When I make scrambled eggs it always sticks so I have to scrape

>>7542273

I assume you're using a cast iron pan in which case if it sticks you need to season your pan.

>>7542273
Because newer cast iron pans are shit. They didn't machine smooth so you're left with a rough surface and consequently food that stick. Either sand it down yourself or add 1 inch of oil/butter.

>get shitty lodge skillet
>abuse it for years
>cook several batches in a row of sourdough psncakes
>with no oil
>just werks

>>7542273
Make it in a non stick pan

crack in the pan

don't stop stirring

on the heat, off the heat, etc. you know the goddamn video

just get a teflon pan

>>7542349
Salt.
Pepper.
Olive oil.

Season the fuck out of the cast-iron pan or get a dedicated non-stick egg pan. Make sure you're using low heat and that there aren't bits of bacon stuck to the pan.

>>7542273
Try a butter like Kerrysgold or President, not some shit tier butter, heat the pan up on medium-low for 2 or 3 minutes, add butter, spread it around, add scrambled eggs, let them cook a bit and turn solid on the bottom, scramble. They shouldn't stick. Nothing stuck to pan? Wipe clean with a paper towel, repeat the next morning.

>>7542349
>is that my toast burning

>>7542273

lower heat, crack in pan, butter, little bit of cream or milk, keep stirring

File: DSC_1355.jpg (2MB, 3264x1836px) Image search: [Google]

2MB, 3264x1836px

This is and old Wagner pan that isn't seasoned too well. I grind black pepper and pour salt right into the fat right before i crack the eggs in. It reduces surface tension and they don't stick at all for me.

>>7542273
Use a non-stick pan, and add oil first.

Low heat.

>>7542805
>using olive oil to grease your skillet
you realize that shit is not for cooking right?

>>7542805
>Olive oil.

"no"

>>7544616

Normal olive oil is great for cooking. It's only extra-virgin that's not.

>>7544616
>>7544625

not even particularly clear that extra virgin is bad for cooking

>>7544616
>>7544625
keep it in the steak thread

Sand down the cooking surface smooth like a mirror, then season. Problem solved.

>>7544626

come on guys, you add oil AND BUTTER. Wait till butter stops foaming, now its at proper temp. Then you add your eggs, salt and pepper.

christ.

>>7544632

>come on guys, you do this idiosyncratic and redundant thing!

>cooking eggs in anything but butter

ISHYGDDT!

>>7544632
Im vegan you fuck.

Eggs are like the reason for the invention of nonstick pans. I prefer cast iron for a shit ton of dishes but nonstick is best for eggs.

>>7544646
So why are you posting in an egg thread?

>>7542273
dont use a frying pan.

>>7542349
dont listen to this dude, you'll get shitty scrambled eggs

>crack two eggs in a bowl
>whisk with a fork until yolk and white combined
>put pan on medium heat
>add knob of butter to pan before you put it on the heat
>don't use olive oil, too strong a flavor
>before butter completely melts pour in eggs, also make sure the pan isn't very hot yet
>leave it until you see it starting to form air pockets underneath the eggs
>immediately stir with a wooden spoon, slowly
>stop stirring when you see the air bubbles have stopped momentarily(literally stir for 10 seconds)
>when you see air pockets form again, stir slowly, again
>take the pan from the heat(the pan should only just be getting to medium heat) the surface of the eggs should still be slightly uhh...gooey I guess
>add salt and pepper, parsley if you like
>scrape out onto toast or whatever you want them with
>the eggs will continue to cook, the gooeyness will dissipate
>eat

proper scrambled eggs, you don't need cream, milk or any other shit
source: apprentice at 2 Michelin star restaurant

>>7544515

>two burner range
>on wooden counter from dinosaur times
>grampy's oversharpened steak knife
>visible wires
>stacks of clutter

what is your life