topic Re: Skillet problems with eggs! Help! in Kitchen

Skillet problems with eggs! Help!

Mollie — Sat, 18 Jun 2016 15:17:18 GMT

My scrambled eggs stick ALL the time in the skillet. How to stop this? Any skillet suggestions?

Re: Skillet problems with eggs! Help!

cotton4me — Sat, 18 Jun 2016 15:21:03 GMT

Even though I have a non-stick pan I always coat it in olive oil before I cook scrambled eggs.

Re: Skillet problems with eggs! Help!

Berlybaby — Sat, 18 Jun 2016 15:25:54 GMT

I use a little buttter.

Re: Skillet problems with eggs! Help!

Pook — Sat, 18 Jun 2016 15:26:40 GMT

I would say lower the heat and cook them slower and there shouldn't be a problem. I also turn the heat off before they are completely set and they continue to set up.

Re: Skillet problems with eggs! Help!

Mollie — Sat, 18 Jun 2016 15:30:24 GMT

I put several pads of butter in skillet and melted that before the eggs went in.

Re: Skillet problems with eggs! Help!

AuntG — Sat, 18 Jun 2016 15:44:58 GMT

They should be slightly moist.

Re: Skillet problems with eggs! Help!

fthunt — Sat, 18 Jun 2016 15:45:06 GMT

That sure looks like a HOT pan! First - add more milk - then whip both eggs and milk with a fork in a bowl - so air gets in the mixture. Heat pan to medium to low high - I swipe butter all aound the inside edges of the pan and the bottom with spatula. To test if hot enough to start the 'action of cooking' drop a few drops of egg mixture in pan - if it bubbles - then pour your S Egg mixture in pan. With a flat hard spatual keep moving the partial cooked egg to the center of pan - pick up pan by handle and let uncooked mixture flow to parts of bare pan bottom. Keep doing this - cooked mixture to center of pan - flow uncooked to bare pan bottom. When all is cooked - gather it together and flip around so all is hot to serve.

I use to make crapy s eggs cuz I wasn't adding enough milk - one day the milk got away from me - I thought it was spoiled because of too much liquid - - but they ended up being the best eggs I ever cooked! Good Luck......................... if you need more heat - turn it up a little - you don't want mixture to be just sitting there doing nothing. All stoves are different.

Re: Skillet problems with eggs! Help!

BornToShop — Sat, 18 Jun 2016 15:47:24 GMT

I hate to admit this, but I keep a bacon grease (love me my bacon...!) container & put a dab of that in the skillet before I scramble eggs. No problems what so ever.

Re: Skillet problems with eggs! Help!

Magny — Sat, 18 Jun 2016 15:52:44 GMT

Even the best chefs use a non-stick pan for eggs. Yours looks worn out.

Re: Skillet problems with eggs! Help!

Tantallum — Sat, 18 Jun 2016 15:55:18 GMT

Non stick pan, butter, cook no higher than medium heat level (or a teensy bit higher) and stir/fold continuously with a rubber spatula.

I have a seprate nonstick pan that I use solely for eggs. Despite sales promises, the nonstick in pans do not last very long, especially if you also use the pans at higher temp in searing meat.

Re: Skillet problems with eggs! Help!

stevieb — Sat, 18 Jun 2016 16:05:24 GMT

A little PAM in the pan and lower the heat, cooking them slower.

Re: Skillet problems with eggs! Help!

DiAnne — Sat, 18 Jun 2016 16:09:01 GMT

I use a little butter to cook eggs in nonstick pans. They do not stick and it improves the flavor.

Re: Skillet problems with eggs! Help!

Gokat — Sat, 18 Jun 2016 16:19:10 GMT

Warm the pan on M. Add butter or olive oil waiting for it to sizzle. Lower heat to ML. Add egg mixture. When bubbles begin to appear around the edges continually use a spatula to fold and refold them until firm, but still moist. Turn off heat and let them set up before plating. HTH's

Re: Skillet problems with eggs! Help!

Harpa — Sat, 18 Jun 2016 16:33:16 GMT

@Gokat wrote:
Warm the pan on M. Add butter or olive oil waiting for it to sizzle. Lower heat to ML. Add egg mixture. When bubbles begin to appear around the edges continually use a spatula to fold and refold them until firm, but still moist. Turn off heat and let them set up before plating. HTH's

Jeff Smith, the Frugal Gourmet always said, "Hot pan, cold food, foods don't stick."

This guideline has served me well, no matter what kind of skillet I've used.

Use your own stove as your guide. For mine, I would pre-heat on M, add a pat of butter; allow a couple of seconds to melt, then immediately whisk in the eggs (mixed w/ milk or water for omelette; just eggs for simple scrambled eggs), season, and either fold for the omelette or keep scrambling for scrambled eggs (still on M for my stove).

And like Gokat, keep a tad moist. Remove from heat and let them carry-over cook off the heat.

Re: Skillet problems with eggs! Help!

depglass — Sat, 18 Jun 2016 17:12:03 GMT

I agree with tantallum99, keep one nonstick skillet just for eggs. It will last for years that way. I use butter, just because I like the flavor.

Re: Skillet problems with eggs! Help!

novamc1 — Sat, 18 Jun 2016 18:52:09 GMT

If you've ever watched Wolfgang Puck cook eggs in one of his stainless steel (not nonstick) skillets, you might notice he puts an awful lot of oil in that pan first--more oil than I would want.

Also, he says you have to warm the pan first, because the metal actually expands during the warming, then add the oil or butter and then the eggs.

Frankly, a good nonstick skillet (such as the new ceramic ones, such as Green Pan or similar types promoted by TV chefs and TV shopping channels) is the only thing I'd ever use for eggs. Never had a sticking problem. I use a little butter, or oil, or a very light coating of any bacon grease that might be in the pan. These are added more for flavor than to prevent sticking.

Re: Skillet problems with eggs! Help!

Mothertrucker — Sat, 18 Jun 2016 20:12:49 GMT

Just looking at the pan, I think you had it way too hot..I think we all were raised to do that..When I got my induction burner and could actually SEE the temperature, I finally "got " it..

Deb Murray says she never cooks eggs on heat higher than 200 degrees, and I like that advice...

and the the ceramic nonstick is great!

Re: Skillet problems with eggs! Help!

circles — Sat, 18 Jun 2016 21:33:13 GMT

It looks like you walked away from your pan...I use non stick pan...add some butter..mix my eggs in a bowl before putting them in the pan...and then stand over the pan...and continue to stir them into a fluffy pile of scrambled eggs....if you like...cut up some cheese into the mix before putting in the pan...makes them even better tasting....I make the best scrambled eggs around...lol..

Re: Skillet problems with eggs! Help!

chickenbutt — Sat, 18 Jun 2016 21:53:47 GMT

Well, you used fat so that's taken care of. But, to me, it looks like you were either using too high heat and/or left it unattended, as Circles said.

With nonstick, you NEVER need to use high heat. Medium heat is always adequate and recommended for a better result.

Re: Skillet problems with eggs! Help!

enw5002 — Sat, 18 Jun 2016 23:59:04 GMT

I notice that you have a Calphalon's skillet. According to Calphalon's website, remove foods from refrigerator 10 minutes before putting them into a hot pan, ice cold foods tend to stick in hot pans.

I have Calphalon's pans and had this same issue. Once I let my eggs come to room temp, the sticking completely stopped. Secondly, DO NOT use PAM on non-stick coatings. The chemicals in PAM will degrade the nonstick properties- use butter or oil.