Essential Equipment for Cooking Eggs at Home | Gear Heads

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We love eggs: They're inexpensive, quick-cooking, and the cornerstone of many dishes from breakfast to lunch to dinner. Lisa and Hannah are here to show you some of their favorite cooking methods and gear to help you cook the best eggs at home. Check the links below for their favorite equipment!
Hannah's Favorites:
Buy our winning whisk: cooks.io/3yFOlQU
Buy our winning cast iron skillet: cooks.io/3yNd1Hm
Buy our winning nonstick skillet: cooks.io/4eaOXhG
Buy our winning glass lid for skillets: cooks.io/4c62ipH
Buy our winning nonstick safe spatula: cooks.io/45cIAGQ
Lisa's Favorites:
Buy our winning large saucepan: cooks.io/4bI8vIB
Buy our winning steamer basket: cooks.io/459aRxH
Buy our winning kitchen timer: cooks.io/4bINsG5
Buy our winning slotted spoon: cooks.io/3x64eQj
Buy our winning sous vide machine: cooks.io/3KvBvaQ
Buy our recommended analog sous vide machine: cooks.io/3VcnJyq
Follow Lisa on Instagram: / lisam_atk
Follow Hannah on Instagram: / hannah_crowley8
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Опубликовано:

22 июл 2024

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Комментарии : 265

@sandrasears3981 3 года назад

My husband found a cast-iron skillet at the junkyard, it was covered in rust so he had it sandblasted and I seasoned it back to life.🙌🏻🍳

@barcham 3 года назад

I owned a quite recent pan and one day I happened to be taking the trash to the garbage bins in my apartment building and noticed that someone had put three old and rusted cast iron pans out for recycling. I took a look at them, verified there were no cracks or damage other than rust, thanked the cooking gods for my good fortune and took them back to my apartment. After considerable elbow grease and multiple seasoning sessions, I ended up with three beautiful pans. I decided to do a bit of research into them and the most recent one was made somewhere in the '40s to early '50s while the oldest ones date back to the '30s or older. I have been offered more than $100 for one of them by a friend and turned him down with a smile. LOL

@shelleyoxenhorn833 3 года назад

Cool

@kaliedra 3 года назад

All of mine is from junk shops, I have a set of pre 1960s lodge. the old stuff is much lighter to cook with if weight is an issue

@andreadavidson5010 3 года назад

Love cast iron pans. I had one I needed to take off the build up-tried elbow grease, oven cleaner spray and nothing worked well. Finally found the suggestion to use the oven clean cycle, it worked perfectly! I work never try another way.

@cisium1184 2 года назад

My Mom and Dad did this too. Half the stuff in their house is from "the swap shop" at the town dump. When they drop dead I am swooping in on that shizzle.

@melrupp2129 3 года назад

If you can access a commercial kitchen supply store, there are so many GREAT pots and pans available at a fraction of the price. Bought my commercial grade pans at Boelter in Milwaukee about 6 years ago, paid less than half the cost of that All-clad, and they've never let me down. Zero visible wear, and zero drama. Just good cooking vessels.

@elizabethblackwell6242 Год назад

Commercial kitchen supply stores are fantastic value.

@leewillers4621 2 года назад

I use my fish spatula for almost everything! I also love my cast iron.

@Sbannmarie298 Год назад

Love fish spatula

@clutchmelon4587 3 года назад

A smile slowly grew across my face when I saw this in my sub box

@geezermann7865 3 года назад

I have always had a difficult time peeling hardcooked eggs. After I watched the episode where Elle made the curried deviled eggs using a steamer basket to steam cook them, then immerse in the ice water, I tried it. I will NEVER boil eggs again. I can do six eggs in the steamer basket, and as long as I use the ice water, they peel VERY easily, and the yolks are perfect. THANKS!

@melrupp2129 3 года назад

Pressure cooker eggs are even more amazing!

@mitchellbennett3638 3 года назад

A tip: you can watch series on kaldroStream. Been using them for watching all kinds of movies during the lockdown.

@zayndominick3842 3 года назад

@Mitchell Bennett Definitely, I've been watching on Kaldrostream for years myself =)

@carsonkyle449 3 года назад

@Mitchell Bennett Definitely, been watching on kaldrostream for months myself :)

@malcolmjoseph2580 3 года назад

@Mitchell Bennett definitely, I have been watching on KaldroStream for since december myself :)

@marialenakhawly2162 3 года назад

Just watched this vlog as I ate my poached eggs I made in my electric egg cooker. They come out perfect every time.

