HOW TO COOK SCRAMBLED EGGS IN CAST IRON - PERFECT EVERY TIME

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Properly cooking scrambled eggs in cast iron takes a few basic tricks to make sure they're perfect.
Perfect scrambled eggs cooked in a cast iron pan don't just happen because you have a well-seasoned pan. That's definitely necessary, but there are a few other basic steps you'll want to make sure happen to make those eggs slide right out of the pan with barely any mess left behind.
In this video, I'm teaching you the basic steps for how to cook scrambled eggs in cast iron.
Be sure to check out the step by step process on the blog: homesteadingfamily.com/how-to...
For more on our cast iron series, visit the following posts:
- How to Choose the Best Cast Iron: homesteadingfamily.com/choosi...
- Stripping and Reseasoning Cast Iron: homesteadingfamily.com/stripp...
- How to Clean Cast Iron: homesteadingfamily.com/how-to...
And if you want to check out the Stargazer pan I'm using in this video, you can get them here (affiliate link): bit.ly/StargazerCastIron
~~~~~~~~~~~~~~~
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#scrambledeggs #castiron #castironcooking #cookingeggs #eggs

[@singhosanna3962]

No disrespect, we all do things differently, and I think that's just fine. I think Carolyn is amazing and knows much more than I do about baking and cooking than I do. However, I would say you don't have to use this exact method if you dont want to. I cook scrambled eggs every morning on well seasoned cast iron, and the following method works for me without eggs sticking: Turn pan on medium heat. When pan starts to warm I add enough butter to nicely coat the pan. Once butter is starting to lightly bubble I pour on my well beaten eggs (I do not add water or milk to my eggs). As soon as the eggs are starting to lightly cook around the edges I gently push my eggs to the center of the pan, when the eggs are starting to set on the bottom I flip them over all at once or in large sections and let them cook for 20-30 seconds, then remove them from the pan. I leave my heat on medium heat the whole time and work quickly. Eggs come out light and fluffy with no browning, my personal preference, you can leave them on the pan longer if you like browning on your eggs. I never get stickadge on my pan and just wipe it clean with paper towel. You can use this method with a well seasoned cast iron if you dont like the taste of browned butter, but if you do I'm sure Carolyn's method is just great!

[@CANDYZANE69]

That is exactly how I cooked them. In cast iron if you have plenty of butter/oil then things don't stick. And do not cook on high because that metal will turn molten hot!!

[@YeshuaKingMessiah]

@@CANDYZANE69 When u pour in the eggs and turn it directly down those two things take away a lot of heat quickly. I turn it to low before adding the grease even. U need it super hot to prevent sticking.

[@lisak5629]

Granny always cooked the bacon or sausage first, drain excess grease then scrambled eggs in the same pan. She also cracked the eggs into the skillet so we got white and yellow in our scrambled eggs seasoned with the meat drippings.

[@CANDYZANE69]

Carolyn I do Love your videos. You have knowledge that I dont have. The world needs your videos and teaching.

[@Bayoucdl]

Just beautiful. I’m really enjoying this series.

[@TateBugs]

I just found y’all and I’m SOOOO EXCITED!!! I was looking for how to re-season a pan and thank you so much I’ve learned a ton already! You’re so knowledgeable and very helpful! I can’t wait to watch you and your family on the rest of your videos!

[@cynthiafisher9907]

I taught my girls, “Hot pan, cold oil, foods don’t stick!”. I don’t heat mine as long as you do, I don’t think I would like the browned butter taste. And I think the key is to NOT stir very often

[@H2Dwoat]

Hi, the handle design on the stargazer skillet is impressive, given you were able to rest your hand on the bare metal whilst cooking the eggs.

[@sajmt1414]

Fantastic series. Thank you. I've learned a lot.

[@kristarae2835]

Thanks! Going to try this morning!

[@katiecarnahan538]

Just did scrambled eggs and it worked!! Thank you!!!

[@bowenfamilyfarm9776]

Thank you so much for sharing this I've learned alot from this series.

[@Eller677]

I just found your series on cast iron. Love it! Thank you so much for sharing your knowledge.

[@TribalLady12]

Thank you for this series!

