What should I do if scrambled eggs always stick to the pan

The problem of sticking scrambled eggs in a pan can be solved by heating the pan and cooling the oil, controlling the heat, selecting suitable cookware, using a non stick pan, and stir frying in a timely manner.

1. Heat the wok and cool the oil.

Before stir frying eggs, heat the wok until slightly smoky. Pour in an appropriate amount of cooking oil and shake the wok to evenly cover the bottom of the wok. Wait for the oil temperature to rise to 50-60% hot before adding the egg mixture. Iron pots need to be fully heated to form a physical non stick layer, avoiding direct heating of cold pots that can cause rapid coagulation and adhesion of proteins. Hot oil can quickly lock in the surface moisture of the egg mixture, forming a fluffy texture.

2. Control the heat

Medium heat is the ideal temperature for frying eggs. If it is too high, the egg mixture will instantly burn and stick to the bottom, while if it is too low, it will prolong the heating time and cause excessive evaporation of water. After pouring in the egg mixture, maintain stable heat and observe the adjustment of the edge solidification state. It is recommended to adjust the induction cooker to around 1200W and keep the flame of the gas stove within the range of the pot bottom.

3. Selection of cookware

Cast iron pots need to be fully nourished to form an oil film, stainless steel pots need to ensure sufficient preheating, and aluminum alloy pots need to be paired with medium and low heat for fast heat transfer. Before the first use of the new iron pot, it can be repeatedly wiped with fatty pork and boiled. After daily cleaning, it should be dried and oiled for maintenance. Avoid using cookware with scratches or coatings, as damaged coatings may release harmful substances.

4. Non stick pan techniques

Non stick pans designed specifically for frying can effectively prevent sticking, but it is important to use wooden or silicone spatulas to protect the coating. Preheat on medium heat for 1 minute before use, and add water droplets in a rolling shape to indicate that the temperature is appropriate. When cooking, there is no need to use too much oil. One teaspoon of oil can achieve the desired effect. Excessive heat can damage the coating.

5. Stir fry timing

After pouring in the egg mixture, let it stand for 10 seconds until the bottom is set. Use a spatula to gently push from the edge to the center, allowing the uncured egg mixture to touch the bottom of the pot. When it reaches maturity, turn off the residual heat and use a spatula to divide it into large pieces. Excessive stirring can cause eggs to break and become sticky, while retaining appropriate moisture can maintain a tender and smooth taste.

For daily cooking, you can try adding a small amount of starch water or milk to the egg mixture to enhance tenderness, and using high smoke point oils such as peanut oil is more heat-resistant. After each stir fry, clean the cookware with warm water in a timely manner. If the pot is stubborn and sticky, boil it with water and scrape it gently. Long term maintenance of cookware will form a natural non stick layer, and pairing with the correct heat and operating techniques can fundamentally solve the problem of sticking to the pot. If the coating falls off when using a non stick pan, it should be replaced immediately to avoid ingestion of harmful substances.