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The very first thing I discovered to cook dinner was an egg. There was no recipe — only a lesson in elements, warmth, and endurance. Since then, I’ve experimented with butter-basted eggs, discovered the best way to poach, and mastered the scrambled egg. I assumed I knew as a lot as I wanted to find out about making eggs. After which I noticed the now-famous recipe for Fried Egg Salad from Ideas In Food. It’s egg salad! With fried eggs! (As a substitute of hard-boiled ones!) It received numerous consideration and, in learning that revolutionary recipe, I watched Food52’s review.
It wasn’t the eggs that caught my eye, although — it was the silicone pot lid Food52’s Founding Editor Kristen Miglore reached for that I needed to have. It sealed in warmth, producing flawless, completely cooked eggs with zero fuss.
I used to be . I did have already got a complete drawer devoted to pot lids — however none just like the lid Miglore used in her video. I considered shopping for the very same one she used, however then I discovered this one from Made In and it appeared much more versatile, capable of match all my pots, so I purchased it quicker than you’ll be able to fry an egg.
The primary shock got here even earlier than I opened the bundle. I anticipated a light-weight, versatile silicone lid, however the field was shockingly heavy: Seems, the cherry purple lid is constituted of silicone-wrapped stainless-steel. A stout silicone deal with is offset from the middle. And the underside has a number of raised concentric circles.
The lid is sturdy sufficient to sit down atop each pan I personal — be it a saucepan, Dutch oven, or nonstick skillet — with out slipping or bending dangerously near the heating aspect (as a versatile lid would possibly). The raised rounds match snugly throughout the internal lip of every pot, sealing within the warmth. Not like conventional steel lids, the deal with of Made In’s common lid can be wrapped in silicone so it by no means will get sizzling when used on the stovetop. (The lid is oven secure to 400°F, too.)
The one disadvantage I’ve found is that steam collects and condenses on the underside of the lid. So, use warning with eradicating it, as the recent water will drip down. I’ve used this lid to boil, braise, simmer, and steam. The true take a look at, although, was making an attempt this lid when eggs have been on the menu. The lid slid snugly contained in the lip of my nonstick skillet and trapped warmth for completely cooked sunny-side-up eggs, shakshuka, and fried eggs for egg salad. You could possibly say it’s, ahem, eggcellent.
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