How the hell do I stop my scrambled eggs from sticking to the pan???

Buy a new pan.

Henckels pans.

Including non stick spray? That always works for me.

You have poopy pans.

I'll die if I don't get this recipe. I'll just die!

They don't stick to my anodized pan, and I don't use cooking spray or anything. What kind of pan are you using?

As others I suspect the issue is your pan is shit. Get some new ones.

Good pan + butter

I use one of those copper pans. When they talk about nothing sticking, they’re not lying. Those eggs glide around on there like I threw down some ky jelly. You don’t need butter or spray.

For scrambled eggs, I like the Misen non-stick pan I got for Christmas.

Even with a so-called nonstick pan, I coat the bottom of the pan with butter. Never had a problem with eggs sticking.

Buy yourself a genuine Teflon™ Brand skillet, spray the surface with lots of non-stick PAM, and keep your burner set to the highest setting.

I agree with R11 - if I use oil, the eggs stick like crazy but no problem when using butter.

I "fry" in about an 1/4 in. of water. By the time the eggs are done the water has evaporated.

On the one hand, I appreciate that R12 is trying to get Dataloungers killed, but on the other hand, he's trying to get Dataloungers killed.

Scrambled eggs require a few small splashes of milk before beating them. This step will help the eggs to steam as you're cooking them over medium heat in a fat coated non stick pan. You'll see the steam as the eggs cook, which you want done but completely yellow with no color to them.

[quote]Scrambled eggs require a few small splashes of milk before beating them.

I use water.

Sperm.

Whether it works or not is irrelevant. It's still sperm.

Don't use high heat. Use low to medium/low heat. Over the years, I prefer water to milk in scrambled eggs. Milk tends to mute flavors, e.g., tomato soup & curries. Egg has a pretty strong flavor, so maybe it's OK to mute the flavor.

Do any of you bitches use baking powder in the eggs to make them fluffy?

Never heard of using baking powder, R20. Eggs are already considered a leavener. I have tried putting raw eggs in a blender (and then cooking them in an omelet). Yes, very fluffy, but tough in texture at the same time.

Air makes scrams fluffy. Just beat the he'll out of the and get them into the pan.

Go back to tossing salad Kelsey.

If they're sticking, your heat is too high. Scrambled eggs need low heat. Have it on the lowest heat possible for a few minutes to warm them up. You can start scrambling once they're warm. Keep stirring and stirring, like polenta. You can add butter but the low heat will guarantee they won't stick and they won't be tough.

[quote] Don't use high heat. Use low to medium/low heat.

Actually it's the other way around.

When the pan is hot the eggs cook more quickly and don't stick.

You can lower the heat after the eggs start to solidify.

Gordon Ramsey style no-pre-scrambling eggs taste great, but they stick to even non-stick pans.

Even with a cheap pan, if you take care of it and it doesn’t have hot spots, food shouldn’t stick. It also depends on the fat you use. Butter is best to cook eggs. Not margarine or oil. The problem with the non-stick sprays is they will leave a film on pans and it's impossible to get that off. If you absolutely have to use that spray I recommend just using actual oil. Lodge cast iron makes a little plastic tool which is great for scraping stuck on foods from pans without beating up the finish.

Also, whomever suggested baking soda for scrambled eggs. I’ve never tried that, but I do use a pinch of cream of tartar for my scrambled eggs. They’re great that way.

Oh, and when you wash your pans never put them in the dishwasher. Always wash by hand and dry immediately. The dishwasher will ruin a good pan in no time. Same goes for knives.

A few drops of lime juice and water and a bit of tempura batter.

To sum up the words of others that I find accurate , , ,

More butter, less heat.

Eat them raw.

Hot pan, cold oil (or butter), food won't stick.

And cook at lower heat as already stressed.

I heat up the pan a bit, then I spray it with cooking spray. Usually it’s too much so I pour out the extra in sink and wipe the edge of the pan where I poured it from. If any of the egg does stick, it comes off very easy.

As far as making the eggs, I add salt, pepper and a very little butter/margarine (tip of a teaspoon, maybe a little more).

Some breakfast joints add a little pancake batter to the eggs to increase the volume.

IHOP has awful omelets and I suspect they put pancake batter (since there's plenty of batter around) into their omelets. Truly awful.

Yeah, IHOP is one place that adds pancake batter, R33. I don't live near an IHOP, and the only time I ate in one I didn't have scrambled eggs or an omelet.

What's IHOP?

R26 Great advice. Thank you.

I’ve been using the same nonstick skillet for over 20 years . Bought it a restaurant supply store. Its nonstick coating is still serviceable but I give it a spray of Pam, rub the Pan into the surface with a paper towel and then give it another light spray of Pam. Nothing sticks

I used to have non-stick pans. Then my parakeet died.

You should have had a non-sick parakeet.

The love to tell you low and slow - for me, that means sticking when it comes to eggs.

I use a Le Creuset omelette pan - basically an enameled cast iron pan with their smooth interior coating - not the back textured coating. I put a small amount of bacon grease in the pan and put it on medium for about 10 minutes at let the grease melt. Butter works - but not as well as bacon grease.

After 10 minutes, be prepared to move quickly.

Swirl the bacon grease in the pan, turn off the burner, then add beaten eggs. Fold the eggs from the outside in immediately. Add one large spoonful of Salsa - I prefer Herdez - and fold the salsa into the eggs.

