Think you need a coated “non-stick” pan to make scrambled eggs?
It’s totally possible to make a perfect, non-sticking batch of scrambled eggs in your trusty cast iron skillet. And today I’m going to show you how.
Cooking with Cast Iron
I used to have a bunch of cheapo, non-stick pans that I used on a regular basis. But when I became aware of the health hazards connected the chemicals in the coating, I promptly ditched my collection. (Those pans don’t tend to last very long anyway– at least not for me. I was always really good at scratching them….)
However, as much as I loved my cast iron skillet, it was a disaster when it came time to make scrambled eggs… Until I figured out the tips I’m going to show you today.
Like I mention in the video, I doubt this is the official-cooking-school-approved method for making scrambled eggs, but it works for me. 😉
Notes from the Video:
- Don’t skimp on the fat. (I’m a believer in the benefits of healthy, natural fats. So, if you are looking for a “fat-free” way to make scrambled eggs, I won’t have an answer for you… Sorry.)
- Use healthy fats like tallow, lard, coconut oil, or butter.
- Make sure your skillet is hot.
- Let the eggs cook for about 20-30 seconds before you stir them.
- Use a spatula with a thin edge if you are worried about stickage. (My spell checker says that’s not a word. I’m declaring that it is.)
- Although my cast iron pan does have decent layer of “seasoning” on it, it’s nothing spectacular. So don’t think you have to have the perfect pan to accomplish this.
I’ll tell you what– scrambled eggs taste a whole lot better when you don’t have a crusty egg pan waiting in the sink for you after breakfast. And that’s the truth. 🙂