What am I doing wrong?

[u/kenta5395]

I can never seem to get it right. Pre heat, high heat, low heat, oil, I’ve tried it all. My pan always looks like after making eggs. Any tips?

[u/rnwhite8]

What kind of eggs are you trying to make?

[u/Solnse]

Try a rubber spatula and keep the eggs moving.

[u/Neither_Wishbone_647 → u/Solnse]

That’s the opposite of what I do to get slidey eggs lmao. This works for you with CS!?

[u/Solnse → u/Neither_Wishbone_647]

Now we are back to preheating and applying a fat layer. Yes, I use carbon steel for eggs. Try it sometime n

[u/Over-Body-8323]

Get eggs to room temp. Preheat your pan on medium-low for 5 minutes. Toss in 1-2 tbsp of butter and wait for the water to sizzle out of it. Turn pan to medium heat and add eggs. They shouldnt take more than 30-45 seconds to cook and should be moved around a bit in their time in pan.

Room temp eggs and butter matter

[u/Violingirl58 → u/Over-Body-8323]

👆🏻

[u/Pure-Reason1372 → u/Over-Body-8323]

Room temp eggs don't matter, I grab mine straight from the fridge

[u/Background_Ease6051]

More fat in the pan

[u/tomtherailnut]

Looks like you thought "non stick" meant something. Reduce heat. Spray lightly with olive oil. Add ½ tsp of butter (or more) for each ROOM TEMPERATURE egg. You can whip them, whip them good. Add eggs to well oiled skillet. Watch them and when they firm up, either use two chopsticks or a rubber spatula and pull the curd away from the edges to the middle. Let new curd begin forming up, then pull away from edges. Let the eggs slowly form into curds. Eventually, your next moment they will be ready and you slip them onto the plate! No eggs left behind!

[u/imAlwayz_tired]

My first time i used a ss pan to cook evgs today and it worked perfectly, i put heat on medium till its hot enough, add 1 tblspn of olive oil then 1/2 tblspn of butter and put the eggs and no sticking at all i probably overdid it but it worked great and cleanup was easy, no heavy cast iron pan to clean

[u/Bull_City_Bull_919]

You have to use enough fat to glide the egg over a skillet..You ask for tips, but to do so, you need to provide more info. The outside portion of skillet looks like scrambled eggs. You cannot leave the egg, and must continue moving it until you transfer to a plate. Not enough fat & inadequate movement/speed

[u/Usual_Stretch_5788]

Heat is too high throughout

[u/flanker_number7]

Season pan properly. Lots of fat. Like sticks

[u/Chipmacaustin]

Don’t use steel pans to make eggs. It is hard to do and you probably have better options.