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

How to Cook Eggs in Cast Iron (So They Never Stick)

Make light, fluffy scrambled eggs in cast iron every time. With the right heat, fat, and seasoning, your eggs will slide right out of the skillet. Perfect for everyday cooking!
4.47 from 30 votes
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Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Servings: 5 people
Calories: 179kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Cast Iron Skillet I love my Stargazer cast iron.
  • Mixing Bowl
  • Whisk or fork

Ingredients

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

Tips for Cooking Eggs in Cast Iron:
Before whisking a single egg, make sure your cast iron is set up for success:
  • Choose the Right Pan Size - For fluffy, evenly cooked eggs, the rule is simple: Use no more than one egg per inch of skillet diameter. A 12-inch skillet can handle about 10 to 12 eggs. A 6-inch skillet is perfect for three to four. Too many eggs make them dense and slow to cook, while too few can make them dry or crumbly.
  • Start with a Well-Seasoned Skillet - Learning how to season cast iron in the oven makes all the difference. If your skillet is leaving behind stuck, browned bits of egg, it likely needs a fresh layer of seasoning. Knowing how to wash cast-iron pans also keeps that slick, near-nonstick finish strong.
  • Heat Matters - Eggs stick when the pan is too cold, or the seasoning isn’t set. Preheat your skillet thoroughly before adding fat or eggs. Medium heat is best for warming the pan, followed by a quick turn to low once the eggs go in.
  • Use the Right Fat - Even the best-seasoned cast iron skillet needs fat for eggs. Skip the cooking spray and choose a real, nourishing fat. My favorites are butter, coconut oil, or bacon grease for a richer homestead breakfast flavor.

Nutrition

Calories: 179kcal | Carbohydrates: 1g | Protein: 12g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 372mg | Sodium: 178mg | Potassium: 134mg | Sugar: 1g | Vitamin A: 663IU | Calcium: 54mg | Iron: 2mg
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