ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

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

Updated on January 2, 2013

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.

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!

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

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

Nature's perfect food, as is.

Nature's perfect food, as is.

    0 of 8192 characters used
    Post Comment

    • caim 2 years ago

      This worked PERFECTLY for me! So awesome!

    • caim 2 years ago

      This worked PERFECTLY for me! So awesome!

    • cadillacdj 2 years ago

      Love my eggs and grits. Add cheese. You have one of the best breakfasts.

    • CanHealthInsure 4 years ago

      Now this I can use.

    • Jhale Moreno 4 years ago

      Thanks! There are a lot of basic cooking tips that I am unaware of.

    • Lucky_The_Cat 4 years ago

      I like to mix my scrambled eggs with some salami and serve it as a sandwich. Real nice!!!

    • Infohouse 4 years ago

      I like mt scrambled eggs straight.

    • sophia48 4 years ago

      I scramble them in coconut oil I add cayenne pepper and cilantro

    • Sharon Berry 4 years ago from Michigan

      I like some salt and pepper added to my eggs but I do it just before eating them not while I am cooking them.

    • jeffersonline 4 years ago

      Sorry - just eggs salt and pepper do it...

    • skat10 4 years ago

      Thx for the tip. I am cautious about what goes into my food while cooking. I try to avoid all chemicals if possible. :-)

    • djh4yla 5 years ago

      Nay! Don't add salt while preparing scrambled eggs, it will dehydratate, and I'm pretty sure you'll prefer them puffy, add salt after cooking.

    • freight-tracker 5 years ago

      i think it a a good stet age ...

    • LynetteBell 5 years ago from Christchurch, New Zealand

      Add a splash of milk otherwise as is.

    • anonymous 5 years ago

      The perfect egg sandwich... whole grain bread, mayo, maybe some cheddar cheese -- and a lovely fried egg or two.... My perfect comfort food since I was a child.

    • KandH 5 years ago

      just butter salt and pepper for me please :)

    • Steve Dizmon 5 years ago from Nashville, TN

      Mushrooms and Cheese. Not quite an Omelet.

    • lesliesinclair 5 years ago

      alone is the best

    • JimDickens 5 years ago

      Absolutely my favorite food from birth. When I was 2, I would beg for 3 eggs. My grandmother did not believe it at first but finally called my "bluff" and fixed the extra egg. I ate it all and still do.

    • aquarian_insight 5 years ago

      Scrambled eggs are perfect as they are and don't need any jujjing up!

    • anonymous 5 years ago

      I love them how ever they come as long as the FREE RANGE !!

    • Coffeebreak9am 5 years ago

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

    • anonymous 5 years ago

      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!

    • ErHawkns7100 5 years ago

      As is, but they are good with practically anything.

    • anonymous 5 years ago

      egg, the perfect ingredient for everthing

    • MBradley McCauley 5 years ago

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

    • Nancy Carol Brown Hardin 5 years ago from Las Vegas, NV

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

    • Ann Hinds 5 years ago from So Cal

      Purist here too. Just eggs with a little salt and pepper. Sometime we add salsa but not often

    • anonymous 5 years ago

      Purist here: a little water. Check late 1800's cookbooks, they agree. I cook mine in a mixture of butter and bacon drippings only.

    • hysongdesigns 6 years ago

      If I have fresh free range organic eggs they are most delish with just salt and pepper. But I like omlets of all kinds too.

    • beautylala101 6 years ago

      just eggs for me!

    • anonymous 6 years ago

      Plain's fine, or some cheddar cheese is fun. We scramble leftovers into eggs all the time for an interesting dinner--I grew up eating eggs that way.

    • CruiseReady 6 years ago from East Central Florida

      I like eggs pretty much as they are. But sour cream doesn't hurt either.

    • Philippians468 6 years ago

      i love my eggs natural!

    • kimbesa 6 years ago from USA

      I like them as is, also with cheese and ham!

    • norma-holt 6 years ago

      I prefer to keep the simple, perhaps just some shallots/

    • anonymous 6 years ago

      I love my eggs just the way they are!!

    • KDimmick 6 years ago

      Plain... unless I'm in a hotel or somewhere they don't use organic eggs

    • anonymous 6 years ago

      I usually go purest!

    • jgelien 6 years ago

      I love eggs by themselves but I will occasionally vary them with adding cream cheese to scrambled or salsa on top of them.

    • glenbrook 6 years ago

      Just a little salt makes them perfect.

    • ThomasC 6 years ago

      just give me regular eggs please!

    • anonymous 6 years ago

      Just a little butter, salt, and pepper and I'm in heaven.

    • anonymous 6 years ago

      pure egg! not even salt!

    • pyngthyngs 7 years ago

      I like the flavor of GOOD eggs with just a touch of salt.

    • Joan4 7 years ago

      I add a little cheese and onion and bellpepper when I want to really have a treat, but most of the time, we just eat eggs as they are!

