Marianne Martinez
Hexclad pans are suitable for cooking eggs in various styles. The type of pan you use depends on the style of cooking and the desired attributes of the dish. For instance, a non-stick pan is ideal for frying or scrambling eggs, while poaching eggs is best done in a taller pan with simmering water, salt, and vinegar. Frying eggs in a Hexclad pan requires the use of oil or butter to prevent sticking and achieve the perfect texture and colour. The size of the pan and the level of heat are also important factors to consider when frying eggs, as they impact the cooking time and the evenness of the result.
| Characteristics | Values |
|---|---|
| Pan size | 8-inch for one person, 10-inch for two, 12-inch for four |
| Pan type | Non-stick, sloped sides, stay-cool stainless steel handle |
| Oil/butter | Required for frying and scrambling, not for poaching |
| Heat | Medium to low |
| Time | Depends on the type of egg, from 2 to 3 minutes |
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What You'll Learn
Using enough oil or butter
When frying eggs in a HexClad pan, the pan should be placed over medium heat. After adding the oil or butter, it should be heated until it gently foams. Then, the eggs can be cracked into the pan. For runny fried eggs, the eggs should be cooked until the whites are just set, and the yolk is glossy but not opaque, which should take about 2 to 3 minutes. If a firmer yolk is desired, the pan can be briefly covered with a lid until the yolk turns opaque. To achieve the perfect fried egg texture and colour, the eggs should not be moved around in the pan. Instead, a spoon can be used to baste the fat over the tops of the egg whites to allow them to cook.
For scrambled eggs, a non-stick HexClad pan is ideal as it allows for easy maneuvering while cooking. The lightweight nature of HexClad pans also makes it easy to tilt and rotate the pan to ensure that the eggs are evenly cooked. While scrambled eggs can be cooked without oil or butter, adding some fat can enhance the flavour and texture of the dish.
When making an omelette in a HexClad pan, the pan should be heated over medium-low heat with the preferred form of fat, avoiding cooking spray. The amount of fat used will depend on the desired texture and flavour of the omelette. After whisking the eggs in a separate bowl, they can be poured into the pan and cooked until they form a uniform layer along the surface. Then, as the eggs cook, a spatula can be used to gently push the cooked parts of the egg towards the centre, allowing the uncooked portions to fill the empty spots.
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Pan size and number of eggs
Hexclad pans are suitable for cooking eggs. The number of eggs you can cook in a pan depends on the size of the pan and the size of the eggs. Large eggs are the most commonly sold and used in recipes.
A 6-inch pan can cook three to four eggs. A 6.5-inch pan can also hold three to four eggs, which is enough for a sizable frittata.
An 8-inch pan can cook three to four eggs. This size is suitable for one person.
A 9.25-inch pan can cook four to five eggs. This size is suitable for a frittata or similar dish.
A 10-inch pan is suitable for two people. It can cook four to five eggs.
A 12-inch pan is suitable for four people.
The number of eggs you can cook in a pan also depends on your personal preference for how crowded you like your pan to be.
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How to achieve runny yolks
To achieve runny yolks, you will need to cook the eggs for a shorter time and on lower heat. The key is to cook the egg whites until they are just set, while the yolk remains glossy but not opaque. This should take around 2 to 3 minutes.
To make fried eggs with runny yolks, first, add at least 1 tablespoon of oil or butter for every 2 eggs you plan to cook. When the butter gently foams, crack the eggs into the skillet. After 2 to 3 minutes, the whites should be firm, but the yolks should still be runny. You can then use a wide, flat spatula to transfer the eggs to a plate. Season with salt and pepper to taste.
If you want to make sunny-side-up eggs with runny yolks, follow the same steps as above, but instead of letting the sides brown, put a lid on the pan when you notice the sides of the egg turning white. This will take around 2 to 2.5 minutes.
For over-easy eggs with runny yolks, follow the same steps as for fried eggs, but after the whites are solid, flip the egg in one smooth motion. Cook for another 30 seconds to 1 minute to set the whites, and then transfer to a plate. The yolk should be bouncy when gently pressed with a finger.
If you prefer poached eggs, you can achieve a runny yolk by boiling water in a Hexclad Hybrid Pot and then lowering the heat to a gentle simmer. Stir the water with a spatula or spoon to create a mini whirlpool, and carefully drop the egg into the centre. Turn off the heat, cover with a lid, and let the egg cook for around 5 minutes. The resulting egg will have a soft texture with a warm, runny yolk.
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Poaching eggs
To poach eggs, you will need to heat water to a gentle simmer, just below the boiling point. This gentle form of cooking allows the flavour of your poaching liquid to be incorporated into your food and limits the fat needed. No cooking oil or butter is required; however, you may add a bit of salt and white vinegar to the water if desired.
- Heat water in a small saucepan to about 3 inches or 1/2 inch deep.
- When the water is just beginning to boil, lower the heat to a simmer.
- Use a spatula or spoon to stir the water, forming a mini whirlpool.
- Crack an egg into a small bowl or fine mesh sieve, removing some of the thin wispy egg whites.
- Gently slide the egg into the centre of the whirlpool.
- Cover the pan with a lid and turn off the heat.
- Allow the egg to cook for about 3 to 5 minutes, depending on how runny you like your yolk.
- Gently lift the poached egg out of the pan with a slotted spoon and place it on a plate to serve.
Poached eggs are perfect for a quick, healthy breakfast. You can serve them on an open-faced sandwich, eggs Benedict, pizza, salad, or ramen.
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Making an omelette
Hexclad pans are non-stick and have sloped sides, making them a great option for cooking eggs, including omelettes. Here is a step-by-step guide to making an omelette in a Hexclad pan:
Preparing the Eggs:
First, crack 2-3 eggs into a bowl and add a small pinch of salt. Beat the eggs with a fork until they are well combined but not overly aerated. You can also add a splash of water to keep the eggs tender. If you want to add shredded cheese, herbs, or vegetables to your omelette, do so now.
Cooking the Omelette:
Use an 8-inch Hexclad pan for a 2-egg omelette and a 9-inch pan for 3 eggs. Place the pan over medium-low heat and melt a knob of butter or add a drizzle of oil. Swirl the pan to coat it evenly. Pour in the beaten eggs and let them cook undisturbed until the edges start to set (about 30 seconds to 1 minute).
Use a spatula to gently push the cooked parts of the egg towards the centre, allowing the uncooked egg to fill the empty spots. When the eggs are about 75% set, add your fillings and use a spatula to fold the unfilled side over the filled half.
Serving the Omelette:
Slide the omelette out of the pan and onto a plate. Season with salt and pepper to taste. Enjoy your delicious omelette!
Remember, the key to a successful omelette is practice and not overstuffing it. With time, you will be able to eyeball the perfect amount of filling and master the art of the perfect omelette!
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Frequently asked questions
A griddle pan is a great option for making fried eggs. For one person, an 8-inch pan is a good choice, while a 10-inch pan is suitable for two people, and a 12-inch pan can be used for four people.
To achieve a runny yolk, cook the eggs on low heat for a shorter duration. For a fried egg with a runny yolk, cook until the whites are firm, and then serve. For a sunny-side-up egg, cover the pan when the sides of the egg turn white, and cook for about 2 to 2.5 minutes.
To make an omelette, crack 2-3 eggs into a bowl and whisk. Heat the pan on medium-low heat with your choice of fat (not cooking spray). Pour the whisked eggs into the pan, ensuring they spread uniformly. As the eggs cook, gently push the cooked parts towards the centre, tilting and rotating the pan to fill in empty spots. After the eggs begin to set, add your fillings and fold.
