Eggs are an indispensable part of any breakfast spread — but scraping stubborn pieces off the pan probably isn’t how you want to start your morning.
“Eggs are one of the hardest things to cook,” says Sonny Pache, executive chef and operating partner at The Guild House in Columbus, Ohio. “As important as it is to have a good pan and hot oil or butter, it’s only half of what you need to be successful — it takes a lot of practice and skill to prepare eggs properly.”
Thankfully, with practice and a few important pointers, you should be able to avoid torn edges and stuck-on residue for good. From reaching for the right pan to using heat properly, follow these eight tips from professional chefs to whip up excellent eggs that never stick to the pan, whether you’re in the mood for a hearty omelet, fluffy scramble, or crispy fried eggs.
Use a scratch-free nonstick skillet
A well-maintained nonstick skillet is essential for cooking eggs, especially scrambled eggs and omelets. “The most important factor in preventing eggs from sticking is the pan itself,” says Thomas Hollensed, chef at Dove’s Luncheonette in Chicago, who recommends a silicone spatula when using a nonstick skillet. “[A silicone spatula] is flexible enough to slide under delicate eggs and gentle on the nonstick surface, so the pan lasts longer,” he says.
Chefs agree that taking proper care of your pan is crucial for preserving its nonstick properties. “When nonstick pans begin to scratch and fade, they lose a lot of the quality that [keeps] food from sticking,” explains Dylan Patel, chef de cuisine at avec in Chicago. “Even the smallest scratch can compromise the cooking process and cause sticking,” warns Francesco Battisti, executive chef at Lele’s Roman in Brooklyn. Battisti advises steering clear of abrasive cleaning tools and storing pans between paper towels to promote their longevity.
