Scrambled Eggs in Cast Iron

Uncooked scrambled eggs being poured into a buttered cast iron pan.

Learning how to cook scrambled eggs, especially in cast iron, takes some getting used to. Once you learn these tips and tricks, your eggs will slide out of your pan with ease.

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 3

Total Time: 8

Servings: people

Calories: 179kcal

Author: Carolyn Thomas

Ingredients

11 whole eggs
2 Tbs water
2 Tbs butter
salt & pepper to taste

Instructions

Place cast iron pan over medium heat to begin preheating.
Crack eggs into a large bowl.
Whisk until lighter in color and all yolks and whites are incorporated.
Add 2 Tbs. water, salt & pepper, then whisk again to combine.
Add 2 Tbs. butter to preheated cast iron pan and immediately stir all around pan.
Immediately add the eggs and allow them to set up for about 30 seconds.
With a metal spatula, continually stir eggs for 2-3 minutes until they're starting to set, but still wet looking.
Turn heat off and continue to stir eggs until they're fully cooked.
Remove from pan and serve immediately.

Notes

Be sure to allow your cast iron pan to preheat before adding butter or eggs.
Don't skip the fat! This will keep your eggs from sticking.
Check here for tips on how to season cast iron.
Check here for tips on how to maintain and clean cast iron between uses.

Nutrition

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