Think eggs always stick to stainless steel? With the right temperature and a little fat, you can make beautifully cooked over-easy eggs that release cleanly from the pan.

Ingredients

• 2 eggs
• 1 teaspoon avocado oil
• 1 teaspoon butter
• Salt and pepper, to taste

Instructions

1. Preheat the skillet

Place the 10” Stainless Steel Skillet over medium-low heat. Give the pan time to warm up before adding any oil or butter.

To test the temperature, sprinkle a few drops of water into the skillet. The pan is ready when the droplets bead up and “dance” across the surface. If the water simply evaporates, let the skillet heat a little longer.

2. Remove the water and add the fat

Make sure no water remains in the skillet, since adding oil to a wet pan can cause splattering.

Add the avocado oil and butter, then gently swirl the skillet to coat its surface. If the butter begins to brown quickly, reduce the heat. The combination of oil and butter creates a barrier that helps prevent the eggs from sticking.

3. Add the eggs

Crack the eggs into a small prep bowl first. This makes it easier to transfer them into the skillet without breaking the yolks.

Carefully slide the eggs into the pan one at a time. Season with salt and pepper, if desired.

4. Cook and flip

Let the eggs cook for about one minute. Once the whites have begun to set, gently run a thin spatula underneath each egg to release it from the skillet.

Carefully flip the eggs, then turn off the heat. The residual heat in the stainless steel pan will finish cooking them without overcooking the yolks.

5. Finish and serve

Leave the eggs in the pan for approximately 30 seconds, or until the whites and yolks are cooked to your liking. Transfer them to a plate and serve immediately.

Final tip:  I like mine with egg whites that are a bit crispy.  If you prefer not to have any browning on your eggs simply reduce the heat a bit.

Tips for Eggs That Don’t Stick

• Let the skillet preheat fully before adding the fat.
• Use the water-drop test to check the temperature.
• Remove all test water before adding oil.
• Coat the cooking surface with both oil and butter.
• Lower the heat if the butter starts browning.
• Use a thin spatula and wait for the whites to set before flipping.

That’s all it takes to make tender, perfectly runny over-easy eggs in a stainless steel skillet—no nonstick pan required.

To learn more about cooking with Stainless Steel check out my blog.