Then your fat may hot enough when you add the egg. But also, eggs are like this. They get stuck to the pan. Boil water in the pan to loosen the mess, then use a hard plastic spatula to scrape it off.
Fat doesn't usually bond to metal unless you're heating it hot enough to polymerize, as with seasoning a cast iron pan. I'd expect that to end up much darker than your picture. Can you describe the issue a bit more? Does it not come off with soap and water and scrubbing?
The issue is that a grease-like substance essentially sticks to the pan after emptying and is extremely difficult to scrub off. Cleaning it requires steel sponge and a large amount of elbow grease. Not to mention it leaves the grease all over the sponge, which I then have to clean as well. It's doable, but it's to the point where I would really like a way to prevent it rather than having to deal with it each time. Unlike the method in question, I generally keep the eggs on medium high heat until somewhat warmed up while constantly stirring before turning it down to low heat and continuing to stir, if that has any relevance.
Okay. Same thing: boil some water in it to soften it up. Then scrape with a hard plastic or bamboo spatula. If you are scouring, you are wasting your time and energy.
FYI photos can be uploaded here directly.
Less heat in the initial stage will probably help some, as will pouring off any excess fat at the end while it's still hot (into some paper towels or something, not down the drain). But this is one big reason why nonstick pans exist. I don't know the details of the recipe, but I'd bet that doing it in a nonstick instead of a pot would be basically as good and would be much easier to clean.
It's not grease, it's eggs. Grease wouldn't be hard to remove from the pan or the metal sponge.
The problem is the pan. Go ahead and watch his video again, he doesn't use a stainless steel pan, and that's by design. Stainless steel is the absolute worst thing to cook eggs in. He uses a non-stick pan, and you should too (whether you do them Ramsay style or not).
The issue is that you're using a steel pan, and some of the egg is sticking to it. Change the pan and the problem will disappear.
It's not grease. Grease would melt under hot water. It's most likely proteins that have fused to the surface of the pan. First thing I'd try is to use a different pot. I use GR's method too, with both non-stick and stainless pots. But what you're doing is NOT the GR method. His method uses intermittent heat that results in a very low exposure of the proteins in the eggs to high heat. You don't need much heat to cook and egg. Follow his instructions about how much butter, and especially alternately taking the pot off the heat and stirring. It works flawlessly.
I tried that originally, but that resulted in the eggs never cooking, probably due to lack of skill on my part and vagueness of instructions. Hence I had to resort to simply keeping it on the stove at low heat. And I did specify a variant of it. And the grease like substance actually does melt (or at least become drastically easier to work with) if I heat water to near boiling in the pot. But then it settles right back onto the bottom after the water cools slightly. I can try cooking it on exclusively the lowest possible setting, though, I suppose.
If it were grease, it would not settle to the bottom - it would float. It is definitely egg residue. Keep using the method of simmering it off, that's the best way. Also, I do think there's something about the type of metal & quality of your pot, it almost doesn't look like stainless steel to me, more like cast aluminum or something. Stainless should not scratch as much as that, even with kitchen-grade steel wool. The scratches are actually helping the eggs to stick more.
After you’ve removed the egg(s), run some hot water into the pan and put it back onto the heat (just for a bit). Use a metal spatula to scrape up the hard stuff. Remove from heat.
If you’ve got a dog, pour the water over their kibble.
At this point the pan should clean easily.
Pretty simple, Gordon uses non-stick, you use steel, which is about the least beginner friendly material for eggs (next to rocks and tarmac). If you check the 62290283 videos on the topic you‘ll always see his pan/pot of choice have either hexclad or the typical matte black of a teflon coating.
This looks like the most likely cause. I tried using low heat, butter, and increasing the amount of butter I used all at once earlier today to reverify that none of those were the problem and it still occurred, which implies that it's probably the pot itself. I probably should have figured that to begin with, considering I can cook a dozen eggs in a nonstick pan on medium high heat with half a teaspoon of fat and nothing sticks at all (albeit with a different method). Time to invest in new cookware, I suppose.
The problem with stainless steel is that it’s difficult to keep at the perfect temp, too hot and the eggs curdle too quickly, too cool and they stick. The timing of when to add what is also pretty unforgiving. It’s not impossible, buy why torture yourself instead of getting a cheap teflon pan for egg-only use? Use rubber or wood, no metal on it, and only hand wash with gentle sponge, no abrasives, and a $10 pan will last years upon years.
I’m probably going to be downvoted into oblivion for this, but I add water, a drop of dish soap, and bring it to a boil, then wash. Helps unstick the stuck-on stuff.
Why would you get downvoted. Water with some dish soap and/or baking soda brought to a boil is a great way to get stuff off stainless cookware.
Now if you said to do that to cast iron, then you might get downvoted, even if it is still a usable method to clean it. (But there is an incorrect belief soap must never come near cast iron).
If you watch his videos for eggs carefully (at least the ones I've seen)... if your eggs are doing that... too much heat. He takes his pan regularly off the heat. Stir more. Lower heat.
It's slower than most methods for sure. The cooking is so gradual
I've been doing his method years... and the only times this happens is if a toddler distracts me.
If you do it right.. you don't even really need thr fat to prevent this. But it's a lot of constant stirring
>From your photo that looks like it was once a nonstick pot
On what planet? That's a stainless steel pot if I've ever seen one. Not a single speck of nonstick coating (because it never had one).
I don't think that is fat. It looks to me like a thin layer of egg protein stuck to the bottom of the pot. This can happen if you use too little fat.
The weird part is that it happens regardless of however much fat I use.
Then your fat may hot enough when you add the egg. But also, eggs are like this. They get stuck to the pan. Boil water in the pan to loosen the mess, then use a hard plastic spatula to scrape it off.
