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Posted by Anonymous

Try making them in the microwave in a Ziplock bag...no fuss, no muss and they still taste yummy! :)

http://overwhelmedwithjoy.blogspot.com

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Posted by NeverAlone

if that works, you are officially my new BFF!!!!!!

~Leslie

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Posted by Stacy

I cook everything in a cast iron pan. I don't have too much of a problem with icky scrambled egg goo.

smkirklin.wordpress.com

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Posted by Krista

Your pan might be too hot? And all I know is that you HAVE to keep turning them. I've never had a problem with my teflon coated pans and I don't use any butter or oil or anything. Make sure you have a high heat resistant spatula and you just have to watch them. that's all I've got!

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Posted by Amy @ Experience Imagination

I'm not sure what our egg pan is made of/coated with, but it's supposedly non-stick and I'm allowed to use metal utensils. I cook my eggs in olive oil over high heat. I scramble them in the pan, but once they start to solidify, I only turn them once. I try to scrape out as much as possible on the plate, then I let the rest dry on the pan (it's usually just a thin layer of egginess by that point). Once it's dry, I wipe it out with a dry cloth before washing it.

For the spatula, I let it soak for an hour or so, then use the scrubby sponge on it.

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Posted by Anonymous

wow,

I haven't made scrambled eggs in a pan for years - I microwave mine in a plastic large bowl and they turn out lovely and fluffy.

Soooo easy to clean too

Mummymac.
http://homebutnotalone.wordpress.com/2007/10/03/works-for-you-wednesday/

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Posted by Anonymous

I usually use teflon and if it still sticks I soak the frying pan.

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Posted by Anonymous

If you want to stay away from teflon then your best option is a well seasoned cast iron pan. Use enough melted butter or oil on the pan to coat the bottom then cook. Once the pan is hot don't keep the stove on high heat. Turn it down to a medium-high setting.

If any egg stick to the pan you clean it up by pouring in some vegetable oil, heat up the pan a little bit, remove from the heat and sprinkle some Kosher or course salt in the pan. Scour clean using the salt and a paper towel. Then wipe out the pan and you're good to go. But usually I haven't had anything stick to the pan.

http://twithhoney.wordpress.com

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Posted by Anonymous

My fmaily and friends call me the scrambled egg goddess. Here's what you do.

In the first place, make sure you're using a big enough pan. The eggs should only be 1/8-1/4 inch deep in the pan when raw, or they will be clumpy and sticky.

For 1-2 eggs:

1. Put your pan on the stove. If you have an electric stove, turn it on and put 1 tbsp. of either butter or oil in the pan. If you have a gas stove, which heats much more quickly, skip this and go to step 2.

2. As your butter melts or your oil heats, break and whisk the eggs in a bowl. Add a dash of Lawry's seasoned salt and / or some dried chives.

3. (If you've got a gas stove, go ahead and turn on the stove and let your butter melt or oil heat). As soon as the butter is melted and has begun to bubble, pour in your eggs.

4. Wait until the eggs have begun to set just a tad, then, using a silicone spatula or wooden spoon, begin to scrape and turn the eggs. Continue scraping and turning the eggs until they are cooked

Good luck!

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Posted by Melinda

I have this problem as well. I usually end up just soaking the pan in the sink with some dish soap.

Hugs,
Melinda

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Posted by Nic

I use a teflon pan, cook the eggs really slowly (I've noticed that using low heat makes the eggs taste better and makes them stick less to the pan). And right after I dish out the eggs, I fill the pan with water. It usually soaks everything loose and makes it easy to clean.

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Posted by Nic

sorry I forgot to mention my blog address:
http://dutch-nic.blogspot.com.
Have a good day!

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