Sunday, February 15, 2009

Recipe: Scrambled Eggs

Folks kept asking for more information about making scrambled eggs in a cast iron skillet. So here goes. In this video, I'm only making one egg (for my hungry 1 year old), but the basic principles apply universally, and they are:

  • Make sure the pan has a nice sheen of oil on it before you start (ideally, from the last time you used it, when you cleaned and stored it properly)
  • Wait until the pan is hot. The butter should foam when you put it in the pan
  • Scrambling eggs in a cast iron skillet typically means fairly constant stirring due to a higher pan temperature
  • 1 egg
  • 1 pat of butter
  • splash of milk (optional)
  • salt


Beat the egg with a fork in a bowl, add a dash of salt. Also add a tiny splash of milk if you like (this makes the eggs more fluffy). Heat the cast iron skillet on medium high heat until it is good and hot (a flick of water on the cooking surface should dance around and disappear quickly). The pan should not be smoking, however, since this will cause your butter to brown before you can get your eggs in.

Add the eggs, and stir around until they are done. Serve immediately.

Feel free to check out the cleaning up from cast iron scrambled eggs video.


  1. It is wonderful to hear your voice, oh and the eggs look good too ; )

  2. Hey Scary! Glad you like it. Have you gotten rid of your teflon pans, yet?


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