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 just read up thread the folding technique is how to make a French Omelette. "

This. It's what makes them light and fluffy.

Melt butter in a frying pan, teaspoon of milk per egg, add very well seasoned fork whisked eggs and don't, for the love of all that is holy, stir continuously!

Also known as an omelette!!!

Heavy based non stick saucepan kept for the purpose. Melted unsalted butter. (Salt makes eggs tough. Add it after serving.) No milk. Lowish heat, stir regularly to ensure even temperature throughout the egg. Remove from heat while still creamy and slightly undercooked. Add a little black pepper. By the time I put it on the toast the residual heat has finished the cooking.

Unctuous deliciousness.

Never heard of doing scrambled eggs in a frying pan. That’s for omelettes.

Always microwave. Lighter fluffier and softer (unless you overcook!)

Frying pan until almost done
turn off
add creme fraiche or cream to reduce temperature
then salt - so it doesn’t leach liquid as it’s lower in temperature

i used to use frying pan but now use saucepan and do the Gordon Ramsey method which always makes lovely creamy scrambled eggs https://www.gordonramsayrestaurants.com/recipes/scrambled-eggs/amp

Saucepan when doing it properly

Microwave when in a hurry

Frying pan - never

Saucepan though microwave is fine and bowl easier to clean than bottom of saucepan.

Sorry, didn't mean to quote anyone!

Frying pan!
I suggest you leave your husband immediately! Sauce pan for scrambled eggs?? Whatever next???

And yes, I'm clutching my pearls!!

Saucepan, definitely. Frying pan in a pinch but they're never right in a frying pan.

At home I use a dedicated non stick milk pan, just eggs and butter, 2 eggs plus 1 yolk per person, very low heat, melt all the butter, add the eggs, pinch of salt, constant stirring until just before desired consistency and serve immediately

At other place we stay I use a cast iron skillet, hotter, same ratios, don't stir quite as often using a wooden spatula, take off closer to desired consistency and serve immediately.

I like them both, they're slightly different, when I've only got the skillet I tend to make omelettes instead though. Hmm king prawn omelette 🤤

Saucepan.

Saucepan for scrambled eggs.
Frying pan for omelette.
(Never owned a microwave).

Sauce pan. Wooden spoon. Knob of butter. Never add cream or milk for Christ's sake. What crazy world is this? You'll be saying its haitch next.

Microwave scrambled eggs: satanic.

Saucepan here. Or a pot, as we call it in Scotland

Properly seasoned cast iron wok. Amazing for eggs.

I have a dedicated egg scrambling pan too. Butter, whisked eggs, stir with a wooden spoon/spatula. Add salt at the end.

*egg scrambling frying pan I should have said

@OneTC

At home I use a dedicated non stick milk pan, just eggs and butter, 2 eggs plus 1 yolk per person, very low heat, melt all the butter, add the eggs, pinch of salt, constant stirring until just before desired consistency and serve immediately

exactly this!

Frying pan, I had a flat mate who did it in a bain marie style which seemed needlessly wanky!