🍳 Freakin' Fried Eggs on the Breville Control Freak

[@UncleScottsKitchen]

De Buyer is running a BIG SALE on all of their carbon steel pans ONLY for viewers of Uncle Scott's Kitchen videos, The sale is live now, and runs for one week, through November 7th. This is the biggest discount of the year on De Buyer carbon steel and it's only for us. Use the following link AND discount code: UNCLESCOTT at checkout: debuyer-usa.com/collections/carbon-steel?sca_ref=404835.2T2gLdk0je

[@AverageReviewsYT]

As someone who has been eyeing this cooker for a few years, and as someone who doesent make candy, this is the first review on KZbin that’s actually useful (and in general for that matter) showcasing a proper use, and review for cooking..

[@darkhorsefive0]

If I’m at Waffle House at 3:00 AM, trust me, I am in no condition to judge the egg! 🤣🤣🤷‍♂️

[@Dizzy1583]

Loved it! I’d like to see how a 10 or 12 inch heavy Lodge cast iron pan would do. Especially for a steak! Thank you so much

[@alexandermayer2026]

It would be nice if you checked the pan temperature with your contact thermapen. Is the temperature the same on all sections of the pan? On my glasstop, temperature difference between center and edge is over 75* with my Matfer. Today I used my natural gas burner on my Lynx gas grill. The temperature differential was 15* between center and edge. I now know that carbon steel does not work on glasstop and cheapo (Duxtop) induction. My Demeyere Atlantis has essentially no temperature differential on my glasstop. The Demeyere heat retention is essentially zero drop in one minute off burner, while cast iron and carbon steel both drop 1-2* a minute off burner. My Curtis Stone nonstick heats evenly on the glasstop and retains heat off burner far better than the Matfer. So carbon steel is an outdated cooking surface for glasstops and small magnet induction. Try to cook a French omelette with a 75*+ temperature differential. So gas, a $1,500 Freak, or a $5,000 large magnet induction range are all that can shore up the deficiencies of carbon steel. My 6” bottom cast iron is as large as I can go on my $1,700 Bosch glasstop range.

[@aperson1908]

Thanks for the video. I would like to see a Proline on the Freak, see if there is any substantial temp drop.

[@jkbcook]

What a fun kitchen toy. Nothing wrong with dialling in the technology. That takes skill as well. And yes, there is nothing magical about scraping an egg out of a pan.😂

[@JacksonWalter735]

This portable induction cooktop is pretty neat. It’s out of my price range, but it’s so cool how it can monitor temperatures like this

[@WGCI28]

I just got the "control freak home" delivered yesterday evening (11/29/24). I am loving your videos.

[@UncleScottsKitchen]

Awesome!! How are you liking it so far?

[@AverageReviewsYT]

3:16. Not true.. lol I’d eat that crispy brown crusted beauty lol

[@Visitkarte]

Same here. I prefer my eggs with brown and crispy edges.

[@JimUe1]

100%. that egg hardly brown at all. crispier the better... just like steak, pork, chicken, toast. why the love on plain egg whitest and hate on enhanced flavour & texture ?

[@UncleScottsKitchen]

I think with the "Internet Eggs" that people go with too much heat because it helps an egg slide and it looks good in a video, but they don't really know how to cook an egg at any other temperature. If you can get a nonstick egg at a low and slow temp, you can always increase the heat and get some browning, but I don't think it necessarily works the other way around.

[@douggolde7582]

Try a large heavy cast iron frying pan like a Lodge. Induction loves cast iron.

[@UncleScottsKitchen]

Will put it on the list!

[@brendansmith]

The control freak home has a bunch of recipes preprogrammed in it including sunny side up egg (250⁰) and friend egg (275⁰)

[@tomtommyl805]

I DID THIS !! Ok: Not using the control freeeek but I have an infrared therm-o-meter. I did this 5 times over the course of a week. (I saw this video just as you put it out). so I found that with the thermometer, I could put the carbon steel pan at 310 deg F and the eggs came out Slidey every time. Just slid around the pan and I did omelettes which (IME) tend to stick more to the pan surface than a fried egg. Amazing: BIG THANKS SCOTT !!

[@severoon]

I love my Control Freak, you should poach eggs on it. Talk about having a cheat code, it keeps water at a bare simmer effortlessly.

[@UncleScottsKitchen]

I will put poached eggs on the list

[@H4KnSL4K]

I use like a approx 12.5" stainless frying pan to make 4+ eggs (with little silicon circles) every morning. I don't measure the temperature, but give it some time to pre-heat, and add bacon grease plus tallow, and then sliced shallots. The bubbling of the shallots gives me an indication of when it's pre-heated enough - and then I put the eggs in. So far, it's pretty non-stick! (I have other pans, including a mineral B, but the cooking surface is not quite big enough for all my eggs to fit! Plus I appreciate the lower weight of the tri-ply stainless)

[@marcf9622]

Well hey, this looks interesting! I look forward to seeing some of the cool things this pricey gadget can do. It looks like you could program in a nice little assistant for your self?