[@karenhosko6283]

I am absolutely loving all of your cast iron videos! Thank you for sharing!

[@HomesteadingFamily]

Thanks for watching!

[@Lee7699]

Oh my goodness bless my soul! This WORKS!!! I’ve been cooking scrambled eggs in my father’s well-seasoned, 70 yr old Wagner cast iron skillet since the 1970’s and just figured eggs always stuck! Saw this video and decided to give this method a try. This is the greatest! I’ve been doing it wrong all these years! Thank you so much for this video!

[@YeshuaKingMessiah]

I cook lower heat and figure “one egg for the pan” when I’m cracking eggs in.

[@PeleLua1]

Love this series! ❤️ Could you please show us other typical foods and how to cook them the best in the cast iron? Thanks! 🙏

[@codylola2010]

I didn't know you could use stainless steel utensils on cast iron. I thought it would scratch it. I had been using wood ones. I'm so glad to see this 😃

[@scmsean]

You shouldn't use them.

[@YeshuaKingMessiah]

Metal is fine, the pan can take it. Plus you can just reseason them. Using metal is well worth having to reseason a little oftener! Nothing gets under foods like metal.

[@brianlampson1525]

Very good information for people who don’t cook on cast-iron great tip of the trade getting the temperature in cutting the temperature as you lose moisture.

[@TheLeisamarie]

We moved to our homestead 3 summers ago and the people who sold us the house ( they inherited it from their elderly aunt who built it in 1945)left at lot of things that were here when they inherited. They left 6 cast iron skillets, a griswold and 5 Wagner! They were perfectly seasoned. I love having them to cook in! Tomorrow morning I will be trying this method, I haven't been able to get scrambled eggs but the over medium ones never stick.

[@leahstewart6979]

I recently purchased a 6” cast iron skillet with the intention of using it for eggs. Glad i was on the right track. Thanks.

[@spaceman8839]

You have a beautiful family, very blessed!

[@chelseagarchar4338]

Awesome 👏 I have been using cast iron for years but have never seen that trick with eggs. I will have to start cooking my eggs like this.

[@CastIronEric]

Thanks for this guide! I will try it

[@CookingwithCoot]

You are tellin' all the secrets!! :-) Another great cast iron video. I loved it!

[@goose7574]

Thanks for this video! 💗

[@donnabailey929]

I love using cast iron. Thank you for showing this video. Hugs

[@debbieclines5232]

Love all your educational videos. PTL

[@Birodalom1]

The size was the key! Of course, in my giant 12 inch skillet, the eggs always dried out or burned. I bought an 8 inch one and after a proper seasoning I was able to produce an excellent, moist and fluffy scrambled egg. Thanks for the tip, a new subscriber to the channel!

[@HomesteadingFamily]

Thanks for sharing!

[@joyburns1120]

Thank you

[@RhosaelCiandre]

thanks so much for this series!!

[@HomesteadingFamily]

You are so welcome!

[@ClintK.]

Wow cooked in them for years. I feel like such an amateur lol. Cooked my first 6 scrambled eggs without it sticking due to your pointers. Mine have always stuck. Not anymore! Thanks soooooo much!

[@evelynshaw3932]

You have a lovely family.

[@MrRoy-rb1je]

Outstanding

[@alexistarr]

I've just tried this method with my new 9 inch enamelled cast iron Le Cruiset skillet. I used knob of Kerrygold butter and 3 eggs was able to produce perfect scrambled eggs. Just as in your video the eggs did not stick to the pan. I will continue to use this method going forward.

[@theunidentified4887]

GREAT video Thank you 🥰

[@olmcmonnie7445]

Thank you!

[@judyluchies2492]

Thank you 😇🙏🏻🙏🏻🙏🏻

[@stephaniedavis7033]

omg, totally thought i was the only one to add a 'dash / or so..." of water, remember my home economics teacher say, milk flattens eggs and most people over cook scrambled eggs, best to shut off the burner / cover and let set a minute to finish. Thx for you wise way of teaching, blessings n sunshine always!

