Someone helpfully suggested pre-heating the (empty) stainless steel skillet, then adding oil, and right after, pouring in the eggs.
I've been doing this steadily for the past dozen or so times I've made scrambled eggs, and it works! :) I have been amazed. Seriously, one day I just wiped the skillet out with a paper towel and used it for something else without washing. After making scrambled eggs!!
What my stainless steel skillet looks like after cooking scrambled eggs, using this tip!
I heat the skillet on medium-medium high for a few minutes (until I hold my hand over the skillet and feel a good amount of heat). Then I add just a little oil (I have oil in a spray bottle), enough to cover the bottom and sides, and turn the skillet around to coat. I pour in the eggs and as they cook, I stir as normal.
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