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 5 years. I’m not going to lie, it was an adjustment. And although I am a good cook, you do have to cook a little more deliberately to achieve the same results.
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.
And while I have your attention, I want briefly remind you that the only eggs I advocate eating are those from Pastured/Free Range Chickens, preferably soy free and from a local farmer. If you would like more information regarding the health benefits to free range eggs, read this great article, One of the Worst ways to Eat Eggs, read HERE
Here’s the basics…
- Heat your pan
- Add solid, healthy fat
- Heat fat, reduce heat
- Add in eggs
- Turn off heat, scramble
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!
Here’s a quick video I did of my complete process for making Perfect Scrambled Eggs in a Non Stick Skillet..
(P.S. use the same technique when cooking anything in your stainless steel OR cast iron cookware!)