Live 01-28-2019: More Cast Iron Scrambled Eggs (on a Le Creuset enameled skillet)

Another quickie spur-of-the-moment video, in which we continue the quest for non-stick scrambled eggs in cast iron. This time we're using an enameled cast iron skillet from Le Creuset, a #23 8 1/2 inch skillet. Enameled cast iron is more delicate than bare cast iron, as it can be scratched and damaged when metal utensils are used. Be sure to use wooden or silicone utensils when cooking on enameled cast iron. Nonetheless, the technique for non-stick cooking on enameled cast iron is the same as always: heat the pan low and slow, then add your oil (or butter) and start cooking.

[@ericafors6039]

I’ve had this pan for 35 years, works fab and looks new. It’s better for eggs than the current Le Creuset signature cast iron. I’ve done side by sides and the enamel won hands down (eggs). Don’t scrub if the food sticks. Put some water in the pan on low for a few minutes and lightly scrape it right off with a silicone spatula.

[@Yzinhimer]

Good job. Still over cooked for me, but not for most. I like mine really soft.

[@sachaabreu4704]

@tarheelbred04 everyone is diferent thays why there is diferent style eggs. We like them cooked no visual soft or wet looking spots. I guess its a personal preference. He made the video how he likes his eggs.

[@bnwing]

I agree, still over cooked for me. But, it looks good! And the pan seems to be cooking well.

[@deutschesmaedchen]

He took too long to pour the eggs in, and also didn’t start scrambling them until it was too late. That’s why.

[@sarasnell1607]

Mate, It looks good, but I agree with the other comments - that's omelette or rather foo yung, not scrambled egg. Scrambled does NOT have a crust. Bon appetit as we say here in France.

[@EroticOnion23]

Just call it "hard scrambled eggs"...😅

[@phototristan]

I have the same red spatula/stirrer. I use it the most over any of my other utensils, metal or wood ones.

[@ThirdStreetKitchen]

Thanks for an enameled cast iron video.

[@joetexas1546]

My LeCreuset (Dutch) ovens are Awesome! They clean up like new and cook very well after their at temp.

[@truthseeker4291]

Don't let the eggs sit there like that! You're doing scrambled eggs, not an omelette. Start stirring immediately and keep any part of it off the bottom for more than a few seconds at a time. Once it starts to solidify up, flip the wettest parts down, and then take it all off right before it's done.

[@makeupnmedicine]

This is helpful. I have an enameled cast iron and scrambled eggs have been very difficult to make. I like mine scrambled hard like this as well. Maybe I need to heat my pan hotter. Will try!

[@jackejr74]

Interesting how varied the final product called "scrambled eggs" actually is.... My Mom and Dad NEVER allowed the scrambled egg mix to sit (sit still without stirring) in the cast iron pan... We used a regular metal fork to stir the scrambled egg mixture from the second it hit the cast iron pan to the second we scraped the final product onto a plate for serving (Never use plastic unless you like various chemical cocktails served in your eggs). The result of 100% constant stirring and turning the scrambled egg mixture was what we call "fluffy scrambled eggs" which we all loved and everyone I have cooked them for loves them too! The version of scrambled eggs shown in this video is what my family called a "Half Cooked Omelette".... However the "browned" portion showing on the eggs in this video would be considered by my family as over done for even an omelette.... just our Family Cooking Practice and "druthers".... LOL Now go make some "cheese grits" and try them if you dare!!!

[@thurley7731]

I find if I cook the eggs on one side like you did then I turn off the heat to finish the remainder of the eggs.

[@krich106]

The skin forming is how you know its overcooked. Basically with cast iron, soon as you hit the skillet with an egg. Move it off the heat, it will be plenty hot to finish that egg off.

[@bunkyman8097]

If the egg is anything but yellow, it is overcooked to my taste

[@rstumbaugh43]

@@bunkyman8097 I like mine same. Shouldn’t be any color from cooking

[@ronaldkearn6368]

All I own are Griswolds and 1 very large Lodge. I cook scrambled eggs once a week using butter for oil. I have an electric range. I set the heat at 3. Never a problem. :-)

[@williamhurt8512]

I too have been lucky with the flea market finds. People just do not seem to know the value of le creuset when it hits the stalls. A small # 5 skillet and two nice sauce pans all at really nice prices and even my grits don't stick to the pan!!!

