Perfect Cast Iron Scrambled Eggs

[@laurajohnson6495]

You are by far my favorite cooking account - thank you for sharing with us!

[@williesurvives1]

its a good vid all my lodge pans get smooth over time used from the seasoning and i use pan spray on all mine

[@adamlynch9153]

There’s a secret my grandma taught me that I’ve never seen or heard of anyone else using. You hear the pan the same way as in this video. But in stead of prescrambling the eggs you crack them right into the pan. Then you only beat the egg whites surrounding the yolks and not the yolks themselves. You want the yolks to remain intact. After cooking the egg whites well enough you should still have very soft yolks. This is when you talk the pan off of the heat and scramble it all together breaking the yolks and blending the runny texture with the cooked egg whites. Makes for very fluffy eggs.

[@cheshkat6321]

I have not heard of this but want to try this method next time I make scrambled eggs. Maybe breakfast tomorrow.

[@bartoszdoega3804]

Yes! I finally found someone who does the same as I do. The perfect scrambled eggs is best when the yolks and whites are not completely homogenous and whites are more set than yolks. Cheers mate!

[@75SakoHunter]

Nice....it’s funny how there are so many people that want to “fix” things that are not broken!

[@chrismacdonald.6295]

Thank you for your comment at 3:40. I’ve just bought cast iron skillet and some bloggers using sanding tools and god knows what else to smooth their skillets. This is such a comforting and simple video. Thank you.

[@ssamorgan2044]

Yum! Now I'm hungry. Modern Lodge cast iron is all I have. I haven't had any problems with it.

[@johnagen3688]

And you never will, have any problems with it.

[@paul9912]

Thank you for making it clear that you don't have to grind the surface of a pan down. Those people are crazy taking Sanders to their brand new pans like the lodge company that's been making cast iron pans longer than any other company doesn't know what they're doing.

[@castironchaos]

Sadly, we seem to be in the minority. Lodge just came out with their "Blacklock" line, which is obviously meant to compete with the new cast iron companies like Field, Butter Pat, Finex, Stargazer, and the others. And on every comment section where the Blacklock pans are shown, the first comments are always, "Did they mill the surface? Did they grind it? Is it smooth?"

[@johnagen3688]

Right on! Agree! They know what they are doing!

[@SneakySquid123]

I recently got a lodge seasoned skillet. I was super nervous about seasoning the pan since it supposedly wasn’t pre seasoned. I KZbind so many tutorials on cast iron skillets before I even started the process. Thanks for posting videos like this, it really helps first time owners like me. :)

[@RovingPunster]

There's a lot going on, so I'll take a stab at trying to explain it, for those who are interested. Scientifically, what's happening is this ... by preheating the pan to a sufficiently high (but not too high) temp, you're taking advantage of something called the Leidenfrost Effect, whereby the moisture in the eggs in direct contact with the pan flashes into a microscopically thin layer of steam. Also by not moving the eggs right away, you're allowing the eggs to form a slowly thickening skin at the plane of contact with the hot pan. The steam from the leidenfrost effect gets trapped between the pan and the skin of cooked egg and sorta wedges them apart as it moves laterally to escape. In culinary terms, as the egg skin sets it begins to release from the pan because the steam underneath is trying to escape, at which point you want to move the set portions of the egg aside and allow the remainder that is still liquid to also 'skin up' and release in turn. Move the eggs too fast, and they wont have enough time to form a skin for the steam to press against and the result is the eggs remain in contact with the pan ... not just the high points but all the low ones as well. In other words, stuck eggs. So, how hot does the pan need to be ? You can look up the leidenfrost effect on wiki for specifics, but there are some handy visual tells you can take advantage of - you know you're getting close when a spritz of water beads up and begins to skitter around the pan, which is when to add your softened butter, wait for it to melt and eventually stop foaming (read: for the emulsion to break and the water in the whey to evaporate) and just begin start to color (with the moisture gone, the pan's temp can begin rising past 212F until its hot enough to start browning the milk solids, and [here's the important part] hot enough for the Leidenfrost effect to begin). A few tips, in no particular order: > Cast Iron is a mediocre thermal conductor, so in order for the pan to heat evenly, you have to heat it at a modest rate ... that means PATIENCE ... so stick with MED heat, or slightly lower. If the pan is unevenly heated, the cooler areas will tend to stick, and the hotter areas will brown/scorch (lightly browned butter is fine, but browned eggs are tough ... try to avoid it). > Letting the beatn eggs sit for a bit at room temp in a shallow bowl before cooking them will allow the liquid eggs to shed some of their excess cold. That in turn will help the eggs to set faster as you cook them, and thus reduce their tendency to stick and reduce the need to overheat the pan to avoid same. Eggs that are less cold and moved more slowly when cooked form more attractive "curds" when scrambled, rather then crumpled skins > Using softened butter rather than cold butter helps too because it melts faster and cools the pan less. A "butter bell" is highly recommended for those who love eggs and toast.