    • anonymous 8 years ago

      Usually I just eat them with a little cheese, but I still love them pure :P

    • anonymous 8 years ago

      As is! I'm a purist.

    • tandemonimom lm 8 years ago

      The incredible, edible egg needs no assistance!

    Gimme some flavor love!

      0 of 8192 characters used
      Post Comment

      • Roxie 2 years ago

        This is teerrible!! I made a fried egg instead so im just gonna have toast

      • anonymous 3 years ago

        Paprika sprinkled on top after serving. It's how my mom always served them and they don't taste right without it!

      • Lynn Klobuchar 3 years ago from Minneapolis, Minnesota

        Onions, chives, garlic, cheese

      • sundhar 3 years ago

        hot sauce

      • PatrickHayes76 3 years ago

        I can go either way on this one but I also feel life is about flavor so adding something is always good!

      • CanHealthInsure 4 years ago

        opps. lol. hot sauce!

      • anonymous 4 years ago

        Hot sauce

      • anonymous 4 years ago

        Hot sauce

      • anonymous 4 years ago

        I love to sprinkle on some fresh chopped dill. Thanks so much for the egg tutorial! Just got a Calphalon set myself and have a lot of stainless learning to do!

      • anonymous 4 years ago

        I add some Trader Joe's Soy Chorizo to my scrambled eggs, it's awesome in a flour tortillia as well.

      • anonymous 4 years ago

        Wow!! Totally worked! I'm amazed. Thank you!!

      • anonymous 4 years ago

        Cardamom and Scallions

      • crossroadsblogg 4 years ago

        i add some oats and a bit of chocolate to my egg.... yummy.....

      • anonymous 4 years ago

        I scramble them in coconut oil and add smoked bourbon paprika. To die for!

      • fatlossforflatabs 4 years ago

        I usually add some Mexican Hot Sauce.

      • DigbyAdams 4 years ago

        Do salt and pepper count?

      • KandDMarketing 4 years ago

        Hmmm ... diced mushrooms and a grating of good, undyed cheddar cheese works for me!

      • Lynda Makara 4 years ago from California

        I add cayenne pepper and cilantro

      • anonymous 5 years ago

        Scramble eggs with a pinch of salt, then before eating, dip bits of it into a mixture of soy sauce and a drop of sesame oil!

      • anonymous 5 years ago

        Add some fresh spinach, sliced cherry tomatoes (near the end of cooking your eggs )

        and some herb seasoning and what a feast of flavors!

      • danielmccarthy lm 5 years ago

        I'll have to try this, I still think one of my pans won't work no matter what but I'll see! Thanks for the info!

      • Arc4life 5 years ago

        cheese, half and half.... also with a little salsa.

      • anonymous 5 years ago

        green chili and cheese

      • anonymous 5 years ago

        add a wee bit of real vanilla

      • anonymous 5 years ago

        boooooooooooooooooooooooooooooo

      • anonymous 5 years ago

        cheddar cheese and a dash of tobasco. Yummm!

      • Peggy Hazelwood 5 years ago from Desert Southwest, U.S.A.

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

      • anonymous 5 years ago

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

      • Sara Krentz 5 years ago from USA

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

      • Frugal Bride 5 years ago

        I love sour cream on my scrambled eggs. But, that's more of a "treat". Usually I eat them plain (no salt, pepper or butter). Sometmes I'll use a little ketchup.

      • Lisa Marie Gabriel 5 years ago from United Kingdom

        Mushrooms or even mixed veggies - but you would have to cook them first with this method :D

      • nadjaiskeniskie 5 years ago

        Eggs, Vegemite and cheese for the win.

      • anonymous 5 years ago

        CAJUN STYLE EGGS

      • anonymous 5 years ago

        Oh, I always have my scrambled egg mixed with melted cheese, yum!

      • Jim Sterling 5 years ago from Franklin, Tennessee

        A little Johnny's seasoning makes perfect for me.

      • anonymous 5 years ago

        I actually like to add a little sugar to my scrambled eggs--my Japanese nanny would serve them to me this way as a kid, and the slightly sweet taste mixed with a little salty flavor it actually quite good!

      • ironhorse64 5 years ago

        Egg whites, fresh basil, a little mozzarella and parmesan cheese. Cutting a lot of cholesterol. I love egg whites anyway!

      • jseven lm 5 years ago

        I like em cooked in organic ghee and spiced up with sea salt and herbs. I am blessed to get fresh non-soy eggs from my daughter. :)

      • jseven lm 5 years ago

        I get fresh non-soy eggs from my daughter and cook them in ghee along with some sea salt-herbal seasoning. Yum!

      • anonymous 5 years ago

        Natruals yum, but i love having a bit of diced bacon/ham chedder cheese chopped tomato, and a sprinkle of salt and pepper. YUMMY!!!

      • anonymous 5 years ago

        Crispy fried shallots. Yum!

