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Frying Eggs in Waterless Cookware | how to cook over hard eggs | Orangesandavocados
cutco,frying eggs,josh mueller,vector marketing,vast action inc
#Frying #Eggs #Waterless #Cookware
vid_title]
Josh Mueller of Vast Action, Inc. — an independent CUTCO distributor through Vector Marketing — shares tips on using CUTCO waterless cookware to fry eggs without them sticking or burning. Easy clean up is a bonus advantage. For more info on CUTCO products, visit www.SharpJosh.com
or search facebook for Josh Mueller, CUTCO Sales Professional
how to cook over hard eggs
Josh Mueller of Vast Action, Inc. — an independent CUTCO distributor through Vector Marketing — shares tips on using CUTCO waterless cookware to fry eggs without them sticking or burning. Easy clean up is a bonus advantage. For more info on CUTCO products, visit www.SharpJosh.com
or search facebook for Josh Mueller, CUTCO Sales Professional
29 Comments
Hey Josh today is a very special day…..after 7 years divorced my ex-wife left me this Cutco set as she could never cook with them without anything sticking….TODAY my friend I followed your instructions……and WHAT DO YOU KNOW????? NOTHING GOT STUCK….Long Live the ole Braciole!!!!.
Как пригорает я и так знаю
Those eggs are too brown for my liking. I have yet to see someone cook eggs in stainless steel that are not brown or crispy.
Sooo you don't actually know what waterless cookware is do you.
Where do you buy these pans?
Great video. You could also season your pans with avocado or flaxseed oil to get a non-stick surface.
Your scrambled eggs are way over-cooked. They should only ever be cooked over a very, VERY low heat. Once the initial 'curd' has formed, tip the pan at an angle, scrape the cooked part away from the heat and allow the liquid egg to get nearer the heat, pulling back the eggs as they cook. Moist and fluffy, unlike the dry over-cooked mush you made! Has nobody taught Americans how to cook??? So many cooking shows… so little talent!
I like your home 🏠 thanks
Quero de presente uma panela dessa.
Sticking again..to much heat for stainless
To much heat
this is very informative
my wife just got rainbow 22 PC's set and now I basically need to relearn how to cook haha the lids have temp indicators on lids and they seal
I want ZERO browning on fried eggs – will cook on lower heat.
You really don't need to heat up the pan so much once you've seasoned it with coconut oil. Just warm up the pan a little bit put some milk butter and cool on slowest fire and your eggs will never stick. You can see on video how the egg actually stickied to the pan because of so much heat but he used a thin spatula.
Not everything sticks to the pan, but those that have a low temperature. If the eggs are warm enough you can cook them without any oil in the pan
Hello, is surgical stainless?
I wonder what is the reason that keeps scrambled eggs not sticking even when there were no butter left in the pan?
You never explained what "waterless" cookware is!? Other than that, it's a great video. But now I have to google, "What is waterless cookware"?
What brand of pan are you using?
Hi Josh, what brand are those stainless steel skillets?
thanks.
There are not enough knives in this kitchen. How do you function?
I'm cringed when you used the metal spatula! My opinion. Nice job, really!!
no brown, never
Why heat the pan up, only to turn it down? Why not heat to butter melting point then cook?
are you Jewish ?
Comme lanceur de couteau, cela doit être Ok, mais pour faire cuire des oeufs, c'est une catastrophe
That is a nice looking stainless steel skillet and the eggs was cooked perfectly in both skillets and I have gotten away from buying the so called non stick pans as I had to replace them every two years or less and staying with the regular stainless steel pans and the cast iron pans and they work the best and the product will last for a lifetime.
Hello, I seasoned my stainless steel pan with safflower oil. Once the pan was cooled and oil was cooled down I emptied it leaving a thin film which I wiped with a paper towel. Ready to cook my eggs in a now non stick pan, I heated the pan on a medium heat and tried the mercury ball effect. Thinking the pan might have been too hot, too cold, because the drop of water splattered around, kind of like exploding. The conclusion I came to was the hot oil residue from seasoning caused the water to act like this. Can you advise me how to deal with the seasoning issue or maybe you suggest I not season it then just add the oil at the time of cooking? Thank you so much!