Thread 21529625

>stainless steel pan
>get to Leidenfrost effect
>reduce heat to minimum
>in with the oil and butter
>scrambled eggs dont stick and are done in under 20 seconds
>literally the best scrambled eggs iv ever head texture wise

But the main problem was the oil, it was smoking crazy. SO WHAT THE FUCK DO I DO! Why cant anythign be easy! Do i just keep the entire pan on low heat the entire time and just hope the eggs wont stick either?

>>21529625 (OP)
Just use cast iron already

Dont suggest Ghee. I used Ghee before and it STILL smokes at medium heat. So what fucking oil do i use?

>>21529625 (OP)
Clarify butter then add the solids ontop once you're done making the eggs. Clarified butter has one of the highest smoke points around and browned butter solids taste amazing.

>>21529632
see
>>21529631

Smoking like crazy even on medium heat.

>>21529634
See >>21529628

>>21529636
based.

>>21529632
>>21529634
>>21529636
>>21529631

So is my fucking stove just too powerful? Its 1-9. Should i just go to 2.5?

>>21529643
You're getting the pan too hot initially probably
But cast iron is better for eggs in general

>>21529643
doesnt matter
put butter on the pan and when it starts bubbling that means the pan is over 100c and you can lower heat and put eggs in

>>21529636
can you stop showing your car keys? I'm poor and those pictures make me feel inadequate.

>>21529625 (OP)
The highest smoke point oil is supposedly peanut oil, but I hear avocado oil and coconut oil are right up there too.

My scrambled eggs are cooked in a pat of butter plus a small drizzle of olive oil. I like the flavor. I might also add cheese.

Also use the right sized pan for the job. It's a small 8in pan for 1-3 eggs. Frugal Gourmet used to say "hot wok, cold oil" but the other pro tip is be ready to cook, because that oil is going to warm up fast. The eggs are already whisked and ready to go from teh start. No pause. And of course you can turn down the burner. No one says your eggs need to be done like a line chef would do them. Your eyes will tell you when they are done or how how it should be.

>>21529625 (OP)
>>21529643
it's fine if it's smoking. if you're cooking eggs, you'll have them out of the pan before the oil breaks down to the point where it's toxic. i make eggs with EVOO.

worrying about smoke points, especially when you're frying one dish and at low-medium heat, is a meme

>>21529625 (OP)
>>21529631
Use animal fat. Lard and tallow.

>>21529628
I love that you're incapable of admitting you don't know anything about temperature control while paradoxically giving cooking advice as if you're worth taking advice from.
>>21529631
Cook at low heat. I mage eggs on medium low on my stove and I just use regular butter well below the smoke point.

>>21529625 (OP)
For that method, you're supposed to heat up the pan to temp dry, then add the oil right before adding the food. That doesn't give the oil enough time to degrade, and then the water content in the food further acts as a thermal barrier.

>>21530137
And yet