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Any kind of pan is fine. I am careful about the size of the pot, however. Generally speaking I try not to crowd the pot so that there is much more than a single layer of eggs. For instance, if I am cooking two or three eggs I will use a small sauce pan and they are on the same layer.
However, when cooking a dozen eggs I will use a larger pot so that most of the eggs fit on a single layer and maybe there are 3 or four that are stacked on top. This allows for more even heating so that the eggs will cook consistently.
Thanks for writing.
Timothy S. Harlan, MD, FACP