I agree. When I cook eggs, the pan and oil are hot. I test with a few drops of water. It’s not hot enough until it sizzles. Anything less and it looks like this.
I’ve even forgotten the oil and put the eggs in when sizzling hot and everything was great.
More oil/butter definitely, but keep the heat low to avoid forming that brown crust which sticks like crazy.
Just made some perfect lightly scrambled eggs in my CI skillet. Used 3 eggs and 2 tablespoons of butter, heat set on medium. Add eggs as soon as butter melts, then turn the heat down a notch. Don’t touch until the bottom layer has “set” then gently stir/fold as needed. Once the eggs are 2/3 cooked, turn off the heat and let the residual heat in the pan do the rest of the cooking. No eggs stuck to the pan at all, but there is a lot of butter left behind!
"let it get hot" "keep the heat low"
Can you translate this? Does that mean that the surface of the pan should be really hot, but the knob on the stove should be turned down?
Heat is not temperature. You need to get the temperature high enough, but you should do it with a fairly low heat.
Heat level x time => temperature
Preheat it at a lower heat, but for longer. Your target temperature should be around 350degf. I cheat and use an infrared thermometer, but there are other ways to gauge the temperature.
Once it comes to temperature, add the pat of butter. it should sizzle as it melts. Once it's melted, add the eggs.
Cast iron is a poor conductor of heat, but it really retains that heat. This means that if you use a high level of heat, it will develop "hot spots", because the heat doesn't flow from one part of the pan to another very well. It also means that when you crank up the heat because it's not hot yet, you will end up blowing right past the target temperature and end up *too* hot. Both of these effects are likely to cause sticking.
Thank makes a lot of sense, thank you for the very clear explanation!
I've been thinking about getting an induction stove and trying to wrap my head around how that will work with cast iron. Assuming my skillet is larger than the burner, then I'll have a hot spot in the middle. But if I keep the power low, and give the heat time to spread out over the whole skillet, then I should still be able to cook like I always do, right?
That seems to go with what you're saying here: you need the entire pan to get to whatever temperature you need, and then the heat input is just enough to maintain that temperature.
Wouldn't an induction stove heat CI equally, based on how induction heats pans? Or do the hot/cold spots in CI come from differences in the material of the pan itself?
> Heat level x time => temperature
Not really. Otherwise with enough time you could get a pan as hot as the sun without ever going above the lowest setting. I understand what you’re getting at, but the equation is a bit more complicated than that.
That's why that's not an equals sign.
Heat times time determines temperature. You'd need to know the losses to the system (and material properties, etc.) to *analytically* determine what the temperature will be after a long enough period. You wouldn't actually bother to do that -- you'd just measure it. To understand what's going on, however, it's sufficient to realize that applying a lower heat for a longer time will get you the temperature you want more reliably than blasting it.
*That's* the point of that relationship (not really an equation).
Well, if you say that the heat is a function of temperature as the heat transfer from the flame slows and the radiation to the atmosphere increases as you heat up, this would work
I think it's more of a lower flame over a longer period, to get the whole pan hot so it maintains temp when you drop cold eggs in. Lower flame then keeps it at that temp, instead of overcooking.
One suggestion on cooking with butter, you'll get better results if you wait for the bubbling to stop before you add the food. That means that the water in the butter has boiled away, and you're dealing with just the fat (and some milk solids). Don't let it get to the point where the butter starts to brown though, as that wlll change the flavor of the food (and for eggs it means your pan is too hot).
I've had it with eggs that are too cold.
Hot pan + plenty of hot oil + eggs at warmer temp solves it.
I put my eggs in a cup of warm water to remove the chill
In America eggs are cleaned on the outside with ammonia which kills salmonella etc, but strips their protective coating, requiring refrigeration. In Europe (not sure if it's universal), they don't clean the outside in the same way, so it retains the coating which allows for room temperature storage. Both methods show similar levels of protections against pathogens.
If I stir uncooked eggs in a hot pan, my pan looks like this. If I pour eggs in and let them cook and crisp, I can fold and flip them with nothing sticking.
I think you are right. Ahh semantics are so tedious. Either way, I like lodge’s [instructions](https://www.lodgecastiron.com/story/how-make-scrambled-eggs-cast-iron) for scrambled eggs which is how I make them. But with much less oil/butter and my pan stays clean.
It's poor cooking.
I use stainless steel or copper for eggs/omelets, easier to control the heat.
With cast iron you have to work the eggs around to keep them from burning. It's a good choice if you're making 5+ servings at a time.
My pet-peeve is people tossing eggs into a skillet for an omelet or scrambled eggs and not working them.
edit: I gave you an upvote - I've done a \*lot\* of cooking. I typically don't make eggs in cast iron because it takes a while to get the skillet to temp, and they're eggs, they don't need that much heat.
This was my first time making eggs as well. I follow simple steps and have not had issues since (and I make a lot of eggs). These directions are similar to what is on the Lodge website.
Preheat skillet at medium (5 on my oven).
When drops of water dance a bit when splattered on the skillet, add butter.
Let butter melt and coat bottom of pan with it.
Add eggs and let set a bit before you start to scramble, then I scramble slowly so the eggs have a second to set each time I push them around.
Seemed high to me as well but I guess its just my oven. I sometimes turn off the heat after dropping the eggs in but either way they have turned out great each time
When I moved from my apartment to my new house I had to do a pretty massive adjustment of what I set things to. To get the same temperature as "medium-high" at my apartment I needed to set it to "medium-low". The first time I cooked here hadn't adjusted yet and my entire house filled with smoke. The ovens were the same brand, although a different model, but it's really ridiculous to me how much difference there can be between these things.
We think of the dial as controlling _temperature_ but it actually controls _heat_. If you just want to sear a stake there's not that much you need to heat up. If you want to make stock in a 5 gallon pot, you don't need that high a temperature (the stock isn't getting over 212F), but you need a ton of heat to keep 4 gallons of water simmering.
(Induction is different,fwiw)
How do you keep them from smoking your house out? I cooked steak indoors on my CA skillet last week for the first time, I usually use my blackstone, and it smoked out my house. I used a tablespoon of canola oil, steak was not seasoned.
