How to Cook Scrambled Eggs In Cast Iron Skillet
You don’t have to give up on making scrambled eggs in cast iron just yet! However, once you put these tips to use, your scrambled eggs will slide right out of your skillet and you won’t be stuck scrubbing crusty eggs out of your cast iron skillet anymore.
Scrambled Eggs in Cast Iron
Ingredients
- 10 eggs
- 2 tbsp water
- your choice of fat (lard, coconut oil, etc.)
- pinch of salt
Instructions
- Place cast iron skillet over medium heat to warm up.
- Crack eggs into bowl.
- Whisk eggs until all yolks are cracked and mixed in with the whites nicely.
- Add water. Whisk some more to combine.
- Add 2-3 tbsp of fat to cast iron skillet. Let melt.
- Pour the eggs into pan and allow to cook for 30 seconds before doing anything.
- Stir eggs using silicone spatula for 2-3 minutes until nice and fluffy looking. They should just be starting to set.
- Turn heat off and and continue to stir eggs until they are fully cooked.
- Add some salt.
- Serve and enjoy!
Notes
Let your cast iron skillet warm up for awhile before adding fat.
Don't skimp on the fat.
Choose a healthy real fat. Lard, coconut oil, olive oil, avocado oil, or butter.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Scrambled Eggs Ingredients
It seems a bit overkill that I need to explain the ingredients for cooking scrambled eggs in cast iron skillets. However, many people add lots of different things. Some people swear by heavy cream. Others actually use mayonnaise. Personally, I just use a bit of water. Eggs, water, and salt. That’s it.
Scrambled Eggs In Cast Iron Basics
Your scrambled eggs aren’t going to work just because you have a well-seasoned cast iron skillet. Some other things come into play.
- Make sure you have a well seasoned skillet. My pans aren’t perfect, but they have a decent amount of seasoning on them. So don’t let the fact that your skillet isn’t perfectly seasoned yet hold you back.
- Thoroughly preheat the pan without fat or oil first.
- Don’t cook too many eggs in the skillet. If you have an insane amount of eggs to cook, grab a second skillet. I like to do about 10 eggs in a 10 inch skillet.
How to Cook Scrambled Eggs in Cast Iron
- Heat your pan. Medium to medium low.
- Whisk your eggs then add water then whisk again. I like to use a fork versus an actual whisk.
- Add fat to the pan (lard or coconut oil is best). Don’t skimp on the fat. Once melted, add eggs.
- Let eggs cook about 30 seconds before you start stirring. Silicone spatulas are my favorite for scrambled eggs in cast iron.
- Once the eggs start to look cooked, turn off the heat and move the pan.
- Add your salt.
- Enjoy your eggs!
FAQ
What can I add to my scrambled eggs?
Do you have any veggies you bought when you went grocery shopping that are just sitting in your vegetable drawer wasting away? Adding those to your eggs are the perfect way to get your money worth!
- Cheese
- Spinach
- Mushrooms
- Peppers
- Herbs
- Sausage
- Bacon
- Tomatoes
- Salsa
How do you fry an egg in a cast iron skillet?
Start out the same as the scrambled eggs. Warm up your skillet, then add your fat. Once your fat is melted, crack your egg and then put in skillet. Don’t flip your egg until the edges are getting bubbly and a bit crispy.
For a sunny side up egg, cook about 1 1/2 minutes. For an over easy egg, cook about 2 1/2 minutes.
Is cast iron good for eggs?
Many people don’t realize that non stick pans or a Teflon-coated pan releases chemicals into your food. These chemicals have a negative effect on you. In other words, you can cook without oil, but personally, I would rather have a natural fat than a man-made chemical in my body.
Cast iron can leach iron into your diet, especially if you are using an unseasoned skillet. However, a seasoned cast-iron skillet will not leach any appreciable amount of iron into food cooked in it.
Why do my eggs stick in my cast iron skillet?
There could be a few factors here. For instance,
- Is your temperature too hot or too cold? Medium low is a good temp.
- You aren’t using enough fat. Seriously, don’t be scared of a natural fat. Be scared of Crisco.
- Stirring or flipping your eggs too soon. Assuming you have a good temp and a good amount of fat, if your food is sticking, then it’s not ready to be flipped yet.
- Your stove burner temperature is off. This took me awhile to figure out. Finally, I discovered one of my burners actually doesn’t cook what I set it on. My front right burner on low is actually about a medium.
More Egg Recipes
If you have an overabundance of eggs in the spring, check out these recipes from some friends of mine for ideas on how to use up your eggs!
More Cast Iron Skillet Recipes
Supplies Needed for Scrambled Eggs in a Cast Iron Skillet
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
- Cast iron skillet
- Pasture raised eggs
- Spatula, silicones are my favorite.