@28466wnclee 3 года назад

Hello. You guys from ATK are just the best! Love ALL that you do, and the way you do it... My 12" OXO non-stick is the one you recommended, and I'd be lost without it. My great grandmother's cast iron skillet is priceless, and will last me a lifetime. Used for sweet, savory on the stovetop, oven, campfire or grill...

@28466wnclee 3 года назад

Just keep on cooking, and enjoy and use your nice kitchenware, and do yourself a favor, and always try something new and exciting... LeRoy L.

@KbugsKreations 3 года назад

I only have stainless steel pans and LOVE them for eggs! Never stick! Gotta know how to use.

@cristrivera 3 года назад

Exactly, the secret is to pre heat the pan to just the right temp and of course to used some type of fat and they will come out perfect.

@chrisandersen5635 3 года назад

For some reason people are afraid of heat when cooking.

@elizabethblackwell6242 3 года назад

Mine never stick either: hot pan and a teaspoon of butter.

@Portia1416 3 года назад

How hot does it need to be? I gave up trying to make eggs in my stainless steel pans.

@KbugsKreations 3 года назад

@@Portia1416 Look up water test. Every stove is different. Mine is med low. some its further to medium. I have gas so mine is always hotter than an electric stove.

@Sbannmarie 2 года назад

Love, love, love my fish spatula. I saw Alison Roman on her YouTUbe channel rave about her's and bought one on Amazon. Best cooking utensil. Don't walk, run to get one.

@DaisyIdes Год назад

It never ceases to amaze me that ATK recommends ptfe pans. The kind of folks who follow ATK avoid plastics and chemicals.

@slim1one 2 года назад

I make scrambled and over-easy eggs in a stainless steel pan and they never stick. I learned this trick from Wolfgang Puck many years ago and have done it ever since. You can make stainless steel non-stick by letting it heat up on the burner by itself with nothing in it for a bit, then once heated add your butter and let it stay in the pan a while before you add your eggs (not too high heat so as to brown the butter), then after a bit add your scramble (or crack your eggs directly in the pan), let them cook a bit, turning/folding the scramble as needed until done (or flip your over easy eggs). Perfect eggs every single time with virtually zero stuck on mess. I make eggs three to four times a week in one of two of my 18/10 stainless steel pans. I don't own a non-stick or cast iron pan.

@rld1278 Год назад

Yes, I do the same thing and my scrambled or fried eggs never stick to my stainless pans. The key is getting to temp first, on my electric stove it's 5 to 6. But I also sometimes use a lodge skillet, but the process is the same, heat first, then fat, then eggs.

@nonyago Год назад

I use stainless steel as well. I just rub it with vegetable oil let it heat up and add butter. No sticking.

@jamesspencer963 3 года назад

I see Lisa, I click

@kristaself126 3 года назад

Love watching you two.

@elizabethblackwell6242 Год назад

Of all the magnificent and technical things ATK has taught me, the egg sous vide trick is the greatest. I have served eggs bene for 15 people without a fault many times.

@christinedowd1820 3 года назад

Please test Japanese or Korean egg roll devices. Egg rolls are so delicious. You guys are so helpful. Thx!

@Scarter63 3 года назад

I'd like to hear more about that single gas burner. I have an old electric stove, and that burner looks very handy to have.

@douglasmolt2046 2 года назад

It's a butane burner. You can find a basic version at Walmart in sporting goods (camping area) for around $20. Butane fuel cylinders run $3-4 each.

@artistaloca4 2 года назад

Propane top burners are also very handy: A 6"-8" lightweight, spiral metal burner screws right onto the top of a 1lb propane tank. Great for camping, tailgating, keeping the soup/sidedish warm, and it cranks pretty high (400°>)

@artistaloca4 2 года назад

What's the timestamp please

@SuperWolfkin 2 года назад

@@artistaloca4 11:41

@susansparke3462 11 месяцев назад

They did a review of these stand-alone burners and the video for it is here on RU-vid. It's definitely worth watching and they have a few recommendations, depending on the intended uses and price points. Also, Lisa makes a point of demonstrating a very important safety procedure.

