WHAT’S THE BEST PAN FOR EGGS?

Originally published by Tramontina USA

YOU ASKED:

What’s the best pan for eggs?

WE ANSWERED:

A nonstick surface is the only surefire way you’re getting every last bit of those scrambled, fried, or omelet-style eggs out of the pan.

The Pro3004 Nonstick Restaurant Fry Pan is a fan favorite for softly scrambling eggs and omelettes. It’s lightweight, a great value, and the classic nonstick surface releases those clingy eggs with ease and hardly any oil.

With a touch more oil, a ceramic pan like the Ceramica Deluxe, will give you the same stress-free results. And with a PFOA, PTFE, lead, and cardium-free surface, the eco-friendly coating will make you feel all the more at ease.

The Hard Anodized Fry Pan, because of it’s even heating and durability, is even better if you’re looking to get a crispy sear on your bacon before throwing in some sunny-side-up eggs to finish. Because what’s better than an egg cooked in bacon fat? Practically nothing. It’s also oven safe up to 350ºF, making it great for frittatas too.

If you’ve gotten your Enameled Cast Iron Pan good and seasoned, it can also make a tasty fried egg or two. We don’t recommend, however, slowly scrambling eggs in there, regardless of how seasoned your cast iron may be.

Any nonstick surface will keep those eggs off your pan and onto your plate. Scrambled eggs are the trickiest to keep off the pan, and a crispy fried egg in a hot pan with a hefty amount of oil is the most simple. If you’re not sure your fry pan can handle it, start with a heated pan, a good amount of oil, and fry up an egg without touching it too much too see how it fares. Success? The next day try out a slower cooked sunny-side up egg with a bit less oil.  You’ll be an eggs-pert in no time.