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How to Make Perfect Scrambled Eggs - WITHOUT a Nonstick Pan!

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Step by Step for Perfect Scrambled Eggs ... that won't stick to the pan!

How do you get perfect, nonstick eggs without using a nonstick pan? Even with nonstick, are your eggs a gummy mess? I always wondered how chefs turned out such light, fluffy eggs, when my scrambles were always heavy and soggy.

Turns out that perfect scrambled eggs are not so hard to make and come with a bonus: easy clean-up ... even without a nonstick pan! And it is actually so simple; less work than your mom's way of making the soggy, congealed mess you grew up with.

Directions are given for scrambling eggs in stainless steel first (since that's a bit trickier) and also in cast iron.

But why would you want to use a regular pan when eggs are so easy to cook in nonstick pans? Learn a little more about the dangers of nonstick cookware and why you want to make the switch to stainless steel or cast iron while you perfect making scrambled eggs with no teflon!

All photos © tandemonimom unless otherwise credited. All rights reserved.

CONTENTS of Perfect Scrambled Eggs

How to cook eggs in cast iron or stainless steel!

The Secret to Perfect Scrambed Eggs: Part I

Perfect eggs that won't stick in cast iron, stainless, or any pan!

Nope, it's not the pan. But here's a secret about the pan: you don't have to have some special expensive omelet pan, or a nonstick pan that may be emitting harmful chemicals into your food. Because the secret is not the pan, the secret is how you heat the pan.

The pan needs to be at the correct temperature before adding eggs or even oil to the pan. That's the big secret! This is a plain old stainless steel skillet that would normally have to be cleaned with a blowtorch after scrambling eggs in it. Wait until you see the picture after the eggs are removed!

While the pan is heating, crack the eggs. Personally I don't stir them until just before putting them in the pan, because the broken yolk tends to cling to the side of the bowl and it's hard to get it all into the pan. Freshly stirred doesn't have a chance to get sticky with your bowl.

If a piece of shell falls in, use nature's perfectly provided shell-getter-outer: a bigger piece of the shell! 

Turn Up the Heat

How to make scrambled eggs that won't stick to the pan!

You will have to experiment a bit to find the proper heat needed on your cooktop. For mine, it is just under medium (a good heavy duty pan to promote even heating helps). Turn the heat on and let the pan get HOT ... but not TOO hot! And for goodness' sake, don't add the oil or butter yet!

How hot? Wet your fingertips and flick a few water drops into the pan.

If they sit there in a puddle, the pan is not hot enough.

If they sizzle a bit, the pan is not hot enough.

If they sizzle and evaporate, the pan is almost hot enough. Watch closely now ...

If the drops of water, instead of sizzling, bead up and dance around the pan without evaporating, like drops of mercury, the pan is just right.

WARNING! DO NOT leave the pan at this point, or let it sit empty and get hotter much longer, because if you do, and then add your oil after the pan gets even hotter, you could get a grease fire on your stovetop! (Don't ask me how I know this ...)

REMEMBER! "Hot pan, cold oil, food won't stick!" according to The Frugal Gourmet. 

The Secret to Perfect Scrambled Eggs: Part II

Hot pan, cold oil, eggs won't stick!

Now it is time to add the oil or butter, after your pan is perfectly heated. Have your eggs cracked and ready to stir, then add the oil or butter, quickly but thoroughly stir the eggs, and pour them into the hot pan and barely warm oil.

Two notes here:
1. Yes, that's a lot of oil in my pan. You need enough fat to coat the pan and then a little more depending on how many eggs you are cooking; I was cooking ten eggs. I prefer coconut oil for cooking because of its health benefits.

2. I am an egg purist. I don't add anything to my scrambled eggs. I love the unadulterated flavor of good eggs!

TASTE TEST: What scrambles your eggs?

Do you enjoy your eggs as is, or with a little extra kick?

Egg flavor can't be beat, or more flavors make it a treat? (Psst: BESIDES butter, salt, and pepper.)

Loading Fetching blurbs now... please stand by

Nature's perfect food, as is.

coffeebreak9am says:

I prefer butter salt and pepper only. Thanks for your info...

Posted February 05, 2012

says:

I LOVE eggs! I used to eat cheese with my eggs, but I've had some health issues that prevents me from doing that now. However, I've come to enjoy it better without cheese anyway! Didn't know it could taste so good on its own!

Posted December 16, 2011

ErHawkns7100 says:

As is, but they are good with practically anything.

