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’s an easy way to use stainless steel pans to cook eggs, and you won’t want to go back to another method.
Yes, you can make scrambled eggs in a stainless steel pan
For a long time, I didn’t make scrambled eggs because I didn’t have what I thought was the right pan. We moved countries (and indeed continents), downsized to a smaller place, and I didn’t want to buy any more cookware. Especially since I already had premium stainless steel cookware. I prefer to forgo scrambled eggs.
Until one day, when I saw a video on Instagram of someone cooking eggs in a stainless steel pan; it also happened to be the same brand I had, All-Clad. I immediately wanted to try. And it worked! I wanted to cry tears of happiness.
Since then, scrambled eggs have been back on the menu; in fact, they are my favorite way to make eggs in the morning. And I didn’t have to buy an extra pan.
Every time I shared this information on my Instagram or Facebook, people were shocked. Some have tried it and told me it changed their lives. Some needed more information and eventually a more detailed tutorial.
And that’s how I decided to make this post, with a step by step guide and video tutorial on how to make scrambled eggs in a stainless steel pan.
Alternatives to stainless steel
Ceramic coated pans work for scrambled eggs and are safe for cooking, but they are expensive and only last about a year without scratching. Once scratched, they become toxic. In my opinion, they are a waste.
I can’t think of classic non-stick cookware. They leach all kinds of nasty chemicals into food.
A well-seasoned cast iron skillet is great for making eggs, but I prefer to use it only occasionally (they’re great for steaks, pancakes, and omelets).
In my opinion, good quality stainless steel pans are the best everyday cookware. They’re safe, easy to clean, and now you know: they’re also non-stick.
I cook everything in stainless steel: eggs, steaks, vegetables. Nothing ever sticks to the pan if you know how to use it.
Choose the right type of stainless steel pan
You want premium, fully lined cookware, not the cheap stuff. Yes, they may cost a little more, but they last a lifetime and beyond.
Fully coated cookware refers to pots or pans that are constructed with multiple layers of different materials, typically stainless steel as the outer and inner layers and a core layer of another metal, such as aluminum or copper, in between These layers come together to create a single solid kitchen piece.
The term “fully coated” indicates that the layers extend around the sides of the cookware, providing an even distribution of heat over the entire surface, including the sides. This design allows for precise temperature control and helps prevent hot spots, ensuring food cooks evenly. Fully coated cookware is known for its durability, performance and versatility and is often considered a premium choice in the cookware world.
I have a variety of cookware from All-Clad, which is one of the most reputable cookware companies in the US. To make scrambled eggs, I use the two pans in this set:
Mine looks a little different because I bought it a while ago, but they work the same way.
I bought all my All-Clad cookware when it was on sale, mostly at William Sonoma. But there are always good deals on Amazon and even the All-Clad website.
Known as a cheaper but also very good quality alternative is Made-In cookware, a much younger American company. However, if I look at the prices on Amazon, they are comparable to All-Clad.
Either of these two brands, or a similar quality from another brand, will be perfect for making scrambled eggs.
These pans are usually made to work with any type of stove, but please check before purchasing that it will work with the type you have.
Choose the right size pan
Generally, when I’m making 2 or 3 eggs, I use the 8-inch pan, and when I’m making 4 or more eggs, I use the 10-inch pan. If you also have a 12-inch pan, you can probably cook up to 10 eggs at once.
Use the right type of fat
For healthy eggs, use any of these fats: extra virgin olive oil, avocado oil, sesame oil, or perilla oil. All of these oils are great for cooking, and even if you see some smoke, don’t worry; its smoke point is much lower than its oxidation point. All are healthy to cook scrambled eggs.
However, if you want extra flavor, fluffier eggs, and even more non-stick power, I recommend mixing the oil with a little butter or butter. Choose French or Italian butter or butter made with A2 milk or Jersey milk.
For my 10 inch pan (4 eggs), I use 1/2 tablespoon oil and 1/2 tablespoon butter.
