Tuesday, January 3, 2012

How to Cook Scrambled Eggs in a Stainless Steel Pan

After seven years of marriage, I didn't get an itch, but the pans I had received as a wedding gift were shot. They were non-stick, and because of all the meals I had prepared in them, the non-stick surface was beginning to come off, even though I had never used metal utensils in them.

So, I purchased a new set of non-stick pans. They worked great... until they, too, finally succumbed to their seven-year itch.

I did a bit of research and decided to go with stainless steel. I LOVE my "new" pans. I suppose after having used them almost every day for the last four or five years, they are no longer new. But they still look like new. And they still cook exactly like they did when I opened the box for the first time.

I have learned to cook a little differently, and maybe that has helped. I no longer use high heat. I cook everything over medium heat or lower. Sure, it takes a bit longer for water to boil, but at this point I'm not planning on ever replacing these pans.

However, as much as I love these pans, I could not figure out how to cook scrambled eggs without them sticking dreadfully. However, this morning, I made my first batch of scrambled eggs in them with no sticking!

This is how I did it:

I put my pan on the burner over medium heat. Then I prepared my eggs. Once the pan was nice and warm, (I held my hand over it and felt the heat rising from it.) I added some oil and turned the pan to coat it completely on the bottom and the sides. Immediately after coating it, I added the eggs.

I couldn't believe my eyes! I stirred the eggs as normal, and it was just like using a good non-stick pan!

Needless to say, I'm thrilled!

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