How to make fluffy scrambled eggs without sticking to the pan

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A

atwhatcost

Guest
#1
#1
Gotcha!

No clue how. I was hoping someone knew the secret.


Hubby can cook all things, but he can't do that, and my idea of scrambled eggs is scramble, stick them in a pan and once they look done, take them out. He is of the opinion scrambled eggs should NOT have brown on them, nor should they look just like an omelette with nothing added. They're supposed to be light and fluffy.

He can make them light and fluffy but no matter which pan he uses, heavy scrubbing is required afterwards.

So, does anyone know this secret? (And yes, we both put cooking spray in the pan first.)
 
P

Pilkington

Senior Member
#2
Jan 13, 2015
640
99
28
#2
Nope they stick to the pan for me to. So I would love to know if it is possible to get them not to stick. I am now thinking of making scrambled eggs for breakfast, yum
 
C

cmarieh

Guest
#3
#3
Pilkington said:
Nope they stick to the pan for me to. So I would love to know if it is possible to get them not to stick. I am now thinking of making scrambled eggs for breakfast, yum
Click to expand...
I know what you mean, it got me in the mood to make scrambled eggs with sausage and toast granted I didn't eat any but it smelled delicious :)
 
Olerica

Olerica

Banned
#4
Apr 15, 2014
2,050
38
0
#4
What kind of pan? (I can help here)
 
P

Pilkington

Senior Member
#5
Jan 13, 2015
640
99
28
#5
What is the best sort of pan, I sure know my small non-stick pan doesn't. Had scramble eggs, beans and toast with brown sauce for breakfast it was awesome. But then I love food probably slightly obsessed
 
Olerica

Olerica

Banned
#6
Apr 15, 2014
2,050
38
0
#6
Well, truth be told, I was sorta teasing about the pan. It almost doesn't matter.

You should season your cast iron AND your non-stick pans with a tiny bit of oil on the cooking surface, then heat the pan up over a low heat (but not too hot). Then when you pour your egg and water (or milk) that has been whipped together into the pan, you use a silicone spatula to keep the egg moving (gently folding and stirring until it's nearly set. And then let it go for less than a minute and turn it out onto a pan. The heat from the egg will keep it carrying over cooking while it gets to the table (and you pray - for the meal, not for the pan). :)

Also? You could do poached scrambled eggs, and that's kind-of a fun adventure: Daniel Patterson's Poached Scrambled Eggs Recipe on Food52
 
M

MollyConnor

Guest
#7
#7
I'm making some right now. I'm going to try this, Olerica. Thanks!
 
P

Pilkington

Senior Member
#8
Jan 13, 2015
640
99
28
#8
Thank you definitely going to have to try this, will have to get some eggs this week.
 
A

atwhatcost

Guest
#9
#9
Olerica said:
What kind of pan? (I can help here)
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(I don't cook, so this is for him.) He prefers his cast iron pan because it's well seasoned and the Revere Wear pan (copper bottomed but metal inside -- and whoa! Apparently they don't make them anymore lol) is guaranteed for all things to stick.
 
A

atwhatcost

Guest
#10
#10
Olerica said:
Well, truth be told, I was sorta teasing about the pan. It almost doesn't matter.

You should season your cast iron AND your non-stick pans with a tiny bit of oil on the cooking surface, then heat the pan up over a low heat (but not too hot). Then when you pour your egg and water (or milk) that has been whipped together into the pan, you use a silicone spatula to keep the egg moving (gently folding and stirring until it's nearly set. And then let it go for less than a minute and turn it out onto a pan. The heat from the egg will keep it carrying over cooking while it gets to the table (and you pray - for the meal, not for the pan). :)

Also? You could do poached scrambled eggs, and that's kind-of a fun adventure: Daniel Patterson's Poached Scrambled Eggs Recipe on Food52
Click to expand...
Holy cow! He keeps searching the Internet to figure out the best way, and what you just described is exactly what he did last night, right down to the silicone spatula.

