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Induction Cooking Eggs, Omelets, and Crepes

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Eggs are pure protein. Having no natural oils, a small amount of lubricant like unsalted butter or oil is required to prevent eggs and egg based recipes from sticking to the pan. Secondly, the pan must be clean and the heat must be adjusted to medium heat for eggs (Induction 240°F/116°C to 270°F/132°C) or medium to medium-high heat to cook Crepes, Pancakes, French toast (Induction 270°F/132°C to 300˚F/150˚C). We suggest the use of unsalted butter or pure golden olive oil as a lubricant. Achieving the proper cooking temperature for eggs is essential. If the butter burns, the pan is too hot. Once you have learned the proper cooking temperature, you may use oil as a lubricant. With each recipe in this section comes a lesson in how to cook eggs perfect every time.


How to Cook Perfect Fried Eggs...

Preheat the Health Craft 7.25-inch Gourmet Fry Pan over medium heat (Induction 240°F/116°C). Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from the butter (1-2 minutes) and begin to pop, add eggs. When the whites cook to desired firmness, flip eggs and cook on the other side to desired firmness.

Optional: Cover with 8-inch cover and cook to desired firmness.

Induction 2 Fried Eggs from Chef Charles Knight on Vimeo.


French Scrambled Eggs...

Prepare eggs to scramble by placing 2 eggs in a bowl. Add 1 teaspoon of water and whip thoroughly with a whisk.

Preheat Health Craft 7.25-inch Gourmet Fry Pan over medium heat (Induction 240°F/116°C). Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter (1-2 minutes) and begin to pop, add eggs. As eggs begin to cook, draw cooked part toward center with a fork allowing uncooked egg batter to move to hot surface of pan. Repeat process until eggs are scrambled to desired firmness.

French Scrambled Eggs 8in Gourmet Skillet from Chef Charles Knight on Vimeo.


Ham & Cheese Omelet...

Preheat Health Craft 8.75-inch Omelet Pan over medium heat (Induction 240°F/116°C). Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. When water bubbles release from butter (1-2 minutes) and begin to pop, add eggs and begin to cook. Draw cooked part toward center with a fork allowing uncooked egg batter to move to hot surface of pan. Repeat process until eggs form a disc. Add ham and grated cheese or other desired ingredients and cook to desired firmness.

When done, loosen omelet and fold onto a serving plate.

Ham & Cheddar Omelet 10in Gourmet Skillet from Chef Charles Knight on Vimeo.

   

Pancakes and Crepes...

Prepare pancake batter according to directions. Preheat Health Craft 13-inch Round Griddle or 11x11-inch Square Griddle over medium to medium-high heat (Induction 270°F/132°C to 300˚F/150˚C). Place a small amount of unsalted butter in the pan, enough to cover the bottom when melted. Flip pancake and cook the other side until done (about 2-3 minutes).

When done, serve with butter and maple syrup.

Pancakes 13in Gourmet Skillet from Chef Charles Knight on Vimeo.


Soft Cooked Eggs...

In a cool Health Craft 1-quart saucepan with vented lid (1.5 L utensil) place eggs and 2 tablespoons water for one egg, adding 1 tablespoon for each additional egg, up to six. (Use 1/2 cup (120 ml) water for more than 6 eggs). Cover pan and open vent. Cook on medium heat (Induction 300˚F/150˚C) until steam appears, about 2 minutes.

For electric range, turn off heat. For gas range, turn flame as low as possible. Time the eggs from the instant steam appears through the Vapor Vent. Close vent and continue cooking 3-4 minutes for soft cooked eggs, 5 minutes for very firm white and medium soft yolk.


Hard Cooked Eggs...

Use the same method as above, adding additional water for additional eggs.

Cover and close the vent. Cook over medium-high heat (Induction 300˚F/150˚C) for 5 minutes. Turn burner off and leave covered 10 minutes. Cool eggs in cold water, then peel.


Poached Eggs...

Pour 1 cup (240 ml) hot water into Health Craft 1.25-quart Sauté Saucepan with egg poaching rack. Break eggs into lightly buttered egg cups. Place on egg poaching rack. Cover with inverted Double Boiler insert. Cook over medium-high heat (Induction 300˚F/150˚C) until steam appears, reduce to low. Continue cooking 3-4 minutes for soft cooked eggs or longer to desired firmness.

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