      • shandigp 6 years ago

        Even simple scrambled eggs can be very diverse! I love using a garlic/pepper grinder I have with some dried rosemary. YUMS!

      • JoshK47 6 years ago

        A little bit of garlic, cayenne pepper, and if I have it available, I'll chop up some spinach to give a bit of an extra nutritional kick, but I am fine with them on their own as well.

      • Natural_Skin_Care 6 years ago

        I get creative sometimes and dice up veggies to go with.

      • Kathryn Grace 6 years ago from San Francisco

        I love my scramble with a bit of minced garlic, a little chopped onion, confetti bell pepper and sharp, white cheddar. When there's no time to mince and dice, I shave a little pepper jack cheese into the eggs as they cook. Yum.

      • phoenix arizona f 6 years ago

        I love adding pepper to my eggs. It gives it an extra kick.

      • hotbrain 6 years ago from Tacoma, WA

        I like maple syrup on mine!

      • Jerrad28 6 years ago

        I like to fry eggs in bacon grease with chopped onions, minced garlic, and a little salt and pepper... And in a tortilla with picante sauce and cheese

      • Tolovaj Publishing House 6 years ago from Ljubljana

        Just a pinch of salt and sometimes really small amount of pepper or chilli.

      • anonymous 6 years ago

        Just a pinch of salt and sometimes really small amount of pepper or chilli.

      • DaveHiggsVis 6 years ago

        My wife likes them with cheese, so that's how I make them!

      • AnnaleeBlysse 6 years ago

        Tiny little Vienna sausages in scrambled eggs my favorite.

      • AnnaleeBlysse 6 years ago

        I usually add some other ingredients when I scramble eggs. Not really spices but cheese or meat.

      • shandigp 6 years ago

        Sometimes a use just a little salt, sometimes salt and pepper, sometimes garlic, sometimes rosemary (surprisingly tasty!).

      • TheresaMarkham 6 years ago

        We add milk or water. (plus butter, salt & pepper)

      • anonymous 6 years ago

        Sometimes I like a little hot sauce on mine.

      • anonymous 6 years ago

        I love my eggs with some chopped onion, cilantro, jalapeno and feta cheese on top! BTW the, I took your advice on the perfect eggs recipe, worked like a dream! Thanks a bunch!

      • anonymous 6 years ago

        I like eggs with a hint of salt. But for special occasions, I will ground some pork(with a chopping knife), add finely cut green onions and may be some sweet onion. Cook the meat first(60-70% done), put it aside and cook the sweet onion until slightly brown, put the meat back in stir until I see very little or no pink on the chopped meat, put in the scrambled eggs and yes, this will stick to the pan some what(med - high heat), stir occasionally until the eggs start to solidify then add the green onion a dash of salt and finish up within 30 seconds.

      • Pete Schultz 6 years ago

        I like scrambled eggs with some minced onion and garlic topped with a bit of shredded cheese. Sometimes a dash of tabasco is appealing too. One of the best breakfast treats I've had was eggs scrambled with crumbled and browned chorizo sausage wrapped in a warm tortilla.

      • darciefrench lm 6 years ago

        Seasoning salt -:)

      • happynutritionist 6 years ago

        I enjoy a little sea salt or Tabasco Sauce on mine:-)

      • Terry Boroff (flipflopnana) 6 years ago from FL

        Depends on my mood - some days are hot and spicy, some are cheesy , and some are just simple and yummy.

      • bjslapidary 6 years ago

        May add onion and green pepper. Or serve it with salsa (hot) on top.

      • Steve and Annette 6 years ago

        I love scrambled eggs with lots of salsa on top.

      • livingfrontiers 6 years ago

        I like a spicy egg...

      • deyanis 6 years ago from Oz

        i love to add a bit of milk to the egg. makes it more creamy.

      • Clairwil LM 6 years ago

        HP sauce for me!

      • anonymous 6 years ago

        salsa - first tried it in a breakfast burrito and now i use it instead of ketchup

      • Tagsforkids 6 years ago

        While I enjoy good eggs (though they always need salt!), I do like to scramble mine with lots of other goodies, onions, peppers, sausage etc.

      • Nina 6 years ago from Flint, MI

        I'll take cheese with my eggs.

      • anonymous 6 years ago

        I like to add white onion, Serrano pepper and cotija cheese - best omelet ever!

      • hlkljgk 6 years ago from Western Mass

        i like a bit o' somethin' :)

      • anonymous 6 years ago

        mushrooms, onion and swiss cheese, yum

      • anonymous 6 years ago

        wow

      • the777group lm 7 years ago

        occasional options - onion, bacon

      • norma-holt 7 years ago

        I always add a sauce to enhance it. Eggs are not my favorite food.

      • anonymous 7 years ago

        Caraway seed

      • Lee Hansen 7 years ago from Vermont

        I like a bit of cheese to kick it up once in awhile, but plain cooked eggs are always yummy to my tummy.