[@FlashOhJoy]

That’s what my mother used to call scribbled eggs... as a four year old , I loved them!

[@kombaster9398]

good job

[@67polara]

I love cast iron even un-painted for scrambled. I have a short video of my own showing my Lodge 'smoothed' skillet doing this.

[@dartanya2]

Mine has some rust showing. What do i do to treat it.

[@LelandRogers]

My Dad liked his scrambled eggs very soft but I like mine cooked they way you do.

[@BrianGay57]

I like my eggs a little softer, but that’s just me! Really nice pan though!

[@PAB712]

I love your channel, but this is version 2 of an omelette. It takes continuous stirring on a heat just high enough to make the mixture of your choice start to set, after minutes of stirring. As it starts to set, remove from heat, as residual heat in the CI likely then enough to complete the cooking to the consistency you desire. Can always go back to the heat for a bit more if necessary. Perhaps our idea of scrambled eggs just differs by a lot. Regards, and cudos on your channel.

[@MyNigellus]

This is more of a scrambled omlette but thank youi so much for showing this pan specifically, I'm thinking of getting one

[@MikeJones-jr5hb]

You done good.✔

[@sachaabreu4704]

Many people have commented about how long you cooked the egg. We cook our eggs very good we cannot have any wet area it makes us nauseous. Thats my entire family. Everyone has theyr way and how they like and enjoy theyr food.☺

[@lilliandominguez5666]

Works great! Gonna get me one...!

[@rstumbaugh43]

Eric, I haven’t seen you use or talk about this enameled skillet very much since this video, what’s your thoughts on it?

[@castironchaos]

I gave it away to a friend a couple of years ago as a housewarming present. And, I have to say I regret it. So, I am on the lookout for another one… At least one that cost less than $100.

[@rstumbaugh43]

@@castironchaos LOL ok well that would explain it, and I hope you can find another, I would love to see you do some demos with it! Thank you for responding.

[@vincentsantucci2478]

Gordon Ramsay would have a field day if he saw this "scrambled eggs" 😂

[@castironchaos]

Which is why I'm not on Masterchef.

[@skyhawk_4526]

@@castironchaos They did look like they were on their way to being a good omelet though.

[@andrewbevan3933]

If Gordon gives you any guff, just ask him about his Tasmanian grilled cheese sandwich.

[@a111z]

By the time you were explaining that you weren’t going to overcook it this time, it was already overcooked

[@castaway123100]

Try a little ghee, one tsp, and cook at 144 f. You can cover the pan to keep the steam in and get more even heat distribution. They should come out like a light fluffy cheese soufflé with a glossy sheen. Not tough, oily or brown.

[@charlesjacques750]

No French Omelette: Overcooked rubber. 😂

[@sgwyoshi]

I like my eggs cooked like this as well.

[@husafel]

How many eggs 🥚 did you use?

[@BillGoudy]

Looks good to me... I don't own any enameled cast iron.... This was very interesting!!

[@ziggy33399]

Exactly what I was looking for...the pan is excellent!

[@ashishjain871]

Appreciate the video.

[@judy2624]

The key to cooking eggs inside of Le Creuset enameled cast iron are tons of oil and butter and low medium heat. Both the oils and low medium heat prevents the eggs from sticking to the pan.

[@wakeup3456]

You have cooked that egg to death lol omg

[@johnny-bracer6515]

i never have eggs stick in ANY of my cast-iron skillets, the key is pre-heating, and proper care before storing. I've got an old BSR skillet that is slicker than teflon. in fact i seriously have a hard time getting the spatula under fried-eggs. And i always use metal on my cast-iron, always have

[@johnny-bracer6515]

....to clarify, the problem getting my spatula under fried-eggs, is the skillet is so slick, the eggs slide away from the spatula

[@BrianGay57]

Johnny-B Racer I just chase them to the edge of the pan and corner them, then you can get under them! LOL!

[@click411]

do you heat and then add oil or add oil and then heat to warm

[@gardeningandgrowing6357]

Those are the driest scrambled eggs I’ve ever seen. 😂😂

[@Exclusive_Criminal]

Have you noticed your enamel coming off?

