Making Scrambled Eggs with Stainless Steel Pan

Do you worry that eggs will stick on your stainless steel pan?

• Prepare your eggs before cooking.  Crack the eggs into a shallow bowl.  Thin the eggs mixture with either milk or water.  Use approximately one teaspoon of milk or water per egg.  Mixing eggs with the liquid will make the cooked scrambled eggs more tender.  Whisk the egg mixture until well combined.

• Preheat your pan/skillet on medium heat for about 2-3 minutes or until you feel the hot air when putting the hand over the pan/skillet.

• Put in enough cooking oil to cover the bottom of the pan/skillet then immediately turn the heat down to medium-low and pour the egg mixture in.  Sprinkle in salt and pepper to taste.

• Let the eggs begin to set before stirring the egg mixture.

• Use the spatula to scrape the eggs from the edge of the pan to the center, forming large soft curds.  Continue scraping your spatula along the bottom of the pan to redistribute the eggs as they cook.

• When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan/skillet.

• Turn off the heat and leave the pan/skillet on the stove.  The heat from the pan will continue cooking the eggs.

• Transfer scrambled eggs to a plate and serve.