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Scrambled Eggs 101: In this edition I am going to give you step-by-step instructions on how to make your stainless steel nonstick while you make the best scrambled eggs along with tips from my restaurant days. Once you get the hang of this hop on over to my Heavy Cream Scrambled Eggs Recipe and check it out! Drop a comment if you try this!
Stainless Steel 101: Scrambled Eggs
🔥 Preheat your stainless steel pan on medium to medium-low for about 2 minutes.
🥣 Crack 4 eggs and 1 yolk into a bowl with a tablespoon of milk. Whisk eggs.
👩🍳 Restaurant secret for super smooth eggs: Strain them. This will trap the stringy part of the egg, any shells that may have fallen and the chalaza.
🍳 When the pan is ready (see video for a visual) , lower it to medium-low and add 2 tablespoons of butter and spread it around the pan.
🥚 Pour the eggs in and let them sit for a minute. Don’t mess with them. When you see the edges starting to cook, use your spatula to moved the cooked egg off to the sides.
🌿 When it is cooked to your liking, add salt, pepper, lots of chives and voilà, you have beautiful scrambled eggs that didn’t stick to your stainless steel pan!
♥️ And that is it, subscribe for more!
🔥 Chef Nadia’s Tips 🔥
- You’ll need 1 large yolk per every 3-4 eggs. So just adjust if you want to make a large batch.
- You can use sour cream, heavy cream or crème fraîche instead of milk.
- I love to top mine with salsa macha.
- I really love to use Kerrygold Unsalted Butter and if I’m making them special I use Vermont Crème Fraîche.
- The stainless steel pan I am using is my AllClad 8in D3.