[@reveme]

Hi uncle Scott! I would like to see a lodge Cast Iron large skillet there. One of the pros of the Freak is the bigger magnet, so I’m interested in comparing how it works on a big pan, compared to a cheaper induction cooktop. 😊 Do you think it’s possible? 😊 Thanks a lot

[@pacman_17]

This is helpful. My eggs have been sticking using the induction burner. I think dropping 3 eggs straight from the fridge in the 8" DeBuyer and uneven heating is causing a problem.

[@Jantonvid]

Were all your eggs cold or room temperature?

[@UncleScottsKitchen]

Room temp. I always try to have my eggs at room temp (or pretty close) for fried or scrambled.

[@raydallaire6850]

Speaking of hockey pucks, have you gone to watch your new team yet?

[@roospike]

Suggestion Scott, since regular butter has a tendency to Brown in which normally works for you but obviously working against you in this situation try using ghee or clarified butter and it won't be as susceptible to browning. Normally in an Egg restaurant they're not using any kind of butter normally anyway it would be more of a cooking oil butter flavor. And yes you are correct crispy or browned eggs is on the unacceptable side in a restaurant, maybe just a very light toasting/color on an omelet (non Frence of course) Flipping tip: after flipping eggs if one corner doesn't quite land completely over you can immediately consecutively do short vertical bounces to help unfold the egg to the flat position. 😁👌 🍳

[@vagos06]

I suggested it on another video too, but I think you should check out the original profi series of pots and pans from Fissler and compare their behavior to carbon steel and cast iron on the induction hob! By the way, Fissler has launched a series of fully clad cookware that seems to be only available in the US - maybe you can check those out too!

[@JohnVarner]

Fascinating. I sometimes use a surface Thermapen to measure the temperature of my pan before cooking eggs. I usually target around 300° to start, but then don’t really worry about the temperature once cooking begins. The egg whites don’t bubble nearly as much in my pan as they are in yours, which leads me to believe there’s a temperature difference. If you have a surface Thermapen or similar, can you try using it to validate temperature? Also, I’d like to see some testing with Demeyere pans. I’ve read about compatibility issues between them and the Control Freak.

[@MustSeto]

I have a surface thermapen and Control Freak. I found they're usually reasonably close, though the temps are a bit different at different parts of the pan, depending on material, size, how long its been preheating, etc.. I wouldn't be surprised if the CF is doing some adjustments to try to account for only measuring the center, and measuring the bottom of pans instead of the cooking surface.

[@ericfielding668]

Learning new cookware/cooktop parameters: once you nail them, you're good to go. I wonder how different the method would be on different pans.

[@paulvictor9368]

Would the control freak be able to handle a 12” pan cooking steak?

[@MichaelE.Douroux]

How about trying your Smithey carbon steel?

[@UncleScottsKitchen]

Will do!

[@rabindranabraham2681]

Will this hold the weight of a 20 quart stockpot filled with liquid, or a 10+ quart cast iron dutch oven? Would you be comfortable leaving it on simmer overnight?

[@pomegranatepip2482]

You seem to use a lot of butter. Is that much really necessary? Thanks for the video.

[@jp-nx9yb]

How does it cope with STAUB pots? I want to deep fry using that.

[@UncleScottsKitchen]

Funny you should ask! kzbin.info/www/bejne/b3yspJKajbGLgJI

[@walterw2]

can you talk about the actual area of pan heating the 'freak does? helen rennie has talked about this in her videos, a big thing you're buying with more expensive induction burners is a burner that heats the entire bottom of the pan instead of a 6" circle in the center like you demo it with water in the pan and you can see where it boils and where it doesn't

[@UncleScottsKitchen]

I tried to cook a pound of bacon on it the other day in a 9-quart Le Creuset dutch oven. I got a browned area about 7" wide. I think that's about where it tops out.

[@WGCI28]

9 in vs 6 in on the control freak

[@garryhammond3117]

I think a stainless steel (straight or clad) cooked perfect egg would be a challenge and a feat Scott. - Cheers!

[@UncleScottsKitchen]

Will definitely be doing this for the Breville... I note I have done it inmany past videos too though!

[@pauljones9150]

I want to know if the breville can help me caramelize things reliably and easily (carrots, onion, stew meat etc...)

[@SpicyHotPot12]

Would like to see how hestan nanobond fares with freakin cookin!

[@jstones9872]

are you an induction convert yet? I am

[@philipp594]

Cast iron?