      • Click1 7 years ago

        Great lens. I know what I'm making for breakfast tomorrow morning.

      • Susan Deppner 7 years ago from Arkansas USA

        A little chunky salsa on top makes my eggs just perfect!

      • CleanerLife 7 years ago

        I like to add mayo or raw milk!

      • anonymous 7 years ago

        a bit of Dill weed - just like Captian Kirk makes them

      • anonymous 7 years ago

        Be sure not to use rotten eggs. This happens to me all the time.

      • anonymous 8 years ago

        i like to add some shredded cheese c:

      • anonymous 8 years ago

        you cant beat a good egg!

      • Treasures By Brenda 8 years ago from Canada

        We like to sneak a bit of onion, lightly sauteed, and some salt and pepper into our eggs.

      • anonymous 8 years ago

        Garlic powder, onion powder and a table spoon of sour cream mixed in with the egg mixture.

      • LilliputStation 8 years ago

        I like a little milk or cream mixed in. Smetimes I add green chiless, mushroms, and cheese.

      • Laura Schofield 8 years ago from Chicago, IL USA

        I always use a little milk, and sometimes some salsa.

      • anonymous 8 years ago

        my favorite way to eat eggs is friend, sunny side up, al little runny. If they're scrambled or made into an omelette and love adding spinach and cheese- so good!

      • Recession Proof2 8 years ago

        Eggs can have too many flavors, but I need cheese in mine.

      • MattTaylor LM 8 years ago

        I like to add sun dried tomatoes or veggie of the week with my eggs...

      • Mary Beth Granger 8 years ago from O'Fallon, Missouri, USA

        I love to add mushrooms, cheese, onions, peppers and sometime a little ham if I have it.

      • Pat 8 years ago from Midwest, USA

        I like my eggs scrambled with bell pepper, onion and broccoli, with soy baccos just before serving.

      • Dianne Loomos 8 years ago

        I like my scrambled eggs with Cheddar cheese and green chiles.

      • clouda9 lm 8 years ago

        I actually like my egg with a little something, even it is just a dab of salt and pepper.

      • RuralRoute2 8 years ago

        More Flavors. Onions. Mushrooms. Wisconsin Sharp Cheddar Cheese.

      • KimGiancaterino 8 years ago

        I like them with cheese melted on top.

      • Tiddledeewinks LM 8 years ago

        After I take the eggs out of the pan I add a tiny bit of salt and a lot of black pepper.

      These adorable egghead kitchen tools will bring cheer to your kitchen! Sturdy as well as cute and helpful, these make great kitchen gifts!

      Joie Egg Yolky Egg Separator
      Joie Egg Yolky Egg Separator

      Makes it simple to separate eggs - clips on the edge of a bowl or mug and holds the yolk while the white drips through.

       
      Joie Wedgey Egg Slicer
      Joie Wedgey Egg Slicer

      This egg-shaped slicer makes perfect slices of hard-boiled eggs.

       
      Joie Whisky Analog Kitchen Timer
      Joie Whisky Analog Kitchen Timer

      60-minute mechanical egg timer puts a 0 to 60 minute spin on all of your kitchen creations. Hold the feet in one hand and turn the body completely clockwise to 60 minutes.

       
      Joie Mini L'il Flip Egg Spatula, 2 x 3 x 8-inches, 1-pack
      Joie Mini L'il Flip Egg Spatula, 2 x 3 x 8-inches, 1-pack

      This heat resistant spatula is the perfect size for flipping one egg or handling small items.

       
      Harold'S Kitchen Egg Whisk Egg 12 / Display Carton (1, A)
      Harold'S Kitchen Egg Whisk Egg 12 / Display Carton (1, A)

      Cute and functional, the egghead whisk will beat up a couple of eggs in no time.

       

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

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

      Okay, NOW stir ...
      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 ...

      Almost done ...
      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.

      The flipped eggs need only a moment to finish.
      The flipped eggs need only a moment to finish.

      Light and fluffy - not a gummy mess.

      Light and fluffy - not a gummy mess.
      Light and fluffy - not a gummy mess.

      Now for the cool bonus part ...

      ... check this out ...

      Look at that pan!

      Look at that pan!
      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 ...

      Scrambled eggs in cast iron make even less mess than in stainless steel!

      Scrambled eggs in cast iron make even less mess than in stainless steel!
      Scrambled eggs in cast iron make even less mess than in 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).

      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 - Scrambled eggs in cast iron - for less!

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

      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

      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!

      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.

      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.

      More Eggscellent Kitchen Tools - Kitchen tools to make your egg preparation a little easier.

      Norpro Egg Perfect Egg Timer
      Norpro Egg Perfect Egg Timer

      No more guesswork for boiled eggs. Place this timer in the water along with your eggs, and it will darken to warn you when the eggs are done to your satisfaction!

