Many cooks consider stainless steel pans superior to their non-stick cousins. The even heat distribution, ability to brown foods and longer lifespan are just a few of the reasons most accomplished cooks choose stainless steel over nonstick. But there are some foods-- eggs, among them--that can make even professional chefs long for a slippery surface. The nonstick coating releases cooked eggs from the pan with minimal fat and and barely any cleanup. With a little effort, you can create a nonstick effect on stainless steel pans for scrambled or fried eggs and even omelets and frittatas.
Place the pan over medium heat and allow it to warm up for one to two minutes.
Coat the bottom of the pan with a neutral oil with a high smoking point like canola oil. Sprinkle the pan with coarse salt and allow the oil to heat until it begins to shimmer, about one to two minutes.
Carefully add your eggs to the hot pan. Allow the eggs to set slightly before disturbing them. For fried eggs or omelets, the eggs should be almost fully cooked before you flip or fold them. For scrambled eggs, wait for the bottom layer to firm up before stirring them.
Use a silicone or rubber spatula to release and flip the eggs. If they are stuck to the sides of the pan, run your spatula around the edges to free them.
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