How to prevent scrambled eggs from sticking to the pan

The key to preventing scrambled eggs from sticking to the pan lies in controlling the oil temperature, selecting the cookware, and using proper operating techniques. There are five main methods: preheating the cookware, moderate oil content, egg mixture preparation, stir frying timing, and cleaning and maintenance.

1. Preheating of cookware

Adding oil to a cold pot can easily cause rapid solidification and adhesion of egg proteins. It is recommended to heat an iron pot or non stick pot until it emits slight smoke, and when water droplets can quickly roll, then pour in cooking oil to evenly moisten the pot. Cast iron pots need to be fully preheated for at least 3 minutes, while stainless steel pots can be shortened to 1 minute. insufficient preheating can cause the egg mixture to penetrate the micropores of the pot and form a sticky texture.

2. Moderate oil content

Each egg should be paired with 5 milliliters of cooking oil, preferably high smoke peanut oil or sunflower seed oil. Too little oil cannot form an isolation layer, while too much can cause the egg mixture to slip and not form properly. You can add a little salt to the hot oil. Sodium chloride crystals can break down the viscous structure of proteins and enhance their flavor.

3. Egg mixture preparation

When beating eggs, add 15 milliliters of water or milk to slow down the solidification rate of the diluted egg mixture. Adding 1 gram of starch like substance such as corn starch can bind with proteins to form a protective film. Be careful to avoid excessive stirring that generates bubbles, as bubble rupture can increase the contact area and cause sticking to the pot.

4. Stir fry timing

When the edge of the egg mixture begins to solidify and turn white, immediately use a wooden spatula to push it. At this point, the bottom layer has already set and the surface layer is still flowing. Maintain medium heat to avoid high temperature carbonization, and stir fry at intervals of no more than 10 seconds throughout the process. Using a silicone spatula can reduce wear on the coating of the pot body, especially suitable for non stick pans.

5. Cleaning and maintenance

After frying, rinse the cookware with hot water while it is still hot. Protein residue is more difficult to remove after cooling. After cleaning, cast iron pots need to be dried, oiled, and cured. Avoid using steel wire balls for non stick pots. Regularly boiling with white vinegar can dissolve the calcified layer and maintain the smoothness of the pot surface.

You can choose cookware with ceramic coating in daily life, and its microcrystalline structure can effectively prevent sticking. Before frying, restore the eggs to room temperature as the low-temperature egg mixture is more likely to stick to the bottom. Cooking with ingredients containing fruit acid such as chives and tomatoes can soften protein. Long term sticking to the pot may indicate damage to the coating of the pot body, and it is necessary to replace it in a timely manner to ensure cooking safety and nutrient retention.