@Richard-oc3vt 3 года назад

The OXO Product line is great👍 , and inexpensive compared to other product lines available today 😀 !

@lorettacali10370 3 года назад

My multi tasker is my Ninja Foodi. I use it every day. I also love my cast iron pan that I've had for over 30 years! Great video.

@marienhornyak1941 3 года назад

Love my Foodi! Best hard-boiled eggs!

@roberttaylor9259 3 года назад

I'd really love to see a nuanced carbon steel video. Your previous ones left a lot to be desired in terms of trouble shooting and seasoning issues. Proper seasoning and also what is okay. IE when getting started how much seasoning is expected to come off through the normal cooking process.

@robertmccoy9901 3 года назад

Lisa - did the steamed eggs - the peeling was fantastic!

@markbastings4451 Год назад

Really liked this video, have never seen eggs poached in the shell like Lisa did with the souvide. Really like that though. Thanks so much for the great ideas!!

@longhairbear 3 года назад

My everyday egg cooker is an 1940's Sunbeam Egg cooker with poaching tray. It gives me perfectly cooked hard boiled eggs every time from soft to hard. With the poaching tray I use butter, or olive oil filled with herbs from soft, to hard poached perfect eggs.

@ytsivran 3 года назад

Such a good episode!!

@JustAGalOnTheGo 3 года назад

I use hard anodized All Clad pans for eggs. Most restaurants use Teflon coated pans but I’m not a fan (health-wise). Last year I bought one of those little Dash Egg cookers for hard boiled eggs and I LOVE it. Normally I hate gadgets like that (bc I’m a restaurant chef of 20+ years) however, steaming cooks them perfectly and after shocking in cold water they peel sooooo easily. Also, cooking a couple of eggs(on the stove) is much more finicky than cooking a whole batch of them tbh. PS. The Dash cooker is only good for eggs cooked soft to hard boiled. The little “omelette” tray is a gimmick IMO but it’s still well worth the $10 just for stupid-proof HB eggs. Every. Single. Time. It has a built in timer that plays a loud little tune when they’re ready. You can poach eggs in it too but I haven’t tried that bc I have no problems poaching an egg the old fashioned way. 🤷‍♀️

@barcham 3 года назад

I've had one of those egg cookers for more than a decade now, and I will never cook hard or soft cooked eggs any other way again. They also use a very small amount of water for those concerned about water conservation. 👍

@artistaloca4 2 года назад

A roommate had a 6 egg cooker from Lebanon. Perfect every time. Set them in the molded tray, close the lid, and wait a few minutes. Easy.

@male9600 2 месяца назад

My sister bought Momma an electric egg cooker when they first came out in ther 50's. I have gone through a few since my mid 60's marriage. Now double deckers arer available which cook up to 14 eggs at a time. Most important is to pierce the egg 1st (every model I have owned, except one, included a piercer.) and to immediatrely cool hb eggs down in water and then refigerate them. Big advantages are that you can make eggs while doing other work without timing and there is no pot to clean. If you live in a hard water area as I do use distilled water.

@1TsuNami 3 года назад

Love eggs as well! Since I learned your 6 minute eggs technique, I have never looked back. Makes them perfect every time. Thank you for all the research you do. Helps me feel so confident in the kitchen. One of my favorite places to be now. 💕

@jacquelynbaldeongaro1535 3 года назад

I love that timer. It really is great.

@finieclimber 2 года назад

the only pans I have are stainless steel and I can make omelets, over easy, and scrambled eggs and at the end of cooking I can clean with a paper towel. You just need to know how to use the pan bacon grease and hot pan and letting the eggs sit in pan cooking before stirring. You might have an issue with the French tiny curd scrambled eggs since you have to constantly move the eggs and not give a chance to cook the eggs.

@rld1278 Год назад

I got the 12" lodge skillet tonight at Kroger's on sale for 24.95. Seemed like a good buy with prices lately.

@strll3048 Год назад

I must say, I bought the OXO nonstick frying pan in October 2021 and it's April 2023... I recycled it a few months ago as it got scratched and damaged on the non-stick coating; don't remember exactly when we got rid of it. However the Blue Diamond Cookware Ceramic Non-Stick one has lasted quite well and although I have only had it for a year, I am repurchasing it as I usually need two. In fact I placed an order for it earlier today. During this video I was able to look up on Amazon the purchase dates of both kinds of frying pan. The Blue Diamond one is also significantly cheaper. I think that it came up as an Amazon recommendation and I gave it a chance, which turned out well.