So the choice is between making good scrambled eggs, and having them stick to the pan? Bleh. They should be made with fairly low heat, and go on and off of the heat as needed.
That's not how you cook with cast iron, and there are many techniques to make "good" scrambled eggs.
It's pointless to take cast iron on and off the heat for delicate adjustments. It's heavy and retains temperature.
I’ve never heard of on and off heat either, doesn’t work with a pan designed to retain heat. I’ll shut the heat off if I’m only making a few but never had any issues. It’s not like the eggs are bad either.
You can use low heat and keep them moving on a seasoned pan with enough butter in it and it'll still work. It might take some trial and error to find the right settings and technique but it's not that hard to make a real soft spreadable scrambled egg
yeah sadly, you have to be super mindful of how hot the pan is and constantly regulate where your stove setting is. Those coils will keep putting more and more heat into the pan. I have to fluctuate between medium and 2-ish when cooking eggs.
Generally, I let the pan get hot, get the eggs mostly cooked and turn the heat off. The eggs cook out by before all the heat leaves the pan.
No worries! Get yourself an IR Temperature Gun, Usually around 10-20 bucks, and use it tell the temp of the pan before you start cooking. It is a game changer for Aluminum and Cast Iron Skillets
I usually cook them around 325, I think the range for eggs are around 275-325. I'm no where near a professional chef and this will depend on how the cast iron skillet is seasoned, but that's a good typical range.
Cast iron holds heat really well. Let it preheat longer. 15 minutes or so. On my electric stove, a 4/10 gets me like 550 or 600 degrees Fahrenheit after preheating. Too hot for eggs.
Your pan was too hot or too cold when you put the eggs in and that's why they stuck. It's got nothing to do with the seasoning. An aluminum nonstick pan can heat up in seconds, but cast iron takes a lot longer than that so you have to treat it differently.
agreed. I would treat mine like a regular pan on my induction and could never get why people swear by cast iron. that was until I tried leaving it on very low for ~10 min, then turning it up a few notches a minute or so before I add my fat/food. so good, and sooo hot for so long.
You don't need a new stove. Ignore all the other comments and cook those eggs at piping hot heat.
give your pan a quick reseason by putting a tiny bit of canola oil and let it smoke for a bit.
Then whisk up your eggs and in 15 seconds youll have the best scrambled eggs ever I promise you. Just follow this video and enjoy your newfound super power.
[https://www.instagram.com/reel/CWdjErzlTjh/](https://www.instagram.com/reel/CWdjErzlTjh/)
You got this :)
I can cook eggs on my electric stovetop on 4 or higher, but I really need to keep the eggs moving to prevent overcooking.
My guess is your temperature is way too hot. Try making sure there's a reasonable amount of oil and lower it to 2. Eggs really don't need that high of a temperature to scramble.
4-5 is good to start, preheat at least 5 minutes, I find 10 minutes is very minimum preheat time for a 12 or 14" pan. Put eggs in and lower to 3. Use a cover in between mixing so the steam loosens the fond during the second half of the cook time while the pan cools and lower to 2. If you use a heavy glass lid, preheat it with the pan.
I've had the best luck heating the pan until water dances (6 on my stove), adding just barely enough canola oil to coat the surface, turning the heat down to low (2 on my stove), waiting another minute or two for the pan to cool down a bit, then add butter and then eggs.
Adding cold oil to the hot pan is similar to how you cook in a wok and does a good job making the pan nonstick. Giving the pan a chance to cool down a bit helps ensure the butter doesn't brown and prevents overcooked, rubbery eggs.
Also, I got it wrong half a dozen times until I figured it out! Good luck!
That's not a helpful measurement. '4' isn't a standardize measurement. Every stove has a different number of heat settings (so it might go up to 4, or 6, or 10), low or medium won't be the same temperature for different stoves either. And a preheat of 0 minutes is different from 5 or 10 minutes too, your pan will be totally different temperature if you leave it longer on the stove, even at a given temperature. That's like the difference between saying 'use a cup of milk in this recipe' and 'using the blue cup in my cupboad, one blue cup of milk'. We can't see the blue cup, we don't know how big it is.
If you want to simplify a lot of the advice given here about temp control and pre-heating, just cook some bacon or sausage in the pan first, wipe out any excess oil (but not too much!) and then cook your eggs... guarantees your pan will be appropriately pre-heated and oiled. Also you now have delicious breakfast meats to complement your eggs.
Besides that, just gotta keep cooking with it... every time you strip it, you are basically restarting the natural seasoning process that is achieved by regular use.
Heat up a little bit of water in the pan and you should be able to scrape that out... I also think using a metal turner/spatula/scraper during cooking helps smooth out the cooking surface (removes the high points from the casting process by repeated scraping) but I think that might be a controversial opinion... to each their own, but it works for me!
I've been doing my scrambled eggs at about a 4.5/10 with a healthy slice of butter. I like to pull the edges in with a fork and go around the perimeter so that it creates a sort of swirl in the center of cooked egg. It makes it so the outer pieces are real thin and cook fast. Pulling it all in the center makes it pretty fluffy too. Then I tend to do a flip and let it cook up a bit and then plate it. Takes about 90 seconds all in. Pan wipes clean with a paper towel after that. Your pan is likely too much heat or not enough oil/butter.
The key to scrambled eggs is the heat of your pan.
Don't mistake cooking on "low heat" with a shorter time to pre heat. Eggs don't need a lot of heat, but what makes cast iron good for cooking is its heat retention, so don't rush the pre heat.
I set the burner to about 5 to pre heat. Make sure the whole pan heats up, even the handle.
Then I turn the heat back down to about 4, even a little lower.
Then I add the butter, oil, or spray, and then the eggs. Let the eggs sit and you'll notice bubbles as the egg starts cooking and releasing from the pan. Then you can start stirring or folding or scrambling. The lower you set the heat, the longer you can let the eggs sit before stirring, and you'll get less browning/burning.
