Description
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 them. Well, there is an easy way to use stainless steel pans for cooking eggs, and you will never want to use another method again.
Ingredients
- 4 pasture-raised eggs
- 1/2 tablespoon extra virgin olive oil / avocado oil / sesame oil / perilla oil
- 1/2 tablespoon French or Italian butter
- salt and pepper to taste
Instructions
- Beat the eggs with a fork in a mixing bowl. Don’t season them.
- Heat a stainless steel frying pan on medium to high heat (step 7 on my induction stovetop) until the surface becomes very hot. You can check if the pan is ready by dropping a few water droplets on the pan. If they slide around the pan and disappear quickly, the pan is ready. It shouldn’t be too hot either, as the butter and oil will burn. If the pan starts smoking, turn the heat one step down (from 7 to 6). After you make them several times, you will figure out the sweet stop for your situation.
- Add the oil and the butter to the pan (oil first), spread it around the pan and quickly add the eggs.
- After a few seconds, start scraping the eggs toward the middle with a silicon spatula until the eggs are folded and done. I like my eggs on the wetter side, so I take them off heat quicker than what you see in this video (I left it more here so you can see how the pan looks).
- Transfer them to a serving platter and season them with sea salt flakes, freshly cracked pepper and herbs if you’d like. Sometimes I add some grated Parmigiano while they are still in the pan and not entirely done.
Notes
You can make scrambled eggs in a stainless steel pan without the butter (only using oil), but the eggs will be fluffier, creamier, and tastier with butter. If you only use oil, add one tablespoon of oil to a 10-inch pan.
