Eighty years ago, on April 6th, 1938, Dr. Roy Plunket accidentally invented Teflon, but Teflon didn’t find its kitchen application until 1961 when Missouri professor Marion Trozzolo released the first non-stick pan, which he appropriately called “The Happy Pan”.
Non-stick has come a long way since 1961, but one thing has stayed the same – when it comes to making eggs, they are still the happy pan.
In honor of National Teflon Day, here’s a basic, tried and true scrambled egg recipe!
Low and Slow Scrambled Eggs
- 4 large eggs
- ¼ teaspoon kosher salt
- 1 tablespoon unsalted butter
- flaky sea salt for serving
- Crack eggs into a medium bowl and add salt. Whisk for about 30 seconds until frothy and eggs are pale yellow.
- In a 10" nonstick skillet over low heat, add butter and swirl around. When foam subsides, add eggs and cook, undisturbed, until a thin layer of cooked egg appears at the edge of the skillet. Using a rubber spatula, make broad sweeping motions, making sure not to flip the eggs over, until they are fluffy, and barely set. This should take several minutes and they should still look a bit runny on top. Divide between plates and sprinkle with sea salt.