Originally posted by Mitchell8
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I suspect your problem is not you, but the skillet. Not all stainless steel skillets are built alike.
High quality SS skillets generally have several layers (plies) of conductive metal—clad together—to produce a more evenly distribution of heat that keeps food from cooking too quickly and sticking (or burning) on the bottom. Some cookware may have these layers only on the bottom of the skillet—where the skillet will be noticeably thicker, but on the bottom, where most of the cooking takes place, and the thinner on the sides. In more expensive cookware, these layers will also run up the walls of the skillet, to the lip, yielding even greater heat distribution. The greater the number of layers, the better the skillet cooks…and, of course, the greater the price.
If you love perfectly cooked scrambled eggs as much as I do, invest in a high-quality SS skillet. Even more, if you like your scrambled eggs creamy, like I do, with soft curds throughout, add a modest splash of water (NOT milk or cream!) to your scrambled eggs before you cook them, then pour them into a cold (or cool) skillet, cook them over low heat, scrapping the “fond” and other meat bits off the bottom of the skillet, into the eggs until they’ve reached the desired consistency.
The development of fond is the cornerstone of building layers of flavor into your food, and non-stick skillets, by there very nature, inhibit the development of this fond. And because “fond equals flavor,” the cooked bacon left on the bottom of the skillet will add a dimension of flavor to your eggs that will put scrambled eggs cooked in butter—or, God forbid, oil—to shame.
Hope this helps.
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