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I’ve had a number of friends and family members tell me they need to keep a teflon nonstick pan around because they just can’t cook eggs without it. Teflon is unquestionably bad news for your health and anyone who has owned a nonstick pan over the years has watched the coating eventually flake off. Guess where all that Teflon is going? In your food!
For those wondering, this style of scrambled egg is one we picked up in Brasil. I like them because the egg is about half way between scrambled and fried. If you finish it the way I did here you can also get some yoke that is still soft while the whites are completely cooked. You can obviously cook them to be firmer if you like. If you want a more traditional scrambled finish, just whisk them up before you put them in the pan.