@thisismissem 3 года назад

You totally missed the opportunity to call this video eggsentials

@AN38385 Год назад

Eggs-cellent idea.

@davidcordatos-marcotte8144 11 месяцев назад

@@AN38385 you win

@Jacksirrom Год назад

The last couple years I started keeping my eggs outside the fridge at room temp, never looking back. So much easier to scramble and mix in doughs.

@semco72057 2 года назад

I boil eggs often and use to do it in a pot, but moved to the Instant Pot and can do it quickly by putting the eggs in the wire container which fits inside the pot and boil them in 9 minutes and they can be taken out and put in cold water and then stored in the refrigerator or be used immediately in salads like I use them for. The only thing is if you use the natural method of releasing the pressure it takes longer before taking them out of the Instant Pot.

@indrajitgupta3280 3 года назад

The spatulas were inspiring.

@hanadr Год назад

Hannah's hair looks great with the half bun. Glamorous enough for everyday!

@barryhaley7430 5 месяцев назад

For scrambled eggs I use a couple tablespoons of Creme Fraiche whipped with an immersion blender. Then cooked slowly at low heat. Never tough.

@ofam2020foodfarm 3 года назад

I love egg recipes from my small home farm fresh eggs

@jacquelynbaldeongaro1535 3 года назад

I make scrambled eggs on my stainless steel with zero sticking. Just gotta heat it up properly.

@williammeek4078 3 года назад

Cast iron is my go to for eggs. I the exact 12” lodge from this video and it is fantastic! I just won’t touch plastic cooking surfaces and I wouldn’t call plastic non-stick no-maintenance when you have to replace it every year.

@johnhpalmer6098 3 года назад

For nonsticks, you don't have to necessarily replace yearly, if you take care of them, and don't use them at real high heat, they can last you a few years, like 5-10 years, max though if you bought a decent one. I have been using Analon nonstick pans for about that time, maybe a bit longer, but they both are beginning to get a little leggy now that they don't nonstick nearly as well. They are not my go to for nearly daily use but they do come in handy at times.

@williammeek4078 3 года назад

@@johnhpalmer6098 If I was the only cook in my kitchen, i could control how non-stick is treated, but...

@johncaraway9671 3 года назад

Do a video on the metal with wood top work table you use in your kitchen. Would love one for a island in my kitchen

@barcham 3 года назад

Best place to buy a cast iron pan is in a thrift or second hand shop. I have three pans that are close to 100 years old, and I would not trade them for the most expensive cast iron pan on the market today. For hard or soft cooked eggs, get an electric egg cooker. You can find them for under $20 on special, and they will give you perfect eggs each and every time.

@stumaclean111 3 года назад

My favorite pan for scrambled eggs is made by Heritage Rock by Starfrit; available at Walmart, Bed Bath & Beyond, as well as Wayfair and Canadian Tire where I bought mine. Mine is a 9” pan and has the magnets for induction cooking so I can use it on my ring burner stove or my compact, 2 burner induction stove. I wonder if you might consider doing a review or comparison test of this brand against any others. Thanks and keep up the great work!

@barcham 3 года назад

I purchased a ROCK frying pan, and it is the worst non-stick pan I have ever had., I think the very first egg I tested in it stuck, and it never got any better. I would have given it away long ago, but it has a metal handle as it is one of their professional series and can be used in the oven up to 450, so I keep it around for that alone.

@nancybarnett2832 3 года назад

I love my 3 Lodge skillets!

@Scoop2992 2 года назад

I use a gravy shaker to mix my eggs for omelets and scrambled eggs.

@CatskillsGrrl 2 года назад

I love you two. ❤️

@thezfunk 3 года назад

My favorite cast iron pans are by Stargazer. Fair price for a very well built pan.

@floief 3 года назад

I must say, I lust in my heart for the sous vide machine.....maybe one day. Until then, I love my Henckels Granitium skillets for eggs...used them every day for over a year and they're just as nice as the day I bought them. If I wanted to make 1 1/2 - 2 dozen hard-cooked eggs, how many could I cook at one time in the steamer basket?

@majoroldladyakamom6948 3 года назад

Henkels is semi-pricy, but worth every penny. Hands down.

