Eggcellent Egg Personalities with All Clad

Five egg personalities under five minutes! Learn how to make your favorite egg recipes - simply and nutritionally!

[@1111TP1111]

Love the All-Clad cookware. I also use the Bialetti stovetop coffe maker (3 cup). Great video by the way. Cheers :)

[@BusterHWJones]

Nicely done! Your choice of Eine kline Nacht Musik was spot on.

[@stephenraatz2598]

I absolutely love my All Clad pans now that I know seasoning stainless steel pans is just as important as seasoning cast iron. They act so much better than any non stick pans and are so much healthier to cook with. All teflon has been disposed of. Thank you for this wonderful video. There are videos on You Yube demonstrating the seasoning process.

[@KarisaMusolf]

How do you season a stainless steel pan? I also have All-Clad and I'm still figuring out how to cook with and care for them.

[@cindys2995]

@@KarisaMusolf There's a lot of videos on it. It's something like, heat the pan, put shortening or something on it, wipe it off, let it completely cool and do it again and again - not sure how many times. I'm going from memory, but that's the gist.

[@usernamemykel]

Enjoyed your well-presented tutorial, and if one must have music in the background of a tutorial, classical is the way to go. Cool! I very much enjoy cooking in my All-Clad stainless steel skillet and my de Buyer Mineral B carbon-steel skillets. I also treat myself to an occasional Moka pot of espresso coffee (which, made in a Moka pot, is actually more like Turkish coffee than real espresso, but terrific nonetheless). My coffee is prepared "cafe con leche" ("cafe au lait" for the Frenchies), which I learned about while working 6 years in downtown Miami. If you paid for the Bialetti brand name, you paid too much - there are many much less expensive, but fully servicable Moka pots out there - the coffee will taste the same because it can't read the brand name ; ). Thanks for the vid!

[@totallydomestic433]

Sunny side up. Learned alot fm your video on how to cook them. Thanks!

[@shelbycdoo]

Just great! I wish you could teach your video talents to everyone else that tries to make a video. They could learn so much by just watching this one.

[@bloozedaddy]

you blotted out the sun on the sunny-side-up WTH ????? AND you overcooked that omelette....after telling people not to overcook...but your over-easy was perfect. ya fired !!!!!!

[@SilverCymbal]

Can you please tell me what size pan that is that looks like it's an all clad but it looks smaller than the ones I've seen looks like a perfect size thank you

[@GhostPirate6]

Silver Cymbal The answer is in the first 15 seconds of the video.

[@seikibrian8641]

That's the 7½-inch "French" skillet, which I'm not sure is still being made except in a non-stick version. All-Clad's so-called "French" pots and pans don't have pouring rims, and they come in some different sizes than the standard pots and pans.

[@geoferrera3425]

Great vid but I'm pretty sure that was not a 1/2 teaspoon of butter...

[@bloozedaddy]

btw...the BEST place to find good quality pan at great prices is the kitchen section at Ross Dress For Less. Sometimes they're "seconds" and might have a slight flaw but rarely can you find them they're that small. You can get a very good stainless steel pan from brands like Cuisinart. Analon etc for $20 or less. Great ceramic pans there also.

[@alliemille]

and marshalls! very good prices for pans! and kitchenwear

[@johnphil33]

BRAVO! Well done!

[@tomtommyl805]

I have several "All Clad" products. I hated the stainless steep fry pans until I learned that you have to bring it up to a high heat first. (till drops of water dance on the surface at which point it becomes non stick). but you need some oils and fats in the pan to make it non stick. I haven't perfected this yet but it's more of an art than you might think. Now that I learned that technique, I can sear meat and then deglaze the pan and get all that flavor.Eggs are probably the most difficult item to fry as they seem to want to stick to everything.

[@cnnw3929]

For me, my All Clad stainless steel cookware makes it very easy to cook eggs. Just let it sit on medium for a few minutes, add butter, and viola... Literally, an instant omelet. I have yet to learn how to make potato dishes that simmer for a while, though. But I'm sure I'll master that eventually. No need for me to waste $300.00 on a Griswold cast iron, when I can get the same results at less than half the price with an All Clad skillet or saute pan!