Posted November 15, 2011

weed says:

egg, the perfect ingredient for everthing

Posted October 19, 2011

marymc says:

I sprinkle on a bit of Turmeric - the spice that is aka as a medicine.

Posted October 12, 2011

nancycarol says:

Love 'em plain, but also with a little salsa occasionally.

Posted September 13, 2011

Gimme some flavor love!

Mary says:

add a wee bit of real vanilla

Posted February 12, 2012

xiomara says:

boooooooooooooooooooooooooooooo

Posted February 12, 2012

Janet says:

cheddar cheese and a dash of tobasco. Yummm!

Posted January 11, 2012

scarlettohairy says:

I sometimes sprinkle in some Mexican spices like garlic, cumin, red pepper flakes, chili powder.

Posted January 04, 2012

LJ says:

I add a bit of salt, pepper, and basil. Sometimes a dash of parmesean cheese as well. Yum!

Posted January 04, 2012

Moonbeam973 says:

I like to add shredded cheddar and a few dashes of tabasco sauce.

Posted December 24, 2011

 
view all 104 comments

Egghead Kitchen Tools

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When the pan is perfectly heated, pour in the eggs and LET THEM SIT. 

The Secret to Perfect Scrambled Eggs: Part III

Perfect scrambled eggs without a nonstick pan!

STOP! ... don't touch those eggs!

That's right, don't touch them! Pour them into the oil and back off. This is critical both to getting light and fluffy eggs, and to getting an easy-clean pan at the end of things. (Yes, it does too make sense! Scraping the pan disturbs the oil, making the egg come in contact with unoiled pan and ... it sticks!)

Look carefully at the picture above. See the pale edges where the eggs are beginning to set? That is the sign you are looking for. If you let them sit too long, you will get an omelet, and that's not what we're looking for here. So just wait for that whitish ring at the edge. Don't stir at the first sign, let it get a little thicker ...

Okay, NOW stir ... 

Start Your Scrambles ...

... but be gentle.

You've got a nice set edge, so you are ready to start the scramble. GENTLY. Take a spoon or spatula and run it around the set edge to loosen it a bit. GENTLY. Pull the set bottom up in a heap, and let the uncooked eggs run to the bottom. GENTLY. Do this around the pan. Then STOP.

Back off. Let the eggs start to set up again.

Repeat this process of gently loosening the set eggs and letting the uncooked eggs run underneath, then LEAVING IT ALONE for a minute or two, until your eggs are mostly done, like this:

Almost done ... 

If the Eggs Stick

If you start your first stir and feel resistance, as if the eggs are sticking rather than sliding loose, STOP. Wait a moment or two before the first stir. Stirring too soon is what causes the eggs to stick to the pan!

Finish the Scrambles

Perfect scrambled eggs that don't stick to the pan!

You see that the eggs are largely done and there is just a bit of still-runny egg sitting on top. At this point, you can get a bit rougher. Get your spoon in there and flip the eggs, not like you would flip a whole omelet over, but breaking it into large chunks.

The runny bits left over will cook up very quickly, so once it is flipped you are within seconds of removing it from the heat. I like to flip the eggs, leave for a second, stir to make sure all the runny bits are gone, then salt the eggs in the pan (I have four kids; this is much less messy for me!) and also stir in a pat of butter for extra flavor.

The flipped eggs need only a moment to finish. 

Light and fluffy - not a gummy mess. 

Shakespeare's Classic "Omlet"

With eggs cooked light and fluffy!

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Now for the cool bonus part ...

... check this out ...

Look at that pan! 

Look Ma, No Scrubbing!

You've stopped your eggs from sticking to the pan!

Remember, this is a stainless steel pan, no nonstick about it. I just scooped the eggs out onto plates, and this is what was left for cleanup. No soaking necessary, no scrubbing pads or elbow grease. A little soap on a dishcloth, and it practically wipes clean.

But wait! There's more ...

Cast iron has even less egg mess than stainless steel! 

Cast Iron v. Stainless Steel

What is the best pan for making scrambled eggs?

Both stainless steel and cast iron have good points for cooking eggs.

Stainless steel is fussier to scramble in so that the eggs won't stick. If you want eggs that won't stick in stainless steel, you must be scrupulously careful about heating to the proper point and adding the oil at the right temperature and not overstirring the eggs. Cast iron is more forgiving on all these points: a nice hot pan, but it doesn't have to be just to an exact degree; and eggs won't stick in cast iron even with a bit more stirring.