       
      PoachPod Silicone Egg Poacher, Set of 2, Green
      PoachPod Silicone Egg Poacher, Set of 2, Green

      The poachpod, made of flexible silicone, allows you to float and poach an egg in boiling water like a lily pad on a pond.

       
      OXO Good Grips Egg Slicer and Chopper
      OXO Good Grips Egg Slicer and Chopper

      One press makes perfect round or oblong slices. Rotate the egg holder and press again to chop egg for salads.

       
      Progressive International Egg Slicer
      Progressive International Egg Slicer

      Unique egg slicer will cut perfect wedges every time, as well as slices, halves, and diced eggs - all in one quick and easy motion. Stainless steel wires easily cut through eggs, strawberries and mushrooms and other soft fruits and vegetables.

       
      Zak Designs Assorted Brights 4-Piece Egg Cup Set
      Zak Designs Assorted Brights 4-Piece Egg Cup Set

      This dishwasher-safe set of four egg cups adds a bright spot to any breakfast table.

       
      • Prep time: 10 min
      • Cook time: 5 min
      • Ready in: 15 min
      • Yields: depends

      Ingredients

      • fresh eggs
      • oil of your choice (preferably coconut oil)
      • a stainless steel or cast iron pan - NOT nonstick
      • patience

      Instructions

      1. Preheat pan well, according to the explanation above. Stir the eggs thoroughly. After pan is properly heated, add oil, then eggs. DO NOT STIR until the eggs begin to set. Gently lift the cooked egg and let the uncooked parts run underneath, then let sit again. When mostly done, begin flipping and breaking up the large chunks. Remove from heat. Add salt and butter or your choice of condiment.
      Cast your vote for Perfect Scrambled Eggs Recap

      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

      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

       

      Comments

        0 of 8192 characters used
        Post Comment

        • CanHealthInsure profile image

          CanHealthInsure 4 years ago

          Great lens!

        • profile image

          chickie99 4 years ago

          really like scrambled eggs~~~just don't care for the mess.

          thanks for the tips! good lens!

        • tandemonimom lm profile image
          Author

          tandemonimom lm 4 years ago

          @Joy Neasley: Why, thank you, and you're welcome! :)

        • tandemonimom lm profile image
          Author

          tandemonimom lm 4 years ago

          @ShariBerry: Thank you!

        • tandemonimom lm profile image
          Author

          tandemonimom lm 4 years ago

          @anonymous: Excellent! Love to hear that this works for other people.

        • tandemonimom lm profile image
          Author

          tandemonimom lm 4 years ago

          @anonymous: Jen, so glad to hear this worked for you!

        • fatlossforflatabs profile image

          fatlossforflatabs 4 years ago

          Very nice lens. Eggs are my #1 go-to breakfast food.

        • profile image

          anonymous 4 years ago

          Absolutely works! Directions were perfect and easy to follow. Coconut oil worked very well. I use it for everything else, but have been afraid to use it in eggs for fear that they would seem sweet. I feared for nothing. They were perfect. Thank you for sharing!

        • profile image

          anonymous 4 years ago

          Great explanation! Made eggs for the kiddies tonight in a stainless steel pan and not one issue. No sticking or mess to clean. Many thanks!!

        • ShariBerry profile image

          Sharon Berry 4 years ago from Michigan

          Great information and wonderful pictures.

        • Christian DuBois profile image

          Christian DuBois 4 years ago from New York

          Great thorough lens! No one should be using anodize or Teflon coated cookware. This lens is great for anyone wondering why not!

        • Joy Neasley profile image

          Joy Neasley 4 years ago from Nashville, TN

          Your a genius...kudos to you!!! Thanks for sharing this.

        • tandemonimom lm profile image
          Author

          tandemonimom lm 4 years ago

          @KandDMarketing: I would totally agree about cooking with any vegetable oils, but tropical oils (coconut, palm) are acknowledged to be in a class by themselves. They are extremely stable and therefore safe to cook with, and are also extremely healthful. Great article: The Skinny on Fats.

        • KandDMarketing profile image

          KandDMarketing 4 years ago

          Good job .. except the coconut oil. Studies are now showing that vegetable oils should NOT be cooked with, as they are transformed by the heat into some oddly nasty things. Real, live butter, or even properly rendered lard (not Crisco, it's RAPE seed oil!) are the preferred oils, as the heat actually improves the fats in the oils, providing a perfect balance of "good -vs- bad" that actually reduces intake of carcinogens and blood cholesterol levels.

        • Lynda Makara profile image

          Lynda Makara 4 years ago from California

          Eggscellent! You nailed it! Angel blessings.

        • Virginia Allain profile image

          Virginia Allain 4 years ago from Central Florida

          What useful and well-presented advice. Thanks!

        • alexandradouglas profile image

          Alexandra Douglas 4 years ago from Florida

          That is cool! Thanks for sharing!

