Who hasn’t ever made the “perfect” egg? Everyone knows how to make them. The real question is how many times do you manage to get it right and without breaking the yolk? One way of ensuring that you make perfect over easy eggs is by not flipping them. I mean, the yolk won’t break if you’re not touching it, right? This is certainly doable but there’s satisfaction that comes with nailing this technique. You need three things to make them perfect; a fresh egg where the yolk is still spherical and yet to flatten out, a generous amount of fat and the right pan. Today, we’ll be looking at the best pan for over easy eggs. You need to be patient and know which surface to crack your egg on but don’t you agree that they’ll all be easier with the right equipment?
All clad hard anodized aluminum pan – the best pan for over easy eggs
In this set of two hard anodized pans, you get an8 inch pan for easy over eggs and a 10 inch one if you need to make pancakes. This Reddit user advices that it’s easier making eggs under low heat and this pan makes this possible as it has an aluminum base that heats up fast and loses the heat equally fast too. This pan is quite responsive. Thanks to its no stick, PFOA-free surface, you will use up less oil when frying eggs. Using a non stick spray on this pan would definitely be an overkill.
The non stick layer isn’t just beneficial when cooking, cleaning up is a breeze too – even without a dishwasher. The stainless steel handles – which never warm up when cooking – are double riveted to the pan’s body giving it a comfortable and sturdy grip; if you ever want to flip your eggs. The stainless steel handle isn’t coated and this is paradoxically an advantage and a disadvantage. This won’t be the most comfortable pan you’ll ever put your hand son but it will comfortably withstand 500 degrees Fahrenheit in the oven without warping or deformation. Even though its dishwasher safe, you’re better off hand washing it with soapy warm water. Dishwashers tend to use harsh detergents and these may do more harm than good to its nonstick layer. It doesn’t come with a lid and isn’t great at retaining heat for long periods either.
This set of two pans will possibly outlive its usefulness as long as you’re using to fry softer dishes like chicken, fish and eggs while keeping solid meat away from it. They’re 10 inch and 12 inch in diameters respectively making them larger than the All clad sets we’ve featured above. With three non stick layers for easy cooking, eggs will never stick to this pan. The stainless-steel handles are cleverly placed near the pan’s rim in such a way that they never get too hot to touch when you’re cooking. With the pan’s wide base, you can fry a generous amount of ingredients at a go. Sliding eggs and pancakes off is certainly easier too due to its angled sides. Even though this pan can be used on all cooktops – electric, halogen, induction and gas – it lacks a lid and won’t lock in moisture.
How much food can you fry in a 17 inch pan? Certainly, a lot. This 2 inch deep pan has two hook-like handles that keep in steady even when frying for a large family. You can use it on the cooktop and then finish off cooking in the oven with it as its oven safe up to 450 degrees Fahrenheit. There’s no non-stick coating in this pan so you’re sure that no harmful chemicals are leeching from the pan to the food you’re making. Eggs won’t stick to this pre-seasoned cast iron skillet as long as you use a generous amount of oil on them. This skillet is pre seasoned by applying oil to it and heating it several times. If you scrub it too hard and the seasoning comes off, repeat this procedure. Cast iron cookware has been in use since time immemorial and this pan will certainly outlive its usefulness.
Even though cast iron skillets take long before heating, they retain this heat for long too. This makes the pan multipurpose as you could certainly sear fish or stick on the same pan.
How do you take care of egg pans (and all pans in general)
- Gently handwash pans with non stick coatings to remove grease and residue. Soak them in warm water if you need to get burnt food off instead of scribing them.
- Avoid using metallic utensils on these pans as they scratch the non stick coating. Use nylon, wooden and plastic ones instead. I personally use wooden utensils as plastic ones melt
- Non stick pans shouldn’t be preheated or pre-seasoned. Do this to stainless steel ones instead.
- Store pans by hanging them instead of stacking them. This pan (amazon) has a hook for easy storage and maintenance.
- When food starts sticking to the non-stick pan, it’s time to buy a new one. They usually last 4 years under medium usage.
- The nonstick coating starts to peel off when these pans are exposed to high heat for long periods. Avoid using them in the oven.
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