@ThomDeCarlo 3 года назад

Inevitably, I’ll have a cracked egg in my batch. That means egg goo floating around in the cooking medium. If I were using a sous vide, wouldn’t that mean that the goo would get sucked into the circulator? Wouldn’t that be bad?

@SusanPetty73 10 месяцев назад

Yes, that can happen. I find that if I let the eggs sit and come to room temperature that they don’t crack so often. But! I’ve had eggs crack when using my (Joule) immersion circulator and indeed egg goo got in there. It seems to just power through and keep going. The pump is very strong. When you get done it’s very easy to take the thing apart and clean it out. Then I run it for a bit in some clean water to get the rest out.

@brnscofrnld 3 года назад

I need to know the secret to the seasoning on that cast iron. Mine is ok.. but not like that.

@keetrandling4530 3 года назад

Apparently, Flaxseed oil does the best job. Also, realize it's a multistep process. And, you may want to grind or sand the inside surface down to smooth bare metal before you start, especially Lodge, which maddeningly is pebbly from the sand-casting process. YT has many folks showing their preferred method, Cowboy Kent Rollins seems to be one of the easiest to understand.

@barrymargolis5369 3 месяца назад

I have the OXO pro pans (7 and 12) but they don't sell matching glass lids, and I see time and time again, you use the OXO pans here and on TV, but what lids do you use?

@Ivehadenuff 2 года назад

How cute!

@trickvro 3 года назад

I've been wondering something about your OXO reviews/recommendations. You often have Good Grips models, but at many stores like Target, they only sell the SoftWorks line. Have you ever looked at them? Is there a difference, or are they interchangeable?

@mphuong002 11 месяцев назад

If you preheat a stainless steel pan to a high enough temperature (use the mercury test to make sure it's hot enough) then put a bit of oil in, nothing will stick! That's my favorite method to make crispy fried eggs. You can use a thin metal spatula with the stainless steel pan, it's light, easy to take care of (as opposed to cast iron and nonstick pans), and if you happen to burn it a bit of cheap Barkeeper's friend will make it super shiny as new! Mine is a cheap stainless steel pan from a Walmart set ($25 for 4 pots + pan + lids + some utensils), and it's working great so far

@jstaffordii 9 месяцев назад

Hannah's All Clad skillet was in dire need of a deep cleaning with some Bar Keeper's Friend. Carbon in the pan makes them stick. The Leidenfrost effect and a little oil those eggs won't stick in a tri ply pan.

@colleenmontgomery9060 3 года назад

How about instructions for high altitude (ie Albuquerque, NM)

@wrc1717 2 года назад

can you use cast iron on glass top induction stoves?

@fauxtaux 3 года назад

Great info. Makes me wish that I liked eggs 🙃

@mauten70 3 года назад

Hannah! Those eggs are just like I like them BUT i never can get them to that state of semi-firm. How do you do it??

@cdfreester 2 года назад

I would have liked it more if you would have provided more information on the temperature and time of cooking for the scrambled and fried eggs. But overall, it was a good and helpful video. Thank you.

@AngelGarcia-fm1su 3 года назад

You two lovely ladies are my favorite go to experts when it comes to cooking methods and the equipment reviewers in the world, keep up the great work...

@HeyHeyAlabama 2 года назад

Do you have a recommended egg slicer?

@ofam2020foodfarm 3 года назад

I have a question please reply, I want to buy a grill pan . Which is better, cast iron or non stick for perfect grill marks

@barcham 3 года назад

Cast iron. You cannot get a non-stick pan to a high enough temperature to give proper grill marks. Heating non-stick to high temperatures will damage the coating and possibly release chemicals that you would rather not have in your food. A properly seasoned cast iron grill pan will be close to non-stick as you need anyways, just give it a lot of use and time. My 100-year-old cast iron pans are more non-stick than my T-Fal Titanium Pro frying pan.

@BlueJazzBoyNZ 3 года назад

Seasoned & Smooth Cast Iron Pans 24/7.... As I'm Oh so So very tired of modern chemical cookware that NEVER LASTS

@heathersumner4497 3 года назад

Any recommendations on a brand of carbon steel pan. Well really an oven safe brand. I am looking to overhaul my pans. Looking for my other forever pans that aren't cast iron. I am set in the cast iron department.

@kitjune9333 3 года назад

They did an equipment review on those. Just look up America's test kitchen best carbon-steel skillets and you'd find their recommendations.

