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?

I've used both but prefer a frying pan. I've never scrambled eggs in the microwave...

Saucepan, because it’s nonstick and the frying pan isn’t.

This.

I use a good quality non-stick milk pan, coated with butter and use the folding technique that other posters have described. No milk.

Definitely saucepan, butter, slow cook, lovely

I'd always scrambled eggs in a saucepan until DS, who's a chef, showed me the frying pan method. I'm totally converted, frying pan all the way for me now.

As for a microwave, that's the way to horrible, rubbery scrambled eggs and a big no for me.

That folding technique is for a classic French omelette though.

Personally, I pierce a clove of garlic with the fork before gently whisking the eggs with salt and pepper.

Definitely no milk.

Knob of butter in a small non-stick frying pan and stir slowly but continuously with a silicone spatula. Remove from heat before cooked and stir again before serving.

The only people I know who use a microwave are not connoisseurs of food and wouldn't describe themselves as good cooks.

I never liked scrambled eggs until I started making them myself. Same as you OP, but only a tiny amount of butter, and a small frypan. I can't imagine a saucepan working? I love my scrambled eggs and yes, take them off the heat before they have set.

Saucepans do make them creamy. I prefer frying pan eggs.

Frying pan. But don’t break and beat the eggs in a separate bowl. Break them in the pan on the heat and stir.

Frying pan every time. I have a non stick Tefal.

The only reason I don't use a saucepan is because it's a bitch to clean after.

Non stick Frying pan of course! We have a smaller one primarily for eggs. I shiver at the thought of having to scrub fried eggs off a saucepan

Non stick saucepans exist too

Saucepan

Frying pan. I did have someone once who made it for us in a saucepan and it was liquidy/watery. I’ve never experienced that in a frypan but who knows maybe they were just that shit at it, it may have been the same if they did it in a frypan?

Frying pan, only becuase our saucepans are old and not very non stick.

Finally another olive oil person! Although I do add milk and a little salt as well as pepper

I use a saucepan.

But then I watched Atomic Shrimp on Youtube. He used a frying pan, put the eggs in without beating. He then 'scrabbles' the whites leaving the yolks intact.

Once the whites are cooked break the yolks and coat the whites with the yolks.

Apparently this makes a richer dish.

I tried it.

I went back to using a saucepan.

Non stick small 16cm saucepan. I've tried in the frying pan and the eggs seem to dry out quicker. Why not try your technique in a saucepan as an experiment?

Frying pan. I add a knob of butter to the pan then use a brush to cost the base and sides. Eggs, milk, not too much, and I scrape the egg mix from the bottom as it begins to firm up and fold as I go until its just about set, turn off the heat and leave it in the pan while I get the warmed plates out.
My husband breaks the eggs into the pan and stirs them.

Skillet.

Sometimes I change my mind and want an omelette or want to make myself a croissant sandwich, slicing a croissant in half, making the egg into a mini omelette, top it with sliced cheese and once the cheese is melted, slide it into the croissant. Always add a bit of salted butter cubed into my eggs no matter how I choose to eat them.

This.
Stir in figure of 8 shape. Beautiful creamy eggs.

I’ve just read up thread the folding technique is how to make a French Omelette. Interesting. I can’t make a decent omelette. I’m going to do the folding thing next time I make one.
The best omelette I’ve ever had was in a cafe called Noir Chat in Benidorm, it was cooked to perfection, the chef must have used the folding technique.

Absolutely, I have one in the kitchen which I need to tackle later.

Once I discovered frying pan, theres no going back

Butter and cream with the eggs, salt and pepper, mix it all in

Butter in the pan

cook very gently and slowly, not for long

Butter on the thick toast (this bit is fantasy as I cant eat bread anymore)

More salt and pepper on top

Non stick saucepan