Why Are My Scrambled Eggs Sticking to My Nonstick Pan?

Emma Christensen
Emma Christensen
Emma is a former editor for The Kitchn and a graduate of the Cambridge School for Culinary Arts. She is the author of True Brews and Brew Better Beer. Check out her website for more cooking stories
updated May 30, 2019
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(Image credit: Apartment Therapy)

I have a gas stove and use medium heat. I usually let the pan warm up for about 30 seconds (long enough to scramble the eggs in a bowl) then add the eggs. I wait until I see little bubbles around the edges, then start mixing the eggs, and cook until they’re done. Am I not cooking with the pan in the proper way? Or is my pan defunct?

Sent by Tiffany

Editor: I find that a teensy bit of oil helps nonstick pans to be really truly nonstick, but the egg problem in your photo makes me wonder if something else is going on. Take a look at this post and see if it gives you any insight.

Readers, any other ideas?

(Image: Tiffany)