Kitchen

[stevieb]

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

[DiAnne]

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

[Gokat]

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  

[Harpa]

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@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  

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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.

[depglass]

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. 

[novamc1]

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.

[Mothertrucker]

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!

[circles]

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..

[chickenbutt]

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.

[enw5002]

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.