How to Cook Scrambled Eggs in a Stainless Steel Pan (Video Tutorial)

Do you want to learn how to cook perfectly fluffy and creamy scrambled eggs in a stainless steel pan? You are in the right place. If you want to improve your health, you may want to give up toxic non-stick pans.

Stainless steel pans are durable and non-toxic, but you probably think eggs will stick to stainless steel. Well, there is an easy way to use stainless steel pans for cooking eggs, and you will never want to use another method again.

Yes, you can make scrambled eggs in a stainless steel pan

For the longest time, I didn’t make scrambled eggs because I didn’t have what I thought was the right pan.

We moved countries (and, in fact, continents), we downgraded to a smaller place, and I didn’t want to buy more cookware. Especially because I already had premium stainless steel cookware. I’d rather give up scrambled eggs.

Until one day, when I saw a video on Instagram with someone cooking eggs in a stainless steel pan; it also happened to be the same brand I had, All-Clad. I immediately wanted to try. And it worked! I felt like crying tears of happiness.

Since then, scrambled eggs have been back on the menu; in fact, they are my favorite way to make eggs in the morning. And I didn’t have to buy any extra pans.

Every time I shared this piece of information on my Instagram or Facebook, people would be surprised. Some have tried and told me it changed their life. Some needed more information and, eventually, a more detailed tutorial.

And that’s how I decided to make this post, with a step-by-step guide and a video tutorial on how to make scrambled eggs in a stainless steel pan.

Alternatives to stainless steel

Ceramic-coated pans work to make scrambled eggs, and they are safe for cooking, but they are expensive and only last about a year without scratches. Once they get a scratch, they become toxic. In my opinion, they are a waste.

Classic non-stick cookware is out of the question for me. They leach all sorts of nasty chemicals into the food.

A well-seasoned cast iron pan is great for making eggs, but I prefer to use it only occasionally (they are great for steaks, pancakes, and tortillas).

In my opinion, good quality stainless steel pans are the best everyday cookware. They are safe, easy to clean, and now you know: they are also non-stick.

I cook everything in stainless steel: eggs, steaks, veggies. Nothing ever sticks to the pan if you know how to use it.

Pick the right type of stainless steel pan

You want premium, fully-clad cookware, not the cheap stuff. Yes, they might cost a little more, but they last a lifetime and beyond.

Fully-clad cookware refers to pots or pans that are constructed with multiple layers of different materials, typically with stainless steel as the outer and inner layers and a core layer of another metal, such as aluminum or copper, sandwiched in between. These layers are bonded together to create a single, solid piece of cookware.

The term ‘fully-clad’ indicates that the layers extend all the way up the sides of the cookware, providing even heat distribution across the entire surface, including the sides. This design allows for precise temperature control and helps to prevent hot spots, ensuring that food cooks evenly.

Fully-clad cookware is known for its durability, performance, and versatility and is often considered a premium option in the world of cookware.

I have a variety of All-Clad cookware, which is one of the most reputable cookware companies in the US. For making scrambled eggs, I use both pans from this set:

Mine looks slightly different because I bought it a while ago, but they work the same way.

I bought all my All-Clad cookware when it was on sale, mainly from William Sonoma. But there are always good offers on Amazon and even the All-Clad website.

Known as a cheaper alternative but with also very good quality, is Made-In cookware, a much younger US company. However, if I look at prices on Amazon, they are comparable to All-Clad.

Any of these two brands, or a similar quality from another brand, will be perfect for making scrambled eggs.

These pans are usually made to work with any type of stovetop, but please check before you buy it if it works with the type you have.

Choose the right-sized pan

Generally, when I make 2 or 3 eggs, I use the 8-inch frying pan, and when I make 4 eggs or more, I use the 10-inch frying pan.

If you also have a 12-inch pan, you can probably make up to 10 eggs at once.

Use the right type of fat

For healthy eggs, use any of these fats: extra virgin olive oil, avocado oil, sesame oil, or perilla oil.

All of these oils are great for cooking, and even if you see a little smoke, don’t worry; their smoking point is much lower than their oxidation point. They are all healthy to cook scrambled eggs with.

However, if you want extra flavor, more fluffy eggs, and even more non-stick power, I recommend mixing the oil with some butter or ghee. Choose French or Italian butter or butter made with A2 milk or Jersey milk.

For my 10-inch pan (4 eggs), I use 1/2 tablespoon oil and 1/2 tablespoon butter.

Beat the eggs

If you are new to this website, we always recommend using pasture-raised or Omega-3 eggs.

Of course, you can make scrambled eggs with any eggs you’d like, but for the best nutrition, taste, and texture, choose pastured eggs.

Beat the eggs with a fork before you heat the pan. Don’t add anything else to the eggs. You will season them with salt and pepper after cooking.

The big secret for a non-stick pan: heat the pan well

Well, that’s basically ‘the big secret’ to making your stainless steel pan non-stick. Before you add any fat to the pan, heat it well on medium to high heat. I generally use 6 or 7 on my stove (9 is the maximum). Then I switch between 6 or 7 depending on how I time the other steps.

To check if the pan is hot enough, throw in some cold water with your wet fingers. If the droplets slide around the pan and disappear quickly, then the pan is ready.

These variables will be slightly different depending on what pan exactly you have and the type of stove. Experiment until you learn what that sweet spot is for your situation. I have an induction stovetop that heats pretty fast.

Add the oil and butter

Add the oil and butter to the pan. I usually turn the heat one step down (from 7 to 6) when I add the fat to ensure the butter doesn’t burn. Remember, these types of pans conduct and retain heat very well all across the surface.

Add the eggs

After I add the oil and butter, I turn the heat back up one step (back to 7), as the eggs will lower the temperature of the pan. I add all the eggs at once, then I pick a spatula and start to scrape from the sides to the middle of the pan.

The scrambled eggs will be ready quickly, and you can take them off when you reach your desired consistency. Remember that even after you turn the heat off, the eggs will continue to cook, so transfer them immediately to a serving plate and season them with salt and pepper.

The eggs I made in this video are slightly overcooked for my taste, I usually take them off before I season them, but for the sake of the video, I kept them in the pan a few seconds longer.

The scrambled eggs in the pictures in this article are more to my taste. I took them off heat much sooner. You can notice they are wetter and creamier than in the video.

Video: How to cook scrambled eggs in a stainless steel pan

Be patient

If you don’t succeed the first time you try, don’t give up. This method works 100%, and your stainless steel pan is 100% non-stick. You just need to get some practice in.

How to serve scrambled eggs

Made this way, scrambled eggs are so satisfying and tasty. The butter gives them a lot of extra flavors and makes them so fluffy.

I only season them with salt and pepper after cooking, and sometimes add some herbs like chives, cilantro, or parsley.

Occasionally, I add grated Parmigiano or Pecorino Romano when they are still in the pan.

We love them with a slice of our lectin-free and gluten-free sourdough bread and a green or bistro salad.

Can I make fried eggs (sunny side up) in a stainless steel pan?

Yes, you can make fried eggs (sunny side up) eggs in a stainless steel pan.

The same rules as with scrambled eggs apply, but with fried eggs I don’t use butter; they take longer to cook, and the butter starts to burn. After you add the eggs, turn the heat to 5 (medium) and cover the pan.

This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.