And also the reason I asked. He made eggs right before I was going to do dishes, so I decided to clean the pan for him. It's seasoned, so I'm not allowed to use SOS/Brillo pads on it. I'm not allowed to use soap. (Reheating it gets rid of the bacteria that not using soap leaves behind. Sounds gross, but we haven't had food poisoning from him doing that, so, apparently it works. lol) But after scrubbing with with the gritty side of my sponge (I'm allowed to do that. Not allowed to do that on no-stick surfaces. lol) for 15 minutes, my arm was sore. I rested and took another 10 minutes to clean the rest of the stuck egg on it.

This whole conversation started because I told him Mom probably had an easier time cleaning the pot after she was boiling baby bottle nipples and forgot about it when she got a phone call, until the burning rubber filled the kitchen. (She did clean that pan too. lol) I've cleaned burnt out of the bottom of pans. I've cleaned roasting pans. That was up there for toughest thing I've ever had to clean.

I'm definitely going to have to talk him into poached scrambled eggs. (Except, if he poaches, he's more likely to prefer regular poached eggs instead. lol)
 
JesusLives

JesusLives

Senior Member
#11
Oct 11, 2013
14,551
2,171
113
#11
atwhatcost said:
Gotcha!

No clue how. I was hoping someone knew the secret.


Hubby can cook all things, but he can't do that, and my idea of scrambled eggs is scramble, stick them in a pan and once they look done, take them out. He is of the opinion scrambled eggs should NOT have brown on them, nor should they look just like an omelette with nothing added. They're supposed to be light and fluffy.

He can make them light and fluffy but no matter which pan he uses, heavy scrubbing is required afterwards.

So, does anyone know this secret? (And yes, we both put cooking spray in the pan first.)
Click to expand...
Do you use non-stick Teflon pan? I know that I put a little oil or butter in pan scramble the eggs with a little milk or half and half something about the milk solids help make the eggs fluffy......
 
JesusLives

JesusLives

Senior Member
#12
Oct 11, 2013
14,551
2,171
113
#12
I have Circulon pans and it has never stuck to it until the coating got old on one of the pans.... Canola oil or butter is what I use they don't stick. I haven't cooked with cast iron in forever so not sure about the sticking problems with them.
 
A

atwhatcost

Guest
#13
#13
JesusLives said:
Do you use non-stick Teflon pan? I know that I put a little oil or butter in pan scramble the eggs with a little milk or half and half something about the milk solids help make the eggs fluffy......
Click to expand...
I don't make scrambled eggs. lol

And, although he does have nonstick, he's also upset that they've hit that part where they do stick. (Residue build up. Can't be helped. And guess what we talk about often, since I don't cook. I'm pretty sure he's preparing me to be able to cook after he's gone. I can cook. I hate to cook, so I'll survive. I just don't want him gone. He's a great cook, and actually likes to. Ummm, not the only reason I don't want him gone, but it's one of many good reasons. lol)
 
Willie-T

Willie-T

Banned
#14
Feb 7, 2015
22,418
413
0
#14
I do know that it is imperative that you dump the eggs out while it looks like they still need to cook some more, if you want them to STAY fluffy on the table.
 
A

atwhatcost

Guest
#15
#15
Willie-T said:
I do know that it is imperative that you dump the eggs out while it looks like they still need to cook some more, if you want them to STAY fluffy on the table.
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He added cheese last night. I thought it was a cheese dip when I saw it.

He didn't wait too long. lol
 
Lynx

Lynx

Folksy yet erudite
#16
Aug 13, 2014
24,913
8,165
113
#16
I use just a bit of cream cheese in eggs. Merveilleux!
 
tourist

tourist

Senior Member
#17
Mar 13, 2014
41,313
16,301
113
69
Tennessee
#17
JesusLives said:
Do you use non-stick Teflon pan? I know that I put a little oil or butter in pan scramble the eggs with a little milk or half and half something about the milk solids help make the eggs fluffy......
Click to expand...
You make best scrambled eggs...good hash browns too. OJ,
 
N

NikkiK

Guest
#18
#18
The secret is the right temperature. I use stainless and cast iron in cooking and I need to make sure they're nice and hot. The amount of oil will not matter if the temperature is not right for that oil. I can cook eggs in butter and they won't stick on medium heat but if I use coconut oil it needs to be much hotter.
 
N

NikkiK

Guest
#19
#19
Oh yeah and you turn the heat down once its to temp.
 
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