What kind of pan do you use to scramble eggs?

[Anonymous]

Blue Diamond (ceramic). Much safer than Teflon.

[Anonymous]

Ditch any oil that comes in a spray can. That stuff has a chemical in it that keeps the spray nozzle from clogging, that creates a sticky coating on the bottom of the pan. Never mind whether it's good for you, it will ruin the nonstick nature of the pan (whether the pan is nonstick, seasoned cast iron, or stainless). Throw that spray stuff out.

[Anonymous]

Anonymous wrote:Cast iron.

Preheat to medium first, then add a tiny bit of high-heat oil to cover the bottom, and let that get hot (about 30 seconds) before adding the butter. Turn the heat down to just below medium (about 4) then add the eggs. Scrape the sides and bottom with a silicone spatula, slowly, gently and constantly. Each scrape should bring the eggs completely off the pan surface. If they start to stick, turn the heat down, and next time use a little bit more butter and make sure the pan is hot (but not too hot) before adding the little bit of oil (enough to thinly cover the bottom).

Clean gently with hot water and a green scrub pad, then towel dry right away. No drip-dry in the drainer.

If the eggs are sticking, the pan's not correctly seasoned, or not pre-heated before adding the oil, or the heat's too high, or you're not stirring/scraping frequently enough. The gentle stirring/scraping is slowly constant, and should bring the eggs completely off the pan surface. If they're sticking turn the heat down.

That's the problem with cast iron. You still need a lot of oil (AND butter by your instructions) to keep the eggs from sticking.

[Anonymous]

Regardless of the pan you use, you should get the pan good and hot before adding oil. Then give the oil a little time to get hot. If you hold your hand about 3 inches above the pan, you should really feel the heat coming off of it.

[Anonymous]

Cast iron skillet and a little bit of oil.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cast iron. I use olive oil in spray bottle to lubricate.

OP here- we’ve used cast iron with olive oil and still have a mess.

Olive oil has too low of a smoke point for eggs. You need a hot pan and you should use an oil that can take the heat, such as canola. Get the pan hot before adding oil.

[Anonymous]

OP here- we’ve used cast iron with olive oil and still have a mess.

You've gotta pre-heat the pan first. Any oil into any cold pan (for anything--chicken, fish, whatever) will result in sticking.
But don't heat too high. Medium, or just a bit lower than medium. Hotter than that will cause sticking, and also degrade the olive oil. Probably better to swap out the olive oil for a higher-heat oil like grapeseed, avocado, or canola.

[Anonymous]

Tramontina nonstick.

[Anonymous]

That's the problem with cast iron. You still need a lot of oil (AND butter by your instructions) to keep the eggs from sticking.

You don't need a lot. Just enough to thinly coat the bottom of the pan. If the pan's really properly seasoned, you can skip one or the other. It's a personal preference. And using a little more is good if you're new to cast iron, until you get the hang of it.

The main thing is (a) preheat, (b) don't go too hot (straight-up medium is plenty), and (c) let the oil or butter get hot and evenly distributed before you add the eggs. For oil, it should shimmer. For butter, the foaming should stop. About 30 seconds for either.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Cast iron. I use olive oil in spray bottle to lubricate.

OP here- we’ve used cast iron with olive oil and still have a mess.

Olive oil has too low of a smoke point for eggs. You need a hot pan and you should use an oil that can take the heat, such as canola. Get the pan hot before adding oil.

I use olive oil on a cast iron skillet and scramble eggs on medium low

[Anonymous]

Hot hot pan and ample, very hot fat and your eggs won’t stick. We use cast Irwin, but also keep one ceramic pans for for kids to cook eggs in

[Anonymous]

Scan-pans from Sur La Table that everyone knows are for eggs only on pain of near death.

[Anonymous]

The answer is obviously non-stick.

Not sure why you can’t figure that out on your own, OP.

[Anonymous]

Green pan

[Anonymous]

Anonymous wrote:

Anonymous wrote:Cast iron. I use olive oil in spray bottle to lubricate.

OP here- we’ve used cast iron with olive oil and still have a mess.

Then you're not controlling the heat correctly. I taught my 8 year old how to make his own eggs and he does and with no mess. You want to start with med/high heat and then go low after the eggs set for a moment. Also, a well-seasoned pan really does not need much oil.