[@bob75819]

good work, if you turn your temp down about 5 deg then your fried eggs edges will be just as tender as the rest of the whites

[@SuperAdobeFlash]

Thank You. It was wonderful to watch

[@hepgeoff]

Not gonna lie, this makes me want to run out and get some All-Clad SS pans and get rid of my Cuisinart. Great presentation!

[@DavidTMSN]

Eggcellent work!

[@scd6969]

eggcellent video! :)

[@dillonykyang]

with that amount of butter, you can cook on most pans non-stick

[@eda7875]

+whoasai that's actually not that much butter for traditional cooking...

[@seikibrian8641]

"with that amount of butter, you can cook on most pans non-stick" Yep; which is something the Teflon Generation seems to have forgotten.

[@JohnDoe-xu2vx]

awesome video

[@attnMoFo]

I see a lot of knee jerk reactions to butter use here. Butter has gotten a bum rap. Butter is actually good for you if you don't eat the whole stick.

[@seanbugher5156]

+AttnJack Agreed. Many people don't even get enough fat calories in their diet and tend to have way too many carbs. A quality butter is a decent way to increase the fat/carb ratio. Salt also gets a pretty bum rap in many cases.

[@eda7875]

+Sean Bugher YES

[@eda7875]

+AttnJack Fat is bad for you fat makes you fat!. No IT DOESN'T. Fat is GOOD for you. Fat DOES NOT raise cholesterol, low fat diets are FULL of sugar. Because guess what, when you remove fat from food, it tastes like cardboard, so they add "flavor enhancers" A.K.A sugar. I am going to say something that would probably blow your mind... Our body actually transforms carbohydrates (including sugars) into cholesterol. That's how it works folks, do your research. And yes, good fats lower cholesterol.

[@bloozedaddy]

+AttnJack actually there's probably not an issue with a full stick either. The same people that lambast natural butter will eat chemically created oils and think they're doing something healthy...some of the things they use to make those oils are used in the production of gasoline. You don't just squeeze corn and get "oil" out of it...it's not an olive.

[@tomtommyl805]

yep. just don't use margarine. THAT stuff is bad for you. (anything with partially hydrogenated oils is seriously bad). for frying I like peanut oil. but I don't use olive oil for that since I've been told by some cooks that it becomes somewhat carcinogenic when heated up to those temps. ( I looked it up on google too). Saute'ing with olive oil is ok I think. as sauté is a lower temp.

[@tomtommyl805]

the other type of pans that are becoming noticed are the carbon steel pans. otherwise known as "black steel pans". but they are tricky as you need to religiously keep them seasoned.

[@cnnw3929]

Carbon steel is great, IF you can spring for a BluSteel pan on the day it's available for purchase. :D

[@chun-linghsu1857]

Great! Is your pan seasoned? Thanks.

[@daveh9474]

stainless barely barely seasons at all.

[@ceciliacastagneto1347]

Súper nice!!! Like!!!😄😃😀😘

[@cristinabondar933]

What a marvelous job on the eggs and on the video itself!

[@geraldamos292]

Terrible job

[@jdashlovela]

Is this all clad brushed d5

[@deeparks3112]

possibly a D3, but it may be a D5. A fine pan, love mine.

[@williammoore7482]

Cathleen Marks Hello, Just by looking it’s hard to tell if it’s a D3 or D5, but in my opinion it is a 7 inch French skillet. Take a look at the beautiful high sloped sides unlike they’re frying pans. That’s just a guess and at my age I probably should have my glasses checked. Happy cooking

[@KarisaMusolf]

When you make eggs in stainless, should you heat up the pan enough so that the water dances? Or, is that only for things that you want to develop a fond with, like steak?

[@cennetevran5993]

what is the brand of your pan? it looks very qualitative.. the egg doesn't stick!!

[@bloozedaddy]

+Cennet Evran the egg doesn't stick because they don't move it right away and use enough butter. Any good stainless steel pan with a heavy bottom works fine as long as you are patient and don't mess with the egg.

