Cookware Recommendations (3 Viewers)

[SWJJ]

how do i make an egg over-easy without destroying it in the process? yeah. i want that piece of hardware.

I have an electric griddle that I use for pancakes and eggs, the right metal spatula is also key. I make over easy eggs and stuffed omelets on it all the time. I like omelets a lot, not as much as John Kennedy but a lot.

 

[SWJJ]

It is easy! Learned this from America’s Test Kitchen.

Heat skillet.
Crack two eggs in a separate bowl.
Add oil to skillet
Once it starts shimmering, add a small pat of butter
Once butter melts, swirl around and put back on fire.
Add eggs to skillet.
Immediately cover (I use a big plate)
Cook for about 1 min.
After the 1 min, take off of flame while keeping it covered.
Let it sit another minute.
At this point it is done without flipping
Salt and pepper.
To vary doneness of egg, choose more or less time for each step (keep them equal)

that's sunny side up, not Over Easy, Over Easy needs to be flipped

 

[0rion]

One of our favorite dinners to do here is breakfast. We all love it and I can cook eggs to order. I do refuse to do scrambled though so if anyone wants those they have to make them themselves. The reason is because I already have a lot going on making eggs, bacon, sausage, biscuits, and gravy. It's a lot of work and it's a lot of dishes and burners going. I'm not adding anything else to it.

 

[CajunInVA]

that's sunny side up, not Over Easy, Over Easy needs to be flipped

That’s why you fully cover the skillet. The steam from the eggs cooks the top without flipping them.

 

[Madmarsha]

One of our favorite dinners to do here is breakfast. We all love it and I can cook eggs to order. I do refuse to do scrambled though so if anyone wants those they have to make them themselves. The reason is because I already have a lot going on making eggs, bacon, sausage, biscuits, and gravy. It's a lot of work and it's a lot of dishes and burners going. I'm not adding anything else to it.

Scrambled eggs is a lot of work?

 

[guidomerkinsrules]

Scrambled eggs is a lot of work?

You gotta shake the stove and all

 

[0rion]

Scrambled eggs is a lot of work?

The meal itself is a lot of work

 

[Bayouboy]

I've been cooking with the enamel coated cast iron lately. I like it a lot.

 

[Nisey55]

I'd prefer to see what's going on, but my pot has a stainless lid. I just have to make sure I don't have it turned up to high, or I'll hear it hissing and bubbling over later. ha. Overall, I like the Tramontina line. They're a bit hefty too. I also have some Tramontina enamel cast iron dutch ovens.

I added a few updates to my post from 2023.

A few of you seem to prefer glass lids but the one I have, I think it's a calphalon non stick dutch oven, condensation collects in the lid preventing you from food viewing. I spin the lid to knock the water off but that just adds water back into the pot. Probably a design thing but it seems to water down anything that has gravy. Now I pretty much just cook rice in it.
I scored a Tramontina 5 quart dutch oven, metal lid, on wayfair for $70, everywhere else was $90.
It's oven safe which is what I was after. Still torn on the braiser.

 

[Nisey55]

I've been cooking with the enamel coated cast iron lately. I like it a lot.

I like them too but man do they weigh a ton.

 

[buzd]

A few of you seem to prefer glass lids but the one I have, I think it's a calphalon non stick dutch oven, condensation collects in the lid preventing you from food viewing. I spin the lid to knock the water off but that just adds water back into the pot. Probably a design thing but it seems to water down anything that has gravy. Now I pretty much just cook rice in it.
I scored a Tramontina 5 quart dutch oven, metal lid, on wayfair for $70, everywhere else was $90.
It's oven safe which is what I was after. Still torn on the braiser.

Having a lid on the pot is what keeps condensation in and drips back into what you have in the pot. That's why you leave the lid on. In fact the inside of the lids of many dutch ovens are textured for specifically that reason - to control the way the condensation drips back into what you are cooking, instead of running down the sides.

If you want to cook something down and the water to evaporate, you should cook with the lid off. That is the point.

 

[BigOdin504]

Having a lid on the pot is what keeps condensation in and drips back into what you have in the pot. That's why you leave the lid on. In fact the inside of the lids of many dutch ovens are textured for specifically that reason - to control the way the condensation drips back into what you are cooking, instead of running down the sides.

If you want to cook something down and the water to evaporate, you should cook with the lid off. That is the point.

Didn’t even realize that those spikes underside of my Dutch oven lid were for controlling condensation drip.
TIL
Thanks!

 

[Grumpy Old Manatee]

Scrambled eggs is a lot of work?

When you have to find a way to afford the eggs.

 

[0rion]

When you have to find a way to afford the eggs.

Just bought some yesterday for $3.50/dozen. That's not 1957 prices but also not enough to break you either.

 

[Madmarsha]

When you have to find a way to afford the eggs.

True. These days the hard part is finding them and affording them.