How to Cook Scrambled Eggs in a Stainless Steel Pan

Would you like to learn the art of preparing perfectly fluffy and creamy scrambled eggs in a stainless steel pan? You’ve come to the right place. If you’re considering a healthier cooking alternative and are thinking about ditching toxic non-stick pans, stainless steel pans are the way to go. You might be concerned that eggs will stick to stainless steel, but fear not – there’s a simple method that will make you never want to use any other cooking technique again.

Indeed, it is entirely possible to create delicious scrambled eggs in a stainless steel pan.

For the longest time, I abstained from making scrambled eggs because I believed I didn’t have the right pan for it. Circumstances forced us to move to a smaller place in a different country, and I wasn’t eager to accumulate more kitchenware. After all, I already owned a set of high-quality stainless steel cookware, and I wasn’t willing to give up scrambled eggs.

Then one day, while scrolling through Instagram, I stumbled upon a video of someone cooking eggs in a stainless steel pan, and to my surprise, it was the same brand I owned – All-Clad. I was immediately inspired to give it a try, and much to my delight, it worked like a charm. I was nearly moved to tears of happiness.

Since that day, scrambled eggs have become a regular part of my breakfast routine, and I didn’t need to invest in additional pans.

Every time I shared this discovery on my social media platforms, I received astonished reactions. Some tried it and reported that it had transformed their cooking experience. Others requested more information and a detailed tutorial, leading me to create this post, complete with a step-by-step guide and video tutorial on how to prepare scrambled eggs in a stainless steel pan.

In terms of alternatives to stainless steel, ceramic-coated pans can also be used for making scrambled eggs and are considered safe for cooking. However, they tend to be more expensive and have a shorter lifespan, as they become toxic when scratched. Classic non-stick cookware is a no-go for me, as it can release harmful chemicals into your food. While a well-seasoned cast iron pan is excellent for making eggs, I personally prefer to reserve it for occasional use, such as cooking steaks, pancakes, and tortillas.

In my view, high-quality stainless steel pans are the best choice for everyday cooking. They are safe, easy to clean, and, as you now know, they can also be non-stick.

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When selecting a stainless steel pan, opt for premium, fully-clad cookware rather than cheaper alternatives. While they may cost a bit more upfront, they offer exceptional longevity and performance. Fully-clad cookware is constructed with multiple layers of different materials, typically featuring stainless steel on both the inner and outer layers with a core layer of another metal like aluminum or copper in between. This design ensures even heat distribution across the entire surface, including the sides, resulting in precise temperature control and preventing hot spots.

I personally own various All-Clad cookware pieces, a well-regarded American cookware company. For making scrambled eggs, I use pans from their collection, which may look slightly different from mine due to different purchase dates, but they function the same way. I acquired my All-Clad cookware primarily during sales at retailers like William Sonoma, but you can often find good deals on Amazon and the official All-Clad website.

Another reputable and relatively affordable option is Made-In cookware, a younger American company. Prices on Amazon for Made-In cookware are comparable to All-Clad, making them a viable alternative.

Both of these brands, or similarly high-quality alternatives, should serve you well when making scrambled eggs. Ensure that the pan you choose is compatible with your stovetop type before making your purchase.

Selecting the right-sized pan is also crucial. For cooking 2 or 3 eggs, an 8-inch frying pan is ideal, while a 10-inch frying pan is suitable for cooking 4 eggs or more. If you happen to have a 12-inch pan, you can prepare up to 10 eggs at once.

When it comes to the type of fat to use, opt for healthy options such as extra virgin olive oil, avocado oil, sesame oil, or perilla oil. These oils are excellent for cooking and can tolerate a bit of smoke without turning harmful. If you desire additional flavor, increased fluffiness, and better non-stick performance, consider mixing the oil with butter or ghee. Look for French or Italian butter or butter made from A2 or Jersey milk. For a 10-inch pan containing 4 eggs, I typically use 1/2 tablespoon of oil and 1/2 tablespoon of butter.

