Cooking Eggs in Cast Iron (2024)

FAQs

Is it okay to cook eggs in cast iron? ›

Not only can you cook eggs many ways in cast iron, you should: the material's superior heat retention and (especially in baking) heat distribution means better eggs—softer scrambles, crispier fried edges, and fluffier frittatas and stratas—no matter how you cook them.

Add fat to the pan.

All cast iron pans need a fat in the pan to prevent sticking, even if you have the most well-seasoned pan in all of history. I add 1 tbsp of butter for six eggs, which is enough for my family of four. I let it cook in the pan until it becomes golden, which adds to the depth of flavor.

Cast iron reigns supreme

One of the primary reasons scrambled eggs turn out so well when cooked in a cast iron pan is that, once the cast iron is hot, they cook quickly and thoroughly. Though cast iron pans do not always heat in an even manner, they retain heat better than other pans.

While well-seasoned cast iron does have some nonstick properties, omelets and scrambled eggs almost always stick to the surface of the pan. Any eggs that require a flip — over easy through over hard — are also far more likely to end up on your plate with a broken yolk.

Scrub off stuck-on bits: To remove stuck-on food, scrub the pan with a paste of coarse kosher salt and water. Then rinse or wipe with a paper towel. Stubborn food residue may also be loosened by boiling water in the pan. Dry the skillet: Thoroughly towel dry the skillet or dry it on the stove over low heat.

Why do Scrambled Eggs Turn Green In a Cast Iron Skillet? This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Using a nonstick or well-season cast iron skillet ensures that the eggs can be easily slid from the pan to the plate. Cooking over medium heat allows the whites to gradually set while the yolk remains bright and runny. Flipping the eggs for just 5 to 10 seconds ensures that the whites are fully cooked on both sides.

But the best pan for eggs, hands down, is a nonstick fry pan. For impeccable omelets, creamy scrambles, and crispy fried eggs, I want a fry pan that's as slick as a greased-up air hockey table.

Gently move the eggs across the bottom of the pan with a spatula, forming soft curds. For larger curds, let the eggs set a little longer. For smaller curds, stir more frequently. You may need to shift the pan from time to time to redistribute the uncooked egg mixture.

Check to see if your skillet is hot enough by splashing a few drops of water on the surface. If the water sizzles when it hits the pan, you're ready to go! Right before adding the eggs, melt butter (or heat up some olive oil) in the bottom of the pan—enough to cover the entire surface.

Why do scrambled eggs turn green in a cast iron skillet? ›

Why do Scrambled Eggs Turn Green In a Cast Iron Skillet? This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

First, the black specks you see coming off into your food are not harmful. They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food.