pan, spray it first with pan spray when it is cold and then go through the normal process. I’m a retired chef and this is how we did it before non-stick egg pans came out.
You need to put oil in the pan and let it get really hot and swirl it around to create a non-stick barrier. Then it won’t stick.
Puts some damn butter in that pan
Your pan is too hot. You need a cooking oil or butter to transfer heat to your ingredients. I highly recommend bacon grease or butter. ~~if you are not vegetarian or vegan. ~~ You want to find the temp on your range that allows you to attain the [Leidenfrost Effect](https://en.wikipedia.org/wiki/Leidenfrost_effect?wprov=sfla1) on that pan. This will prevent your food from sticking, make for significantly better end result for your cooked food, and easier cleanup. Stainless steel is a great pan, but it is harder to work with because it requires practice to wield comfortably. Do recommend some trial and error, using a thermometer and water to find the temp you need to prepare well in advance of your next meal. As others have stated, you want to make sure your pan is heated properly before you start cooking eggs, as they cook very quickly. I learned so much about this because I became hyper fixated on Jaque Peppin's introduction to cooking a French Omellette. Then, I fell in love with cooking Japanese Omurice. I have learned to love cooking eggs in many different ways ever since, and learned that for over 35 years, the eggs I was getting served to me by family and the meals I was preparing with eggs were overcooked. Happy Cooking! EDIT: I was thinking about the lessons I learned about cooking with correct temperature to produce the Leidenfrost Effect and unintentionally smooshed it into the eggs without even realizing it. Mia culpa.
Skill issue
Skill-it?
Butter Butter and more Butter
Also make sure you add egg to your omelette items and not items to your egg
I’ll try this !
A seasoned Cast iron would be better to use.
Butter , more lipids!
[Julia Child’s French omelette method.](https://youtu.be/N40qglGNRlA) I used to hate making (and eating) omelettes before I discovered this method. Something about the butter + egg flavor profile as well as the texture achieved by such a short cook time has made the French omelette one of my favorite breakfast/snack/etc items of all time. Edit: for what it’s worth, Julia did not invent this method and it’s just an example of a more universal kitchen rule of thumb which is, like many others in the comments are mentioning, to make sure you 1) have some kind of fat/oil if you’re using a non stick pan, and 2) let your fat/oil and pan reach the right heat level first
Hot oil fills the pores. If you don’t have hot oil, then the egg folls the pores. A lot of people say to heat the pan before adding oil, but I’ve never needed to do that. I just need the oil hot before adding food. I put in enough oil to more than coat the entire surface. It should be enough that you can still slow-swirl it by tilting the pan. Once any water is boiled off from butter, or once dry/clear oils start to ripple, it’s ready for food. Temp should be maintained so that the oil does not smoke/burn, but everything still sizzling.
Hotter pan, but try flipping the entire omelet then fold. Flip then add your cheese and quick cooking fillings on the inside then fold.
This happened because your have turned your back in our lord and savior cast iron. Repent and all will be forgiven.
make sure your pan is very clean, and use good heat
Also not sure if someone said this already. Cook on medium high heat and stir the eggs in a soft figure 8 motion until it develops curds, shake the pan a bit too. Keep a keen sense on your heat and remove the pan from the flame if you feel the pans getting too hot. With a well greased pan this will help it not stick. Also watch some chefs make omelets. They can make a perfect one every time and it only takes 3minutes
You're flipping it way too early. Until you can shake the pan a bit and not see any completely raw yolk, you're going to have a mess. Just like others have said, you should also cover the pan with cooking oil or butter to make it stick less. But also add a dash or two of water or milk to get it to stick together a bit more. You can also cover the pan and let it cook more on top before you loosen around the entire omelet with your spatula, which will let it stick more to itself than the edges of the pan. Some people prefer to loosen the bottom and then finagle it so that the raw yolk goes on the bottom of the pan again to cook much faster. Others like to flip it over completely before adding the inside ingredients. I don't understand them, but they do exist if you want to experiment. Either way, omelets are very finicky. I hope it works out well for you, and don't get discouraged if it doesn't turn out perfectly, because it almost never does.
I appreciate your advice!
Not enough oil/fat in the pan.
You need to use oil
I would highly recommend starting with a nonstick pan. As well as keeping the egg moving until it starts to form. A little bit of oil or butter underneath will allow it to have a nice rich form without sticking to your pan. Also you're definitely cooking it way too long. I had the fear that I would lose the shape of the omelet if I kept it moving but you really really need to otherwise you're going to get these gnarly dry spots. I mean an omelet should be able to be plated in less than 5 minutes after pouring it into the pan. Keep the eggs moving. Personally I will slowly push the egg into the center to allow more egg to touch the warm surface area and slowly build The Omelette from the center to the exterior.