Continue to fold the salsa gently into the eggs, watching for the eggs to be cooked to almost the level you prefer. Eggs will continue to cook after being removed from the pan.

Remove the eggs from the pan, and place on a plate.

If the eggs stick, you didn't heat the pan long enough.

Do not leave the eggs unattended while in the hot pan, and make sure to keep them moving.

This method also works with Chantal enamel pans.

You can do this without adding salsa, but remove the pan from the burner before adding the eggs, and be prepared to remove them from the pan very quickly - it takes less than a minute to make scrambled eggs this way if you don't add salsa.

Note that I generally make two eggs using this method - timing is probably different if making more than that.

R40 All I want to do is make fluffy scrambled eggs. Yikes.

R35, IHOP is the crappy International House of Pancakes chain restaurant.

Add a bit of water when they are halfway done and cover. The steam will make them fluffy.

Then do what I suggest, and quit your fucking whining, R41. This is not a difficult method. Do I need to dumb it down for you?

1 Put bacon grease in pan

2 Heat on medium for 10 minutes

3 Remove pan from heat

4 Add beaten eggs

5 Stir gently and constantly

6 Put eggs on a plate

7 Shove eggs down your idiot gullet

You need to accept that you may be too fucking stupid to make eggs.

I've made microwaved scrambled eggs (with cheese) that were fluffy & delicious. You have to pause it at a certain point and stir the egg mixture. There are how-to videos on YouTube.

There's also something called "gyeran jjim." Korean steamed egg or souffle. I've eaten it at a Korean restaurant and frankly, there's so much water in there that it doesn't taste eggy. Texture is fluffy, though.

Never use a cast iron frying pan to make eggs.

Why not, R47? I've made eggs (over easy) in a cast iron pan. Came out nicely.

My husband has perfected microwaved scrambled eggs (made in a bowl) and now a microwaved omelette (made on a plate). Both very fast, no more than 2 minutes cooking time. I wish I had been paying attention more, so I could describe how to do it. But there must be videos on Youtube. With the microwave they cook more evenly, so I assume there is less chance of sticking or burning. It's never happened yet, by his methods.

OP, unless you get paid to cook the high setting on a stove is only for boiling water - nothing else ever. Just go with it.

A cast iron works, but I don’t like the stench or the clean up of the sides&edges which are sometimes bumpy.

No, a very wise person demanded an all-clad saucier pan for kitchen necessities on another thread and they look better.

Spend the $220 for what looks like a helmet and you get perfect eggs.

Beat the eggs with cream and cook in butter on low heat in a stainless steel pan. The fat in the cream and butter deters adhesion to the pan.

Get a T-Fal Teflon pan from Amazon. Old school, inexpensive, and it simply works. Use Pam spray for extra protection. Don't use metal utensils on it.

How do people not know you should scramble eggs with butter? They take literally a few minutes to cook. And you can't leave them. You have to watch them pretty much the entire time.

I make the best scrambled eggs.

Those copper pans are horrible. I have one and I loved it for a few months, but then everything started sticking. Even when using oil/butter. I've always hand washed it too

So many cooking spray queens on this thread. What decade did you learn that?

Newer pans don't use Teflon anymore, toxic as shit. They have a ceramic coating instead. Plus they tell you specifically not to use cooking spray, just a tiny bit of butter.

TIP: Never, EVER heat that non-sick pan on high, it may look fine but it changes the chemistry of the coating and instantly loses the slickness it once had. It only take one time to ruin the coating. True for both old school Teflon and new Ceramic.

How many of you bitches know how to make a Tornado Omelet?

I'm shocked by all the Pam/non-stick spray proponents. That stuff is disgusting; the smell infiltrates my nose and I couldn't tell you if the eggs were good or bad.

Disgusting white trash cooking.

Well OP, if you've learned anything , it's that there's no universally acknowledged way to stop eggs from sticking to the pan. And that older gay men are very wedded to their egg cooking recipes.

In Googling this, I've learned that there are three main styles of scrambled egg:

The American method, which uses higher heat and aims for a very solid scrambled egg and doesn't regard some browning as a bad thing

The French method which uses a very low heat and results in creamy eggs with some curd-like texture. (There's the Gordon Ramsey sub-method here, where you don't scramble the eggs in a bowl beforehand, and then remove the pan from the flames and scramble and cook in the pans as the heat from the pan cooks the eggs)

The British method, which is somewhere between the US and the French.

As this Reddit thread, which offers as many opposing solutions as our DL one does, shows, there doesn't seem to be a single right answer.

Personally, I have always found some success is letting the the eggs start to solidify as if you were cooking an omelet and then scramble them, but even then there are the occasional times that fails.

[quote]The American method, which uses higher heat and aims for a very solid scrambled egg and doesn't regard some browning as a bad thing

That's not the American method. Everyone I know in America knows you have to use low heat. Browning? I'v never even seen that. What is American is we like our eggs actually cooked, not, mushy, soupy, runny or raw like Gordon Ramsey. Scrambled eggs should not look like porridge. Just look at his Youtube video comments, everyone is making fun of how bad his eggs looks while the title is Perfect Scrambled Eggs.

You just need more of whatever fat you're using, whether oil or butter. The eggs will swish around as they solidify.

R59 exhibits the sort of Eldegay Hissing™ that makes DL such a hoot to read