How to Cook Scrambled Eggs in a Stainless Steel Pan

Of course, the less you use non-stick, the longer the it will stay at optimum non-stick slipperiness, for when you do actually need it. Pan frying delicate fish springs to mind, for example. But you may be surprised at how many recipes and techniques don’t need a non-stick pan. In this video, we explored whether non-stick is essential for something people usually assume needs it: scrambled egg! As we demonstrate, cooking scrambled eggs in a stainless steel pan is entirely possible (without being left with a pan of egg glue), with a little care (and perhaps practice), although you will get a different result. Which you prefer is down to how you like your eggs.

And whilst we were cooking eggs, we thought we’d quickly share with you our take on the classic scrambled egg topping - mushrooms.

How to Cook Scrambled Eggs in a Stainless Steel Pan

Ingredients:

Egg: 3

Salt: pinch

Vegetable oil: 1 Tbs

• 1. Beat eggs and salt in a mixing bowl.
• 2. Preheat the stainless steel pan on medium heat for 5 minutes.
• 3. To check if the pan is hot enough, add a few drops of water. If the water droplets bead up and slide around the surface, the pan is ready. If the water sizzles and evaporates, it’s not ready.
• 4. Add vegetable oil to the pan and reduce the heat to low.
• 5. P Pour in the egg mixture and immediately stir with a spatula until the eggs are half-cooked. This action should take less than a minute.
• 6. Remove the pan from heat and let the eggs cook in the remaining heat of the pan.
• 7. This method creates firmer, omelette-like scrambled eggs.

How to Cook Scrambled Eggs in a Non-Stick Pan

Ingredients:

Egg: 3

Salt: pinch

Butter: 1 Tsp

• 1. Rub butter on a cold non-stick saucepan.
• 2. Crack eggs directly into the pan.
• 3. Heat the pan on low heat, stirring constantly with a spatula while gently cooking the eggs.
• 4. Make sure to scrape the edges of the pan. Keep stirring until the eggs form a texture similar to runny risotto.
• 5. Take the pan off the heat and let the eggs cook for one last minute.
• 6. This method creates creamier and runnier scrambled eggs.

How to serve scrambled eggs perfectly with our favourite topping of mushrooms

Ingredients (2 servings)

Mushroom topping:

Vegetable oil: 1 Tbs

Swiss brown mushroom: 150g

Cold butter: 10g

Parsley: 10g, roughly chopped

Black truffle oil: to taste (Optional)

Salt and pepper: to taste

Sourdough: 2 slices

Butter: 5g

Eggs: 3

• 1. Preheat a stainless steel pan on medium heat for 5 minutes.
• 2. Add vegetable oil to the pan and add thickly sliced mushrooms.
• 3. Add a pinch of salt to the mushrooms to help release their moisture.
• 4. Keep stirring and tossing until the mushrooms soften and caramelize. Add cold butter, chopped parsley, and truffle oil. Season with salt and pepper, then set aside.
• 5. Preheat a griddle pan on medium-high heat. Brush with vegetable oil to coat the pan.
• 6. Rub butter on frozen toast.
• 7. Grill the toast on both sides with until grill marks appear. Remove the pan from heat but leave the toast on the pan to keep it hot.
• 8. Meanwhile, start cooking the scrambled eggs your preferred way.
• 9. Quickly reheat the mushrooms in the frying pan.
• 10. Serve the eggs on toast and add the mushrooms on top of the eggs.