Scrambling Eggs With Water, Not Fat
We have about 50 chickens, so we eat a lot of eggs. I make them a variety of ways. My scrambled eggs are usually made by using a little, melted Earth Balance, or olive oil, to coat the pan, before I pour the blended eggs in. But the other day, I made them differently. I put about a 1/8" of water in my big, Revere Ware, frying pan, which does not have any non-stick coating...just stainless steel. Once the water got hot, I carefully poured the eggs in and just left them to set up a little. The water cooked the bottom of the egg mixture and the eggs did not stick to the pan. I then folded them about and seasoned them as they finished cooking. When they were done, they still did not stick to the pan. Voila! This worked way better than using my "non-stick" frying pan, which the eggs allllways stick to. Plus, there was less fat used. I didn't notice a big change in the taste either.