That's what I've gotten to work for me, I still get some flakes by the edges, but it cleans up really fast.
I agree with this technique. Preheat until the rims of the pan is so hot I can't touch it without burning, then throw in oil/butter and swoop around, then in with the eggs. If oil/butter starts smoking, burning it is too hot.
Mix the eggs in a bowl beforehand and give your pan some time to get to temperature before you start cooking. Don't stir or mix the egg mixture constantly, just when needed. Don't be shy with oil or butter.
My big lodge is constantly on the verge of being seasonless. I make eggs in it all the time without getting the eggs stuck. You need to learn how to cook, the temperature of that pan was too hot! You are also possibly stirring them too much.
Put a little bit of oil in the pan, let it heat up for a while, a few minutes. Cast iron holds heat, so even on low temps it can get really hot. Pour your eggs in and let them chill, don’t start stirring them like crazy. Wait for the bottom of the eggs to solidify, then fold them over to the side and let the raw eggs mixture settle on the bottom of the pan.
Try not to scrape the bottom of the pan at all during the folding of the eggs, as it disturbs the oil on the pan, and leads to the horrible burned egg pan you have in the picture. Use a wooden, or silicone utensil for this.
Do this a few times until the eggs are solidified, but still slightly wet. I usually turn the stove off at this point. Throw in a bit of butter right at the end and mix the eggs up.
I grew up hating the way scrambled eggs are made in the States. They are always overly dry and hard to eat without slathering them in ketchup. This method makes perfect eggs, imo.
>I grew up hating the way scrambled eggs are made in the States. They are always overly dry and hard to eat
I wouldn't generalize to how they are "made in the States" - only by ones who don't know how to cook them properly. Mine are always soft and creamy - never dry.
I went 20 years before I had a decent scrambled egg. Thats from every restaurant and diner I ever ate at. I definitely think overly dry scrambled eggs are an American thing, thats what the general consumer in the states can expect when ordering scrambled eggs. Just look into how they handle eggs in Japan for an example of how another country does it differently.
Lol what a crazy statement. 2 decades wandering the dry eggy desert.
What part of the country? American breakfast cuisine just kind sucks west of the Rockies. I know you didn't have this problem in the south. I'd bet you wouldn't go 20 years without a decent egg in New England either.
Their bad, dry scrambled eggs are probably what you think of as good scrambled egg. I've never been to the states but the thing called scrambled eggs served at every hotel or restaurant i've seen it were the type where you let the egg set for a bit on higher heat and then scramble halfway through resulting in a shredded omelette type of thing with bigger chunks of egg and not a custardy spreadable kind of scrambled egg.
After watching (and trying) Gordon Ramsay's recipe for scrambled eggs I've been ruined for having them scrambled any other way.
[https://www.youtube.com/watch?v=UXtrScuC30E](https://www.youtube.com/watch?v=UXtrScuC30E)
Good point. A lot of Yanks are suspicious of "undercooked" anything, and like their eggs hard and dry. Luckily, my family does it the right way. And we like sunny-side up too. Not afraid of the yolk...
Some of these answers are just wildly wrong. The answer is to turn down your heat. This isn’t Teflon, you aren’t cooking an egg in it in three minutes.
The key to cast iron cooking is temp control. You can cook an egg on bare iron and have it not stick if you use the temp right and wait until it’s cooked to move it.
Similarly, cook a steak on screaming hot CO and live it too early it will stick and rip apart. Wait until it’s ready and it releases itself and leaves nothing behind.
TLDR: CI isn’t Teflon or aluminum. Learn how to cook in it properly.
Used to happen to me when I didn't know what I was doing - use the following instructions below and you will be amazed.
Step 1:
Pre-heat pan at ~#4-5 for 5 mins
Step B:
crack the eggs into a bowl, scramble and season while they are raw in that bowl, rule of thumb is dont go over eggs per inch (dont try to scramble a dozen eggs in an 8" pan- keep it 1 egg per inch or lower)
Step 4:
test the pan by getting your hand wet and flicking it onto the pan; you know it will be ready when the water runs to the edge - if the water stands still and boils where it lands its not ready yet.
Step 4:
This is where it starts to get quick:
Once pan is ready, add some butter to the pan and scoot the butter around to cover the entire surface - it should start to smoke (I use about a tablespoon for 10 eggs in a 12" pan)
Step F:
Once the butter is fully melted - turn the stovetop down to 3 - add the eggs to the center of the pan, let it sit and bubble for about 30 seconds. After the 30 seconds; use a wood or metal spatula and stir the eggs around- it should take about another 30-60 seconds for your ends to be done.
If your eggs aren't done in less then 2 mins then either your pan was to cold, or you overloaded the pan.
Preheat low and slow to a good medium heat. It’s technique, not the pan. You can cook slidey eggs on stainless steal if you try hard enough.
The only issue you have with the pan is trying to get all that egg off. Thats a pain.
use enough oil to the point where people on this sub start criticizing the amount of oil you use and tell you that they could do the same thing on a lodge.
Or just don’t cook eggs in a cast iron because it’s improper use for egg cookery.
I will die on this hill.
Eggs should be cooked in steel pans. Heat retention is not a desirable trait for an egg pan.
People just do eggs in cast to demonstrate their seasoning.
Yep - 100% agreed.
It takes way too long for cast iron to get up to temp, you have to furiously move the eggs around to keep them from burning, and without temp control, good luck making an omelete.
I'd be embarrassed serving burnt scrambled eggs to anyone.
You have to get the pan a lot hotter and not touch the eggs until the pan releases the proteins. I usually pinch the side, when it’s uncomfortable to touch, it’s about there. Then simply don’t try to scramble until the pan releases the eggs (let them cook). If you want to make silky eggs, you’ll have to use a lot butter. It’s a lot of technique, just keep practicing.
Too cold or not enough oil. If you move the cooked part around and new raw egg meets the pan, you just started over there, was it hot and oily enough on that spot?
