Hello, friends! First, I’d like to say: wash your hands! And please, regarding food (and general) safety during this pandemic, heed the advice of the CDC and Cooperative Extension Service experts.
Long time no see, huh? Well, like a lot of folks, I’ve been cooking more, in part because instead of packing lunches and sending the family on their way, I’m busy preparing lunch and dinner at home (Luis usually takes care of breakfast) for our family of four. Every day.
A dear friend has braved the markets and blessed me with eggs, and I thought, “why don’t I try my hand at perfecting scrambled eggs?”
Now, I don’t have a nonstick skillet because they tend to just get all banged up, and I don’t have much room in my wee kitchen for another skillet anyhow.
So I made my 10″ stainless steel fry pan into a nonstick skillet. And here’s how you can do it, too:
Non-stick scrambled eggs
Print recipe
Ingredients
- 1 teaspoon extra virgin olive oil
- 2 Large eggs
- 1 teaspoon milk (optional)
- salt (to taste)
- cheese (shredded, optional)
Directions
| Step 1 | |
 Heat burner to low. Get a spatula and plate ready. | |
| Step 2 | |
| Crack eggs into a bowl, beat in milk and salt. | |
| Step 3 | |
 Add olive oil to pan and swirl to coat. | |
| Step 4 | |
 When oil is hot (shimmering), add eggs (which should be bubbling as in the photo), turn off heat, move eggs around with spatula, cook for about 20-30 seconds. | |
| Step 5 | |
 Slide perfectly non-stick eggs onto plate. Top with shredded cheese, if desired. Bask in the glory of the moment. | |
That wasn’t so hard, was it? And it’s only 5 minutes of work (including the time it takes for the pan to heat) for a big, nutritious reward.
If you don’t get the pan to be nonstick the first (or seventh) time, just try it again. And have some Bar Keeper’s Friend on hand to clean up the pan. It really works!
Stay isolated, keep others safe, count your blessings, and eat well, friends.