However ... cast iron does require more general care than stainless steel. If you want good nonstick cast iron, you must never, ever, ever put soap in it! This freaks a lot of people out, although it has been proven to be perfectly safe. Wipe it, scrub it with hot water, but don't ever use soap. Cast iron builds up a patina that acts like nonstick if it is not scrubbed off.

Cast iron also tends to rust if it is not cared for properly. After wiping and rinsing cast iron, wipe it dry and place it on a low burner to dry it thoroughly, to prevent rust. (Air drying is too slow and promotes rust.) Wipe the inside very lightly with oil once it is dry. If storing in other pans or with a lid, put a paper towel between lid and pan to prevent moisture accumulation and rust. I usually just wipe it out again before using, or if it has been a long time I'll rinse in hot water (the oil can get a little tacky inside the pan).
Caring for Cast Iron
After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack). TIP: If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.
[read more]

Keep Your Cast Iron Nonstick

Not only do you never put soap in it - you never put tomato products in either! The acid in tomatoes will remove the "finish" that has built up
in your well-used cast iron.
So make your world-famous
spaghetti sauce in another pot!

Cast Iron Skillets on eBay

Get great cast iron cookware for less!

No worries about buying a used cast iron skillet - the harder it's been used, the better!
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Beautiful Stainless Steel Pans

Calphalon Contemporary Stainless 10-Piece Cookware Set

The pictures you see on this page are my own Calphalon contemporary stainless steel cookware. I have had them for four years and love them! As long as you preheat correctly there is little sticking or cleanup, and the heavy tri-ply construction (with aluminum safely enclosed away from any food surfaces) ensures fast and beautifully even heating every time. I never have to turn my burner above medium with these pans, as they conduct the heat so very well. Not to mention, they are beautiful and highly ergonomic and easy to handle. I have carpal tunnel syndrome but the construction of the handle and the way it joins to the pan makes it easy to lift and carry. Also, the way the handle joins to the pan (with a Y construction) ensures that it is a very solid join but conducts little heat, so the handle remains cool. In four years of hard use (family of six) none of the joins or screws have loosened even a smidge, and no glass lids have broken. Plus, they are by far the most attractive pots and pans I've even seen, with lovely elegant lines. I enjoy having them in my kitchen just to look at! ~ tandemonimom

Calphalon Contemporary Stainless 10-Piece Cookware Set

Calphalon Contemporary Stainless 10-Piece Cookware Set

Amazon Price: $369.99 (as of 02/14/2012)Buy Now
List Price: $760.00

The set includes:
* tri-ply construction with full aluminum core for excellent conductivity and even heating
* stay-cool handles remain comfortable when pan is heated
* 8-inch omelet pan
* 10-inch omelet pan
* 1-1/2-quart saucepan with cover
* 3-1/2-quart saucepan with cover
* 3-quart saute pan with cover
* 8-quart stockpot with cover
* dishwasher safe
* lifetime warranty

Griswold Collectible Cast Iron

Lots of people collect and use Griswold cast iron from Erie.

From 1865 until the late 1950s, the Griswold Manufacturing Company of Erie, Pa. made various cast iron implements for home use, including many types hardware. Griswold cast iron cookware includes skillets, muffin pans, roasters, bread molds, waffle irons, kettles, dutch ovens and even miniatures. [read more]

Find some of this wonderful and functional Griswold collectable cast iron on eBay!
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But Why Bother?

Why bother learning how to cook eggs that won't stick in stainless steel or cast iron? Nonstick cookware is cheap and easy to use. Unfortunately, you may pay in other costs for using it.

Why Not Just Use Nonstick Pans?

What's wrong with using nonstick pans?

Sometimes "easier" is not the same as "better." Dr. Joseph Mercola investigates the health and safety differences in cookware.
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Is Teflon Dangerous?
The nonstick coating used in DuPont's Teflon pans has been found to release one or more of 15 different toxic gases when heated to certain temperatures. Which chemicals are released depends on the temperature of the pan. This outgassing is fatal to pet birds and can cause "polymer fume flu", also known as "Teflon flu", in humans. Teflon flu creates flu-like symptoms of chills, headache, fever and nausea. Usually, symptoms subside within a few days, and chances are many people who have experienced it mistook it for the flu. However, there are also MORE SERIOUS RISKS.
[read more]

Teflon is Fatal to Birds

Teflon fumes kill pet birds.
So it's okay for humans,
as long as you don't own birds?
OF COURSE NOT!
A tiny bird with a tiny body
and tinier lungs shows the effects
sooner than a human.
Outgassing from nonstick coating is
AS DEADLY TO HUMANS
AS IT IS TO BIRDS.
It just takes longer to show.