[@YeshuaKingMessiah]

I don’t get adding anything. For what reason? We just scramble eggs, not milk with eggs lol SOMEtimes I’ll add cream in lieu of cheese to give a lusciousness to them. That’s it tho.

[@bookswithatwist-vanvelzerp9262]

Always wanting to buy USA when possible - I found Borough Furnace - handing making great Caste Iron skillets - so I finally made the investment after watching this - because eggs were always my reason not buy caste iron - I make a sticky mess of them !

[@sherylfrank443]

I've used cast iron since I could see over the stove and love it but I have just recently started using carbon steel. It's "modern smooth" at "modern rough" prices! Have you tried it and what are your thoughts.

[@jessemoral330]

I found you today and I think you are a wonderful heart! I think you and the way you think and explain things is a treasure from God ❤️ On another note, when you counted out the yokes, I think you counted to 11 which would be 10 eggs, unless you counted two as one. I don't know why I notice things like that 😂🤗

[@crystallogan5790]

I just tried your method and it worked perfectly! Thanks so much! Now, how do you fry potatoes without them sticking???

[@beverlyf6603]

Make sure you have enough fat in the pan and that the pan is hot enough before adding the potatoes, just like for eggs. Potatoes will need extra fat since the starch they release causes extra sticking.

[@segwynesneedle165]

I struggle with potatoes, too, especially hash browns. No matter how much butter I put in, they still stick. And worse, the butter will still be swirling in the pan while the potatoes stick. Please teach me how to do hash browns!

[@beverlyf6603]

@@segwynesneedle165 Try turning up the heat on your pan, that's what has worked for me. You want the potatoes to hit the hot pan and sear into a crust, only when the crust has fully set will it release from the pan. The higher the temp the faster and more thoroughly this will occur. Its the same thing when searing a steak, you have to wait until the crust forms before it will release itself from the pan, and a hotter pan works better. You can always turn down the heat after the taters are in and the crust is well on its way so you don't over cook them, just make sure the pan is still hot enough when you flip them to make a good crust on the other side.

[@YeshuaKingMessiah]

@@beverlyf6603 how long is long enough to crust the potatoes? U turn down the pan just before adding them, like for the eggs?

[@Friendly946]

Exactly the way I fix my eggs in cast iron. You don't need to beat your eggs to death. Lol when they are done like this it makes them much more fluffy for sure

[@YeshuaKingMessiah]

I don’t beat at all. I prefer to scramble them in the pan, not a bowl. But using the super hot pan mandates prescrambling.

[@rosabenavides4381]

Beautiful 🥰

[@Kellytallent23]

Where did you get your marble cutting board? Thanks Kelly T..

[@Minnesota_Mama_Bear]

I don't know why, but I always have to turn the volume way up on your videos. It's the quietest of all the channels that I watch. Thank you for doing this series! It's helping me so much!

[@Limesalsa]

Great info! I have been cooking eggs wrong...but not for long! A quick question...what do you cook your high acid/tomato foods in?

[@YeshuaKingMessiah]

Cast iron is fine. The iron in ur diet is a good thing!

[@Yachid]

[15951] Very good video Carolyn~ - eggz R like the true teste of a Cook/Chef & (Cast-Iron) pan --- love the signage too

[@karenrussell7143]

❤️

[@katiecarnahan538]

Can you do a video about using the big Dutch oven? I'm sure mine just isn't seasoned correctly. But every time I go to make a roast in it, it burns and sticks and any liquid I have in it is completely gone when I take it out. I can do the same thing in a regular roasting pan and it's fine. So I'm doing something wrong.

[@gregormiller4037]

Great post. You would enjoy Coboy Kent Rollins post(s) on cast iron:)

[@rachaelbushmiddleton3044]

I like most of your videos, but oh no!! That pan was was to hot for those eggs. I use my cast iron pan almost everyday for eggs. Medium low, butter, stir immediately and constantly for a few minutes then when they start to set stop stirring turn even lower and cover for a minute or two. Soft and fluffy.