        • myraggededge profile image

          myraggededge 5 years ago

          Just popped in to renew my angel love for this lens. Spread the scrambled egg love and send all Teflon products to a nearby empty planet!

        • profile image

          funbee lm 5 years ago

          a very informative lens, the scrambled eggs look delicious

        • Melissa Miotke profile image

          Melissa Miotke 5 years ago from Arizona

          I actually didn't realize Teflon was so bad. Thanks for sharing!

        • profile image

          anonymous 5 years ago

          Nice lens on Eggs! thank for sharing

          ''

          Top 10 surround sound systems 2012

        • EcoLogik profile image

          EcoLogik 5 years ago

          Nice lens on Eggs! I like eggs, even scrambled on a microwave oven.

        • LynetteBell profile image

          LynetteBell 5 years ago from Christchurch, New Zealand

          Like my scrambled eggs wet not dry cooked either way.

        • profile image

          fish-oil-expert 5 years ago

          Damn, nice eggs! I use one of those green earth pans and it works pretty well.

        • profile image

          brynimagire 5 years ago

          Great information ! Great lens !

        • Steve Dizmon profile image

          Steve Dizmon 5 years ago from Nashville, TN

          I eat a lot of eggs per week and have excellent cholesterol numbers. Go figure.

        • profile image

          anonymous 5 years ago

          Great lens, I must try this recipe.

        • John Dyhouse profile image

          John Dyhouse 5 years ago from UK

          Eggcellent lens, learned how to make life easier and tastier. Seriously though I am very fond of eggs; boiled, fried, omlette, poached and soufled as well as scrambled.

        • profile image

          JimDickens 5 years ago

          scuse me while I go fix some eggs for lunch. Loved the lens

        • profile image

          aquarian_insight 5 years ago

          You know that question "If you had to eat just one food for the rest of your life what would it be?" I have always answered eggs! Eggs are the most perfect food and thank you so much for this wonderful lens.

        • profile image

          anonymous 5 years ago

          I tried scrambled eggs in a stainless pan this morning, thanks to this site! It worked so well that I cooked fish (tilapia) in one for dinner! I was THAT confident in my new skill. Thank you so much!!!

        • profile image

          PowerDividends 5 years ago

          great len! eggs are the best

        • awesomedealz4u profile image

          awesomedealz4u 5 years ago

          Great info!

        • Scarlettohairy profile image

          Peggy Hazelwood 5 years ago from Desert Southwest, U.S.A.

          I still use a Teflon pan but can cook eggs in a regular pan too. Great advice on how to cook scrambled eggs. Thanks!

        • Sara Krentz profile image

          Sara Krentz 5 years ago from USA

          We switched from Teflon, and I've been having so much trouble scrambling eggs in our new stainless steel pan. Thank you for creating this lens!

        • profile image

          anonymous 5 years ago

          Nice lens.I love egg.Thanks for sharing nice ideas.I will try this.

          -http://www.avago.com.au/Cookware/

        • LisaMarieGabriel profile image

          Lisa Marie Gabriel 5 years ago from United Kingdom

          Great lens AND I am going to try those eggs au naturel :D

        • profile image

          woodapple 5 years ago

          @ErHawkns7100: I am a newbie and your success is very much an inspiration for me.ahem

          http://www.backpackunion.com

        • profile image

          ErHawkns7100 5 years ago

          Great lens, I love eggs!

        • profile image

          anonymous 5 years ago

          I need to give this "Perfect Scrambled Eggs" method a try, my eggs always stick - I hate long unnecessary cleanups.

        • profile image

          anonymous 5 years ago

          When it comes to comfort, this line of knives is going to be hard to beat. The handles are made up of an ergonomically molded polyresin that has been reinforced with fiberglass to make it resistant to chipping and cracking. This is one of the few sets of kitchen cutlery on the market that features full-tang blades that and handles that are designed to fit the contours of your hands. Putting them through the paces in the kitchen feels good, and they will make blasting through a long day cooking as painless of a process as possible.

          Calphalon Contemporary

        • profile image

          jseven lm 5 years ago

          Thanks for sharing some really great info. I am a fan of Mercola and use cast iron and stainless steel pans. I get my eggs from my daughter who does not feed her chickens soy. I like to cook them in ghee and add sea salt and herb seasoning. I learned a lot and now will have non-stick eggs after all these years! How cool is that? :)

        • Nancy Hardin profile image

          Nancy Carol Brown Hardin 5 years ago from Las Vegas, NV

          I had not given this any thought, but this is egg-zactly how my Mom taught me to cook scrambled eggs, and also the care of the cast iron skillets (all of which I inherited) is the same. Reminded me of home...thanks for sharing.

        • Ann Hinds profile image

          Ann Hinds 5 years ago from So Cal

          Thanks for the help. I don't like cooking eggs but I think I have it now.

        • profile image

          shaw-alexander 5 years ago

          Its like you read my mind!