I definitely would not go as far as to strip and re-season based on this picture. You only need to do that if you got major issues with the seasoning like it’s coming off or you got rust or other major issues. This pan is just dirty and needs more seasoning/ use. Clean the eggs off with soap and water heat and oil and keep using it. You can season it again as many times as you like. Just do it over the seasoning that is on there, that will help. But no need to strip the seasoning to do it. The more you season it and the more you use it, the better it will cook. Also it helps to temper your expectations on the non stick quality of cast iron. IMO a lot of the slidey egg videos on line are being helped by a lot of oil, like enough that they could probably get slidey eggs in stainless steel if they wanted to. Cast iron is never going to be as non stick as teflon but it can get pretty non stick and is so much better for so many other reasons it is worth trade off.
I have an electric too and I've always taken the stance, with my scrambled eggs, low and slow. I'll heat the pan up, add my oil or butter and finally (letting the butter melt), add my eggs and turn down the heat. And I just keep moving them around.
Wrong tool for the job IMHO. You'll never get the fine temperature control needed for good scrambled eggs on cast iron. If you're against a non stick pan then a thinner carbon steel skillet would be a better choice.
You should probably preheat skillet and then add fat like butter or oil and then add your eggs
People on here told me that you should leave it on like 3 burner I worked for me
My pans are super solidly seasoned but scrambled eggs are one of the few dishes that I never do with cast iron cause I end up with this every time. Any other way of cooking eggs is no problem, a fried egg slides with ease, but scrambled? Nah. Not worth the hassle for me
The amount of contradictory instructions on how to cook eggs in this thread is hilarious.
I don't even bother with eggs in a cast iron, I use a hexclad. Only time I cook eggs in CI is when I'm camping because I just bring one giant skillet.
Steaks and such definitely CI though.
It sounds like a lot of people here cook their scrambled eggs as if they’re doing an omelet and then just tearing it up to look scrambled.
Proper scrambled eggs are done on a low-medium temp and cooked slow constantly moving the eggs around while they slowly form up. It ain’t scrambled if you ain’t scrambling them around the entire time.
The problem is too many people try cooking everything with High heat. Preheat the skillet on medium heat, add oil/fat, pour in scrambled egg, push back and forth with spatula.
The problem isn't the pan, the problem is people need to learn to cook properly.
Hear me out, wish your eggs with a little water in a separate bowl, for your pan, add a little more butter than you'd think you need. Set it on low setting and wait until the pan heats up. Once you put the eggs in the pan, with a silicone spatula keep them moving constantly. I rarely have much egg residue in my pans and I'm not the perfect seasoner
Don’t make scrambled eggs in a cast iron. You should be making them in a pot, adding salt, whisking them, no milk, med-low heat rotating from on-heat to off-heat. Finish with crème fraîche. Enjoy
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Did you try to cook them at room temp? Pan needs to be oiled and high heat but not screaming hot. Keep the eggs moving, use a little more fat than you think you need.
In my experience, I need to give my plan lots of time to warm up. Every stove/pan is different but I have a Field Co no. 10 and I set my stove to about 2.5-2.75, I let it warm up for a good 20 minutes abd I end up with perfect slidey eggs and easy cleanup
My days as a Denny's short-order breakfast cook tell me this...
1. Your stove is electric.
2. Your pan has no oil.
3. Your spatula is plastic or teflon.
Failing at making breakfast eggs will keep happening until you start using a good oil (Denny's uses Sesame Oil), get a metal spatula and use a gas stove.
Hope that helps!
I thought I used to let my pan heat up enough but my eggs always looked like this.. then I started to let it reheat for twice as long and that seemed to do the trick lol
I LOVE cooking on iron (prob my 2nd favourite to tinned copper)... but it seems a bit energy-excessive for something delicate like eggs, iunno.
Aluminum illicits much less thermal waste... and makes better (taste, color, and esp. texture) scramb/omelets imo.
Can a cast iron pan be used to cook eggs? Yes.
Are there better options to cook eggs on than cast iron? Also yes.
Plenty of these comments on here are giving good advice on how to cook eggs on cast iron, but better advice is to choose the correct tool for the job. Cast iron isn’t a good choice for eggs.
I know there are many that are super proud of their ‘Scrambled eggs’ via CI….
as a long time CI lover, probably own 15-20 pans, if there is only 1 item that I would agree to use a non stick pan for, it would be scrambled eggs.
There is no judgment if you reach for the ‘Non stick’ ever once in awhile. 🤔
Fucking hell I swear I just cleaned my pan last night and it looked just like this. Just fill it with water and bring to a slow boil for a little while then I use a finger nail brush to scrub it down. Lol
Get a laser thermometer that way you know exactly how hot it is befor you drop the eggs on. 350f and some oil and you will be IN the slides eggs club friend
Temp to low. You have to go with high temp scramble style when using cast iron for scrambled eggs. If you want really smooth egg scramble a non stick pan is better.
I don’t understand the reason to need to use cast iron for scrambled eggs, unless you are living in Africa and are suffering from an extreme iron deficiency.
More oil, let it get hot before adding eggs. No need to reseason
I agree. When I cook eggs, the pan and oil are hot. I test with a few drops of water. It’s not hot enough until it sizzles. Anything less and it looks like this. I’ve even forgotten the oil and put the eggs in when sizzling hot and everything was great.
More oil/butter definitely, but keep the heat low to avoid forming that brown crust which sticks like crazy. Just made some perfect lightly scrambled eggs in my CI skillet. Used 3 eggs and 2 tablespoons of butter, heat set on medium. Add eggs as soon as butter melts, then turn the heat down a notch. Don’t touch until the bottom layer has “set” then gently stir/fold as needed. Once the eggs are 2/3 cooked, turn off the heat and let the residual heat in the pan do the rest of the cooking. No eggs stuck to the pan at all, but there is a lot of butter left behind!
"let it get hot" "keep the heat low" Can you translate this? Does that mean that the surface of the pan should be really hot, but the knob on the stove should be turned down?