[@stayupthetree]

while yes the butter drops the temp, the big drop was when you actually removed the pan from the surface

[@Fr8Dog]

How about some Latin Love with Darto

[@mikegu2527]

¡Olé! for the Argentinian pan. But their 20mm skillet can only fit a quail egg.

[@BlackJesus8463]

its nice but the instruction manual is only the warnings in English and French. It looks like a good design though.

[@TorbjørnJenssen]

Test demeyere proline

[@ArmadilloGodzilla]

So easy to get perfect eggs in those.

[@aperson1908]

The irony is Unc uses a $1500 cook-top and a style of pan known for uneven hear transfer and hot spots. Go figure....

[@johnharper257]

Hi Scott. Great as always. Your comment about letting the water cook out of the butter reminded me to ask you if you have every cooked eggs or other things using ghee or even clarified butter.

[@paulwilliams200]

Please test a Merten & Storck Pre-Seasoned Carbon Steel Frying Pan/Skillet. IMHO, these German-made pans are economy-priced and far superior to those from a North American brand. YMMV.

[@jmleon92]

We are overdue for a new video on your preferred method to season a new carbon steel pan on all common stove top types (gas, electric, and induction). Because a bunch of us are getting new deBuyed pans thanks to your discount code.

[@GaryStafford-dz3el]

That's a very nice cooking device, but 1500.00 dollars is a little to much. I know how to cook an egg without burning it.

[@vladstancea]

Next Demeyer Proline 32cm

[@UncleScottsKitchen]

I will try it but I am worried it is too big...

[@vladstancea]

Well, that's the whole point, to test a huge pan that it's marketed as being highly efficient on induction 😜

[@karldoblinger3091]

I am dying to replace my Matfer pas (I cannot get that pan to become non-stick - every egg sticks) with a De Buyer but it seems they are sold out on the Carbon B Pro's :(

[@walterw2]

it won't make a difference! carbon steel is pretty much carbon steel; one pan might be nicer than another in design or size or whatever but the metal is the same and they'll season the same. no reason you can't get the matfers to behave, i am _no_ kind of cooking master guy and my matfers work just fine for omelets or anything else

[@kencrane9726]

Sounds like you’re enjoying your new toy. Looks like induction isn’t the boogeyman that you originally thought it was.

[@ColtonGuman]

Why didn't u just look at what temperature to make a fried egg

[@KoruGo]

Then you don't have an excuse to eat 3 fried eggs :)

[@aperson1908]

Cooking by numbers?

[@mencken8]

$1500?!? 🤮

[@peterboytRaKs]

$1,500. for a single burner cooktop? Really Scott? Glad you're not running for public office anywhere. Whew! You wouldn't happen to be interested in a buying bridge, would you? I always knew you had a great sense of humor!

[@H4KnSL4K]

People with 'extra' money blow it on all kinds of things. Ever seen a fancy car on the road? This cooktop is practical and should last a long time .. and if he uses it regularly, $1500 doesn't work out to a lot of money. Similarly, don't ask me how much I blew on my nice fancy Japanese chef's knife (okay, it's a "bunka"). Man, I love that thing and use it every day. It was a lot of money, but it's brought such enjoyment

[@peterboytRaKs]

@@H4KnSL4K Oh yeah. I forgot how much enjoyment would get from spending $1,500. on a single cooktop. Sorry. I forgot that I'm a scientific chef/cookmaster who needs that much control over my burner. 🤪

[@aperson1908]

Nothing like Cooking by Numbers!!!!!. The irony is Unc uses a $1500 cook-top and a style of pan known for uneven temp transfer and hot spots. Go figure....

[@walterw2]

that's apparently the difference between cheap induction and good induction hobs! you can buy an induction burner for a couple hundred bucks but the cheap ones end up just heating the center of the pan instead of the whole thing

[@jp-nx9yb]

@@peterboytRaKs I used to have NuWave and I really loved it for deep frying using my Staub wok. When it stopped working, I bought TEFAL and it’s absolutely useless for deep frying. So I bought TOKIT, which is fine for frying as long as you use a thin pan. But just couldn’t get it to heat up oil in my heavy wok. I was due to buy an iPhone to replace my 5 year old phone but decided to order this instead yesterday! A hell of a lot of money for a spare burner and I hope it’s worth it!

[@jamesomalley4556]

Never liked Ele stove at any price.

[@alexhafko5667]

This isnt just an electric stove. Youre probably thinking of cheap coil or glasstop stoves. Yes those completely suck. Induction is far better. It cooks better than gas. Go buy a cheap one to try it out yourself and see. I got an ikea one that i use all the time for 60 bucks. I used a gas stove at my family house after id been using it and i was actually incredibly disappointed how slow the gas was. And thats with a commercial gas stove set up.