The reason you add butter is to lubricate the pan, so your eggs don't stick. If the butter doesn't get between the eggs and the pan, it won't be able to do its job properly.
Chefs and home cooks agree that butter is the only dairy you need when scrambling eggs. Use medium to low heat and melt a tablespoon or two in the bottom of your pan until it is golden (but not brown). Then add your whisked eggs, and cook without stirring until the mixture begins to set on the bottom.
Or opt for healthier fats than butter or bacon grease. "Cooking eggs with minimal fat or using unsaturated fats like olive oil or avocado oil are healthier alternatives. Hard-boiling or poaching eggs are ways to prepare eggs without any need for additional fat!" says Tomaino.
Explanation. As eggs cook, the proteins in the whites form tight, cross-linked bonds that turn their texture dense and rubbery. Adding butter to the mix coats the proteins with fat, inhibiting them from forming bonds so the eggs stay soft and creamy.
Fat. Even with a nonstick pan, fat is necessary for flipping and flavoring your omelet. Traditionally, butter is used in an omelet. However, you can use basically any type of oil, shortening, or animal fat.
Ghee Is Incredibly Versatile. Along with its buttery taste, ghee has a distinct roasted, nutty, fragrance. It's an easy, tasty swap for butter or olive oil in the sauté pan; try ghee for frying eggs and bread, tart rye crepes, or zucchini fritters.
However, to keep them as healthy as possible without adding salt or fat. For example, frying eggs can increase the fat content of eggs by around 50% - so it's better to boil or poach them, without added salt or scramble without butter and using low-fat milk instead of cream.
This can happen for several reasons: If your eggs are just slightly too cold, they may cause the soft butter to seize up, breaking the emulsion. Or if you rush while beating in the eggs, the emulsion won't be stable enough to hold in place.
Why Do Eggs Stick to Stainless Steel? Believe it or not, stainless steel pans are designed for your food to stick to the pan. The sticking creates fond, which is the yummy goodness in your pan that is deglazed to form a sauce. Technically, the translation of fond is "base" or "crux" of your dish.
If it is sticking at all, either you didn't add enough butter/oil or you're cooking over too high of heat. Some people like to flip the omelet at this point, but this runs the risk of tearing it. If you're feeling lucky, go for it.
One study found that boiling, frying, or microwaving can reduce the antioxidant content in eggs. When eggs are heated at high temperatures, such as with frying or processing, the cholesterol can become oxidized. This has been linked to some health concerns and disease.
For example, eggs typically are eaten with other foods high in salt, saturated fat and cholesterol, such as bacon, cheese and butter. These foods are known to increase heart disease risk and should be eaten sparingly. Most healthy people can eat up to seven eggs a week without affecting their heart health.
Just like eggs cooked in other ways, fried eggs are rich in nutrients and can contribute towards a healthy diet when eaten as part of a balanced meal.
The American Heart Association recommends up to one egg a day for most people, fewer for people with high blood cholesterol, especially those with diabetes or who are at risk for heart failure, and up to two eggs a day for older people with normal cholesterol levels and who eat a healthy diet.
Wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw eggs and raw egg-containing foods. Cook eggs until both the yolk and the white are firm. Scrambled eggs should not be runny. Casseroles and other dishes containing eggs should be cooked to 160° F.
Boiled eggs are more nutritious than other types of eggs because they are cooked without oil or butter, which adds additional calories and fat to the finished product. In comparison, one large fried egg contains 90 calories and 6.83 grams of fat, of which 2 grams are saturated.
Most people agree that ghee gives food a wonderful buttery flavor. Ghee has a very high smoke point, around 480 degrees Fahrenheit, while butter has a smoke point around 300 degrees Fahrenheit. This makes ghee the better choice for high-heat cooking.
Is Ghee Healthier Than Butter? Although ghee is somewhat higher in fat than butter, their nutrient profiles are very similar. There is no evidence that one is better than the other. Both can be enjoyed in moderation as part of a healthy, balanced diet.