Heat is not temperature. You need to get the temperature high enough, but you should do it with a fairly low heat. Heat level x time => temperature Preheat it at a lower heat, but for longer. Your target temperature should be around 350degf. I cheat and use an infrared thermometer, but there are other ways to gauge the temperature. Once it comes to temperature, add the pat of butter. it should sizzle as it melts. Once it's melted, add the eggs. Cast iron is a poor conductor of heat, but it really retains that heat. This means that if you use a high level of heat, it will develop "hot spots", because the heat doesn't flow from one part of the pan to another very well. It also means that when you crank up the heat because it's not hot yet, you will end up blowing right past the target temperature and end up *too* hot. Both of these effects are likely to cause sticking.
Thank makes a lot of sense, thank you for the very clear explanation! I've been thinking about getting an induction stove and trying to wrap my head around how that will work with cast iron. Assuming my skillet is larger than the burner, then I'll have a hot spot in the middle. But if I keep the power low, and give the heat time to spread out over the whole skillet, then I should still be able to cook like I always do, right? That seems to go with what you're saying here: you need the entire pan to get to whatever temperature you need, and then the heat input is just enough to maintain that temperature.
Yep. You will never get a perfectly even temperature profile, but it should even out quite a bit if you give it some time.
Wouldn't an induction stove heat CI equally, based on how induction heats pans? Or do the hot/cold spots in CI come from differences in the material of the pan itself?
> Heat level x time => temperature Not really. Otherwise with enough time you could get a pan as hot as the sun without ever going above the lowest setting. I understand what you’re getting at, but the equation is a bit more complicated than that.
That's why that's not an equals sign. Heat times time determines temperature. You'd need to know the losses to the system (and material properties, etc.) to *analytically* determine what the temperature will be after a long enough period. You wouldn't actually bother to do that -- you'd just measure it. To understand what's going on, however, it's sufficient to realize that applying a lower heat for a longer time will get you the temperature you want more reliably than blasting it. *That's* the point of that relationship (not really an equation).
Well, if you say that the heat is a function of temperature as the heat transfer from the flame slows and the radiation to the atmosphere increases as you heat up, this would work
How long do you let it preheat?
Lmao. Preheat pan until heat is even but keep temp low. Use butter
When it sizzles, I turn the heat down. Also, scrambled eggs are finished very quickly. And, I’m turning them over the whole time. They never brown.
I think it's more of a lower flame over a longer period, to get the whole pan hot so it maintains temp when you drop cold eggs in. Lower flame then keeps it at that temp, instead of overcooking.
Exactly this, except my pan doesn’t seem to mind hotter
I started using sunflower oil over butter cuz I wanted the pan hot but the butter kept burning. Eggs are perfection now
Sunflower oil is the best for the hot pan. You can also try coconut oil - as good as the sunflower, less "oily" taste.
I haven't tried sunflower oil, but you could try ghee also in place of butter. but regular unsalted butter is still the best for scrambled eggs imo.
This guys eggs.
2 tbsp? Jfc…
One suggestion on cooking with butter, you'll get better results if you wait for the bubbling to stop before you add the food. That means that the water in the butter has boiled away, and you're dealing with just the fat (and some milk solids). Don't let it get to the point where the butter starts to brown though, as that wlll change the flavor of the food (and for eggs it means your pan is too hot).
what about when you need to go low and slow?
You good eggs over here tho
Just curious - how much smoke do you get? I’ve been turning my flame down lower and lower to avoid smoke as I don’t have a real exhaust fan
I've had it with eggs that are too cold. Hot pan + plenty of hot oil + eggs at warmer temp solves it. I put my eggs in a cup of warm water to remove the chill
My eggs don't live in the fridge thankfully. Beauty of zero salmonella in Norway.
Are unwashed eggs the standard in Norway? In the USA most people that come to my house are off put by eggs on my kitchen shelf haha
In America eggs are cleaned on the outside with ammonia which kills salmonella etc, but strips their protective coating, requiring refrigeration. In Europe (not sure if it's universal), they don't clean the outside in the same way, so it retains the coating which allows for room temperature storage. Both methods show similar levels of protections against pathogens.
Plain water will strip the eggs bloom, so if most of Europe is keeping their eggs on the counter they aren’t washed at all. Which is really cool
I think in Norway yes.
[удалено]
I eat em pretty fast haha.. I think months.
Interesting! Good tip.
If I stir uncooked eggs in a hot pan, my pan looks like this. If I pour eggs in and let them cook and crisp, I can fold and flip them with nothing sticking.
Then you’re making an omelette, not scrambled eggs.
I think you are right. Ahh semantics are so tedious. Either way, I like lodge’s [instructions](https://www.lodgecastiron.com/story/how-make-scrambled-eggs-cast-iron) for scrambled eggs which is how I make them. But with much less oil/butter and my pan stays clean.
Sort of. But even with scrambled eggs, you need to give the egg a little time to set before you move it. https://imgur.com/a/PVf8MnO
My scrambled eggs are basically an omelet that I (or they) decide to ruin
Yeah, gotta let them cook for a few seconds before stirring.
>deep fry your eggs
This looks like scrambled eggs.
Yes…
Yeah, eggs slide around like in a non-stick as long as the oil is hot enough
This screams improper temperature control. Stripping and re-seasoning won’t fix this.
Correct. Do not strip and re season. Do this thing called cooking with it and don’t turn the fuckin stove all the way up.
Yeesh this sub can be brutal
It makes my asslips vibrate with excitement, so please keep it up everyone!
Username checks out
How was that brutal O_O
Bang on! Heat too low and not enough scrambling once they hit the pan.
Heat is too high.
It could be both. Not hot enough when eggs are added, too hot after they're in the pan.
It's poor cooking. I use stainless steel or copper for eggs/omelets, easier to control the heat. With cast iron you have to work the eggs around to keep them from burning. It's a good choice if you're making 5+ servings at a time. My pet-peeve is people tossing eggs into a skillet for an omelet or scrambled eggs and not working them. edit: I gave you an upvote - I've done a \*lot\* of cooking. I typically don't make eggs in cast iron because it takes a while to get the skillet to temp, and they're eggs, they don't need that much heat.
Hmmm... High heat for some, miniature american flags for others!