        • profile image

          anonymous 6 years ago

          Great looking eggs.

        • profile image

          anonymous 6 years ago

          Excellent work on this lens. You are the eggspert! Now let me scamper before you scramble! :)

          Password: cowgirl

        • profile image

          anonymous 6 years ago

          Cooking in cast iron is a bit different. I cook egg whites this way and they hardly stick at all. The trick is to actually allow the eggs to cook before moving them around.

        • profile image

          JoshK47 6 years ago

          Awesome work on this - of course, I am now hungry for eggs...

        • hysongdesigns profile image

          hysongdesigns 6 years ago

          perfect passing along to my DIL ;-)

        • Retro Loco profile image

          Vicki 6 years ago from USA

          Excellent lens and tutorial on making the perfect scrambled eggs!! I used to turn scrambled eggs into a sticky, crusty mess until my um........this is so hard to admit publicly......my, er, boyfriend taught me the correct method of scrambling eggs!!! He also taught me how to fry a perfect egg. I made GROSS fried eggs until I met my boyfriend! I will pass this lens on to a couple of Egg-Scrambling-Challenged friends of mine!! Great work.

        • ecogranny profile image

          Kathryn Grace 6 years ago from San Francisco

          I've been scrambling eggs in my cast iron pans like this for years, and it works exactly as you describe. I don't add butter at the end, for health reasons, but if I watch the eggs carefully, we still get a moist, tender scramble. Nicely done lens! You kept my attention throughout, which few can do!

        • phoenix arizona f profile image

          phoenix arizona f 6 years ago

          I love having eggs for breakfast. These tips will make breakfast-making less of a challenge. Thank you!

        • profile image

          anonymous 6 years ago

          Thank you for sharing the secret, I look forward to trying out your recipe when I'm next delegated breakfast chef.

        • profile image

          BuildMyBrand 6 years ago

          Fabulous!!!

        • TolovajWordsmith profile image

          Tolovaj Publishing House 6 years ago from Ljubljana

          They say the hardest food to prepare is making eggs to others. There are so many variatons ... Now i have one more. Looking forward to try it:)

        • ramonabeckbritman profile image

          ramonabeckbritman 6 years ago

          Such great information about eggs. I just slap mine in the skillet and tough it out with the scrubbing. Not tomorrow morning, cause I am going to try your tip at breakfast. thank you.

        • beautylala101 profile image

          beautylala101 6 years ago

          Thanks for the great tips, I make scrambled eggs everyday for my grandson and from now on I will be only using stainless steel!

        • bames24 lm profile image

          bames24 lm 6 years ago

          love your lens

        • profile image

          DaveHiggsVis 6 years ago

          Excellent lens!

        • profile image

          chrispell017 6 years ago

          great lens!

        • sebastian1234 profile image

          sebastian1234 6 years ago

          Great lens. A lot of useful information and the eggs sound yummy

        • chezchazz profile image

          Chazz 6 years ago from New York

          Squid angel blessings on a eggs-emplary lens! We're featuring this on our collection of bless worthy lenses: Wing-ing It on Squidoo.

        • profile image

          anonymous 6 years ago

          I've needed this for ages. Now I know the secret. I didn't know that the nonstick pans were harmful. I'm glad I've been using a cast iron skillet. What a great lens.

        • CruiseReady profile image

          CruiseReady 6 years ago from East Central Florida

          Oh, boy, does this lens have a lot of good and useful information in it. Nice job

        • profile image

          careermom 6 years ago

          You're right hot pan and cold oi works wonders!

        • clouda9 lm profile image

          clouda9 lm 6 years ago

          Egg-actly what I needed for all those fresh eggs that our girls are now laying because winter is but a dream :) May the luck of the Irish be with you today...*blessed and featured on http://www.squidoo.com/my-angel-wings :*

        • Philippians468 profile image

          Philippians468 6 years ago

          thank you for sharing this informative lens! i will definitely try it someday! cheers

        • Violin-Student profile image

          Violin-Student 6 years ago

          Great tips. It amazes me how many people add their eggs when the pan is WAY too cool Having worked for two years in a restaurant were we served 250 plates of scrambled eggs per day I got LOTS of practice. Good information here.

        • profile image

          Pete Schultz 6 years ago

          I learn all sorts of new thing by cruising around squidoo, this lens has lots of good information that is very well presented. Thanks.

        • darciefrench lm profile image

          darciefrench lm 6 years ago

          I'm definitely going to try this secret to great scrambled eggs -:)

        • profile image

          happynutritionist 6 years ago

          So happy to read all this...I always rush in and stir my eggs right away, and it makes sense now that I shouldn't. We use our cast iron skillet almost daily, it never quite makes it to the kitechen cabinet, and the rest of my cookware is stainless steel. Loved the Coconut Oil tip, too, and it was nice to see the Frugal Gourmet's face again, it's been a long time since I've seen him on TV...was a loyal watcher. Blessed and added to http://squidoo.com/nutrition-angel!

