If you’re nervous about cooking with stainless steel, join the club! The biggest lesson I learned is that stainless steel isn’t difficult, it’s just different. As long as the pan is properly preheated and you use a thin coating of butter or oil, it works beautifully. (And yes, you can absolutely make this in a nonstick pan too!) One thing that’s important to know is that the ideal heat depends on what you’re making. For this egg rose technique, you don’t want high heat. Once the pan is evenly heated, add your butter or oil, pour in the eggs, and start shaping them right away. Keeping the heat on the lower side gives you enough time to gently move and fold the eggs before they set, which is what creates those beautiful rose-like layers. A fried egg is different. For that, I use a hotter pan with a generous amount of oil. Crack in the egg and let it cook without moving it. Once the proteins have fully set and the crust has developed, the egg will naturally release from the pan when it...