how to I stop scrambled eggs from sticking in the bottom of the pan ?

Question

the problem happenes in stainless steel, aluminium, heavy cast iron skillets, or even my well seasoned wok ....... and it drives me nuts, I get the same thing with omelettes too, whether I try slow medium or fast cooking ............... how do top chefs avoid this ?

Answer 1

Add milk

Answer 2

INGREDIENTS 2 eggs 1/3 cup cream pinch of salt 10g butter METHOD Place eggs, cream and salt in a bowl and whisk together. Melt butter in a non-stick frying pan over high heat, taking care not to burn the butter. Pour in egg mixture and cook for 20 seconds or until gently set around the edge. Stir the eggs with a wooden spoon, gently bringing the egg mixture on the outside of the pan to the centre. The idea is to fold the eggs rather than to scramble them. Leave to cook for 20 seconds longer and repeat the folding process. When the eggs are just set (remembering that they will continue cooking as they rest), turn out onto a plate and serve with slices of toasted sourdough bread. This is a recipe for 1, double the ingredients for 2 people.

Answer 3

Get a non stick pan, Teflon....or heat up your stainless pan on medium heat without anything in it for a few minutes. When the pan is hot, add your olive oil ( don't cook with butter, it's not healthy and it burns fast) then turn the heat to high let the oil get hot for 30 seconds or so and pour in your beaten eggs and let sit for a few seconds until you you can see them cooking and mix with a spatula or fork until almost cooked. Turn down to low and finish the last few seconds of cooking and voila'
No stick works every time.

Answer 4

Use a little butter in the pan melted before you put the eggs in, medium heat, and make sure to keep stirring. I cook my eggs with a spatula and it doesn't cause any problems as long as the heat isn't too high. My eggs never stick and I think the spatula and constant attention are the key.

Answer 5

Use a low heat, use a non stick pan, constantly move the eggs around (after all you are scrambling them not making an omelette)

Answer 6

Chefs use low heat (especially with high quality skillets like All Clad) and oil. I cook my eggs on low-med heat (with my All Clad) and just use a little light olive oil or pam (I hate all that grease!) If it's really bugging you that bad, use teflon. (just remember, top chefts have someone else clean their pots and pans!)

Answer 7

It is a very simple rule of thunb that all pro chefs use. Hot pan, cold oil, and your food won't stick.

Also you must take into account that you must season your pans as well. A well seasoned pan will have little chance of food sticking, especially a wok.

Please Please Please don't use more oil...unless you want slimed up greasy eggs.

Also having gone to cooking school I will promise you that they (chefs) do not use teflon pans...ach what a way to season your food with chemicals...yuck.

Answer 8

i use non-stick pans for eggs and some other sticky things. you can avoid it tasting like you made it in a nonstick pan by still using some olive oil in the bottom of the pan. pam spray is so nasty -- uck. a cheap no stick pan is as good as any other. i actaully have a small one and large one.

Answer 9

I find that the teflon coated pans work best. If you don't have those, then try using PAM first. Spray pan before you heat it up.
But, the coated cookware works best, till the coating eventually wears off, then you can still spray it with PAM. The cheaper versions of spray coating do not work as well.

Answer 10

Grease the pan with something like oil or butter, and then make sure its hot enough before you pour the eggs in the pan.

Answer 11

yeah i hate that too i would just use pam or get a non stick pan it is much much better bc with pam with it being a metal pan it couuld still stick bc sometimes when i use the metal pan that i have instead of the non stick pan they stick any way even though i use pam and or butter.
good luck on those eggs.