@jlastre 3 месяца назад

Last Lodge I bought had two small chips in its seasoning when purchased.

@sus1221 3 года назад

I would love for you guys to explore stainless steel pans for eggs. They can actually do a really nice job...you just have to check the temperature using the mercury ball effect. And with stainless steel you don't have to worry about flaking or dangerous fumes like you do with non-stick.

@ThatLadKev 3 года назад

Mercury ball effect???

@statefunction 2 года назад

These are great. What is on Lisa's IPOD? Gen 6 IPOD? We need to get her a true stereo!

@davidelang 3 года назад

I just used sous vide to do hard cooked eggs and found them horrible to peel compared to doing them in my instant pot. the pressure cooked eggs are always a breeze to peel.

@judyonzen 3 года назад

what is your fave portable gas top there? and any fave salad dry spinner? thanks!!

@majoroldladyakamom6948 3 года назад

Ditto regarding the stove-top appliance. Salad spinners? They just reposted an old vlog about it. OXO won.

@judyonzen 3 года назад

thank!!

@StacyODell 2 года назад

Nothing beats a good ole pair of chopsticks to scramble eggs and whip air into them during cooking

@tjanecki 3 года назад

Do you have a link for the all clad pot you like so much? Im prepared for the sticker shock.

@KbugsKreations 3 года назад

Costco online has a great set of all clad I just bought. Way cheaper yhan buying all the pieces seperate! I have reallyloved cooking in my all clad. They will last a lifetime if you care for them.

@ME2K23 3 года назад

👍🏻☺👍🏻These are all great tricks, thanks. Beeing me... always thinking out of the box ... or pan... would there be any ways of cooking eggs in a pressure cooker/instant pot like device? I am really curious to know what new recipes could come out of there ... here's a little challenge for you! 🥚😉

@lynnstlaurent6789 3 года назад

You can hard boil in the instant pot and air fryer. Just google for times for your preferred doneness.

@chriholt 3 года назад

Hannah was on fire in this episode!

@checkyourbrakes 2 года назад

We raise our own chickens and ducks. Unwashed, the eggs have a natural protective bloom - and are safe to store at room temperature. As they produce So many we don't refrigerate - our fridge would quickly overfill. In addition, I've noticed duck eggs quick more quickly in all the other cooking techniques I've tried for them. Would it still be 12 minutes at 167 for room temperature chicken eggs? Would I lower temperature or time for duck eggs? P.S. we Do wash our eggs at 90*F before cooking - ducks and chickens can both be messy. All of the information out there says don't wash your home raised eggs before storing, but never mention what to do before cooking - took me a while to find an answer on that, so thought it might help anyone else curious

@katymapsa 3 года назад

If you know how to use a stainless steel pan properly, eggs are not a problem! I use it for pretty much anything

@Portia1416 3 года назад

What’s the secret

@katymapsa 3 года назад

@@Portia1416 Right temperature and right amount of oil. Food is most likely gonna stick first couple of days after you get it (been there, haha), but after you get the hang of it, it's pretty easy and automatic. Also, don't try to flip food too early, it's gonna stick. After it's cooked on that side, it's gonna release from the pan on its own.

@epona9166 2 года назад

The number one reason I clicked on this video was to see how they "stir" scrambled eggs. And that's the part they zipped through :( What I do is, after the eggs have set a bit, I just go around the pan scraping the eggs toward the middle, but don't really pile them up in the center. They stay somewhat spread out. And then since I don't like them wet, I flip them in two or three large pieces once before I take them out. I figure there might be a better way to do it, but couldn't tell from this clip. Otherwise loved it.

@nicholaswolfe86 2 года назад

I've enjoyed constant movement plus knob of cold butter into the pan medium low heat. Jaques + Gordon are my biggest inspirations for my eggs. I would say to watch their egg videos they will show you what you want.

@darleneb4958 3 года назад

Received my cast iron from my Uncles estate and this is my favourite pan. The bottom of this pan is as smooth as a babies bum and cooks beautifully. Cast irons are so easy to clean as long as no soap is involved. Great video ladies.

@henningsouz2833 3 года назад

Thanks for the video. Did you also consider using carbon steel pan? Reason I am asking because you (ATK) said those are great for eggs :)

@CreamyJalapeno 3 года назад

I prefer to scramble my eggs using an immersion blender for a few seconds. They come out light and fluffy!

