How do you cook eggs without scorching them?

Question

I need serious help, it seems like everytime i try to cook eggs i always end up scorching them, i just don't understand what i am doing wrong because they start out right and end up in a mess!! Aren't eggs supposed to be the easiest thing to cook??? HELP=)

Answer 1

use a non-stick pan/skillet, LOW heat & either a bit of butter, canola oil or olive oil to "grease" the pan so it's extra non-stick. I use olive oil because it's a bit healthier than butter & creates a slightly different (but not too noticeable) taste. YUMMM!

FYI: If you're making scrambled eggs & want really fluffy ones, add milk.

Answer 2

Ok, You should use butter and cook them on medium heat. First put alot of butter and let it get hot and melt. It should cover the pan. Then break your eggs into a bowl it you are cooking scrambled eggs and into the pan if any other kinds. For scrambled, beat the eggs and pour them in the pan. When you cook scrambled eggs, you have to stand there and continuously move the eggs just rake them over and over with a spatula. For over medium eggs, you break them into the pan and let the clear part cook until it is white. Then you get the spatula and gently flip it. Also an unlevel pan or uneven heat will cause them to scorch. You need a non stick pan and a flexible spatula also.
Hope this Helps and Good Luck!

Answer 3

IT depends on what kind of eggs you are making, if there fried eggs that,s easy put your butter in the pan let it melt be sure to crack the eggs in a bowel when the butter is melted set stove at a medium heat put the eggs in and try to cover them with a glass top that way you can see them, when the yoke,s are a nice pink color there done, if you want scrambled put them in a hot butted pan and keep stirring them until they are firm, I like my scrambled eggs a little scorched my self.

Answer 4

Cooking collard greens is a slow process. You want to cut the stems up on left and right side of the collard. Then cut off the bottom part, do this for all your collards. After you've cut the stems mostly off, take a bunch of them in your hand and either twist them apart or use a knife to dice them into really big chunks. Once they have all been cut down to your desired length, place all them in a large colander or big pot and wash them very well in the sink. Let the water run as you wash the collards. You can then either shake them dry or drain the water off them in the colander. Next, get a really big pot, place half full with water, place the greens in the pot (they will shrink down, so add more as they shrink) then as they shrink, put your seasoning in it. If you do not want meat like hamhock or bacon or ham, then season with bacon grease, lard or olive oil, salt to taste, pepper or crushed red peper, season all, little sugar, chicken broth or bouillon cube or base. Dice up some onions. Taste as you go. Don't add too much salt because of the other salty ingredients. Add a tablespoon of barbeque sauce. Let it cook down until the consistency you like, either chewy or melt in your mouth. Cook some cornbread. Eat with hot sauce and cornbread or vinegar and cornbread and diced onions if you did not add them while cooking the collards.

Answer 5

Cook them over low or medium low heat. If you want the flavor of butter that's fine, but remember that butter has a very low smoke point which means it browns/burns easily. Use either Pam or vegetable oil. Or, if you're using a non-stick skillet, you won't need anything at all.

Answer 6

if your cooking scrambled then cook then in a ban-mari,I use a steamer that has a rice cooking pan so the pan with the eggs in is only heated by the steam

Answer 7

Okay,first you will need to preheat a nonstick skillet.If you don`t preheat the skillet this could cause your eggs to stick and burn.Spray the pan with nonstick cooking spray to be sure.Never cook eggs above medium heat.Cooking them at too high of a temp.causes sticking and burning and tough eggs.Hope I was helpful,and good luck to you!

Answer 8

for scrambled, keep them on medium heat at most and keep them moving. pull them off the burner before they're completely done, they'll keep cooking in the pan.

Answer 9

cook them on low heat

Answer 10

COOK THEM ON LOW HEAT!!!