Scrambled Eggs

Nory and I are on our own, Dan is in Boston this week.  Not for too much longer, thank goodness.  And the battery in the camera died and I have absolutely no idea where the charger is, so no pictures from this week!  Instead I thought I would share something that has revolutionized my mornings lately.  Nory eats scrambled eggs almost every morning, but I had never figured out how to cook them in a cast iron or stainless steel pan because they stick so badly.  And I hate cooking in non-stick because of all the chemicals that can leech into your food.  Sorry if I sound paranoid, but I know a LOT of people with cancer right now, and am trying to bring my family into a lifestyle that decreases our chances in any way we can.

Anyway, I found a website a couple weeks ago (which I can't find anymore) that gave me the trick.  Now we have stick free scrambled eggs every morning in our cast iron skillet!  So easy!

Here is the trick: heat your pan up really hot first.  DO NOT add butter or oil until the pan is nice and hot.  For me, this means turning my skillet on a little less than medium before I take the eggs out of the fridge or start defrosting Dan's morning bagel.  When you add the butter, it should start sizzling immediately.  Then, add your scrambled eggs.  Voila, no sticking!  I have no idea why adding butter to a hot pan would be any different than adding it to a cold pan and then heating it, but there you have it.

Maybe my new cookbook will explain it to me when it arrives.