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Penzey’s is great. Can’t speak to the quality, but Costco has a wild deal for vanilla beans if you’re a member
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Feb 15, 2024 19:15
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i like nice words
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Oh yeah I have a membership. Does Costco only sell them in ridiculously large quantities?
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Feb 15, 2024 20:12
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kreeningsons posted:Oh yeah I have a membership. Does Costco only sell them in ridiculously large quantities? You actually buy individual vanilla plantations, with options ranging from 10K-45K estimated pods per year. The value is incredible though. It’s 2 jars of 5 pods for $28.
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Feb 15, 2024 20:17
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What's the best kind of pan to do scrambled eggs in other than non-stick? I had to get rid of my non-stick pans when I got an induction stove, and I've been pretty satisfied with using all cast iron and stainless steel (since I already had them). Except for this one thing. My cast irons are well seasoned enough that I can fry an egg on them no problem, but when I tried scrambled this morning it was a disaster. Should I use stainless steel? Or is there a trick to doing it on cast iron? (I used plenty of oil and waited til the pan was nice and hot) Or maybe my cast iron pans seasoning, while pretty good, just failed the ultimate test?
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Feb 15, 2024 21:20
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alnilam posted:What's the best kind of pan to do scrambled eggs in other than non-stick? I had to get rid of my non-stick pans when I got an induction stove, and I've been pretty satisfied with using all cast iron and stainless steel (since I already had them). Except for this one thing. Oil is only for fried eggs. Butter is for scrambled. You want about 1/4 stick of butter per egg.
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Feb 15, 2024 21:25
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alnilam posted:What's the best kind of pan to do scrambled eggs in other than non-stick? I had to get rid of my non-stick pans when I got an induction stove, and I've been pretty satisfied with using all cast iron and stainless steel (since I already had them). Except for this one thing.
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Feb 15, 2024 21:27
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mystes posted:Why don't just just get the cheapest induction compatible non stick pan you can and use it exclusively for eggs? alnilam is putting oil in their scrambled eggs, the pan is not the problem.
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Feb 15, 2024 21:32
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Huh, interesting. I always thought fats only differed in flavor and smoke point, not in cooking functionality. Why does butter keep scrambled eggs from sticking when oil doesn't? Density? Different miscibility with eggs?
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Feb 15, 2024 21:35
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alnilam posted:Huh, interesting. I always thought fats only differed in flavor and smoke point, not in cooking functionality. Why does butter keep scrambled eggs from sticking when oil doesn't? Density? Different miscibility with eggs? I think it's the diff in water content and how that water escapes? Also it tastes better. 1/4 stick per egg was a joke but the more butter the better? I could be completely wrong but I've just never heard of using oil for scrambled eggs. Butter and/or bacon fat I thought was 100% normal. Oil is for frying eggs where you want the edges nice and crispy but the yolk runny. Am I making eggs wrong?
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Feb 15, 2024 21:41
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Fwiw my partner can tell when I cook scrambled eggs in butter and prefers it when I use avocado oil. The cleanup is not nearly as quick that's for sure.
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Feb 15, 2024 21:43
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Wild card option is to set up a double boiler for your scrambled eggs instead of using a pan at all.
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Feb 15, 2024 21:46
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The east scrambles eggs with oil and it's fine. Carbon steel similarly is good for scrambled eggs.
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Feb 15, 2024 21:54
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Anecdotally, I've found butter works best as well. Also if you put a little milk in the scrambled eggs, use full fat. I'm no food scientist though, and only use non-stick pans for eggs if the others are in use.
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Feb 15, 2024 22:20
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alnilam posted:What's the best kind of pan to do scrambled eggs in other than non-stick? I had to get rid of my non-stick pans when I got an induction stove, and I've been pretty satisfied with using all cast iron and stainless steel (since I already had them). Except for this one thing. It has taken me a while but I have finally gotten the hang of scrambled eggs in a seasoned carbon steel pan on my induction stove. If I am mixing them with chorizo to start I I'll have a little bit stick but otherwise the pan is mostly non-stick once it is hot and has plenty of oil in it. So totally possible to do it without non-stick, it might just take a while to get there if you're like me and relied on non-stick pans for a majority of cooking tasks for most of your life.