@Pseudolyn 3 года назад

I do this too and am surprised I never see it on these shows. When they said today not to wish too much or they’d become tough I was surprised. I get the lightest, fluffiest eggs (incredible omelets!) when using the immersion blender.

@CreamyJalapeno 3 года назад

@@Pseudolyn Same! I've never heard of eggs getting tough through whisking. The blender breaks them up so nicely.

@barbara3977 2 года назад

I also use the immersion blender I saw that Waffle House made their omelette using a hand blender and my always come out soft and fluffy

@juleswins3 3 года назад

If that’s Hannah’s kitchen it may be the world’s smallest!

@dmsarabia1 3 года назад

So - I imagine that the sous vide machine must be placed in a container that has a heat tolerance of a certain amount , what would that be? AND what was the container you used in the video? If you mentioned it, I missed it. Thanks

@dmsarabia1 3 года назад

@@sandrah7512 Thank you for all that useful info.

@barcham 3 года назад

You can use any stock pot for sous vide cooking. It simply needs to be deep enough to hold the required amount of water. As for the heat damaging counter tops, I always place my pot with the sous vide circulator on my stove top. This is an advantage of using a stock pot as it will fit nicely in the space of one burner leaving the other ones free if you need them.

@Soxruleyanksdrool 2 года назад

That looks like a Cambro container in the video. Some, and maybe all, Cambro containers can go in the freezer and can be boiled in and everything in between. I cooked for banquets for years and I can attest to there quality and versatility. That's why professional kitchens that can't afford to screw around with inferior quality use them.

@jeremydalton348 3 года назад

The whole kitchen is paid for by oxo

@rickbradley3280 3 года назад

How do you scale up the number of eggs in the sous vide? 2 eggs (110g @ 4°C) vs 12 eggs (670g @ 4°C) Does the cooking time start when the water returns t0 the desired temperature?

@jrepka01 3 года назад

First, she uses a lot of water (6 qts ~ 5700g). That's a lot of thermal intertia, so it is unlikely that even a dozen eggs will alter the temperature that much. If it did though, the sous vide device can make adjustments quickly. And, since the food never touches the water it can be used for clean-up.

@peterm.eggers520 2 года назад

Ever tried treating and seasoning a stainless steel pan like you do your cast iron pan?

@flightattendantsteven 3 года назад

Anyone else find it strange how often OXO makes the best product? I trust the folks at ATC, but somehow OXO seems to have better than average odds at winning.

@i95smuggler 3 года назад

Their stainless steel pans aren't too good though.

@majoroldladyakamom6948 3 года назад

They're a GREAT product line, tried, tested and true. Get over it, ok? ⚘😅⚘

@i95smuggler 3 года назад

@@majoroldladyakamom6948 ❤

@SusanPetty73 10 месяцев назад

Oxo has some great industrial design engineers. They really try hard to make their products fit for purpose and for people, especially people like me with arthritis. So their handles are always easy to grip and ergonomic. I have an Oxo can opener I’ve had for years that I can grip without pain with a gear ratio that makes it easy to turn.

@BamBam_PDX 2 года назад

“I like my yolks runny”, then cooks eggs that don’t appear to have any runny yolk. Also, y’all need to try Kenji Lopez’ corn starch slurry scrambled eggs trick. Way better than the current ATK scrambled eggs recipe.

@KB-mg5tc 2 года назад

Please review pots for pasta.

@petergriffinson1907 2 года назад

How come I can’t find “best hand mixer” from them?

@brandonhoffman4712 2 года назад

Lodge cast iron sucks. There is a reason people hunt for old cast iron. The reason is not many companies hone the inside of their cast iron anymore. This was an essential step in the process for a good cast iron pan before the cast iron era left us. So now we find ourselves in a cast iron resurgence. The problem is the art of making good cast iron pans has been all but lost. I have found 3 companies that make what I would call stellar cast iron pans that hold true to the heritage of a quality cast iron pan. They are also all what I would call premium products or designer products. These 3 companies are Stargazer ($145 12") 6.5lbs, Field ($195 11 5/8") 6lbs, and Smithey ($200 12") +/- 8lbs. Personally I like the Stargazer pans, they do a nice 3 step process to the inside of the pan to create what might be the perfect texture. It has nice, flared edges and some heat dispersion in the handle. I also like the field line of pans because you can get lids for them or bundle them with a lid. This does make a 12" pan about $350 dollars though... Also, as far as I know field was the first "modern" cast iron company honing their pans like our forefathers. If you don't have the cash and need good cast iron check the used market and do your research on old cast iron companies. This stuff is still out there, cast iron dies hard. Last but not least don't forget to season your pans! Season them after each use and get a chainmail scrubber. Soap be damned!

