Pam for scrambled eggs

[ilovetomatoes]

Boring but posting for traffic. Best pan for scrambled eggs which don’t result in the whole pan being covered in a thin layer of egg?!

Treated myself to a Robert Welch during lockdown and it’s not doing the trick. Cheap sainsburys pan the same. I eat a lot of scrambled egg!

Cooked in butter in a glass bowl over a pan of boiling water. Never direct heat.

I’ve just got a small ordinary non stick pan from Sainsbury’s or something, but if you use a silicone spatula or spoon to stir with, you can easily and gently make sure there is nothing sticking to the sides as you go.
Also obv take it off the heat before you get to the perfect stage.

I fold the eggs with a silicon spatula as I go, and stop while the eggs are still fairly wet. Never have a residue leftover. Sounds like you’re overcooking the eggs.

I just use a non non-stick pan and a wire scrubber - much easier!

Small Tefal frying pan, slow and low, take off heat while still moist

So I tried leaving the heat in for a few mins afterwards which definitely helped but still hard to get everything off

@OoglyMoogly this is interesting. I will try this method later on in the week and report back. If anyone cares!

Any pan ,preferably NOT non stick.
As said above ,fat has to be hot enough .I use non salted butter and wait until it's foaming ,which is a nano second before it goes brown and burns .
Quick and hot .
COLD water in pan immediately .

I bought a Salter Sustainable frying pan and was so impressed I chucked out all of my other supposed non-sticks and bought a few more in this range. I now have 100% of my egg when I do them now. I still can't get my head around just how non-stick they are. Only drawback is they can't go in the dishwasher.

And they are all PFOA and PFTE free.

I think it’s the way you cook them. You may think I’m a weirdo but my scrambled eggs are yum! I break eggs directly into non-stick pan (off heat), cut non-salted butter into same (to taste i.e loads). Then stick on low heat whilst breaking yolks with favourite plastic cooking spoon and mixing with whites. Leave a minute for butter to start melting and slowly fold. I like ‘curds’ but hate if yolk and white are not properly amalgamated. Always take off heat before you think ready - because will continue to cook. I prefer soft, creamy ‘curds’. Season after (when played) because salt will start break down of albumen very quickly if you apply before cooking and I can admire the beautiful colour before being adulterated by black pepper!

Bugger. Forgot to add this method ensures pan is easy to clean.

Aarghhh when plated!

@cherrytree63

I use my Tefal non stick.

Same. It’s a red spot one.