[@seikibrian8641]

The brand is in the title: "Eggcellent Egg Personalities with All Clad" Although they spelled it incorrectly; it's "All-Clad" with a hyphen. It's a high-end, high-priced American brand; the first to manufacture bonded multi-ply cookware.

[@tecnolover2642]

OMG,,, you put a ton of butter in for that that omelette! insane.

[@seikibrian8641]

1/2 teaspoon is "a ton of butter"? I think you need a reality check.

[@laktris99]

How is a browned, cloudy-yellow, braised/steamed egg called a sunny side?

[@bloozedaddy]

+Laktris yep...it's as bad as the one vid here on YT where they make an "over-easy" egg and never flip it....people miss sorta pertinent points that are right in the title....at least it appears to be that way.

[@seikibrian8641]

"How is a browned, cloudy-yellow, braised/steamed egg called a sunny side?" Because it's not flipped/turned. The "sunny side" ( the yolk) is always up.

[@smurftube7]

I'm clueless how you got the eggs to release so cleanly. Mine keep sticking.

[@bloozedaddy]

+smurftube7 you can't move the egg when you first put it in....and use enough butter or other quality oil (like avocado or walnut etc)..let it sit for a bit and a barrier will be created. However...I've never been able to do scrambled eggs in a stainless steel pan...as they start sticking once you begin moving them around and they cook...these scrambled eggs looked pretty lame...a mushy mess without any curds. I have a ceramic non-stick pan and it's phenomenal for doing eggs of all kinds. BTW...using clarified butter will raise the heat point (it's the milk solids in butter that burn). Very easy to make...you can find vids here.

[@cnnw3929]

It's all about sitting the pan on the burner, and heating it on medium for a few minutes. Practice, practice, practice. Once you get it down, your Lodge cast-iron pans will become decorative artisan pieces. :D

[@seikibrian8641]

"I'm clueless how you got the eggs to release so cleanly. Mine keep sticking." Are you allowing your pan to COMPLETELY preheat before you add the fat (butter, oil, whatever)? Are you using medium to medium-high heat? Are you using enough fat to completely cover the bottom of the pan? Are you letting the food sit undisturbed for a few moments before you try to stir it or turn it? If not, try these tips; they're the "secret" to cooking well without Teflon.

[@soufpaw82]

I had the same problem before. So, for starters we're going to talk about the differences in ranges. I have an electric coil/ring range at my place. Medium heat on a gas range is a bit cooler than medium heat on an electric range. So what I do, in my situation, using Cuisinart Stainless Steel 12" skillets, (non-clad) - is heat up my pan on medium low-ish, about 7 on the clock. 12 being off, 2pm being high, 6 being medium 9 being medium low. I heat the pan until a drop of water beads around in it like mercury. Once that happens I drop the heat until medium low, and add the oil. It will smoke a bit. I'll lift the pan off the range for about 25 seconds and put it back down. Then add my eggs and boom. They don't stick, and slide around nicely, after about 30 seconds of creating a light crust. Hope that helps!

[@hollister60626]

I use ghee instead of butter. Ghee is butter with the milk fat taken out. You can make your own or buy it premade. It has a higher burn temp that butter so it won’t burn as quickly. Also, make sure you’re not putting the egg in the pan until the pan and ghee are up to temp. My stainless is not seasoned at all (I didn’t even know you could season stainless steel?) and my eggs don’t stick

[@jeffshannon5410]

My personality is all of them!!

[@1cleandude]

KETO FOR LIFE GOOD PEOPLE; LIVE LONG AND PROSPER!!!

[@kayrealist9793]

i need to sleep. damn im hungry!

[@najarhector]

with that amount of butter.....you can cook it on any surface that conducts heat..... XD

[@hectorcenturion2888]

hi, what size it the fry pan?

[@Yowzoe]

7.5", I believe.

[@somerset6646]

You should mention that you get all that non-stickiness by preheating the pan before adding oil or butter, then the food.

[@StropSharp]

I love basted eggs in bacon fat, and this pan past the test in my book.

