Scrambled eggs frying pan or sauce pan?

[bumburlinga]

Don’t say microwave.

I go for frying pan. Loads of butter, low heat, gentle stirring, stop when still a tiny bit runny and they solidify to quivery deliciousness the time you’ve plated up.

DH, on the other hand, chooses a saucepan. I think he has the heat too high or it’s that there’s less surface area so there’s uneven cooking and they’re just not as good.

He swears he’s right and that “all chefs” use a saucepan.

So who IBU?

What are we, animals? Of course it’s a frying pan.

I beg to differ!

Microwave every time. But never a frying pan. A saucepan if no microwave.

saucepan here.

Whatever one is clean!

LTB

I’ve always used a saucepan unless I’m cooking so much of it that I need more surface area. It’s the technique, not the pan, that makes a difference. I use a saucepan purely because I have 3 of them (only 1 frying pan that would be the right size), so even if I dirty one saucepan, I’m unlikely to need that exact one for the next meal, so means I have time to soak and properly clean it.

Definitely frying pan.

I've only seen one person use a sauce pan and her scrambled eggs were ... odd. Sort of semi-omlette, semi-undercooked? It may have been more than her choice of pan at play.

I only use a little butter, though.

Saucepan here, butter and no milk added. Scrambled eggs is one of the few things ex chef dp, prefers how I make them.

Saucepan as I like mine nice and creamy

Saucepan, frying pan is for omelette or fried (obvs) eggs 🙂

I only voted YABU because your local type of scrambled eggs are the type I detest. I make scrambled eggs differently and more deliciously according to my palate. I think you make eggs the way you like them, and let your DH make eggs the way he likes them.

Frying pan! So much better

Saucepan!

I do much the same as you though. I feel a frying pan would have too much surface area. There's only me and DH so 5 eggs between 2 usually.

Saucepan!

Frying pan. No contest!

Saucepan.

Sauce pan, butter, very low heat, stirring near constantly, add a dollop of creme fraishe part way through them being cooked.

Frying pan. Done in seconds.

Saucepan, definitely. A frying pan is just all wrong.

I was taught to cook them in a frying pan by a chef so he is definitely wrong on that point. They cook quicker and more evenly in a frying pan, and they are usually much easier to clean as well!

Very small non-stick frying pan, lots of butter, no milk or water added, low heat. I like them exactly as the OP describes. Generous grindings of salt and pepper, hot toast. Glorious.

You can cook scrambled eggs in seconds but it makes them tough. I cook them for a few minutes and they stay lovely and creamy.

Was always a saucepan all the while i was growing up. But when I got married, DH always preferred the frying pan, so for some reason I started using the frying pan 14 years ago and never went back to the saucepan.

Frying pan makes them seem less healthy to me, even though the same ingredients