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Feb 15, 2024 22:36
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Shooting Blanks posted:I've always wondered about tanked vs. tankless wrt pipe scale, thanks! At my shop I have two tankless water heaters plumbed in parallel. Even though I do all of the required maintenance, occasionally it will spit out some hot water that is so full of scale that it comes out an awful yellow brown. Thankfully never more for a second or two, but ugh gross.
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Feb 15, 2024 22:42
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alnilam posted:What's the best kind of pan to do scrambled eggs in other than non-stick? I had to get rid of my non-stick pans when I got an induction stove, and I've been pretty satisfied with using all cast iron and stainless steel (since I already had them). Except for this one thing. Just for clarity sake, when you say nice and hot, do you have the heat set to high, or it's set to medium/med-low and you are waiting until the pan has been sitting there for a while and has come up to full temp? High heat is probably going to cause problems for sticking eggs.
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Feb 15, 2024 22:45
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CzarChasm posted:Just for clarity sake, when you say nice and hot, do you have the heat set to high, or it's set to medium/med-low and you are waiting until the pan has been sitting there for a while and has come up to full temp? High heat is probably going to cause problems for sticking eggs. Heat was more like med-high, but yeah I meant letting it come up to temp.
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Feb 15, 2024 23:10
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I scramble eggs in oil all the time without issues. Butter tastes better but I don't notice a sticking difference
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Feb 15, 2024 23:40
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It is 100% possible that I am 100% wrong. That's a Desert Bus promise and you can apply it to anything I post. Gonna use oil for my next batch of scrambled eggs. I have a lot of fun finding out how wrong and dumb I can be.
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Feb 16, 2024 00:10
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kreeningsons posted:Oh yeah I have a membership. Does Costco only sell them in ridiculously large quantities? Doom Rooster posted:You actually buy individual vanilla plantations, with options ranging from 10K-45K estimated pods per year. The value is incredible though.
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Feb 16, 2024 01:54
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I always scramble my eggs in oil, but I have also been unable to get away from nonstick. I do always add a pat of butter to my eggs for flavor, though.
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Feb 16, 2024 01:55
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IME there is a bit of a difference in sticking, at least with fried eggs, and butter tends to do better for me. I usually put it in a pre-heated pan and let most of the water cook off so it stops bubbling, then I put in the eggs. I think the difficulty with scrambled is you stir it around so it'll use up the fat. Like each time you stir it it takes a bit of the fat when the liquid egg hits the hot pan. Once you run out of fat in the mix it'll start sticking a lot.
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Feb 16, 2024 02:11
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I've been using a stainless steel pan. I'd guess your season is just a lil off to pass the egg test, probably the hardest one. If I want to be sure they won't stick I usually put a tiny amount of oil in the pan and let it heat on medium until it just smokes a little and I wipe that oil all over the pan. I then take it off the heat for a bit while I get my butter out (or oil, they with the sand imo) and add my eggs.
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Feb 16, 2024 02:21
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alnilam posted:What's the best kind of pan to do scrambled eggs in other than non-stick? I had to get rid of my non-stick pans when I got an induction stove, and I've been pretty satisfied with using all cast iron and stainless steel (since I already had them). Except for this one thing. When I bought my induction range it came with an Anolon induction-capable nonstick set that works just fine. I also have a Misen nonstick pan that's induction-capable. Particularly for eggs, I'd recommend just getting a pan that works with your range instead of trying to find that one simple trick to get around it.
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Feb 16, 2024 04:18
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The Midniter posted:Particularly for eggs, I'd recommend just getting a pan that works with your range instead of trying to find that one simple trick to get around it. It's very much a thing in my personality that I like to get familiar with the hard old way of doing things, even if I'm fine with defaulting to the easy way in the long run. For example I learned to woodwork with hand tools and then gladly switched to electric for many of them, and I'm glad I've done both. So it will bother me forever if I find that I can't make scrambled eggs without a teflon pan. Even if in the long run I will probably just get a non stick egg pan.
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Feb 16, 2024 04:27
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alnilam posted:It's very much a thing in my personality that I like to get familiar with the hard old way of doing things, even if I'm fine with defaulting to the easy way in the long run. For example I learned to woodwork with hand tools and then gladly switched to electric for many of them, and I'm glad I've done both. Have you considered that “the hard old way” of making scrambled eggs was that a thin layer stuck, and people just scrubbed it off when they washed the pan and that was totally normal?