[@YeshuaKingMessiah]

I would turn down before adding butter but the super hot pan is key to no sticking

[@lordmonty9421]

You heated that skillet to WAY too high a temperature. I became anxious when I saw the size of that blue flame at the get-go and heard your plan of leaving it for ten minutes (!!!), but when that pad of butter hit the cooking surface, my suspicions were confirmed. It instantly began burning, the smoke shooting into the air. Not good. When the eggs went in, they float alongside those dark brown pools of incinerated butter, which gives the final product an unfortunate look. Also, the mixture begins aggressively boiling, those white egg bubbles frothing. Far too high a heat. It should have been at around 50% of what you had here. I'll give you credit for salvaging them by diving in with the spatula (I'd use wood or silicone, personally) and turning them before they turned to leather, but you were working those things like a risotto.

[@YeshuaKingMessiah]

I scramble my eggs around the whole time also. With metal as the pan can take it and only metal can get under well.

[@hertrisno8146]

I agree, people need to to understand there’s a difference between burnt butter (in this case is even worse) and brown butter.

[@gaildavis710]

I have a newer cast iron skillet, a small one. The pan itself is like a rough coating, what is that? Is it normal?

[@chip6515]

do y'all still preserve eggs in lime?

[@thefirstnoob5577]

Hot skillet and cold fat, oil whatever you want to use. It makes your skillet non-stick. I use oil and a hot skillet. The eggs fluff up. I put a pat of butter on them when they are pretty much done and turn off my stove. I do not like the brown butter taste. I do not heat my skillet until it smokes.

[@ohske]

👍👍👍👌❤

[@TheDawn0310]

I always cook my scrambled eggs in cast iron. Every morning is either scrambled, fried or and omelet.

[@deplorableb.r.4211]

Does the cow make enough milk for both the calf AND butter?

[@gultendenizli]

I noticed that you preheat when baking bread and when making an omelette. If you wanna make stew or a cake or a pie do you need to preheat it too

[@kaisenji]

I cook my eggs like I saw Gordon Ramsey do: toss in hot pan, keep stirring and add the seasoning after. That way the seasoning is stronger in flavor once the eggs are at temperature. No issues w/ my eggs so far this way. However, I have never heard of putting water in the eggs, hm. May try that w/ our itti bitti cast iron pan that I use almost exclusively for scrambled eggs.

[@gracereeves7803]

Different kind of "seasoning"

[@2SurvivalHomesteadTeachingFarm]

What is the ratio between chicken and duck eggs per size of cast iron pan?

[@tracybruring8440]

i was totally doing it wrong; thank you

[@bustabass9025]

Wow, that skillet was screamin' hot when you put the butter in. It looked more like burned butter than brown butter. No need to get the skillet that hot for eggs. For a T-bone, yes. However, if you feel that high heat is better, use ghee and not butter... Higher smoke point and no milk solids to burn on you before you can get the eggs in.

[@americandremead5232]

I would say that butter went past the brown butter stage

[@beverlyf6603]

Could you please address the spatulas you use in cast iron? I have been told conflicting things, both that metal spatulas were good for the pan and that they are the worst possible thing. I have a number of nylon/silicone tools left over from my teflon days, but I struggle with them in the cast iron, they never seem to get under the food cleanly.

[@baddrivercam]

Let's use common sense for a moment. Think about how long cast iron has been used. Now think about how long plastic, silicone utensils have been around. Think about in Asia. Seasoned high carbon steel wok. They always use metal utensils on them. For some reason there's people who think seasoning is delicate like teflon. It's not delicate at all.

[@YeshuaKingMessiah]

These pans can take metal. If you have to reseason a little oftener, it’s well worth it for the ease in cooking.

[@amk673]

Seriously? What do you think they used 100 years ago? 🤦🏼‍♀️ Metal is fine

[@chrislnflorida5192]

I understood u dont use any metal (Spatula), ect., in Cast Iron?

[@surrenderbend6828]

How do you have such clean eggs? It’s been so muddy

[@YeshuaKingMessiah]

She scrubbed beforehand. Don’t u wash ur eggs before using??