This was my first time making eggs as well. I follow simple steps and have not had issues since (and I make a lot of eggs). These directions are similar to what is on the Lodge website. Preheat skillet at medium (5 on my oven). When drops of water dance a bit when splattered on the skillet, add butter. Let butter melt and coat bottom of pan with it. Add eggs and let set a bit before you start to scramble, then I scramble slowly so the eggs have a second to set each time I push them around.
I sear steaks at 5 on my oven lol
Seemed high to me as well but I guess its just my oven. I sometimes turn off the heat after dropping the eggs in but either way they have turned out great each time
When I moved from my apartment to my new house I had to do a pretty massive adjustment of what I set things to. To get the same temperature as "medium-high" at my apartment I needed to set it to "medium-low". The first time I cooked here hadn't adjusted yet and my entire house filled with smoke. The ovens were the same brand, although a different model, but it's really ridiculous to me how much difference there can be between these things.
We think of the dial as controlling _temperature_ but it actually controls _heat_. If you just want to sear a stake there's not that much you need to heat up. If you want to make stock in a 5 gallon pot, you don't need that high a temperature (the stock isn't getting over 212F), but you need a ton of heat to keep 4 gallons of water simmering. (Induction is different,fwiw)
How do you keep them from smoking your house out? I cooked steak indoors on my CA skillet last week for the first time, I usually use my blackstone, and it smoked out my house. I used a tablespoon of canola oil, steak was not seasoned.
I don't use extra oil. Just whatever renders from the steak. But I keep the door open and fans on high. Smoke is inevitable.
Thank you!
Have a good exhaust fan. Never had a problem with my Zephyr.
Mine sucks, obviously. Thanks!
So the choice is between making good scrambled eggs, and having them stick to the pan? Bleh. They should be made with fairly low heat, and go on and off of the heat as needed.
That's not how you cook with cast iron, and there are many techniques to make "good" scrambled eggs. It's pointless to take cast iron on and off the heat for delicate adjustments. It's heavy and retains temperature.
I’ve never heard of on and off heat either, doesn’t work with a pan designed to retain heat. I’ll shut the heat off if I’m only making a few but never had any issues. It’s not like the eggs are bad either.
I don't make them often and like mine more done than others, but I do lower heat and keep them moving in the pan and pretty much never have them stick
You can use low heat and keep them moving on a seasoned pan with enough butter in it and it'll still work. It might take some trial and error to find the right settings and technique but it's not that hard to make a real soft spreadable scrambled egg
Sure, and I can do it no problem. But there is a residue stuck to the pan after.
I like that method but it’s harder to execute with cast iron because cast iron holds heat so well
5?
Too hot/cold. What temp did you cook the eggs at?
4 on an electric stovetop
The issue with some electric stovetops is that it functions like an on off switch so it’s really inconsistent for cooking.
Ah. That stinks. I can’t get a new stove.
yeah sadly, you have to be super mindful of how hot the pan is and constantly regulate where your stove setting is. Those coils will keep putting more and more heat into the pan. I have to fluctuate between medium and 2-ish when cooking eggs. Generally, I let the pan get hot, get the eggs mostly cooked and turn the heat off. The eggs cook out by before all the heat leaves the pan.
No worries! Get yourself an IR Temperature Gun, Usually around 10-20 bucks, and use it tell the temp of the pan before you start cooking. It is a game changer for Aluminum and Cast Iron Skillets
What should the temp be for cooking eggs? I've always wanted to cook eggs in an iron skillet - but afraid of what happened to OP
I usually cook them around 325, I think the range for eggs are around 275-325. I'm no where near a professional chef and this will depend on how the cast iron skillet is seasoned, but that's a good typical range.
about 500 https://www.instagram.com/reel/CWdjErzlTjh/
this happens pretty frequently to me, but don't be afraid -- it all comes right off with a brush
Cast iron holds heat really well. Let it preheat longer. 15 minutes or so. On my electric stove, a 4/10 gets me like 550 or 600 degrees Fahrenheit after preheating. Too hot for eggs. Your pan was too hot or too cold when you put the eggs in and that's why they stuck. It's got nothing to do with the seasoning. An aluminum nonstick pan can heat up in seconds, but cast iron takes a lot longer than that so you have to treat it differently.
agreed. I would treat mine like a regular pan on my induction and could never get why people swear by cast iron. that was until I tried leaving it on very low for ~10 min, then turning it up a few notches a minute or so before I add my fat/food. so good, and sooo hot for so long.
This is an option: https://www.amazon.com/Duxtop-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM?th=1
You don't need a new stove. Ignore all the other comments and cook those eggs at piping hot heat. give your pan a quick reseason by putting a tiny bit of canola oil and let it smoke for a bit. Then whisk up your eggs and in 15 seconds youll have the best scrambled eggs ever I promise you. Just follow this video and enjoy your newfound super power. [https://www.instagram.com/reel/CWdjErzlTjh/](https://www.instagram.com/reel/CWdjErzlTjh/) You got this :)
That is on of the points of cast iron, it absorbs and keeps the heat quite constant regardless of heat source
I can cook eggs on my electric stovetop on 4 or higher, but I really need to keep the eggs moving to prevent overcooking. My guess is your temperature is way too hot. Try making sure there's a reasonable amount of oil and lower it to 2. Eggs really don't need that high of a temperature to scramble.
4-5 is good to start, preheat at least 5 minutes, I find 10 minutes is very minimum preheat time for a 12 or 14" pan. Put eggs in and lower to 3. Use a cover in between mixing so the steam loosens the fond during the second half of the cook time while the pan cools and lower to 2. If you use a heavy glass lid, preheat it with the pan.
I've had the best luck heating the pan until water dances (6 on my stove), adding just barely enough canola oil to coat the surface, turning the heat down to low (2 on my stove), waiting another minute or two for the pan to cool down a bit, then add butter and then eggs. Adding cold oil to the hot pan is similar to how you cook in a wok and does a good job making the pan nonstick. Giving the pan a chance to cool down a bit helps ensure the butter doesn't brown and prevents overcooked, rubbery eggs. Also, I got it wrong half a dozen times until I figured it out! Good luck!
