Comments on: Perfect Scrambled Eggs

By: Karen

Karen — Sat, 06 Sep 2025 17:29:54 +0000

Made these yesterday with great success! Of all my scrambled eggs, this is the first time a close relative liked them. Her comment was, “This is good!” and because six eggs was a lot for the two of us, she wanted to save the leftovers for later. That’s saying a lot, lately, as recent health challenges have caused disruptions to her appetite. Kate, thank you so much for improving my ability to get nutrition into people I love! I appreciate your skillful work which shows me what to do. The stainless steel pan was a cinch to wash afterward, as well. God bless you and your beautiful growing family, your friends, and of course, everyone! <3 ❤️

By: Cookie and Kate

Cookie and Kate — Thu, 04 Sep 2025 18:13:26 +0000

In reply to Lou. Hi Lou, if I were to double that recipe, I would cook it in two pans. If you try it in one larger pan, make sure it is cooked to 165F in the center.

By: Lou

Lou — Thu, 28 Aug 2025 15:25:54 +0000

I have a question about your spinach lasagna recipe.
If I doubled the recipe for 13 x 9 pan…
What temperature and how long to bake?

By: Cookie and Kate

Cookie and Kate — Sun, 17 Aug 2025 22:10:08 +0000

In reply to Roger Beckett. Hi Roger, I haven't tested, but another reader said that 240F worked.

By: Cookie and Kate

Cookie and Kate — Sun, 17 Aug 2025 22:07:23 +0000

In reply to Joan E. Hi Joan, I'm glad this technique worked for you! Thanks for sharing your experience with an induction cooktop and the temperature that worked.

By: Zelda

Zelda — Sun, 17 Aug 2025 15:14:14 +0000

This is basically the technique I have used for years, and it is a good one, though never, ever, milk, cream, butter, or cheese. That would send my son to the hospital in an ambulance (truth and happened before his dairy allergy was diagnosed), and would make my stomach angry. Eggs can be perfectly cooked and fluffy without any dairy. I like the flavor of coconut oil, so I use that. Could use other oils or plant based, “butter.” Don’t forget the salt! (I like pink salt.)

By: Cookie and Kate

Cookie and Kate — Sun, 17 Aug 2025 00:12:38 +0000

In reply to Donna D. Hi Donna, I'm glad you had a successful scramble!

By: Lisa

Lisa — Fri, 15 Aug 2025 13:15:02 +0000

Going to try. But I like garlic powder on my egg it’s delicious. Thanks.

By: Donna D

Donna D — Fri, 15 Aug 2025 12:04:22 +0000

Good morning. WOW, this worked out perfectly! I have stainless steel pans and my eggs always stuck to the pan. Thanks for teaching a new way!

By: Joan E

Joan E — Thu, 14 Aug 2025 18:51:44 +0000

Just tried your technique, the eggs were excellent! I use an induction cooktop and ended up at 240 degrees to get the water drops to bounce. I have given up my non-stick pans for cast iron and stainless steel (I have a set up Henckels), so happy to have scrambled eggs without a difficult clean up.