I love scrambled eggs for breakfast. However when I switched to stainless steel skillet instead of my nonstick one, I was left with a burnt, crumbly mess.
I’ve learned there is a trick to using stainless steel so that the food doesn’t stick to the pan.
I’ll walk you through each step so that you have scrambled eggs that don’t stick.
First, turn your burner on to medium heat and place your skillet on the burner.
Allow the skillet to heat up for a couple of minutes.
While you wait for the pan to heat up, crack your eggs and whisk them up. I like to add salt and pepper as I whisk.
Once you think the skillet is heated up, it’s time to check.
Sprinkle a few drops of water on the skillet. If the water dances around the skillet, it’s ready to cook.
However, if the water droplets only fizzle out, it’s not ready.
This is the most important step! If you put the eggs on too early, it will stick to the skillet.
It’s hard to see the water “dancing” on my skillet pictures. But hopefully it gives you an idea of what to look for.
Once the water has danced on the skillet, it’s ready for your fat. I like to use basic butter.
Simply add a half tablespoon of butter to your pan and let it melt.
As it melts spread it across the entire bottom of your pan with a spatula.
Next add your eggs to the skillet.
Using a spatula move the eggs around the pan folding them over to cook throughly.
If you’ve only ever had your eggs stick to your pan in the past, you’ll be delighted that there is no sticking this time!
To sum it up, make sure your skillet is completely heated through. Remember the water droplets have to dance on the skillet.
Then add your butter and completely cover the pan before adding your eggs.