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Stainless steel pan with spatula, eggs, and salt on a counter
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How to Make Scrambled Eggs (Even in a Stainless Steel Pan!)

Learn how to make scrambled eggs in a stainless steel pan. This is my go-to method for soft, flavorful eggs that don’t stick and taste amazing. You can do it too!
Prep Time1 minute
Active Time2 minutes
Servings: 1
By: Heather Bursch

Equipment

Ingredients

  • 2 teaspoons olive oil, clarified butter (ghee), or butter (Recipe for clarified butter or ghee!)
  • 2 eggs whisked well
  • salt and pepper to taste

Instructions

  • Crack and Whisk Eggs: Crack your eggs into a small bowl. Whisk with a fork or whisk until the whites and yolks are fully combined and fluffy. Add a pinch of salt if desired.
    Whisking eggs on a marble surface for scrambled eggs
  • Preheat the Pan: Place your pan on medium-high heat and let it preheat for 30 seconds to 1 minute. Preheating helps create a natural nonstick surface
  • Add Your Fat: Add olive oil or clarified butter (ghee) to the pan. Let the fat melt and heat up for about 1 minute.
    Tips:
    *Your fat is ready when it moves quickly and easily around the pan when you tilt it in a circle.
    *If the fat moves slowly or doesn’t coat the pan, give it a few more seconds to heat.
    *If the fat starts to smoke, it’s too hot—lower the heat and start again.
    (If using butter, watch carefully—it melts fast and can burn if your pan is too hot.)
    Ghee melting in a stainless steel pan before adding eggs
  • Add the Eggs: When the pan and fat are hot (but not smoking), pour in the whisked eggs.
    Pouring whisked eggs into a stainless steel pan to make scrambled eggs
  • Scrape and Fold the Eggs: Let the eggs sit for 5–10 seconds, just until the edges start to set. Using a firm silicone spatula, gently scrape the eggs toward the center of the pan, allowing the melted fat to follow and recoat the surface. Fold and turn the eggs carefully a couple more times—this helps maintain fluffy folds instead of breaking them apart.
    Scraping scrambled eggs in a stainless steel pan with a silicone spatula
  • Finish Cooking: Cook the eggs until they’re done to your preference. For softer eggs, about 1 minute total cook time is plenty. For drier eggs, you can fold and cook a few seconds longer.
    *Avoid over-stirring or chopping the eggs too much—less movement keeps them tender.
  • Remove from Heat and Serve: Immediately remove the eggs from the pan to a plate to stop them from overcooking or drying out. Add a sprinkle of salt and pepper to taste. Enjoy!
    Soft scrambled eggs served on a white plate with salt and a fork

Notes:

Practice Makes Perfect: It may take a few tries to learn how your pan and stove work together. 
Cleaning Tip: If any eggs stick, add a splash of boiling water to the warm pan and gently scrape like deglazing—it will lift right off. 
Tips for adjustments and cleaning are in this blog post! 

This recipe contains affiliate links to products I know and love. I recommend any of them for this recipe!

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