[@jjerry56]

Yes always make sure the pan is hot for eggs/omelets - I learned that from a cranky old chef from my waiter days...ANyway I've had this exact / identical pan for ~20+ years (maybe 25+ yrs). I'm not sure of the care instructions from Le Creuset because Its been so long, but in my experience you can use a metal spatula and metal utensils - You will be hard pressed to scratch it as you can see from the used pan's surface. I never have heard not to use metal until your video that I stumbled across. I understand the comment, but adding my two cents.. This is nothing like a teflon "non stick" surface that will scratch easily. Add some shredded cheese to those eggs!! Just kidding- Nice job.

[@lcxml]

I always use stainless steel spatula for this pan. :) it is smooth and hard and last forever.:)

[@assordante2205]

Based on the way he cooked the eggs in the pan, I bet he put that piece that hit the burner on his plate.

[@kylecollins6835]

This particular brand was the winner in Americas Test Kitchen “best cast iron dutch oven” test. IMHO, its not worth triple what a Lodge enameled dutch oven costs.

[@castironchaos]

Well, they can price it however they want. :)

[@moderntentcamping]

Always Enjoy you videos but you cooked the eggs much longer than I do.

[@sachaabreu4704]

I cook them through very well too. Our entire blood family can't stand any wet area while we eat. It makes us nauseous jijiji. Guess everyone has their own way and likes. ☺

[@gamesgeargadgets]

@@sachaabreu4704 more likely that parents pass down their eating habits to their children. Parents tell their kids it’s not safe to eat soft eggs. Kids develop phobia of undercooked eggs, they grow up and do the same. Nausea is a result of the fear of getting sick, not actually anything making you sick.

[@CoolioBeans]

3:26 You overcooked them again lol

[@Phlegethon]

Why would they sell something that’s enameled only on the outside

[@esthermelchor9681]

This type of pan is actually enameled on the inside as well. It's a clear enamel, that's why it looks shiny. I learned that the hard way. I own a similar one and scraped it with a metal spatula, removing all the enamel from the middle and probably ingesting it. Nothing happened to me but my pan was left with a big dull spot in the middle.

[@CatskillsGrrl]

It’s not!! It is just a different color inside. Entirely enameled.

[@danseabreeze1404]

Also on the inside, I liked it when the enamel was a different color than the cast iron so you could tell if it was coming off.

[@neilfrasersmith]

The eggs are cooked as soon as there is no 'runny' yoke left. This guy just turned the eggs to rubber, but I'm sure the dog will not care.

[@_Beeluxyy_]

Hi, were your eggs room temperature?

[@castironchaos]

Usually I don't bother bringing them to room temperature.

[@OTTO149x]

Why use a rubber spatula instead of a slotted turner? That spatula is for getting all of the cookie dough out of the bowl, not frying an egg. All you did with the spatula was push things around a little without breaking it up into "scrambled" eggs. There were lots of parts I could see that never as much as touched the bottom of the pan and other parts that were overdone. Flip it. Chop it. All done in a few seconds with the right tools. All nice and yellow and light...

[@cataphora]

Your “hot wok, cold oil, food won’t stick” quote is not from China dude. You got that from the Frugal Gourmet and no idea how you even connected the two.

[@castironchaos]

The Frugal Gourmet didn't invent that phrase, either. :)

[@belleepoque07]

This is stir-fried eggs. 😂

[@mday1416]

I thought you were making hardtack there for a while sport. No chance in the world those eggs are not fully cooked! LOL

[@SirJer]

Great vid, thanks! But, your pan is too hot, butter should turn brown the instant it goes into the pan. That might explain why your omelet is over cooked.

[@rstumbaugh43]

Eric, over cooked, is a matter of preference. Some like eggs golden brown, others like me, like them set, but no color. FIX THEM HOW YOU LIKE, after all, you bought them, and you’re eating them🤩

[@user-ns5pc2jw5h]

Overcooked the living hell out of these. Good grief man.

[@PharaohMan007]

More like omelette cooking than scrambled eggs. You just scrambled an omelette.

[@smitha1958]

Giggling - over cooked but great demo!

[@claudialee9037]

Maybe we like overcooked eggs, people are stupid. Anyways this was soo helpful!! I just bought a pan and lmaoooo don't even know how to use it.

[@wallyj2000]

not only do you not know how to cook scrambled eggs you cooked the life out of those eggs.

[@CatskillsGrrl]

Good your eggs however you like them!