Before heating the pan, beat the eggs with a fork. While any eggs can be used, pasture-raised or Omega-3 eggs are recommended for the best nutrition, taste, and texture. Do not add any seasonings to the eggs at this stage; you can season them with salt and pepper after cooking.

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The key to achieving a non-stick surface on your pan lies in properly heating it. Before adding any fat, ensure that the pan is thoroughly heated on medium to high heat. I typically set my stove to 6 or 7 (with 9 as the maximum). You can test the pan’s temperature by flicking some cold water onto its surface with your wet fingers. If the droplets move around and disappear rapidly, the pan is ready.

These temperature settings may vary slightly depending on your specific pan and stove type, so some experimentation may be required to find the ideal setting for your circumstances. I use an induction stovetop, which heats up quite rapidly.

Once the pan is hot, add the oil and butter. I usually reduce the heat by one level (from 7 to 6) when adding the fat to prevent the butter from burning. Remember, these pans conduct and retain heat exceptionally well across their entire surface.

Next, add the beaten eggs to the pan, and increase the heat by one level (back to 7), as the eggs will slightly lower the pan’s temperature. Use a spatula to gently scrape the eggs from the sides towards the center of the pan.

Scrambled eggs cook quickly, and you can remove them when they reach your desired consistency. Keep in mind that even after turning off the heat, residual heat will continue to cook the eggs, so transfer them immediately to a serving plate and season with salt and pepper.

The eggs in the video demonstration appear slightly overcooked for my preference; I usually remove them from the pan before seasoning. As you can see in the pictures in this article, my preferred eggs are wetter and creamier.

If you don’t succeed the first time you attempt this method, don’t get discouraged. This technique is foolproof, and your stainless steel pan can indeed be non-stick with practice.

When serving scrambled eggs prepared in this manner, you’ll find them incredibly satisfying and flavorful, thanks to the butter, which adds a wonderful richness and fluffiness. I typically season them with salt and pepper and sometimes include herbs like chives, cilantro, or parsley. Occasionally, I’ll add grated Parmigiano or Pecorino Romano while the eggs are still in the pan.

Scrambled eggs made this way pair wonderfully with a slice of our lectin-free and gluten-free sourdough bread and a side of green or bistro salad.

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As for making fried eggs (sunny side up) in a stainless

Do you want to learn how to cook perfectly fluffy and creamy scrambled eggs in a stainless steel pan? You are in the right place. If you want to improve your health, you may want to give up toxic non-stick pans. Stainless steel pans are durable and non-toxic, but you probably think eggs will stick to them. Well, there is an easy way to use stainless steel pans for cooking eggs, and you will never want to use another method again.

INGREDIENTS

  • 4 pasture-raised eggs
  • 1/2 tablespoon extra virgin olive oil / avocado oil / sesame oil / perilla oil
  • 1/2 tablespoon French or Italian butter
  • salt and pepper to taste

INSTRUCTIONS

Beat the eggs with a fork in a mixing bowl. Don’t season them.
Heat a stainless steel frying pan on medium to high heat (step 7 on my induction stovetop) until the surface becomes very hot. You can check if the pan is ready by dropping a few water droplets on the pan. If they slide around the pan and disappear quickly, the pan is ready. It shouldn’t be too hot either, as the butter and oil will burn. If the pan starts smoking, turn the heat one step down (from 7 to 6). After you make them several times, you will figure out the sweet stop for your situation.
Add the oil and the butter to the pan (oil first), spread it around the pan and quickly add the eggs.
After a few seconds, start scraping the eggs toward the middle with a silicon spatula until the eggs are folded and done. I like my eggs on the wetter side, so I take them off heat quicker than what you see in this video (I left it more here so you can see how the pan looks).
Transfer them to a serving platter and season them with sea salt flakes, freshly cracked pepper and herbs if you’d like. Sometimes I add some grated Parmigiano while they are still in the pan and not entirely done.

NOTES

You can make scrambled eggs in a stainless steel pan without the butter (only using oil), but the eggs will be fluffier, creamier, and tastier with butter. If you only use oil, add one tablespoon of oil to a 10-inch pan.

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