Today I'm showing you how to cook with a stainless steel pan without anything sticking
Today I'm showing you how to cook with a stainless steel pan without anything sticking! is a easy Romanian recipe that serves 1. 184 calories per serving. Recipe by Fabian Soare on YouTube.
Prep: 4 min | Cook: 3 min | Total: 12 min
Cost: $0.87 total, $0.87 per serving
Ingredients
- 2 pieces Eggs (large, room temperature)
- 1 tablespoon Avocado Oil (high smoke point, extra virgin)
- to taste Salt (optional, for seasoning)
- to taste Black Pepper (optional, freshly ground)
Instructions
Preheat the stainless steel pan
Place the pan on the stove over medium‑high heat and let it heat for about 3 minutes. Perform the water‑drop test: sprinkle a few drops of water; they should sizzle and evaporate instantly.
Time: PT3M
Add high‑smoke‑point oil
Add 1 tablespoon of avocado oil (or clarified butter) to the hot pan and swirl so the entire surface is coated. Let the oil heat for about 30 seconds.
Time: PT30S
Crack eggs into the pan
Crack the two eggs directly into the pan, keeping the yolks intact. Do not move them yet.
Time: PT30S
Cook the first side
Allow the eggs to cook undisturbed for about 2 minutes, until the whites are fully set and the edges turn lightly golden.
Time: PT2M
Flip (optional) for over‑easy
Using a spatula, gently flip each egg and cook an additional 1 minute for over‑easy, or serve as‑is for sunny side up.
Time: PT1M
Serve
Slide the eggs onto a plate, season with salt and pepper if desired, and serve immediately.
Time: PT30S
Nutrition Facts
- Calories
- 184
- Protein
- 12g
- Carbohydrates
- 1g
- Fat
- 14g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free
Allergens: Eggs
Ingredient Substitutions
- Instead of Eggs: egg whites, duck eggs
- Instead of Avocado Oil: clarified butter, grapeseed oil
Equipment Needed
- Stainless Steel Frying Pan
- Stove
- Spatula
- Small Bowl (optional)
- Plate (optional)
- Paper Towels (optional)
Critical Steps — Do Not Skip
- Preheat the stainless steel pan until a water droplet sizzles and evaporates instantly.
- Use a high‑smoke‑point oil such as avocado oil or clarified butter.
- Do not move the egg until the whites are fully set.
- Flip gently if making over‑easy; otherwise serve sunny side up.
Chef Tips from the Video
- Avocado oil’s high smoke point (≈520°F / 270°C) makes it ideal for stainless steel cooking.
- Clarified butter (ghee) is another excellent choice because the milk solids that burn at high heat have been removed.
- If you don’t have a stainless steel pan, a well‑seasoned cast‑iron skillet works equally well.
Troubleshooting
Egg sticks to the pan.
Make sure the pan is fully preheated and that enough oil coats the surface. Perform the water‑drop test before adding the egg.
Oil smokes heavily.
Reduce the heat or switch to an oil with a higher smoke point such as avocado oil or clarified butter.
Egg whites remain runny.
Cook a little longer on a slightly lower heat, or cover the pan for 30 seconds to trap steam.
Storage
Refrigerator: Store in an airtight container for up to 1 day; reheat gently.
Freezer: Not recommended – texture becomes rubbery.
Room temperature: Best eaten immediately; can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- If you need to keep the eggs warm, place them on a baking sheet in a low oven (90°C) for up to 10 minutes.
- Reheat leftovers gently in the microwave covered with a damp paper towel.
Frequently Asked Questions
What is the cultural significance and history of the "sfântul ou" in Romanian cuisine?
The term "sfântul ou" (holy egg) is a colloquial Romanian expression for a perfectly fried egg that doesn’t stick, symbolising culinary skill and pride in simple home‑cooked meals. It is often served at breakfast or as a quick snack during family gatherings.
What traditional regional variations of fried eggs exist in Romanian cuisine?
In Transylvania, fried eggs are sometimes topped with crumbled cheese and herbs, while in the coastal regions they may be served with a splash of lemon juice. The basic technique of using a well‑heated stainless steel pan remains the same across regions.
How is the "sfântul ou" traditionally served in Romania?
It is usually served hot on a plate with a pinch of salt, fresh black pepper, and often accompanied by fresh bread, cheese, or a side of sautéed vegetables. It can also be part of a larger breakfast spread with cured meats and jam.
On what occasions is the "sfântul ou" traditionally eaten in Romanian culture?
Fried eggs are a staple for everyday breakfasts, but they also appear at informal celebrations such as family picnics, weekend brunches, and after‑church gatherings where a quick, hearty dish is appreciated.
How does the "sfântul ou" fit into the broader Romanian breakfast tradition?
Romanian breakfasts often combine protein (eggs, cheese, cured meats), fresh bread, and dairy. The fried egg provides a quick protein source that pairs well with these other components, embodying the balance of simplicity and flavor typical of Romanian morning meals.
What are the authentic traditional ingredients for the "sfântul ou" versus acceptable substitutes?
Traditionally, Romanian cooks use a small amount of sunflower or lard oil. Fabian Soare recommends avocado oil or clarified butter for a modern, high‑smoke‑point alternative. Olive oil is avoided because it burns at the high temperatures needed for a non‑stick finish.
What other Romanian dishes pair well with the "sfântul ou"?
It pairs nicely with mămăligă (polenta), fresh tomatoes, brânză de burduf (soft cheese), or a side of sautéed mushrooms. A slice of crusty rye bread completes the classic Romanian breakfast plate.
What makes the "sfântul ou" special or unique in Romanian cuisine?
The uniqueness lies in mastering the technique of cooking an egg in a stainless steel pan without any sticking, which showcases control over heat and oil—a point of pride for home cooks who want a non‑stick result without using a Teflon coating.
What are the most common mistakes to avoid when making the "sfântul ou" at home?
Common errors include not preheating the pan long enough, using too little oil, or using olive oil that burns. Also, moving the egg before the whites set causes it to tear and stick.
Why does this recipe use avocado oil instead of olive oil?
Avocado oil has a much higher smoke point (≈520°F / 270°C) than olive oil, which means it stays stable at the high heat required for a stainless steel pan, preventing the oil from smoking and the egg from sticking.
Can I make the "sfântul ou" ahead of time and how should I store it?
Fried eggs are best served immediately, but you can keep them in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven or microwave, though the texture will be slightly softer than fresh.
What does the YouTube channel Fabian Soare specialize in?
The YouTube channel Fabian Soare focuses on practical cooking tutorials for everyday home cooks, emphasizing technique, equipment care, and budget‑friendly tips, especially for Romanian and broader European cuisines.
How does the YouTube channel Fabian Soare's approach to cooking differ from other Romanian cooking channels?
Fabian Soare combines clear step‑by‑step demonstrations with scientific explanations (like the water‑drop test) and often addresses common kitchen failures, whereas many other channels focus mainly on recipes without deep technique analysis.
What other Romanian recipes is the YouTube channel Fabian Soare known for?
Fabian Soare is known for videos on perfecting mămăligă, cleaning and seasoning stainless steel cookware, making traditional sarmale (cabbage rolls), and quick weeknight meals such as fried cheese and garlic‑butter pasta.
Last updated: September 6, 2026