[@robynmcneice6678]

Do you keep your eggs on the counter

[@donnap587]

Correct me if I'm wrong but I detect you cooked eggs two different times, when you took your spatula and raked the eggs out of the skillet it was clean when you sat it back down but when you raise that plate of eggs up you can see in the background there was eggs left in the skillet that wasn't there before. I assume this is all purpose for the video.

[@GOTTshua]

That is the metal spatula which you are seeing. She left it in the pan & it still has egg on it. Consider yourself corrected.

[@marshaclark4901]

Donna, eggs were left on spatula

[@donnap587]

Thanks y'all , my eyes are not as good as they used to be especially on a phone

[@allenforshee9362]

K

[@tracy1394]

Can you fry eggs over easy?

[@armoredninja4975]

Is it safe to run a metal flip over the cast-iron surface? I kinda feel wooden turners would be better for this purpose.

[@rosytellez21]

Yeah I also think wooden spatulas are better for these pans.

[@YeshuaKingMessiah]

They can take it! Use ur metal utensils and stop struggling.

[@candicemounts7490]

That pan looks like carbon steel. Ive never seen a cast iron that color. Where did you say it was from?

[@DamnedMonkey]

That's what cast looks like just after a deep cleaning or stripping and proper seasoning. It'll get darker as it's used.

[@YeshuaKingMessiah]

The problem is eggs should be cooked on med low at most. It’s ruins the protein in them to cook so hot, even “just at 1st”. That pan stayed very hot till they were done. Fried eggs should be a rarity for this reason, unless u cook them low and slow too. I’m wondering do u normally make several pans at once? I would think with 13 ppl to feed you would need 3 doz eggs. By 8-10yo, we eat 3 eggs each. Or do u reheat the pan and use it again as there’s little residue?

[@jodigosselin2343]

What about cheese??

[@clivenewton7609]

What about cheese????

[@nates2914]

You are beautiful 😍 cheers👍

[@RIPPER334]

That wasn't brown butter... That was burnt butter! When you get black streaks in your eggs, your pan was too hot. This was a perfect example of that.

[@buhlemabutyana8494]

50 eggs from how many chickens

[@christysdeals4u]

probably 50 hens

[@YeshuaKingMessiah]

50 eggs from 50 hens lol One each 4 doz hens is about right for that size family esp since they save up for winter when hens aren’t laying. (They have a dozen kids, more or less)

[@dwalsh4027]

Do you sell your eggs ? 50 a day is a lot

[@HomesteadingFamily]

No, we have a LOT of people to feed! LOL. We store and preserve any extra for use in the winter.

[@YeshuaKingMessiah]

Hens don’t lay in winter. You have to get enough in sunny seasons to save thru the sunless days.

[@mattmcminn7747]

Isn’t that handle hot af?!

[@user-vi3tb3bw5t]

1:25 I don't know where on Earth you got the idea that is an old wagner. It is not. It is a chinese made pan.

[@YeshuaKingMessiah]

Prob says Wagner on the bottom lol

[@user-vi3tb3bw5t]

@@YeshuaKingMessiah No Wagner was ever made with a lip indentaion in the handle like that. That is typical of Chinese manufactured cast iron.

[@YeshuaKingMessiah]

@@user-vi3tb3bw5t I doubt she is lying nor would make a claim she didn’t verify But who knows what or where It works tho!

[@mohawk5010]

Teflon isn’t good for you, but butter is? Lol, what a funny and untrue statement!

[@Puggy124]

To watch u crack 11 eggs was a bit much. Editing comes in handy. Never season your eggs b4 cooking . Salt breaks the eggs down.. pan to hot. Burns the butter. Add a touch of oil b4 the butter

[@rogerallen665]

Burnt butter.....

[@YeshuaKingMessiah]

It’s a French thing “Browned butter”

[@clivenewton7609]

No, at that temperature it was definitely burnt!!

[@GoodTimes4All]

Yeah. you lost me at the browning - burning - of that butter... there is no reason to have a pan that hot for scrambled eggs...

[@richardboulanger5201]

Umm, butter is NOT good for you.

[@user-yd9dm5kx8y]

Way over cooked