Scrambling Eggs: Stainless Steel Style

How to Scramble Eggs in a Stainless Steel Pan

Are you tired of your eggs sticking to the pan? Do you want to make the perfect scrambled eggs? Then you're in the right place!

Using a stainless steel pan to cook your eggs might seem like a recipe for disaster, but with the right technique, you can achieve fluffy, creamy scrambled eggs without any sticking. Here's a step-by-step guide to help you master the art of scrambling eggs in a stainless steel pan.

Step 1: Choose the Right Pan

Not all stainless steel pans are created equal. It's essential to invest in a premium, fully-clad stainless steel pan. These pans are made with multiple layers of different materials, providing even heat distribution and precise temperature control. They may cost a little more, but they will last a lifetime. Look for reputable brands like All-Clad or Made-In for the best results.

Step 2: Prepare Your Eggs

Crack your desired number of eggs into a mixing bowl. You can add a small amount of milk, but it's not necessary. Beat the eggs with a fork until they are well combined. Do not add salt or pepper at this stage, as seasoning can draw out moisture and make your eggs rubbery.

Step 3: Preheat Your Pan

The key to successful egg cooking in a stainless steel pan is preheating. Place your pan on the stove and turn the heat to medium-high. You want the pan to get nice and hot, but be careful not to overdo it. A good test is to sprinkle a few drops of water on the pan. If the water sizzles and steams, your pan is not hot enough. If the water forms a bead that skates around the pan, it's ready. If the water breaks up into multiple balls, the pan is too hot, so let it cool down a bit.

Step 4: Add Fat

Once your pan is at the right temperature, add a small amount of fat. You can use extra virgin olive oil, avocado oil, sesame oil, or butter. For a more flavourful and fluffy result, combine oil and butter. About half a tablespoon of fat should be enough for 2-3 eggs.

Step 5: Add the Eggs

Now it's time to add your beaten eggs to the pan. Pour them in and let them cook for a few seconds. You'll notice the eggs starting to set on the bottom of the pan. This is crucial, as it creates a barrier between the eggs and the pan, preventing sticking.

Step 6: Scramble the Eggs

Use a spatula to gently scrape the eggs from the sides of the pan towards the centre. Keep scrambling until you reach your desired consistency. Remember, the eggs will continue to cook a little even after you turn off the heat, so don't overdo it.

Step 7: Season and Serve

Once your scrambled eggs are cooked to your liking, transfer them to a serving plate immediately. Now is the time to season with salt and pepper, and perhaps add some fresh herbs like chives, cilantro, or parsley. Your delicious, fluffy scrambled eggs are now ready to be enjoyed!

With these steps in mind, you can confidently scramble eggs in a stainless steel pan. Practice makes perfect, so don't be discouraged if your first attempt doesn't turn out exactly as expected. Keep trying, and you'll soon master the art of perfect scrambled eggs.

Preheat the pan to the right temperature

Preheating your pan to the right temperature is the key to cooking eggs in a stainless steel pan. This is because stainless steel is a porous material, and these pores expand and contract with temperature variations. When you place cold food on a hot pan, the difference in temperature causes those pores to quickly contract, gripping onto your food.

To prevent this, you need to heat your pan to a temperature that is hot enough to create a barrier between your food and those pesky pores. This is called the Leidenfrost effect. The easiest way to test if your pan is hot enough is to add a drop of water to it. If the water sizzles and steams, your pan is not hot enough. But if the drop of water seizes up into a little ball that rolls around the pan, you’re ready to go. If the water breaks up into several small balls, the pan is too hot, so let it cool down and try again. This test is often called the "mercury ball test".

To cook scrambled eggs, place your pan over medium-low heat until it is very hot. You can test this by splashing a little water on it. It's perfect when the water beads and runs around the pan. If the water immediately evaporates, your pan is too hot.

For fried eggs, you want to start with your pan super hot and then immediately drop the heat.