Beat the eggs
If you are new to this website, we always recommend using pasture raised eggs or Omega-3. Of course, you can make scrambled eggs with whatever eggs you like, but for the best nutrition, taste and texture, choose pastured eggs.
Beat the eggs with a fork before heating the pan. Do not add anything else to the eggs. You will season them with salt and pepper after cooking.
The big secret of a non-stick pan: heat the pan well
Well, that’s basically “the big secret” to making your stainless steel pan non-stick. Before adding fat to the pan, heat it well over medium-high heat. I usually use 6 or 7 on my stove (9 is the max). Then I change between 6 or 7 seconds how I time the other steps.
To check if the pan is hot enough, pour some cold water into it with wet fingers. If the drops slide around the pan and disappear quickly, then the pan is ready.
These variables will be slightly different depending on the exact pan you have and the type of stove. Experiment until you learn what that sweet spot is for your situation. I have an induction cooker which heats up quite quickly.
Add the oil and butter
Add the oil and butter to the pan. I usually turn the heat down a notch (from 7 to 6) when I add the fat to make sure the butter doesn’t burn. Remember that these types of pans conduct and retain heat very well over the entire surface.
Add the eggs
After adding the oil and butter, I turn the heat up a notch (back to 7) as the eggs will lower the temperature of the pan. We add all the eggs at once, then I take a spatula and start scraping from the sides to the middle of the pan.
The scrambled eggs will be ready quickly and you can remove them when you reach the desired consistency. Remember, even after you turn off the heat, the eggs will continue to cook, so transfer them immediately to a serving plate and season with salt and pepper.
The eggs I made in this video are a little overcooked for my liking, I usually take them out before seasoning them, but for the sake of the video I kept them in the pan for a few seconds longer.
The scrambled eggs in the pictures in this article are more to my taste. I took them out of the heat much earlier. You can see that they are more moist and creamy than in the video.
Video: How to cook scrambled eggs in a stainless steel pan
Be patient
If you don’t succeed the first time you try, don’t give up. This method works 100% and your stainless steel pan is 100% non-stick. You just have to practice a little.
How to serve scrambled eggs
Scrambled eggs made this way are so satisfying and tasty. The butter gives them lots of extra flavor and makes them very fluffy. I just season them with salt and pepper after cooking and sometimes add some herbs like chives, cilantro or parsley.
Occasionally, I add grated Parmigiano or Pecorino Romano while they are still in the pan.
We love them with a slice of our lectin-free and gluten-free sourdough bread and a green or bistro salad.
Can I make fried eggs (sunny side up) in a stainless steel pan?
Yes, you can make fried (sunny side up) eggs in a stainless steel pan. The same rules apply as with scrambled eggs, but with fried eggs I don’t use butter; they take longer to cook, and the butter starts to burn. After adding the eggs, turn the heat to 5 (medium) and cover the pan.
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Ingredients
- 4 pasture-raised eggs
- 1/2 tablespoon extra virgin olive oil / avocado oil / sesame oil / perilla oil
- 1/2 tablespoon of French or Italian butter
- salt and pepper to taste
Instructions
Beat the eggs with a fork in a bowl. Don’t season them.
Heat a stainless steel pan over medium-high heat (step 7 on my induction cooker) until the surface is very hot. You can check if the pan is ready by dropping a few drops of water into 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 to smoke, lower the heat one notch (from 7 to 6). After doing them a few times, you’ll discover the sweet spot for your situation.
Add the oil and butter to the pan (oil first), spread it around the pan and quickly add the eggs.
After a few seconds, start scraping the eggs towards the center with a silicone spatula until the eggs are folded and done. I like my eggs on the wetter side, so I remove them from the heat faster than what you see in this video (I left it longer here so you can see how the pan looks).
Transfer to a serving plate and season with sea salt flakes, freshly cracked pepper and herbs if desired. Sometimes I add some grated Parmigiano while they are still in the pan and not quite done.
notes
You can make scrambled eggs in a stainless steel pan without the butter (just oil), but the eggs will be fluffier, creamier, and tastier with butter. If using only oil, add a tablespoon of oil to a 10-inch pan.