SCRAMBLING EGGS Some foods are more difficult to learn to prepare when cooking without added grease. Probably one of the more difficult is scrambled eggs.
Here's the problem. After already "beating" the eggs together in a bowl, many of us once again, swirl, scrape, chop and briskly moved them about as soon as they hit the pan. Each time you take a swipe at them, you're leaving behind a thin layer that can (and will) stick.
The solution. Unlike most foods, eggs contain no natural oils. Do yourself a favor and coat the pan with a non-stick cooking spray until you become familiar with your stove's settings. Preheat skillet on MEDIUM to MEDIUM LOW until water dances when sprinkled on the pan. Turn to LOW. Add eggs and wait until they actually start cooking BEFORE you assault them with a flexible spatula. Turn them when they start to set on the bottom (much like you would an omelet) and consider chopping them up to give them that scrambled look AFTER they've cooked.
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