[@MrRoy-rb1je]

Outstanding! Simple yet elegant!

[@adamcreal971]

I have a 90s lodge and love it, but I felt a new one at the store and it was extremely light and thin and the edges were sharp. One day I will find my dream #10 wagner or griswold.

[@twhite19782012]

Nicely done sir!

[@LatteBrown]

I just had my breakfast, but those scrambled egg look tasty! That's a nice looking skillet! Thanks

[@MrBlizzard769]

After watching your $10 cast iron skillet video ( which a lot of people found helpful ) I’m hooked on your channel !

[@reginacarr4633]

I have one of those type of pans, and have had terrible luck with any eggs sticking. Will try again, I think I’m letting the pan get too hot first. Thanks!!

[@johnagen3688]

Great video! Eggsellent commentary about the pans! Absolutely love lodge cast iron! Always a treat to see it in action!

[@mkpleco]

I think my wife can do this. You are a good teacher. Thanks.

[@radagast6682]

I have watched this video before, but never left a comment. There are so many ways to scramble eggs, and this is how I do it too. Right down to the heavy cream, because milk "breaks" when heated.

[@cheshkat6321]

I think I bought my 12 inch Lodge skillet in 2014. Haven't had any problems with my eggs. Also have two dutch ovens by Lodge I can use the lids as skillet. No problems with them. Finally got a pair of the Lodge 6.5 inch skillets I have wanted a while, but haven't made eggs in them yet. I made brownies in them, that did stick a little bit because I was so hungry I forgot to butter before adding the brownie batter. Hot water cleaned them quickly with a paper towel and no effort. Love cast iron for baking breads to cheesecakes! I got an electric skillet few months ago because the cast iron skillets are too heavy for my arthritis some days. But you just can't do Teflon without regretting not using your cast iron. So I finally gave in and bought the little skillets. I don't often make eggs because I prefer poached. But will try eggs in the little skillets soon. I think people have cast iron problems when they use very high heat when it's not necessary for the food being cooked.

[@nora22000]

chesh kat Get the medium or large griddle. It's got just as much cooking area as the skillet, but half the weight.

[@cheshkat6321]

@@nora22000 I have the Lodge 10.5 inch griddle in my Amazon wish list. Moved it in and out of the shopping cart, with the little skillets trying to decide which to buy. Griddle for crepes. Or brownies, cornbread, skillet cookies, etc. A pair of cute little brownies topped with caramel and pecans was too enticing, so didn't get the griddle this time. And I have an electric crepe maker - not cast iron, sigh. Can't wait to test which makes better crepes when I buy the griddle sometime soon. Just not too sure about the low griddle sides for anything scorching hot and greasy like hash browns. My hands can be spastic and didn't want to fling hot cheesy hash browns everywhere. Hahaha.

[@BradCMSP]

chesh kat the griddle mentioned is a good piece to have. They’ll warp if you get them too hot however, found that out the hard way forgetting about one I left on a burner to dry. Keep an eye on that and all is well. Pancakes, scrapple, eggs, etc.

[@cheshkat6321]

@@BradCMSP Thanks. I will remember not too hot. Same I heard about some stainless steel cookware and non-stick crepe pans. I always start out low with all my cookware because I use induction cooktop and it heats quick. Plus I just love my cast iron so much it's satisfying to use gently. Although other day, stupid arthritis made me drop my 12 inch while hot from seasoning in the oven. No damage except to linoleum floor.

[@naptimeseamstress]

Thanks for doing this video! I'm going to try it today!