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Feb 16, 2024 04:57
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VanillaProductsUSA is where I get all my vanilla beans from, they have ridiculously good prices and have their own store and also sell on Amazon and eBay
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Feb 16, 2024 04:57
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Doom Rooster posted:Have you considered that “the hard old way” of making scrambled eggs was that a thin layer stuck, and people just scrubbed it off when they washed the pan and that was totally normal? Yes, but also scrambled eggs have been a standard and cheap diner fare since before the days of non stick cookware, so it seems unlikely to me that it was a massive pain in the rear end every time
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Feb 16, 2024 04:58
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alnilam posted:Yes, but also scrambled eggs have been a standard and cheap diner fare since before the days of non stick cookware, so it seems unlikely to me that it was a massive pain in the rear end every time I'd guess diners probably prepared eggs in giant batches, and/or didn't bother cleaning the pan between batches. They're also willing to fling around absolutely colossal amounts of oil.
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Feb 16, 2024 05:02
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Honestly i love learning about that kind of cooking history and commercial kitchen knowledge, and that's part of why i ask in the cooking nerd forum and not just look for bullshit on google
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Feb 16, 2024 05:14
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Diners use flat tops, which are both more smooth and better seasoned than whatever you have at home. To have a similar level of success, you'd need to go nonstick, or learn to season smooth carbon steel well. This recently came out - next time I replace my 8" egg pan it'll probably be a Granitestone https://youtu.be/N-eBmPSqd4g?si=RXhBxMl1LMBfsMe_
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Feb 16, 2024 05:15
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I just don't understand why it seems like everyone always either wants to use nonstick for everything or wants to never use nonstick for anything when it seems like the obvious thing to do is to just have one cheap nonstick pan for stuff like eggs
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Feb 16, 2024 05:21
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BrianBoitano posted:Diners use flat tops, which are both more smooth and better seasoned than whatever you have at home. To have a similar level of success, you'd need to go nonstick, or learn to season smooth carbon steel well. A lot of goons have complained that ceramic nonstick pans lost their nonstick property quickly, so you might want to go with the tramontina
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Feb 16, 2024 05:29
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mystes posted:I just don't understand why it seems like everyone always either wants to use nonstick for everything or wants to never use nonstick for anything when it seems like the obvious thing to do is to just have one cheap nonstick pan for stuff like eggs my old coworker had tropical birds and killed two of them by fuckin up nonstick pans and now he's carbon steel for everything all the time forever
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Feb 16, 2024 05:30
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ok don't get nonstick if you have birds then
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Feb 16, 2024 05:32
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alnilam posted:Yes, but also scrambled eggs have been a standard and cheap diner fare since before the days of non stick cookware, so it seems unlikely to me that it was a massive pain in the rear end every time I used to be a dishwasher and let me tell you: lol, lmfao
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Feb 16, 2024 05:33
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I have an All-Clad non-stick egg pan and while it was a ridiculous purchase it has gotten used probably 2x a week for half a decade and it has been bulletproof. I only use it for eggs or other very sensitive lower-temp things like melting sugar. Highly recommend.
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Feb 16, 2024 05:34
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DR FRASIER KRANG posted:I used to be a dishwasher and let me tell you: lol, lmfao Now we're talking!! Please dish (hehe)
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Feb 16, 2024 05:50
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alnilam posted:Yes, but also scrambled eggs have been a standard and cheap diner fare since before the days of non stick cookware, so it seems unlikely to me that it was a massive pain in the rear end every time BrianBoitano posted:Diners use flat tops, which are both more smooth and better seasoned than whatever you have at home. To have a similar level of success, you'd need to go nonstick, or learn to season smooth carbon steel. While working a flat top, beyond using a shitload of butter, and the surface being perfectly flat and well-seasoned, I also had a very sharp flat scraper designed to apply all of the body weight I put onto it. I could probably scrape fully cured epoxy off the top with that scraper. Eggs were one easy pass.
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Feb 16, 2024 05:52
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mystes posted:I just don't understand why it seems like everyone always either wants to use nonstick for everything or wants to never use nonstick for anything when it seems like the obvious thing to do is to just have one cheap nonstick pan for stuff like eggs I don’t eat eggs but I’ve never had a problem with anything sticking on my stainless set. Tofu, pancakes, veggie burgers, whatever. It would be an unnecessary purchase for me. I know microplastics are in my food, water, and air and that they’ve been in my body since before I was born … but not having a nonstick pan is at least one thing I can control in that department.
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Feb 16, 2024 06:20
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