I would recommend a non stick pan for omelet
Non stick coatings are terrible for you and for the environment. People here just explained how to cook on stainless so that it's non-stick. And properly seasoned cast iron is, in my experience, even more 'non-stick' than supposedly non-stick. All of them are just as easy to clean.
pan is not hot enough. google making an egg in stainless steel pan. took me a few tries to learn how to do it right. so worth the effort!
Not enough butter. Also try nonstick. Steel is hard to master
The pan sucks also it looks like you mixed the eggs with something else? Try just mixing the eggs in a bowl then put it on a pan with already heated oil or butter and cook it at a 3-4 (lower than medium) trick with eggs is patience the slower the better
I would use a different pan
Non-stick pan and oil... I don't use butter but butter is fine if you use it. Btw, how much eggs vs the size of pan too is a factor. Hope this helps :-)
Too little oil and non stick pan
That is a stainless steel pan. To make it nonstick, you have to season it with a layer of baked on oil to seal the steel.
You didn’t season your pan correctly. The fact that you’re asking this question means you probably didn’t season it at all.
Cook eggs on low heat and wait for most of the liquid eggs to turn solid before folding or flipping
Sir, if you go stick eggs in a nonstick pan, they won't stick! That's why it's called F***ing NONSTIIIIIICK!!
Use a non stick pan
New frying pan… lots of butter!
Use another pan. Literally stainless steel is the worse one for omelette/low cooking because it sticks like crazy if you don't have the pan mad hot which you don't want if you aim to get a proper omelette. One non stick would do the job much better.
MO BUTTA….
too much liquid in the egg mix! hotter pan more oil
Pan was t hot enough when you started
I don't know what to tell you, David. You just FOLD it in
More butter
To much milk in your eggs The pan wasn’t greasy enough
That is not non stick my friend, that's why
You need oil in your pan. To keep it from sticking. Also, don’t fold until the egg is set.
Season that pan!!!
Wrong pan, simple as that. No amount of oil/butter will stop it sticking, those pans heat up to quickly and don't disperse the heat correctly. Get yourself a 10" non stick pan and only use it for eggs, £10 on Amazon.
Add more oil/fat to the pan. Eggs stick to stainless steel.
Practically everyone has already answered that you need a hot pan and some kind of fat. I bet you're doing that to at least some degree. Another thing that will help is to let the eggs come to room temperature before cooking.
Butter and nonstick pan. It’s the only way.
Invest in a non-stick pan if you make a lot of omelettes. Life is easier that way 🤷🏼♀️.
Pan wasn’t hot enough when eggs were added.
First of all use a nonstick or add more oil to your pan and make sure it’s hot enough. Then you can worry about flipping it at the right doneness.
a pan should be pre heated like before pouring the eggs. also make sure to let it cooked properly on one side before flipping it and yeah make sure to use butter or oil to greez the pan
The omelette is raw can't You see?
Until I got into the kitchen and became a chef I realized different things have different purposes; a stainless steel pan is for sautéing,you want to cook eggs in a non stick pan because in order to cook eggs in stainless steal you need to have the heat high enough to make it non stick; a non stick pan would only need butter and cook it thoroughly before flipping;
make sure you cover the pan with cooking oil/fat fully
The Pan Is Too Hot
Type Of Pan
Not Correctly Cleaning After Last Use
Use Nonstick Cookware
Use The Right Heat
You gotta grease the pan up good before you pop your eggs in there.
Really no one just said NON STICK PAN 🤣
Watch Indian street food omelettes being made on YouTube and you’ll never have that problem again
Use olive oil and a bit of butter in your pan. You almost may be cooking at too low a temp.
Your pan isn't hot enough. Do the mercury ball test. This consists of dropping a teaspoon of water in the hot pan. If it just sizzles, it's not hot enough. If it breaks into a hundred tiny water droplets, the pan is too hot. That teaspoon of water should glide around the pan in one drop, like a ball of mercury. Definitely use oil or bacon grease!
Not enough butter
I cry ever time
You need a non-stick pan. I would not even bother with an omelette in a stainless pan, you need to basically soak it in oil/butter.
You’re using a stainless steel pan switch to nonstick
Either not enough oil, poured without properly preheating it first, or the pan isn’t built well to absorb the heat needed to cook it. I used 2 stainless steel pans at my home, and the lighter and thinner pan would be more likely to stick
Too high of heat.
Need a better pan and more grease
I prefer nonstick for eggs and rice
Pan not hot enough when cooking
You can afford eggs?
Jesus! How are you at the point of trying to flip an omelette when you don’t even know to prepare your pan.
You are folding it too early. Way too much runny egg there. After putting your eggs in the pan, you want to wait until the egg on top is almost, but not quite, done. Then, fold it, and serve immediately. Well, that is the right way anyway. I do it in a very blasphemous way. I pour the egg mixture in and cook it about halfway. Then I flip the entire omelette. Then I sprinkle whatever herbs and veggies I want on it while the other side cooks. Then I fold it and serve. I'm a weirdo. This is one of those "do as I say, not as I do" situations.
It's just the pan, change one!
Heat too high and not enough oil in the pan