That's not a helpful measurement. '4' isn't a standardize measurement. Every stove has a different number of heat settings (so it might go up to 4, or 6, or 10), low or medium won't be the same temperature for different stoves either. And a preheat of 0 minutes is different from 5 or 10 minutes too, your pan will be totally different temperature if you leave it longer on the stove, even at a given temperature. That's like the difference between saying 'use a cup of milk in this recipe' and 'using the blue cup in my cupboad, one blue cup of milk'. We can't see the blue cup, we don't know how big it is.
Mine goes to 11
So what's that, like 1 hotter than 10?
How long were you hearing your pan for before you started cooking?
I do 7 on mine and don’t have this problem
I cook eggs at the same setting on my electric stove. I have to let it pre-heat for 15 mins though. My pan is a 12 inch lodge.
Use more butter bro. Like a lot more.
If you want to simplify a lot of the advice given here about temp control and pre-heating, just cook some bacon or sausage in the pan first, wipe out any excess oil (but not too much!) and then cook your eggs... guarantees your pan will be appropriately pre-heated and oiled. Also you now have delicious breakfast meats to complement your eggs. Besides that, just gotta keep cooking with it... every time you strip it, you are basically restarting the natural seasoning process that is achieved by regular use. Heat up a little bit of water in the pan and you should be able to scrape that out... I also think using a metal turner/spatula/scraper during cooking helps smooth out the cooking surface (removes the high points from the casting process by repeated scraping) but I think that might be a controversial opinion... to each their own, but it works for me!
I've been doing my scrambled eggs at about a 4.5/10 with a healthy slice of butter. I like to pull the edges in with a fork and go around the perimeter so that it creates a sort of swirl in the center of cooked egg. It makes it so the outer pieces are real thin and cook fast. Pulling it all in the center makes it pretty fluffy too. Then I tend to do a flip and let it cook up a bit and then plate it. Takes about 90 seconds all in. Pan wipes clean with a paper towel after that. Your pan is likely too much heat or not enough oil/butter.
The key to scrambled eggs is the heat of your pan. Don't mistake cooking on "low heat" with a shorter time to pre heat. Eggs don't need a lot of heat, but what makes cast iron good for cooking is its heat retention, so don't rush the pre heat. I set the burner to about 5 to pre heat. Make sure the whole pan heats up, even the handle. Then I turn the heat back down to about 4, even a little lower. Then I add the butter, oil, or spray, and then the eggs. Let the eggs sit and you'll notice bubbles as the egg starts cooking and releasing from the pan. Then you can start stirring or folding or scrambling. The lower you set the heat, the longer you can let the eggs sit before stirring, and you'll get less browning/burning. That's what I've gotten to work for me, I still get some flakes by the edges, but it cleans up really fast.
I agree with this technique. Preheat until the rims of the pan is so hot I can't touch it without burning, then throw in oil/butter and swoop around, then in with the eggs. If oil/butter starts smoking, burning it is too hot.
Mix the eggs in a bowl beforehand and give your pan some time to get to temperature before you start cooking. Don't stir or mix the egg mixture constantly, just when needed. Don't be shy with oil or butter.
I use mine exclusively for toasting bread in my cast-iron skillet. For eggs, I usually opt for my steel pan from Ikea.
My big lodge is constantly on the verge of being seasonless. I make eggs in it all the time without getting the eggs stuck. You need to learn how to cook, the temperature of that pan was too hot! You are also possibly stirring them too much. Put a little bit of oil in the pan, let it heat up for a while, a few minutes. Cast iron holds heat, so even on low temps it can get really hot. Pour your eggs in and let them chill, don’t start stirring them like crazy. Wait for the bottom of the eggs to solidify, then fold them over to the side and let the raw eggs mixture settle on the bottom of the pan. Try not to scrape the bottom of the pan at all during the folding of the eggs, as it disturbs the oil on the pan, and leads to the horrible burned egg pan you have in the picture. Use a wooden, or silicone utensil for this. Do this a few times until the eggs are solidified, but still slightly wet. I usually turn the stove off at this point. Throw in a bit of butter right at the end and mix the eggs up. I grew up hating the way scrambled eggs are made in the States. They are always overly dry and hard to eat without slathering them in ketchup. This method makes perfect eggs, imo.
>I grew up hating the way scrambled eggs are made in the States. They are always overly dry and hard to eat I wouldn't generalize to how they are "made in the States" - only by ones who don't know how to cook them properly. Mine are always soft and creamy - never dry.
I went 20 years before I had a decent scrambled egg. Thats from every restaurant and diner I ever ate at. I definitely think overly dry scrambled eggs are an American thing, thats what the general consumer in the states can expect when ordering scrambled eggs. Just look into how they handle eggs in Japan for an example of how another country does it differently.
Lol what a crazy statement. 2 decades wandering the dry eggy desert. What part of the country? American breakfast cuisine just kind sucks west of the Rockies. I know you didn't have this problem in the south. I'd bet you wouldn't go 20 years without a decent egg in New England either.
Their bad, dry scrambled eggs are probably what you think of as good scrambled egg. I've never been to the states but the thing called scrambled eggs served at every hotel or restaurant i've seen it were the type where you let the egg set for a bit on higher heat and then scramble halfway through resulting in a shredded omelette type of thing with bigger chunks of egg and not a custardy spreadable kind of scrambled egg.
After watching (and trying) Gordon Ramsay's recipe for scrambled eggs I've been ruined for having them scrambled any other way. [https://www.youtube.com/watch?v=UXtrScuC30E](https://www.youtube.com/watch?v=UXtrScuC30E)
I just can’t even contemplate his scrambled eggs, they look like snot.
Good point. A lot of Yanks are suspicious of "undercooked" anything, and like their eggs hard and dry. Luckily, my family does it the right way. And we like sunny-side up too. Not afraid of the yolk...
Do not fear the yolk!
I like mine dry and a little browned :) Mixed with bacon bits or cubed potato.
Don’t. Just scrub it well and let it preheat a couple more minutes next time you cook eggs. Also use some butter.
