The first time I shared How to Make Scrambled Eggs in a Stainless Steel Skillet that Don’t Stick was back in 2012, right after I first started blogging. After 5 years it’s still one of the most popular posts here on HSITK.
Today, not only am I excited to re-share one of my favorite real food, healthy lifestyle tips, but I’ve also created a fun video showing you how very easy it is! (scroll down for the video)
I know, I know, I know… you don’t believe me, but yes you can cook in a stainless steel skillet just like you would in a non-stick, teflon pan. The only reason non-stick skillets came into fashion is because of the debunked fat=cholesterol-hypothesis fear-mongering rumors that were spread around by our government.
Ugh. I get so mad about these issues.
How many years have you gone without egg yolks, butter and yummy fats because “THEY” said it was bad for you? Yet, there isn’t scientific data to prove the theory correct.
And then after our bodies were starved of essential health building fats, we compound the health crisis with the toxic effects of teflon & non-stick coatings on cheap aluminum pans!!
In my kitchen we cook exclusively in stainless steel, cast iron, ceramic and glass. You won’t find coated cookwear at our house!
Enough of my rant ? Let’s get back onto our cooking discussion! Here’s the secret to making your stainless steel skillet, nonstick…. (drumroll please)I want to *briefly* remind you to always source the best quality foods, Especially when it comes to Eggs. Now we have raised our own laying hens for the past 8 years and think it’s soooo much fun, but I understand that’s not for everyone…
However, each and everyone of you can source quality eggs from local farmers, the easiest way is to go to your local farmers market (even NYC’ers have beautiful farmers markets with amazing options!) Get to know your local farmers and build a relationship with them, supporting what they are doing is nearly the same as doing it yourself!
Eggs from free ranging hens (not grocery store eggs) but farm fresh eggs are nutritional-powerhouses!
How to Make Scrambled Eggs in a Stainless Steel Skillet that Don’t Stick!
Sharing my secret to making perfect scrambled eggs, isn’t just about making scrambled eggs. It’s about learning a cooking technique that will completely eliminated the need for toxic non-stick coated cookware for-ever!
If you are new to real food and aren’t familiar with the dangers of cooking with non-stick coated cookware here’s a great article Dangers of Non-Stick Cookware, read HERE
We haven’t used non-stick coated cookware in our house for over 10 years. It’s not more difficult to cook without toxic non-stick coated cookware, it’s just different.
When I cook eggs, I use a stainless steel skillet. Either a 8 inch or 12 inch, depending on how many eggs I’m making at once. Click HERE for the stainless steel cookware set we have.
Here’s the abbreviated version, Hot Pan + Cold Fat = Non Stick Surface.
In complete honesty, it’s that simple. Once you do it a few times and find the exact settings on your stove you’ll feel like a professional chef!
It’s so easy that even my niece who hates to cook can do it.
But if the cliff notes version and my video isn’t enough, here’s some step by step details for you!
- I start out with a “clean” stainless steel skillet. The more you treat your stainless steel skillet like cast iron the better it will work for you (meaning don’t use soap when you can avoid it, I use one of those stainless steel dish scrubbers and really hot water.. but occasionally I’ll toss it in the dishwasher cause I’m lazy too) This morning my skillet was clean-clean right out of the dishwasher and it still worked beautifully.
- Put your stainless steel skillet on your burner and turn on on high. Allow your skillet to heat up until you can hold your hand over it and feel heat but wouldn’t want to touch it because you’d get burned. This will take about 1 minute, depending on your stove.
- Add your fat (cool, cold, or room temp is all fine) I most frequently use butter, because Butter is awesome but Ghee, Lard, Tallow, Bacon Grease, Schmaltz or Coconut Oil all work the same (and note these are the only fats we cook with at our house!!)
- I don’t measure for cooking like this, but today for the sake of my video I used about 1 teaspoon ? When you add your fat it will sizzle a little, if it sizzles a lot or browns quickly turn your heat down (and remember to turn your stove down a little next time too) Allow your fat to melt, heat up to a nice coating of the pan. The fat should “dance” a little but not really jump/leap from the heat.
- Add your eggs into the skillet – again they will sizzle – but you don’t want them to brown. Adjust your heat, just a light polite sizzle. Then get to scrambling.