Dangers of Nonstick Cookware

Blogger news on how teflon is dangerous to humans and pets.

Warning
After taking the plastic cover off and turning the cardboard label over, I read: Caution: Cooking at ultra high settings can cause emission of fumes from the nonstick interior that could be dangerous for certain animals with very sensitive respiratory ...
New study links toxic chemicals in consumer products with impaired immune system
They're used in many of the most common consumer products, including non-stick coatings, waterproofing chemicals, and stain-resistent coatings on clothing, furniture, food packaging, non-stick pans, shiny coatings in pizza boxes, microwave popcorn bags ...
PFC coatings on pizza, popcorn bags and pans are hamful to children
These include non-stick coatings, waterproofing chemicals, and stain-resistant coatings on clothing, furniture, food packaging, non-stick pans, shiny coatings in pizza boxes and microwave popcorn bags,? says Sass, who is also a lecturer at George ...
Scary Food Facts: Beetle Eggs In Canned Asparagus? The FDA Says It's OK
These toxic substances consist of perfluorinated carboxylic acids or PFCAs which are the breakdown products of chemicals used to make non-stick and water- and stain-repellent products ranging from kitchen pots and pans to clothing to food packaging.
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Kitchen tools to make your egg preparation a little easier.

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Perfect Scrambled Eggs Recap

Click "Printable version" below, for nonstick scrambled eggs.

Printable Version

More Egg How-To!

Fun and fab recipes and egg facts!

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The Good Egg

More than 200 Fresh Approaches from Breakfast to Dessert

This comprehensive book on egg cookery is winner of a James Beard Award. Starting with how to make perfect scrambled eggs, it progresses to more complicated egg dishes such as sandwiches, soups, pastas, quiches, souffles, and cakes - even meringues! The Good Egg skillfully describes a plenitude of ways to cook and serve this basic, healthful ingredient.
~ tandemonimom

The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert

The Good Egg: More than 200 Fresh Approaches from Breakfast to Dessert

by: Marie Simmons

Amazon Price: $4.19 (as of 02/14/2012)Buy Now

MARIE SIMMONS, a popular cooking teacher and author who has won both a James Beard Award and a Julia Child Award, is the culinary director of Copia, a food and wine cultural center in Napa, California. She is a frequent contributor to Cooking Light, Prevention, Cottage Living, and Eating Well. Her books include Fresh & Fast, The Light Touch Cookbook, Rice: The Amazing Grain, Lighter Quicker Better, and 365 Ways to Cook Pasta.
~ from product description

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INDEX: Perfect Scrambled Eggs Without a Nonstick Pan

  1. The Secret to Perfect Scrambed Eggs: Part I
  2. Turn Up the Heat
  3. REMEMBER! "Hot pan, cold oil, food won't stick!" according to The Frugal Gourmet.
  4. The Secret to Perfect Scrambled Eggs: Part II
  5. TASTE TEST: What scrambles your eggs?
  6. Egghead Kitchen Tools
  7. When the pan is perfectly heated, pour in the eggs and LET THEM SIT.
  8. The Secret to Perfect Scrambled Eggs: Part III
  9. Okay, NOW stir ...
  10. Start Your Scrambles ...
  11. Almost done ...
  12. If the Eggs Stick
  13. Finish the Scrambles
  14. The flipped eggs need only a moment to finish.
  15. Light and fluffy - not a gummy mess.
  16. Shakespeare's Classic "Omlet"
  17. Now for the cool bonus part ...
  18. Look at that pan!
  19. Look Ma, No Scrubbing!
  20. Cast iron has even less egg mess than stainless steel!
  21. Cast Iron v. Stainless Steel
  22. Keep Your Cast Iron Nonstick
  23. Cast Iron Skillets on eBay
  24. Beautiful Stainless Steel Pans
  25. Griswold Collectible Cast Iron
  26. But Why Bother?
  27. Why Not Just Use Nonstick Pans?
  28. Teflon is Fatal to Birds
  29. Dangers of Nonstick Cookware
  30. More Eggscellent Kitchen Tools
  31. Perfect Scrambled Eggs Recap
  32. More Egg How-To!
  33. The Good Egg
  34. Tell Us How It Tastes!
  36. More Great Recipe Lenses
  37. Dr. Mercola on Twitter
  38. Thanks for blessing my lens on making perfect scrambled eggs in stainless steel!
Frugal Gourmet image courtesy of Frugal Gourmet.



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