About three weeks ago I posted about my spiffy new Costco cookware. I can enthusiastically say that I have been nothing but pleased with it!! I love that I don’t have to worry about scratching the surface and that I can put it in the dishwasher.
Anyway, that post prompted a few questions about scrambled eggs and whether or not they stick to the frying pans. While I did post the answer in the comments, I thought the issue deserved it own post.
Scrambled eggs is one of those dishes that there are as many ways to make as there are cooks. I am very picky about my scrambled eggs and seldom come across any that I think are really good. My basic “recipe” is there to serve as a guide—use more or less milk or cream, use different seasonings, add sautéed veggies, melt cheese over the top—the possibilities are endless.
The one factor that should remain the same is pan preparation. Regardless of what you are adding to your eggs, you should always start with a hot, oiled pan. This is the key to prevent them from sticking.
You don’t need a lot of oil. Spray oils work, but I don’t buy them because you pay a lot for the can and the accelerant. I simply put some vegetable or olive oil on a paper towel and wipe it around the inside of the pan, bottom and sides.
You want to heat your pan and cook your eggs slightly above medium. My stove knobs are marked 0 through 10. I cook eggs at about 6.5. I recommend starting to heat the pan after you’ve gathered your ingredients but before you start preparing the egg mixture. Once everything is whisked together, test the pan to make sure it is hot enough by dripping a few drops into it. If the pan is hot enough, they should start to sizzle immediately and cook within seconds. It is then safe to pour the remainder of the eggs in.
To illustrate the difference a hot pan makes, I made two identical batches of eggs—one with a well-heated pan and one with a cool pan.
|Coming off the bottom nicely! A little|
over-done because I was taking
|Uh-oh! Looks like trouble!|
|Hardly any sticking!|
|Lots of stuck-on eggs. Ick!|
1-2 Tbsp. cream or milk*
steak seasoning Montreal
Lightly grease small frying pan. Preheat pan just above medium. Meanwhile, whisk together eggs, cream or milk, and seasoning. Pour eggs into heated pan. Cook, stirring occasionally, until cooked through.