I start purées soon. What do you scramble eggs in to avoid a stuck-on mess? Is there a certain healthier butter that is allowed or preferred?

I use a nonstick pan and spray Pam. I have recently started adding a pat of butter into my eggs purely for the texgture/flavor, but even when I don't, a nonstick pan cleans up easily.

You want your eggs to be VERY wet, almost at the uncooked stage. They will go down better.

A tsp of butter won't hurt anyone. Don't deprive yourself too much or you'll end up craving foods you can't have, which can lead to binge eating

I use coconut oil spray a non-stick pan!

Thanks for the info! I had no idea you could still use butter! In moderation of course. Thankyou for your replys.

I've been big into avocado oil lately. I haven't used it post-op yet, but it was great before the pre-op diet.

I use a smidge of butter and I take good care of the finish on my nonstick pans.

I tracked all my eating, calories, fats, proteins, and carbs (I used Sparkpeople), for the first couple of months post op. I actually had to add fats and carbs to begin balancing my diet, tough to do when you're focusing on protein. So I made soft omlettes (used a little butter for flavor) with cheese and salsa for brakfast and egg salad for lunch. Fats aren't in themselves bad for you, they are part of a balanced diet, we just didn't know when to stop at "a little". If I may suggest, try tracking with one of the tracking sites (Meal Planner or Sparkpeople), for a while, then when you think you need it, track again. I test myself every now and then, and it helps my nutritionist diagnose problem areas we need to pay attention to. Good luck.