How Do You Get Eggs To Not Stick In Stainless Pan

I've been using a nonstick pan for years for omelets, but tried a stainless All-Clad this morning, following the directions in the video. Success! The omelet slid out of the pan better than it did from the nonstick. I'm a believer. Thanks, Lucretia!

 

Yep that's how I was taught. heat pan then add oil and it's now non-stick. Same way for searing fish. It should slide like an icerink. If you want butter taste but not browning then clarify it.

 

I was really surprised at how well the omelet slid out of the pan when I tried it. Now I'm trying to figure out bacon and sausage. I've always started them in a cold pan to render some of the fat. When I do that in the stainless I get a fond, which is great for seasoning the eggs and making gravy, and it cleans up easily, but wondering if there's a better "right" way to do cured pork in stainless than starting with the pan cold. (Sorry to hijack the thread, but you've got to think about bacon and sausage with eggs. Or at least fried green tomatoes.)

 

well I still havent got it done in the stainless (but im close) but second time out in the DeBuyer (man does it take heat well... had to figure out its sweet spot) and I nailed it

 

Nice! I'm not quite confident enough in the seasoning on my debuyer to try eggs yet.....

 

well that's why i went omelette over something like over easy... i got to it at that sweet spot as well where the eggs solidified just enough for me to work the edge and then get under to the centre with my flipper before it really cooked into place... it slide out so fast i over shot the flip out of the pan into the plate (hence the tri fold) lol

 

I'll take one!

 

De buyer pans rock Nice result, James.

 

James, start at 14:50. Everything she says applies to stainless also. Always trust in Julia.

 

Man I have been making omlettes wrong my whole life if thats how its done.... looks like I have something new to try, thanks for the vid

 

Was just looking at this article from 2008 the other day, seem to be applicable http://www.nytimes.com/2008/10/08/dining/08curi.html?pagewanted=all&_r=0

tl;dr version: use whole butter when you don't need browing(low temp). For use oil with high smoke point, heat til rippling, tilt pan to smooth out before adding food.

Chinese way: Start with carbon wok. Heat wok just pass smoking, add oil, tilt wok to coat, add eggs and stir.