[@azmendozafamily]

Breakfast at your place must be awesome

[@YukonHawk1]

Smooth or rough cooking surface.....as long as your pan is seasoned properly all foods should slide around like a hockey puck on ice😁😁

[@chuckroast7053]

You are right, Paul. I have vintage and modern Lodge, and to be honest with you, I prefer my modern Lodge when making over easy, or scrambled eggs. Properly seasoned and good cooking temperatures, you won't go wrong

[@castironchaos]

@@chuckroast7053 I've become more fond of heavy, thick cast iron for stovetop cooking. I love my vintage BS&R and Griswold and still use them all the time. In fact, for scrambled eggs I'd usually grab my BS&R Red Mountain. For this video I wanted to use a modern Lodge, especially to demonstrate that modern cast iron will make scrambled eggs as well as vintage cast iron.

[@chuckroast7053]

@@castironchaos I don't have any problems with my modern Lodge CI. You made good points in your video. I love cooking using CI

[@brettheiner7125]

Nicely done with the cream, butter and correct heat - try adding a little goat cheese and fresh thyme and you’ll be blown away...

[@MrKDubya21]

Was your heat on low or medium

[@davidlopez-rl4sh]

Must of been a secret lol

[@KristiChan1]

Omg I thought I was the only one who found it weird that people were adamant that you have to grind down new pans, even when Lodge says you can use it right out of the box.

[@Moroni108]

Great video. I have the same Lodge skillet and I performed a special test on it. Yes, I have some other cool vintage pieces such as Stargazer, Wagner and Field, but I wanted to test the standard Lodge #8 as it is made in the USA. With all the good tips of wisdom that I learned from you and Cowboy Kent Rollins, my Lodge #8 transformed into a unique master piece, extremely non-stick surface which smoothed out into a natural almost glass like finish from heavy use with a post seasoning process every time for 1 year. The cool thing is that no metal was removed and the skillet possesses the durable quality of being used on multiple cooking surfaces without warping. There must be a real good reason why Lodge cast iron is a bit bumpy or rough on it's cooking surface and I'm very surprised that Lodge has not announced the purpose of it in order to quell the thought that it's a flaw or effect of cheaply making their product. My Lodge has proven to be equal to the cast iron task as my more expensive pans, plus, the bonus of a guarantee that it can be used in what could be a harsh fashion to vintage pieces, on multiple different cooktops... Lodge is not a redhaired stepchild, it really will perform to the task when cared for and seasoned after every use. As always! Thank you for your videos!!!

[@johnagen3688]

Lodge makes excellent cast iron! Love lodge! Very proud to use their cast iron products!

[@jkdurden]

Thank you. Going to give this method a go.

[@sharpie134]

My everyday pan is a modern day lodge. Well seasoned and I like it better then smooth pans.

[@johnagen3688]

Me too!

[@MrRbillharz]

I use either a mix of butter and lard, or bacon grease and butter or lard (for breakfast). I also helps if you let the eggs warm to room temp. They hold more air when whipped.

[@satfan5685]

Can you spray the cast iron with Pam instead of putting butter?

[@castironchaos]

I don't see why not. :)

[@Natschke_Family_Adventures]

I just did that this morning because I heated the skillet, scrambled my eggs and realized some putz *me* forgot to buy butter yesterday. Wasn't going to waste those eggs for a silly mistake. Also use bacon grease now and again when feeling reminiscent of Grandmas cooking.

[@maryellenthompson8261]

I spray Pam on my cast iron all the time. It works just like any other skillet.

[@harrisonmantooth3647]

Great looking eggs Eric, thanks for making and sharing this video. Stan

[@RobertFireLionBlueHawkWinkler]

First, I fry some bacon in a cast iron skillet. When it is done I put it onto paper towels to drain and dump most of the grease into a coffee can and the cook my scrambled eggs in the remaining bacon grease. I have a few old Wagner and Griswold skillets and a few newer Lodge items.

[@castironchaos]

Sounds good here!

[@MrRbillharz]

Bacon grease is the way to go! On sunny side up eggs I use a large spoon/ladle and pour the grease on top of the eggs as they cook.

[@walkingmckinney]

🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻🙌🏻

[@Kriegsbeil5577]

I have a brand new Lodge cast iron and my eggs always stick. I always have "egg guts" (what I call the "sticky remnant" after I make scrambled eggs. I wonder if I'm using too much heat.

[@castironchaos]

I was able to get non-stick scrambled eggs by turning down the heat. My other lesson was to start scrambling the eggs before they were completely hardened and congealed.

[@davidlopez-rl4sh]

For some reason I find it easier to cook on warm or between warm and low anything more it messes up the eggs and I always season the pan but with eggs it's tricky.

[@davidnelson2065]

Did you happen to take a temperature reading of the pan for this?

