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06-18-2016 11:17 AM
My scrambled eggs stick ALL the time in the skillet. How to stop this? Any skillet suggestions?
06-18-2016 11:21 AM
Even though I have a non-stick pan I always coat it in olive oil before I cook scrambled eggs.
06-18-2016 11:25 AM
I use a little buttter.
06-18-2016 11:26 AM
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.
06-18-2016 11:30 AM
I put several pads of butter in skillet and melted that before the eggs went in.
06-18-2016 11:44 AM
They should be slightly moist.
06-18-2016 11:45 AM
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.
06-18-2016 11:47 AM
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.
06-18-2016 11:52 AM
Even the best chefs use a non-stick pan for eggs. Yours looks worn out.
06-18-2016 11:55 AM
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.
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