I’m convinced that 90% of people’s problems is they don’t have a good spatula that they can really scrape the pan with. Metal pans deserve metal spatulas.
On my cast irons, I only need to use a tiny pat of butter. In stainless, I use a bit more, or add some oil. Don’t overheat the pan.
Excepting when the egg comes out broken, my success rate is essentially 100%.
I use my well seasoned carbon steel, but with a very nice metal spatula with a fairly 'sharp' edge. It really is necessary to scrape under the egg in a quick motion. Works great even without too much oil. You do have to use some oil.
I beg to differ: over-easy is more difficult because the egg whites stick more readily because there's no fat there. And you really can't mess up scrambled eggs.
Everyone here seems to drown their over-easy eggs in oil to make them not stick to the pan.
I’m convinced that 90% of people’s problems is they don’t have a good spatula that they can really scrape the pan with. Metal pans deserve metal spatulas.
On my cast irons, I only need to use a tiny pat of butter. In stainless, I use a bit more, or add some oil. Don’t overheat the pan.
Excepting when the egg comes out broken, my success rate is essentially 100%.