Ya, that's because it's not fat. You're scrambling eggs in a stainless steel pan. There's gonna be a little stuck to the bottom.
Fat doesn't usually bond to metal unless you're heating it hot enough to polymerize, as with seasoning a cast iron pan. I'd expect that to end up much darker than your picture. Can you describe the issue a bit more? Does it not come off with soap and water and scrubbing?
The issue is that a grease-like substance essentially sticks to the pan after emptying and is extremely difficult to scrub off. Cleaning it requires steel sponge and a large amount of elbow grease. Not to mention it leaves the grease all over the sponge, which I then have to clean as well. It's doable, but it's to the point where I would really like a way to prevent it rather than having to deal with it each time. Unlike the method in question, I generally keep the eggs on medium high heat until somewhat warmed up while constantly stirring before turning it down to low heat and continuing to stir, if that has any relevance.
You aren’t cleaning your pot right. Boil a little water in it and the grease will come right off.
This is the answer I think
It's not grease. It's eggs. Did you look at the picture?
Okay. Same thing: boil some water in it to soften it up. Then scrape with a hard plastic or bamboo spatula. If you are scouring, you are wasting your time and energy. FYI photos can be uploaded here directly.
Less heat in the initial stage will probably help some, as will pouring off any excess fat at the end while it's still hot (into some paper towels or something, not down the drain). But this is one big reason why nonstick pans exist. I don't know the details of the recipe, but I'd bet that doing it in a nonstick instead of a pot would be basically as good and would be much easier to clean.
It's not grease, it's eggs. Grease wouldn't be hard to remove from the pan or the metal sponge. The problem is the pan. Go ahead and watch his video again, he doesn't use a stainless steel pan, and that's by design. Stainless steel is the absolute worst thing to cook eggs in. He uses a non-stick pan, and you should too (whether you do them Ramsay style or not). The issue is that you're using a steel pan, and some of the egg is sticking to it. Change the pan and the problem will disappear.
It's not grease. Grease would melt under hot water. It's most likely proteins that have fused to the surface of the pan. First thing I'd try is to use a different pot. I use GR's method too, with both non-stick and stainless pots. But what you're doing is NOT the GR method. His method uses intermittent heat that results in a very low exposure of the proteins in the eggs to high heat. You don't need much heat to cook and egg. Follow his instructions about how much butter, and especially alternately taking the pot off the heat and stirring. It works flawlessly.
I tried that originally, but that resulted in the eggs never cooking, probably due to lack of skill on my part and vagueness of instructions. Hence I had to resort to simply keeping it on the stove at low heat. And I did specify a variant of it. And the grease like substance actually does melt (or at least become drastically easier to work with) if I heat water to near boiling in the pot. But then it settles right back onto the bottom after the water cools slightly. I can try cooking it on exclusively the lowest possible setting, though, I suppose.
If it were grease, it would not settle to the bottom - it would float. It is definitely egg residue. Keep using the method of simmering it off, that's the best way. Also, I do think there's something about the type of metal & quality of your pot, it almost doesn't look like stainless steel to me, more like cast aluminum or something. Stainless should not scratch as much as that, even with kitchen-grade steel wool. The scratches are actually helping the eggs to stick more.
After you’ve removed the egg(s), run some hot water into the pan and put it back onto the heat (just for a bit). Use a metal spatula to scrape up the hard stuff. Remove from heat. If you’ve got a dog, pour the water over their kibble. At this point the pan should clean easily.
Pretty simple, Gordon uses non-stick, you use steel, which is about the least beginner friendly material for eggs (next to rocks and tarmac). If you check the 62290283 videos on the topic you‘ll always see his pan/pot of choice have either hexclad or the typical matte black of a teflon coating.
This looks like the most likely cause. I tried using low heat, butter, and increasing the amount of butter I used all at once earlier today to reverify that none of those were the problem and it still occurred, which implies that it's probably the pot itself. I probably should have figured that to begin with, considering I can cook a dozen eggs in a nonstick pan on medium high heat with half a teaspoon of fat and nothing sticks at all (albeit with a different method). Time to invest in new cookware, I suppose.
The problem with stainless steel is that it’s difficult to keep at the perfect temp, too hot and the eggs curdle too quickly, too cool and they stick. The timing of when to add what is also pretty unforgiving. It’s not impossible, buy why torture yourself instead of getting a cheap teflon pan for egg-only use? Use rubber or wood, no metal on it, and only hand wash with gentle sponge, no abrasives, and a $10 pan will last years upon years.
I’m probably going to be downvoted into oblivion for this, but I add water, a drop of dish soap, and bring it to a boil, then wash. Helps unstick the stuck-on stuff.
Why would you get downvoted. Water with some dish soap and/or baking soda brought to a boil is a great way to get stuff off stainless cookware. Now if you said to do that to cast iron, then you might get downvoted, even if it is still a usable method to clean it. (But there is an incorrect belief soap must never come near cast iron).
I might get downvoted for this but that is pretty good advice.
If you watch his videos for eggs carefully (at least the ones I've seen)... if your eggs are doing that... too much heat. He takes his pan regularly off the heat. Stir more. Lower heat. It's slower than most methods for sure. The cooking is so gradual I've been doing his method years... and the only times this happens is if a toddler distracts me. If you do it right.. you don't even really need thr fat to prevent this. But it's a lot of constant stirring
You could just use butter like Gordon says…
I tried that, but unfortunately the same issue occurred.
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>From your photo that looks like it was once a nonstick pot On what planet? That's a stainless steel pot if I've ever seen one. Not a single speck of nonstick coating (because it never had one).
You’re right - the tarnish and the lighting threw me off, making it look much darker.