How can I make scrambled eggs without burning the saucepan each time?

Question

It's driving me nuts, I love scrambled eggs but can't be bothered with the endless scrubbing of the saucepan afterwards.

Answer 1

Cook in a bowl over very hot water, like you do when you're melting chocolate. Tastes better than nuking it in the microwave

Answer 2

this is from delia smith

it is really easy and you will have no burnt on egg

1. For scrambled eggs for one, use 2 large eggs and ½ oz (10 g) butter, plus salt and pepper. For more people, just multiply the ingredients accordingly. The method remains the same but more eggs will obviously take longer to cook. For scrambled eggs, the fresher the eggs the better, but up to two weeks old is fine. First of all, break the eggs into a small bowl and use a fork to lightly blend the yolks into the whites, whisking gently. Add a good seasoning of salt and freshly milled black pepper. Now take a small, heavy-based saucepan and place it over a medium heat – this is really the only rule; if the heat is too high, the eggs will become dry and flaky. Add half the butter to the pan and swirl it around so that the base and about 1 inch (2.5 cm) of the sides of the pan are moistened with it.
2. Then, when the butter has melted and is just beginning to foam, pour in the beaten eggs. Using a wooden fork or a wooden spoon with a point, start stirring briskly using a backwards and forwards movement all through the liquid egg, getting into the corners of the pan to prevent it from sticking. Don't, whatever you do, turn the heat up: just be patient and keep on scrambling away until you calculate that three-quarters of the egg is now a creamy, solid mass and a quarter is still liquid.
3. At this point, remove the pan from the heat, add the rest of the butter and continue scrambling with the fork or spoon. The eggs will carry on cooking in the heat from the pan. As soon as there is no liquid egg left, serve the scrambled eggs absolutely immediately. The secret of success is removing the pan at the right stage, because overcooking makes the eggs dry and flaky. Once you've mastered the art of allowing them to finish cooking off the heat, you will never have a problem. If you like, you can add a little double cream or crème fraîche as well as the butter. Either way, soft clouds of perfectly scrambled eggs are one of life's special joys. Serve on buttered toast or bagels.

Answer 3

So you love scrambled eggs; well so do I. I also do not wish to get my arteries furred up with cholesterol. This means keep butter out of the mix despite what every other person says.
Next get out your small plastic semi-jug/bowl. Beat up your egg, add the semi-skimmed milk, a little liberally if you like.
NO SALT.
Then HEY PRESTO! into the microwave we go. 4 minute setting - Medium/High.
At 2 minutes give it a stir with the wire whisk. Judge whether it just needs one minute more.
Stand over sink. Holding the s c r a m b l e d egg back with the whisk tilt the container and drain off the watery substance.
VOILA! WE now have the most beautiful scrambled egg(s) anyone could ever wish for. Delightful, perfectly cooked and BOY OH! . . . . No Saucepan to clean. . . . Oh Happy Days.

Answer 4

You need a good non-stick pan; a good one is a pan with a copper bottom. This will distribute the heat evenly, so you'll result in less chance of burning the food.

My mom makes perfect scrambled eggs. What she does is turns the heat on high, waits for the pan to get hot...then turns it right down to medium (almost medium low) and then cracks the eggs into the pan and scrambles them. Don't leave the pain on high or medium-high; this is what's burning your eggs (i.e., the continuation of heat).

Also, using a spray like PAM will help. But I'd suggest getting one good copper-based pan--they cost much more, but they'll last much, much longer, cook your food better, and are outright worth it in the long run. Also, using metal-based spatulas wear down your pan's surface quicker. Make sure you use non-metal spatulas.

Hope this helps! (Below is a link to a good copper-bottom pan at JCPenney that cooks food nicely.)

Answer 5

Hi,

most burnt on scrambled egg is there because the cook didn't watch the mix!

As with (almost) all cooking it is important to keep watching, and in this case stirring, the mixture.

Make your mix and DON'T put into a smoking pan, in this case less heat is better...

When you use a non-stick pan you should find that you can tip out the finished scrambled egg on to your plate, then all that should be necessary is a quick wipe round the pan with a couple of pieces of paper kitchen towel.

Two things, then...keep watching it while you are cooking, and not too much heat.

Cheers,

BobSpain

Answer 6

Always keep a new pan they cost between 8-10 dollars, change every three months or so. Unless your serious about cooking a good saucepan runs about $60.00 and up. Always soak the pan in water & dish soap for a while before scrubbing, problem solved.

Answer 7

if you're using a non stick pan, you can just wipe the eggs off from the pan. But if you're using a metal pan, chances are that your pan is not hot enough before you put in your oil. So, heat it up until it is hot enough. YOu may test the heat by sprinkling some water on the pan. if the water forms tiny balls and goes dancing around the pan before it evaporates, then you're ready to add in your oil. Oil should not be cold either but it should not smoke too. Ideally, it would take just 10 to 15 seconds to make 2 to 3 tablespoons of oil hot enough to cook in.

Answer 8

I make a blend of the eggs and a few milk by no skill had a situation yet i take advantage of olive oil no longer butter i attempted 2 use butter as quickly as and that did start up 2 burn in particular i think of by using fact the burning factor of butter is amazingly low in comparison 2 the warmth required to cook dinner the eggs

Answer 9

Turn the heat down low on the hob and stir constantly, will take longer to cook but will stop it cooking the eggs too fast. Either that or cook them in the microwave for a couple of minutes mixed with a bit of butter, stirring half way through!

Answer 10

Trick of the trade. Keep it moving. When ready there there should be a thin layer of egg stuck to the pan. Not really burnt.
Soak in COLD water. If you soak in warm or hot water you technically carry on cooking the egg. By soaking the pan in cold water you ensure you can scrape of the egg and do minimuum scrubbing.
Won't work too well with really old pans though.

Answer 11

Use a lower heat, stir frequently or , if you have one, use a microwave - no effort to wash up a basin or jug.

I like scrambled eggs too, and find the microwave a godsend.

If you either don't have, or want to use, a microwave, soak the pan for a while before washing.