@JodyM2 3 года назад

The Handles on the Pot appear to be Aluminum & that would Dissipate the Heat Better Than Stainless Steel

@elgracko 3 года назад

16:40, with a fruity wine, some light cheese or greek yogurt + a fresh fruit salad, awesome!

@josephgaviota 2 года назад

CUTE BABY !

@debbys-abqnm4537 3 года назад

Lisa, so brave! At 12:18, eggs have been cooking for 13 minutes yet she risks severe burns/boiled fingers to stick her hand down into the steam, handle/peel the eggs as though they were cool to the touch, show off the slotted spoon, all that super-hera action! What a woman! Me, I need to cook eggs longer due to being at high altitude, and I carefully pour the hot water into the sink in hopes of soothing my garbage disposal (which periodically cr@ps out since I'm at the end of the plumbing line in my apartment complex, sigh! no one on YT talks about that). But at least I have some hard-boiled eggs (and have not boiled any fingers yet!) 😁

@Hoss1492 3 года назад

As usual, every recommended product goes up 20% to 30% Its the ATK bump

@aerocoaster3252 3 года назад

I hate cast iron for cooking eggs. The seasoning keeps flaking off little black specks into the eggs and cleaning the egg residue off of the pan afterward is difficult. I go cheap ceramic nonstick pans for scrambled eggs, now. Yeah, I have to use silicone utensils. So what? I like them. Yeah, I have to get a new pan every few years. I think this a good trade off to avoid the cast iron aggravation. For hard boiled eggs, I am a total Instant Pot convert.

@johnhpalmer6098 3 года назад

What are you using for seasoning? I ask as that can be an issue as Safflower is known to flake off. Any other oil will work just fine.

@quintessenceSL 3 года назад

I'd add you need to be selective in how you clean your cast iron (or carbon steel). Those ring mail scrubbers work great at getting the gunk off but leaving the seasoning intact. And of course rub some grease over a hot pan after you are done cleaning. My best cast iron recently graduated to my preferred baking pan. Very non-stick, and I can bake quiche in it.

@aerocoaster3252 3 года назад

@@johnhpalmer6098 - I was using tallow to season the cast iron, as my mother taught me to do. She was a big cast iron fan. I do not share her enthusiasm.

@johnhpalmer6098 3 года назад

@@aerocoaster3252 Well, using Tallow may be the issue. Just use a neutral oil and wipe it until it looks dry, don't need much, after you heat it up gently to dry it off, then put it away and then use it the next day or whenever, though daily, or nearly is best. Even Flaxseed oil can flake off in chunks. I just use every day EEVO, Canola, or Vegetable oil to season mine, and wipe it out good, only need a small amount and wipe until it almost looks dry and then just use it, the oil will polymerize all its own through use and periodically deep fry in it, like Fried chicken as that'll just help the seasoning.

@GeorgeWTush 3 года назад

Don't drop your cast iron pan. It can break. And if it is cold, not room temperature, but actually cold, your pan can shatter. Don't ask me how I know.

@ositagordita8550 2 года назад

I was a cook in the service years ago & cannot tolerate "crispiness" on eggs - on the edges or elsewhere, yuck. I like the yolk runny, not solid like the ones in the video. My technique is somewhat different.

@joshdaniels2363 2 года назад

Multiuse kitchen items? CHOPSTICKS! I still use tongs to turn large or heavy things, but chopsticks are great for a lot of things.

@keisreeman 2 года назад

Celebrating Lodge's "seasoning technology" made me laugh.

@catherinemartina6469 2 года назад

Cast iron pans also add “iron” to your food and 30 years ago my OBGYN suggested me using it while pregnant. No kidding.

@kevlar5150 3 года назад

I love my cast iron and cook almost everything in it. Just not scrambled eggs. You need to have a really good seasoning before it will be non-stick for scrambled (not fried) eggs. They should have mentioned that. And no, the base Lodge seasoning is not good enough.