Use the right type of fat

The type of fat you use is crucial when making scrambled eggs in a stainless steel pan. The right fat will ensure your eggs are fluffy, creamy, and don't stick to the pan. Here are some tips to help you choose the best fat for your scrambled eggs:

• Butter: Many chefs and home cooks swear by butter as the best fat for scrambled eggs. It adds flavour and makes the eggs softer and creamier. Using frozen butter is even better since it doesn't melt as quickly, giving it more time to coat the proteins in the eggs and preventing them from forming tight, rubbery bonds. For a 10-inch pan, use half a tablespoon of butter.
• Oil: If you're looking for a healthier option, you can use oils with a high smoke point, such as extra virgin olive oil, avocado oil, sesame oil, or perilla oil. These oils are safe to cook with, even if you see a little smoke. For a 10-inch pan, use half a tablespoon of oil.
• Combination: For extra flavour, fluffiness, and non-stick power, you can combine oil with butter or ghee. This combination will give you the best of both worlds. Use half a tablespoon of oil and half a tablespoon of butter for a 10-inch pan.
• Other options: While butter and oil are the most common choices, you can also experiment with other fats like bacon grease, coconut oil, or ghee (clarified butter). Each of these options has its own unique flavour and characteristics, so feel free to explore and find what works best for you.

Remember, the key to successful scrambled eggs in a stainless steel pan is to heat the pan well before adding the fat and eggs. This will ensure your eggs don't stick and give you that fluffy, creamy texture you're looking for.

Beat the eggs before heating the pan

To scramble eggs in a stainless steel pan, you'll need to first crack your eggs into a bowl and beat them with a fork. Do not add anything else to the eggs, as you will season them with salt and pepper after cooking.

Now, for the big secret to making your stainless steel pan non-stick: heat the pan well before adding any fat to it. Turn the heat to medium-high and wait until the surface becomes very hot. You can check if the pan is ready by throwing in a few drops of water. If the droplets skate around the pan and disappear quickly, the pan is ready. If the pan starts smoking, turn the heat down.

Once the pan is hot enough, add your fat of choice. For a healthier option, use extra virgin olive oil, avocado oil, sesame oil, or perilla oil. For extra flavour, fluffier eggs, and a more non-stick effect, you can mix the oil with some butter or ghee. For four eggs, use half a tablespoon of oil and half a tablespoon of butter.

After adding the fat, turn the heat back up as the eggs will lower the pan's temperature. Now add the eggs and start scraping from the sides to the middle of the pan with a spatula. Keep doing this until you reach your desired consistency. Remember that the eggs will continue to cook a little even after you turn off the heat, so transfer them to a plate immediately and season with salt and pepper.

Add the oil and butter

Now that your pan is hot enough, it's time to add the oil and butter.

Add about half a tablespoon of butter for 6-8 eggs. If you're using a solid fat like butter or coconut oil, add your eggs as soon as it has melted. If you're using oil, give it about 5-10 seconds to heat up.

If you're cooking in a stainless steel pan, it's important to get the temperature right. If the pan is too hot, the butter will burn. If it's not hot enough, the eggs will stick.

Once you've added the oil and butter, turn the heat up a little as the eggs will lower the temperature of the pan.

Now you're ready to add the eggs.

Season the eggs after cooking

Seasoning your eggs after cooking is a great way to ensure they don't dry out and retain their fluffiness. Salt breaks down the proteins in eggs, so adding it before cooking can result in drier eggs. Celebrity chefs and home cooks alike have debated the best time to season scrambled eggs, but if you want to retain moisture, it's best to season after cooking.

When making scrambled eggs, it's important to heat your pan to the right temperature. Heat an empty stainless steel pan on medium to high heat. You can test if your pan is hot enough by dropping a few droplets of water into it. If the water skates around the pan, it's ready for the oil. Heat your chosen oil until you can smell it, and then add your eggs.

If you want to add an extra step to ensure your eggs are fluffy, you can try adding a little cold water to the whisked eggs before cooking. This adds a steaming effect and helps to create a fluffier texture.

Frequently asked questions