Kitchen Tip Tuesdays: Non-Stick Eggs in Stainless Steel

After we got our stainless steel cookware, I wrote a post with tips for cooking with stainless steel. One thing I hadn't yet figured out was scrambled eggs in stainless steel without any sticking.

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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1. Getting honey out of measuring spoons
2. Rolling out pie crust (Sara)
3. Preheating quickly (Lenetta)
4. Cleaning counters (Mary Jo)
5. Cheesecake tips (Jo)
6. Towels (Mamie)
7. Organizing chest freezer (Susan)


I am going to have to try that! thanks

i did the same thing in the same order as this article says to do but used regular Pam 15secojdw before putting the eggs in. no sticking :)

As someone with a potentially fatal allergy to eggs, I kindly request that you thoroughly wash that pan before I come to dinner. :)

I grew up (pre-allergy days) making scrambled eggs in melted butter and only in recent years have realized that some people use oil instead. I loved my buttery eggs!

what a great tip!

I have one about getting honey out of measuring spoons:


Hi Tammy - I have a tip embedded in my recipe for apple pie about rolling out pie crust. It's not a stand alone post though, so if it doesn't fit the guidelines, I totally understand.


I have been needing to replace my non-stick for a while - good to know that works so well! I'm excited to finally have a tip this week.

Preheating Quickly (Lenetta)

The telfon coated pans are very dangerous.

Cheryl B. - empty perscript. bottles

Your right about heating the pan first, it's like pre-heating a large industrial sized griddle. Actually, you should most always pre-heat your pans, just usually spay them with pan coating spray first. That gets the spray to seal the pan before you add what your going to be cooking, thus making clean up ever so much easier!!

Here is my tip post:

Here is my KTT post for the week. :)

I will have to try this! No-stick scrambled eggs have been the impossible dream for me ;)

This week's KTT:

Here's my Kitchen Tip on having lots of towels handy:

Tammy, here's my tip this week. It's about keeping a chest freezer organized.


Here is a quick tip of ideas of what to do with those holiday leftovers. I am sorry I am late this time around.

Thanks for this tip, Tammy! I have the same pans as you, and I've been struggling with cooking scrambled eggs, too. I tried your method this morning and it worked perfectly! No more yucky mess to clean up!

The same day you posted this I came across this blog showing how to preheat: Which really helped me know how long to preheat for: when water droplets skitter across the surface "like mercury". It really works!

work!! I used this tip last week and was amazed at how the eggs did not stick! yay!~Tanya - mama to 6 treasures. :)

I know this is an older post but I was searching on this very subject since I just ordered a stainless pan for cooking eggs and other things. I'm going to try this when it arrives. So thank you. :)

I think I've done this before (on accident) but I'm going to try it on purpose. I hate cleaning egg off of our skillet.

travelling through england last year, I noticed in all the shops that eggs aren't in coolers. Even in homes, most keep their eggs out of the fridge. However, it's best to use them right away, or within the week you buy them. Another benefit in doing so is that the eggs don't react with the heat of the pan as much as when cold --- thus, they don't stick. Also, the method you describe works well with any type of cooking with stainless steel (fish, beef, etc).

I repeat to myself, "heat, oil, heat some more, and then some more, cook." I think waiting just a bit longer for the oil to get really hot helps.

After reading that you use "oil in a spray bottle," I am convinced that you are a genius.
I used to live in Spain, where I truly learned to love my olive oil. My roommates thought it was quite hilarious that Americans use non-stick spray...which for lack of better translation I described as "spray de mantequilla" (butter spray). I have NEVER though to use DIY oil spray. I am going to buy a spray bottle ASAP!
Thanks for the tip.

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