[@k.s.naturalist6852]

Butter & Eggs excellent health food. Plastic spatula not so good. Much healthier to use wood utensils!

[@MrJusmobile]

Oh no! Sealed burners!

[@pingshakl]

Butter won't make you fat, that's true!

[@ayutonk2127]

What is the size of this allclad pan? 8 inch?

[@deeparks3112]

Yes, 8" model D3

[@williammoore7482]

ada deh hello, it’s hard to tell if it is a D3 or D5 just by looking. But if I had to guess I certainly would say that it is a 10 inch French skillet. Just a guess

[@l4d2_ellis20]

It's literally said in the video that it was prepared with the All-Clad Stainless 7.5 inch French skillet...

[@williammoore7482]

L4D2_Ellis Hello, you’re right it does mention the the description of the pan in the very beginning, but I must say that the script is so small and a bit blurry that if you were to blink you would miss it. I sure missed it, but would imagine my 70-year-old eyes had something to do with it. My guess was from many decades of using all clad, and have to say the French skillet is one of my favorites. Bon appétit

[@l4d2_ellis20]

William Moore well, at least you have a reason. Not sure if ada deh also has bad eyesight or was just not paying attention.

[@julianmuller766]

a dash of vinegar in the water will give that poached egg such a better texture. Tried both ways. Dash of vinegar wins hands down.

[@duckpond-studio]

Burnt butter!!!

[@cindys2995]

I can cook a full thanksgiving dinner but eggs are hit or miss for me. I really feel like it's my pan, but.......

[@eminusipi]

If I was the god of KZbin, I'd send all of the cooking haters to hell with teflon cookware and steel utensils ;) I just got my first All-Clad 10" skillet and am looking forward to using it for acidic stuff. I'll try it on eggs but I'm using my inexpensive Lodge cast iron and seasoned steel for everything else. They are non-stick and eggs slide around too much!

[@cnnw3929]

Acidic stuff... The very first time you make a heapin' helpin' of spaghetti sauce, you'll realize what you've been missing!

[@scoopyall2996]

That wasn't sunny side up, wtf

[@alexegus71]

1 pan was already season 2 butter was barely hot 3 eggs timing unknown 4 I'm hungry....time to get the non stickteflon pan out

[@NobleSteed00]

I have nothing against butter, but you need barely half as much fat and the best fats are high point oils like grapeseed or avocado. My all-clad SS is better than nonstick when properly used.

[@williammoore7482]

thought patrol Butter equals flavor in my opinion, well not just my opinion.No need to use grapeseed or avocado oil because eggs should not be cooked at high temperatures. Just my opinion not that you care. Here is a professional cooking some scrambled eggs with a nice knob of butter. This is certainly something I would not eat every day but for a special occasions. kzbin.info/www/bejne/hoazaIhrq7mAg5I

[@williammoore7482]

kzbin.info/www/bejne/p4uxoWWifLumaq8

[@k81law]

This song makes me want to be mischievous. 😈

[@tomtommyl805]

yeah.. good choice of background music.

[@purpleiris6489]

If your a fan of light fluffy scrambled eggs!Did you notice this video didnt dare try doing scrambled eggs! Thats cause you really cant make stainless steel nonstick! Go with the nonstick All-Clad!

[@rayhanes1347]

butter is a no go *backs out

[@bloozedaddy]

+ray hanes clarified butter is the way to go...flavor without the browning.

[@rayhanes1347]

BloozeDaddy but how healthy is it. Never heard of it. Ive cut off dairy but not completely. If I eat it I watched eat it

[@bloozedaddy]

ray hanes well since it has ZERO chemicals in it I'm guessing it's pretty healthy....natural saturated fats are good for you ...your body and your cells like it. Vegans will claim it's poison of course...but then theyr'e vegans. Just look up ACTUAL studies of saturated fats and you'll see that there's no connection between them and heart disease....nor raising your blood cholesterol levels. In fact many people report their good HDL levels going up by adding butter and coconut oil , avocados to their diet. The assumption that fat becomes fat in the body has NO scientific basis....like a lot of assumptions.