[@alexchiu2254]

that's still overcooked and it looks like rubber lol

[@ladylibertystacker2014]

Good job on those eggs! Isn’t it amazing how so many can be so nit picky, especially those that produce no content? lol

[@Bigghewi]

lol It's amazing when people are able to distinguish jokers/trolls from the legitimately curious also.. Producing yt content doesn't make you more/less credible or indicate you're a savant. Your ability to read these comments and not let them get to you, distinguish the trolls, determine when others are being genuine, the ability to maintain composure, and produce a concise response do though..

[@castironchaos]

@@Bigghewi If the comment starts talking about chemtrails on a video about cooking in cast iron -- and this happened only a week or so ago -- it's safe to say the comment shouldn't be taken seriously. :)

[@Bigghewi]

Hahaha touché; I wonder the correlation. Are the pores of the iron releasing chems into our food/seasoning? Sorry I wasn't trying to direct any of that comment at LadyLibertyStacker either. She seems like an intelligent individual from what I've seen on her channel. I was just trying to make a point about how we view yt.

[@castironchaos]

@@Bigghewi Seasoning is just carbonized, i.e. burned, material on the surface of the pan.

[@Bigghewi]

I was kidding.

[@forrestlibby9456]

Great video, thanks! Way over cooked again!

[@MitchWile]

Not the way I would like my scrambled eggs, looks more like a cut up omelet.

[@realmetis8002]

at least they will stay on the fork for a big bite lol

[@GONZOFAM7]

Yup chopped omelet.

[@ErikAmerica100]

You over cooked it again and I am not picky.🤪🤪👍🏻👍🏻❤️🍳 *_Note.-_* Have you used non-sticking oil in this video?

[@jonathanchua3440]

Those aren’t scrambled eggs. It’s over cooked. Scrambled eggs should be soft and fluffy. A little wet to make the creamy texture. Plus your pan’s temp is super high.

[@tootrashcan]

Glad to see the egg cooking police are out and about! 😉

[@nora22000]

Yes, we are all planning to eat those eggs!🍳🍽😄

[@thelifeofjools8384]

😂 overcooked again.....dude !

[@user-itschad1954]

What a bloody mess. I have cast iron, non enamelled & enamelled, I have a non stick pan (just for show, they're rubbish ) a pair of Carbon Steel pans and a copper stone pan but I do my scrambled eggs in the microwave. No large heavy pan to clean and the eggs come out neat and tidy.

[@sachaabreu4704]

If anyone wants to buy any of these or lodge or field chef exc NEW! Go to offer up! Why pay full price also like he said a place where ppl sell theyr items. Many people end up selling super cheap without use.

[@sachaabreu4704]

Offer or flea market

[@snusmumriken232]

Dude who cooks scrambled eggs like that

[@ravenlandry7416]

OMG the way he is making his eggs in this video is giving me anxiety. Why did he wait so long to stir it? I can't stand brown on my eggs. Also, for fluffy eggs, I get a better result flipping them in sections instead of just stirring.

[@albundy5228]

I see you're using the traditional "American" way to make scrambled eggs.

[@weston407]

lol i’m from the US and those are WAY over cooked for my taste

[@SuperSomphon]

Cook your eggs as you like, but this is not scramble eggs. Google scramble eggs. There’s many variation but it’s still far from this.

[@NeoAkira101]

Definitely nonstick and definitely overcooked......again. Good job I guess? Want a cookie?

[@Anandjas]

It’s overcooked.

[@richardbarnes8392]

Overcooked again

[@Thebigblackwasp]

seems your skills are not worthy of this pan

[@stuarthawkes1382]

What on earth is that! That is not scrambled eggs, you've made a broken omelette you fool.

[@gardeningandgrowing6357]

Looks like a broken up omelette not scrambled eggs

[@danseabreeze1404]

I also don't like mucousy eggs, like them a bit overdone. But I see you like them VERY overdone, LOL! Which is great if you enjoy them that way.

[@philipv3098]

There is nothing scrambled about these eggs ... rather f... up eggs...

[@Migratenyc]

Still over cooked!

[@Xanduur]

Too hot. Cooked too long.

[@crowderscustomizing]

lol still over cooked

[@sabrina959595]

Way overcooked.

[@rad4579]

Way over cooked.

[@tomcan2246]

Too hot pan and bad technique, over done again

[@tallulahbell2844]

Overcook still ....