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

Scrambled Eggs in Cast Iron

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.
5 from 10 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

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

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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