When choosing a cooking spray for eggs, you want a reliable non-stick formula that doesn’t alter the delicate flavor. The best overall pick is PAM Original, as its canola-oil blend and emulsifier (lecithin) prevent sticking. For a natural, propellant-free option, Chosen Foods Avocado Oil Spray is highly recommended.
Propellants in Conventional Cooking Sprays
Nitrous oxide, carbon dioxide, propane, n-butane and isobutane are all common aerosol propellants. Yes, we said propane. Not something you would want to cook your eggs in!
If you add a tablespoon of olive oil or avocado oil to the pan, you may also be adding some extra health benefits to your eggs. Both of these oils are considered “healthy fats” which may reduce the risk of cardiovascular disease. Olive oil is also considered an antioxidant that may help fight inflammation.
The key to making perfect scrambled eggs is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs, and fluffier eggs are always your end goal. PLUS: turn off the heat before the eggs are all the way cooked.
Use butter or coconut oil! Before I researched this, I was always coating my pans with cooking spray. Cooking spray may work for some pans, but using butter is working much better with my stainless steel pan. Coconut oil is also a great option.
Don't skimp on the cooking fat
“Butter or olive oil creates the barrier that keeps eggs from sticking and adds flavor — so make sure you have enough in the pan for the amount of eggs you're cooking,” adds James Siao, chef and managing director of restaurants at Palisociety.
Whether you fill a reusable pump or opt for commercial sprays, choose olive oil or avocado oil. Olive oil is high in monounsaturated fats, which are linked to healthier cholesterol ratios.
Restaurant scrambled eggs taste better because chefs use generous amounts of butter and salt, and employ specific techniques like adding cream or water for a fluffier texture. They also remove the eggs from the heat before they are fully set so they finish cooking perfectly on the plate.
The 5-5-5 rule (also known as the 5-5-5 method) is a popular, foolproof technique for cooking hard-boiled eggs in an Instant Pot or pressure cooker. It guarantees perfectly cooked yolks and shells that slide right off.
Gordon Ramsay achieves his signature creamy, soft-scrambled eggs by using three key additions: cold unsalted butter, a dollop of crème fraîche (or sour cream), and fresh chopped chives. Crucially, he avoids adding salt until the very end, as salt can break down the raw eggs and make them watery.
Both butter and oil are excellent choices, but they serve different purposes depending on how you want your eggs to cook and taste.
A hobo egg (also popularly known as "egg in a hole" or "egg in a basket") is a simple breakfast dish made by cutting a hole in a slice of bread and frying an egg directly in the center of the hole.
The best oil for frying eggs depends on your goals. Avocado oil is ideal for high-heat, crispy edges because of its high smoke point, while olive oil or butter is better for gentle frying, adding flavor at lower temperatures.
Yes, PAM non-stick spray is considered safe for consumption and is classified as Generally Recognized as Safe (GRAS) by the FDA. However, it does contain propellants and additives, and using it incorrectly can damage certain types of cookware.
Keep the heat low and stir slowly, lifting and folding rather than scrambling fast. Just set, then stop: Remove the pan from heat just before the eggs are fully set—they'll continue to cook slightly from residual heat. This keeps them soft and tender, not dry.
The unhealthiest way to eat eggs is deep-frying them in butter or reused oils, or pairing them with highly processed meats like bacon or sausage. This method destroys fragile nutrients, introduces dangerous oxidized cholesterol, and loads your meal with excess saturated fats and sodium.
You should put cold eggs directly into already boiling water (or a steamer). This thermal shock shrinks the egg inside the shell, making them much easier to peel later.
Waffle House also uses a 1:1 cheese slice-to-egg ratio to ensure a velvety texture. Waffle House also employs a little finesse when they're preparing their scrambled eggs. For example, Waffle House cooks whip their eggs separately beforehand (notably without butter or milk) and don't turn the stove up past medium.
McDonald's does use real eggs, but how they are prepared depends entirely on the specific menu item you order.
In 1970, the average price for a dozen large eggs was approximately $0.61.