[@castironchaos]

Actually, no, I didn't think of doing that. I used the setting of about 4, or roughly the eight o'clock setting on the dial of the stovetop burner. I made hot dogs today in a skillet at the same setting and I did use the temperature gun on that. It gave a temperature of around 400 degrees Fahrenheit.

[@davidnelson2065]

@@castironchaos OK, thanks! I spent a few years as a radio DJ and practically lived off of bulk weiners. :-)

[@robhansen6553]

what temperature did you use, and how long did you preheat? thanks

[@castironchaos]

The pan was preheated for 5 to 10 minutes at about 8:00 to 7:00 (3 to 4 out of 10) on the stovetop burner.

[@chac65]

While you don't want your pan to be too hot, yours looks not hot enough. There should be some sizzle when the eggs hit the skillet.

[@austinpresley6187]

Thanks, watching this while I eat my oatmeal.

[@jeffb8832]

I have a modern lodge 15" skillet and a dutch oven. They are good products, but I have to admit I prefer my lighter smother antique stuff.

[@Kath1320]

So you are a custard egg person. Interesting...have you tried putting your eggs in a blender with a splash of water. My parents had a restaraunt for many years and the exec. Chef taught me to use blender/water method. Hot pan cold butter, never let butter or eggs brown. When oan is ready, zip the blender again ans pour immediatly into pan. Trapped air and water will steam eggs very fluffy. Now to me, that will akways be "perfect scambled eggs". Top with cheese, hot sauce, salsa whatever you like. Mmm mmm... She cooked on a hot top, but black iron is always my choice. I am working on my display rack ( duplicating your's ) just love being able to have such easy access. Thank you

[@kaypea4874]

nicely done, maybe a bit dry

[@michaelmarkey3345]

That's how I do them .but I pull them a little sooner.

[@jimwu8557]

beat in a teaspoon of lard before the eggs hit the pan

[@MikeJones-jr5hb]

👍

[@thomasflores7817]

I’ve been doing over easy eggs on cast iron for a while and been having great success, tried scrambled on it for the first time yesterday, and had a layer of egg cement caked onto my season Edit: ahh I think I see what I did wrong. You can’t just stir the eggs while they’re cooking like you can with Teflon. I’m pretty what happened for me is I mixed the butter into the eggs and was cooking on a dry pan

[@joetexas1546]

Wait! Wheres the ketchup and (Gasp)- Hot Sauce?!

[@LATOHOUSTON]

Wow! You really have to walk on egg shells just to cook some eggs on a cast iron.

[@MrKingsniper22]

Nicely done. Makes me want to sell all my vintage cast iron and just use standard cast Iron

[@emmgeevideo]

I would say it’s not a “so-called rough surface”. It is rough, wouldn’t you agree?

[@ericowens964]

Well, the preheating the pan is important but that's now the only thing, or the main thing, that keeps the eggs from sticking. When cooking scrambled eggs ANY type of pan should be preheated. Preheating the pan allows the pours of the cast iron to open, the fat, butter, seals these pours causing the surface to become nonstick. If you cooked the eggs in the skillet without the fat the eggs would stick. Good video though.

[@calebsmithwick8470]

People who grind cast iron shouldn’t own it. My lodge is smooth just from cooking with it everyday.

[@johnagen3688]

Could not agree more!

[@steveniemyer9288]

I would have beaten the eggs more. Those translucent specks in the pan at the beginning are the unbeaten egg whites. They still turned out looking good though.

[@primary-user]

You could do that much faster, plus they were overcooked. They should still have some dampness too them. I don't understand why you spend so much time going around the edge. Grab the edge, pull it to the centre and do it all the way around letting the egg fall in to fill.

[@andreag.503]

Agree with the overcooking. They should've been taken off the hot burner at around 3:44 and left to sit for another 30 seconds or so to finish cooking. The remaining heat will finish them off, not to mention the retained heat in the pan.

[@metro3692]

Eggs were done a 3:50. Eggs get very hard quickly.

[@TS175]

Can talk a little more about your chaos star

[@ell04ver15]

They do stick I have been using cast iron over 20 years the only way is to keep seasoning this pan but try it without butter on a skillet without preseason and you will do the same sorry 👎

[@teenieneenie630]

I prefer my scrambled eggs light and fluffy, which is what you implied you were doing by adding the cream. Alas, yours turned out flat and boring due to your overworking of the eggs as they cooked. No Star for you.

[@guysevedz3581]

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