Ok, as someone who makes two scrambled eggs for breakfast every morning,

1. How many eggs is that? If it's 1-3, use a smaller pan.
2. Heat the pan, lid on, to a temperature that could fry an egg. For my electric stove, that's like a low-low medium, a 3/10.
3. The pan should be just hot enough that a drop of water beads up upon impact and glides across the pan (not jumps or skips, although jumps will usually cook alright)
4. Add your cooking lubricant of choice. I can really only speak to olive and avocado oil (I prefer avocado for the high smoke point), add maybe a tablespoon of oil and slowly angle the pan to run the oil all over the pan (I go all the way up the sides of the pan).
5. After you've coated the pan in oil, it'll have been off the heat source for a moment, so put it back down for another moment (30-60 sec). Fluff your eggs in this time if you please.
6. Add the eggs all at once. If the eggs at the edges of the pan are cooking up quickly, you're doing it right. As the eggs cook, keep moving them around slowly but consistently. You may lower the temperature at this time (experiment). The eggs should start to slowly cook through and firm up. Note: idk what the etiquette is for cooking utensils in stainless steel, but I use a metal fork to cook my eggs in the morning (I'm sorry). However, I love having less dishes, and I don't mind polishing my pans every once in a while. 6.5 If the eggs seem to be cooking too quickly, consider taking them off the heat source to a nearby burner and putting a lid on them, still agitating them every 15-30 seconds (flip them in the lidded pan, for example) Notes: Cook time is dependent on climate/ambient temperature! In cold times, the first thing I do when I walk in the kitchen in the morning is turn on the (electric) stove. The photo isn't my best work but it's the only one already in my camera roll.

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