        • Terry Boroff profile image

          Terry Boroff (flipflopnana) 6 years ago from FL

          They definitely work, I have been fixing eggs like this for many years. I have never used nonstick cookware. Kissed by cupid :).

        • profile image

          anonymous 6 years ago

          @tandemonimom lm: I tried it again, with a lower heat. The initial heat of the pan meant that the eggs cooked VERY quickly. They didn't stick, which was great, but the consistency was still different than when cooked with a lower starting heat (in a nonstick pan). Have you found this to be the case?

        • tandemonimom lm profile image
          Author

          tandemonimom lm 6 years ago

          @anonymous: So glad to hear it works for you!

        • profile image

          anonymous 6 years ago

          Dude,

          You a genius. I have an excellent Belgique stainless pan and I have been trying in vain for a year to figure out how to make eggs in it. This works beautifully. Thank you so much.

        • bjslapidary profile image

          bjslapidary 6 years ago

          Haven't tried them yet, but I will. I learned a lot from your lens. Thanks.

        • kimbesa2 profile image

          kimbesa 6 years ago from USA

          Thanks so much! Making good scrambled eggs is a skill everyone should have...**angel blessed**

        • tandemonimom lm profile image
          Author

          tandemonimom lm 6 years ago

          @tandemonimom lm: PS: Experiment to find out what heat works best for your pan!

        • tandemonimom lm profile image
          Author

          tandemonimom lm 6 years ago

          @anonymous: If you notice in my section "Turn Up the Heat" I do NOT recommend cooking on a high heat. I cook my eggs on medium-low heat. Put medium-low heat under a good heavy-duty pan, let it get hot, then follow the directions. It takes a while for the pan to heat properly at less than medium, but the high initial heat followed by the slower cooking enabled from the lower heat setting works for me every time!

        • profile image

          anonymous 6 years ago

          I've tried this method before - and just tried it again - in my stainless steel pan. The results were the same. The eggs didn't stick, but they ended up browned, which I'd rather avoid. It happens quickly too - it's not like I'm letting the eggs cook for a long time. The usual recommendations (in nonstick pans, of course) for making scrambled eggs call for lower heat. How can I avoid browning with such high heat?

        • norma-holt profile image

          norma-holt 6 years ago

          Very nice recipe and I love the no stick idea. Tip marks

        • BuildABetterMouse profile image

          Steve and Annette 6 years ago

          Great lens! I'm going to have to try this.

        • profile image

          livingfrontiers 6 years ago

          A great lens...thanks for the detail!

        • deyanis profile image

          deyanis 6 years ago from Oz

          I never made a perfect scramble egg before, regardless of whatever pans I used. Your lens had give me a great excuse to try make one this weekend and use my stainless steel pan to cook it :-) Thanks so much for great tips.

        • tandemonimom lm profile image
          Author

          tandemonimom lm 6 years ago

          Today is my dad's 71st birthday and he sometimes thinks he's about seen it all. He watched me make eggs this morning and was he ever surprised!

        • profile image

          anonymous 6 years ago

          This is wonderful information, I never thought of any of this and I make eggs all the time. Thank you, I am going to try your technique

        • profile image

          KDimmick 6 years ago

          Awesome - I'm trying this out :)

        • DesignedbyLisa LM profile image

          DesignedbyLisa LM 6 years ago

          Great suggestions! I'm going to try them soon.

        • profile image

          anonymous 6 years ago

          I love scrambled eggs and don't feel good about using nonstick pans but have because of the mess. Who would have thought the solution was so simple. That certainly deserves a Purple Star for sure! Thank you....

        • jlshernandez profile image

          jlshernandez 6 years ago

          I did not know about tomato sauce and cast-iron pans are no-nos. Lots of wonderful information here that I did not know.

        • oztoo lm profile image

          oztoo lm 6 years ago

          I avoid making scrambled eggs simply because of the clean up afterwards. Thanks for this wonderful tip. I shall try it out soon.

        • WritingforYourW profile image

          WritingforYourW 6 years ago

          Sounds like a plan. Thanks for the tips. :)

        • profile image

          huvalbd 6 years ago

          The only thing I don't like about scrambled eggs is cleaning the pan after the meal. This will help a lot! Thanks for publishing it!

        • profile image

          thefashionfix 6 years ago

          They look good! Although it is 8am here and I am now very hungry...

        • semas profile image

          semas 6 years ago

          Perfect tips for the perfect scrambled egg!

        • CCGAL profile image

          CCGAL 6 years ago

          Very well done lens! ***Blessed***

        • WildFacesGallery profile image

          Mona 6 years ago from Iowa

          I loved watching the frugal gourmet on PBS. This is truly an excellent lens.

        • Tagsforkids profile image

          Tagsforkids 6 years ago

          Great lens, but I shouldn't have read it after not having breakfast! I'm ready for eggs!