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Using a fish spatula, you can remove your eggs if what sunny side up, or flip them for eggs over easy. Once your eggs are cooked they will release from the pan, usually 3 minutes for runny eggs or 5 minutes for well done. Now for the crucial tip, don’t touch your eggs!Īllow them to cook without poking or prodding them with your spatula.
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You can crack the eggs directly into the pan, but I like to crack my eggs into an individual bowl for each egg, to ensure freshness and prevent any shell from being added to the pan.Īs soon as you have added the eggs into the pan, immediately lower the heat to medium-low.
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Don’t let the oil get to hot before adding your eggs. Once the fat has coated the bottom of the pan, immediately add your eggs. I then add 1 tablespoon of butter, allowing it to melt, and continue moving the pan to combine the two fats and cover the surface and the sides of the pan. I like to add ½ tablespoons of oil to the pan and move the oil over the surface of the pan to coat the entire surface. Once your pan has reached the correct temperature, it’s time to add the fat to the pan. However, if the water evaporates instantly, lower the heat and test again. Allow the pan to preheat and become very hot, to test for the right temperature and a few drops of water to the pan, if the water forms small beads which start to dance over the surface of the pan, your temperature is correct. Place your pan onto to cooktop and adjust the heat of the cooktop to medium heat. Select a fat or oil that has a high smoking point (Do not use cooking spray), I like to use a mixture of a low cholesterol vegetable oil and butter. Stainless steel cookware needs a layer of fat to prevent food from sticking to the surface. Remove your eggs from the refrigerator and allow them to come to room temperature.Ĭhoose your cooking fat. Select a pan that is slightly bigger than your stovetop, and make sure your pan has been thoroughly cleaned.
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If it hasn’t yet been seasoned, skip to our article on how to season stainless steel cookware. By following our simple techniques, you to can be a master of your stainless steel cookware and become a fried egg aficionado.įirstly, has your stainless pan been seasoned properly. Stainless steel cookware requires a different approach to cook with than other nonstick cookware. However, once you have mastered these techniques, your stainless skillet will become your go-to pan for cooking eggs. Stainless skillets require a little practice to learn the techniques required to prevent food from sticking to the surface of the pan. Ideally, a good choice of the pan would be a stainless steel skillet which has a 3ply or 5ply construction. However many nonstick coatings on cheaper pans can be dangerous to your health. The coating of these pans will allow you to cook perfect eggs without using oil to prevent eggs from sticking to the surface of the pan. Skillets are ideal pans as they are small enough to evenly distribute heat, easily handled for techniques used to cook eggs, open-faced and shallow making it easier to work with eggs and their curved edges make them ideal for scraping and flipping eggs.Ĭomplete novices to cooking eggs will find it easy to cook eggs in a Teflon or nonstick pan. Typically a skillet with the dimensions of 20cm – 26cm is the perfect size to handle when cooking both fried and scrambled eggs. However, there are tricks and techniques you will need to know before you attempt cooking eggs in differently constructed pans. Basically, you can cook fried or scrambled eggs in any pan you choose.