So it's not a surprise that eggs will stick to the bottom of your pan. While the egg cooks, its proteins are forming chemical bonds with the metal of the pan. A nonstick coating interferes with this bonding, and so does adding fat like oil or butter to the pan before the eggs.
Eggs are like glue. Any tiny microscopic holes in the pan, the egg will get into, and make the egg stick. The way that non-stick pans work is that they are microscopically smooth. If your eggs are sticking to a non-stick pan, it's time to get rid of the pan, the non-stick coating is breaking up.
Both butter and oil serve the same practical purpose: they prevent the scramble from sticking to the pan. Butter also adds flavor, and in a dish as simple as scrambled eggs, that extra push can make a difference—especially if you make it brown butter.
To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.
The Best Way to Clean Baked-On Food
Let the pot or pan soak for at least an hour, or overnight for particularly stubborn food. After soaking, the baked-on food should easily wipe away with a sponge or cleaning cloth. For any remaining bits of food, a gentle scrub with a sponge or soft brush will do the trick.
Another solution you could try is white vinegar and warm water. Use it the same way you would use the warm water and soap. Mix the two together and soak a towel in the solution. Place the towel on the spot where the egg is and let it sit there for 10-15 minutes.
liberally apply butter or use non-stick spray in the muffin tins, crack an egg or scramble an egg in each tin, back 10–15 minutes in a pre-heated 350F oven or until the yolk is set to your preference.
Mix One Part Vinegar and Two Parts Water
To make this buildup-busting and non-stick-restoring mixture, you'll combine one cup of water and half a cup of white vinegar. That's it!
Stuck-On Residue
Perhaps the simplest reason that some non stick pans start to stick, especially if the pan isn't very old, is that there's a layer of stuck-on food residue getting in the way. Even the thinnest layer of dried egg white or residual starch from stir-frying potstickers can cause food to stick.
Because cast iron is great at heat retention, it will continue cooking the eggs even after you turn off the heat. To prevent a dry, overcooked scramble, immediately scrape the eggs onto a serving plate as soon as they reach your desired texture.
If you're facing cleaning challenges, it's likely due to overheating, insufficient preheating, or not enough fat used. To clean your stainless steel pan after cooking eggs, boil one part vinegar and three parts water in the pan. This can loosen any stuck pieces.
Cookware company Farberware recommends combatting cooked-on schmutz and stains with a “cleaning cocktail.” To do so, add ½ cup vinegar and 1 ½ cups water to your nonstick pan. Then, cook the mixture over medium heat for 5-10 minutes to remove stuck-on food particles.
Bake for 7 to 15 minutes, or until the whites are just set. Tip: it's easy to overcook the eggs! I usually pull them out of the oven when they still look a little underdone. They set up more as they cool, and I want the yolk to still be runny when I serve them.
A small proportion of milk provides a sense of creamy richness, without going overboard.
The key lies in proper preheating and temperature control rather than creating a non-stick surface through seasoning. By heating the pan to the correct temperature—around 320 degrees Fahrenheit—and using a small amount of fat, eggs can be cooked without sticking even in a brand-new, unseasoned stainless steel pan.