Scrambled egg

[user24]

Every time I make scrambled eggs I ruin my pan.

Can you make them any other way? Or is there a way not to ruin the pan with stuck on egg that takes forever to clean

I use a non-stick pan and do it slowly on a lowish heat, with butter. I can't do it in stainless steel pans, it just cements to the base.

Melt a little butter on a mid-low heat (my induction hob goes from 1 to 9, and I do this on a 3) then pour the lightly beaten eggs in. I use a silicone spatula to keep it moving a bit, usually just dragging egg in from the sides. I try not to overcook mine -- I take it off the heat while it's still a bit glossy and let it sit for another 15 seconds or so to keep cooking a bit longer.

As above, butter, slow on a low heat and keep it moving

I do it in the microwave in a bowl.

Yup, you need a non stick pan and a low heat. If you make them often, get a cheap non stick pain from tesco or similar and use it exclusively for eggs. Theoretically, you can cook them in a bowl over boiling water I think too - poor mans bain marie style?

I use the microwave as well.
Melt butter in a dish, add whisked egg/s, keep stopping & stirring, add s+p, remove before completely cooked through as it will carry on cooking.
One egg takes c.40 secs, & dish comes clean in the DW.

I find a higher heat stops it sticking. Preferably a cast iron pan or wok. High heat even before adding oil or butter and turn off long before they're done which keeps them nice and creamy but perfectly cooked through with the residual heat as you fold not stir the eggs.

Non stick small saucepan or bowl in the microwave. Soak the bowl first if you have a dishwasher.

I just crack eggs into saucepan add a knob
Of butter, turn heat on and stir a lot with a wooden spatula. No whisking and no sticking, take off the heat before done as they continue cooking.

Cooking the eggs with the butter rather than adding butter first seems to stop it sticking

Oh and definitely no milk

You have to switch the heat off before you think it's properly cooked as the heat remaining in the pan continues to cook the egg.