[@micflor531313]

you can get all-clad used on the online auction, etc. this might be the eight inch, I have a ten inch. Since it comes with a lid. You can also use healthier oil, and very little. lots of butter isn't good.

[@eda7875]

+micflor531313 why is butter bad for you? cause of saturated fats?

[@seikibrian8641]

I guess you weren't reading the accompanying text, micflor; this is a 7.5-inch pan.

[@angeldej4225]

No music next time..

[@jeffstanley4593]

The sunny side up egg was over easy to me. It should have been bright yellow.

[@seikibrian8641]

"Over easy" means it's turned, then cooked briefly on the second side. That's what "over" means...turned over. This egg was never turned; it was sunny side up.

[@sinister184]

You don't need as much butter as was being used. The bottom of the pan just needs a very light coat; tsp or less for a 10-12in pan. That's a very small addition of fat and calories to avoid PTFE pans that are unhealthy and degrade relatively quickly.

[@seikibrian8641]

He WAS using less; he was using 1/2 tsp. each time.

[@geraldamos292]

Nice pan..learn how to use it properly

[@o0Sp3cia1K0o]

Damn I think my cholesterol level just went up.

[@noobsound]

damn... yout stainless steel is really non stick. did u do something special to it?

[@eman1989z]

this is all clad stainless, its all about proper temps and enough oil it appears

[@m06een00]

Hardly surprising given the amount of fat he used and not very healthy either. One teaspoonful of butter/oil is enough to fry eggs or make an omelette. Don't waste your money on All Clad. You can buy just as good quality SS pan for less than half the price.

[@cooolathanlife]

paul benson I know how you feel, but I finally decided to invest into a few (essential to my needs only) All-Clad pan and they are Beautiful and performs wells, yes you can find cheaper Tri-ply (Multi-ply) like Cusinsarts or Caphalon Tri-Ply (made in china) but the All-Clad compared to French Tri-ply Manufactures is a better price and performs great as well for the added elegance you get.

[@seanbugher5156]

+paul benson When you factor in the REAL lifetime warranty All-Clad has, it's not a waste of money at all. Many other manufacturers have a "1 replacement" policy and often deny warranty claims anyway. This includes Calphalon, which I'm pretty sure you were alluding to.

[@usernamemykel]

Man, you apparently haven't had an All-Clad in your hands or on your stove! I've got, besides old-fashioned cast iron pans, an All-Clad stainless steel skillet and two de Buyer Mineral B carbon steel skillets and I've gotta tell you, I'm in cooking heaven whenever I use any of these!! There IS a difference in QUALITY and it shows up in RESULTS which = SATISFACTION! Cook, cook, hooRAY!!

[@JuanLopez-tq5cu]

Pour your weak as fuck coffee...

[@bloozedaddy]

+Juan Lopez not to mention the girlie-cup. hehe

[@usernamemykel]

Juan Lopez, I presume you prefer the over-sweetened, thick as molasses, super caffeinated mud referred to as "Cuban coffee".

[@es2056]

Terrible omelet technique.

[@alberta3157]

all of the eggs on this video were over cooked . Crispy edges and browning - overcooked

[@seikibrian8641]

"Crispy edges and browning - overcooked" Only if you don't like crispy edges and browning. Many of us DO like them that way, so for us these were perfectly cooked. Except for the omelette: I'm trained in the French method, and that wasn't an omelette I'd have made.

[@williammoore7482]

Albert A maybe I should put my glasses on and watch again because I don’t see where they’re overcooked. If I were him I certainly would’ve cut the yolk open to reveal the doneness. In culinary terms the crispy and browned edges is called the Maillard reaction. I personally like a little color on the edge of my sunnyside eggs. Happy cooking 🍳

[@loopev]

Music is WAAAAAAY too annoying! Jus' sayin'

[@usernamemykel]

You've got a point there - it wasn't fully boiled, only simmered...

[@foxkenji]

5 ways to cook an egg? I see 5 ways to jack up your cholesterol.

[@NightmareCrab]

just remove the toast and this is perfect.