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Finally figured out why my scrambled eggs kept sticking, it was the pan temp not the butter
Ruined scrambled eggs 4 mornings in a row last week and could not figure out why they kept turning into a brown crusty mess on the bottom of my pan. My roommate watched me one morning and said I was throwing the eggs in way too early before the pan was actually hot enough, and I always thought you were supposed to start them in a warm pan so they stay soft. Turned out I was wrong and now I wait a full 2 minutes after the butter melts before the eggs go in, and they come out soft every single time. Anyone else get this backwards for way longer than they want to admit?
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