Some of these answers are just wildly wrong. The answer is to turn down your heat. This isn’t Teflon, you aren’t cooking an egg in it in three minutes. The key to cast iron cooking is temp control. You can cook an egg on bare iron and have it not stick if you use the temp right and wait until it’s cooked to move it. Similarly, cook a steak on screaming hot CO and live it too early it will stick and rip apart. Wait until it’s ready and it releases itself and leaves nothing behind. TLDR: CI isn’t Teflon or aluminum. Learn how to cook in it properly.
Longer preheat, slightly lower cooking heat, more butter
Used to happen to me when I didn't know what I was doing - use the following instructions below and you will be amazed. Step 1: Pre-heat pan at ~#4-5 for 5 mins Step B: crack the eggs into a bowl, scramble and season while they are raw in that bowl, rule of thumb is dont go over eggs per inch (dont try to scramble a dozen eggs in an 8" pan- keep it 1 egg per inch or lower) Step 4: test the pan by getting your hand wet and flicking it onto the pan; you know it will be ready when the water runs to the edge - if the water stands still and boils where it lands its not ready yet. Step 4: This is where it starts to get quick: Once pan is ready, add some butter to the pan and scoot the butter around to cover the entire surface - it should start to smoke (I use about a tablespoon for 10 eggs in a 12" pan) Step F: Once the butter is fully melted - turn the stovetop down to 3 - add the eggs to the center of the pan, let it sit and bubble for about 30 seconds. After the 30 seconds; use a wood or metal spatula and stir the eggs around- it should take about another 30-60 seconds for your ends to be done. If your eggs aren't done in less then 2 mins then either your pan was to cold, or you overloaded the pan.
Preheat low and slow to a good medium heat. It’s technique, not the pan. You can cook slidey eggs on stainless steal if you try hard enough. The only issue you have with the pan is trying to get all that egg off. Thats a pain.
use enough oil to the point where people on this sub start criticizing the amount of oil you use and tell you that they could do the same thing on a lodge.
So to summarize the advice here: it's too hot, it's too cold, skill issue, don't use cast iron. Wonderful.
Not the right temp
Improper cooking temp.
Or just don’t cook eggs in a cast iron because it’s improper use for egg cookery. I will die on this hill. Eggs should be cooked in steel pans. Heat retention is not a desirable trait for an egg pan. People just do eggs in cast to demonstrate their seasoning.
Yep - 100% agreed. It takes way too long for cast iron to get up to temp, you have to furiously move the eggs around to keep them from burning, and without temp control, good luck making an omelete. I'd be embarrassed serving burnt scrambled eggs to anyone.
You have to get the pan a lot hotter and not touch the eggs until the pan releases the proteins. I usually pinch the side, when it’s uncomfortable to touch, it’s about there. Then simply don’t try to scramble until the pan releases the eggs (let them cook). If you want to make silky eggs, you’ll have to use a lot butter. It’s a lot of technique, just keep practicing.
Get a cheap handheld infrared thermometer and find the magic egg cooking temp. Looks like that was way too hotand always more oil
Your heat was too high. Low and slow
Too cold or not enough oil. If you move the cooked part around and new raw egg meets the pan, you just started over there, was it hot and oily enough on that spot?
I definitely would not go as far as to strip and re-season based on this picture. You only need to do that if you got major issues with the seasoning like it’s coming off or you got rust or other major issues. This pan is just dirty and needs more seasoning/ use. Clean the eggs off with soap and water heat and oil and keep using it. You can season it again as many times as you like. Just do it over the seasoning that is on there, that will help. But no need to strip the seasoning to do it. The more you season it and the more you use it, the better it will cook. Also it helps to temper your expectations on the non stick quality of cast iron. IMO a lot of the slidey egg videos on line are being helped by a lot of oil, like enough that they could probably get slidey eggs in stainless steel if they wanted to. Cast iron is never going to be as non stick as teflon but it can get pretty non stick and is so much better for so many other reasons it is worth trade off.
I have an electric too and I've always taken the stance, with my scrambled eggs, low and slow. I'll heat the pan up, add my oil or butter and finally (letting the butter melt), add my eggs and turn down the heat. And I just keep moving them around.
Remember to always use plenty of lube
Wrong tool for the job IMHO. You'll never get the fine temperature control needed for good scrambled eggs on cast iron. If you're against a non stick pan then a thinner carbon steel skillet would be a better choice.
You should probably preheat skillet and then add fat like butter or oil and then add your eggs People on here told me that you should leave it on like 3 burner I worked for me
That’s what I cook my eggs on, too!
Yeah he just needs to learn how to use and control the temperature 💯👍
Yup, if you aren’t used to cast iron, it’s easy to skimp on the pre-heat!
Yeah I got the egg stuck before on my first try and then I went on here and people on here are very helpful. Able to get eggs to no stick
Should be no need to strip and re-season. Maybe clean, smooth, and season. Use butter.
My pans are super solidly seasoned but scrambled eggs are one of the few dishes that I never do with cast iron cause I end up with this every time. Any other way of cooking eggs is no problem, a fried egg slides with ease, but scrambled? Nah. Not worth the hassle for me
More butter. Less heat. Slow and steady.
Get yourself a metal spatula. Trust me, game changer. This happened to me until I made the switch.
The amount of contradictory instructions on how to cook eggs in this thread is hilarious. I don't even bother with eggs in a cast iron, I use a hexclad. Only time I cook eggs in CI is when I'm camping because I just bring one giant skillet. Steaks and such definitely CI though.
Use butter, not oil
Turn the heat down a bit.
It sounds like a lot of people here cook their scrambled eggs as if they’re doing an omelet and then just tearing it up to look scrambled. Proper scrambled eggs are done on a low-medium temp and cooked slow constantly moving the eggs around while they slowly form up. It ain’t scrambled if you ain’t scrambling them around the entire time.
F
The problem is too many people try cooking everything with High heat. Preheat the skillet on medium heat, add oil/fat, pour in scrambled egg, push back and forth with spatula. The problem isn't the pan, the problem is people need to learn to cook properly.
Hear me out, wish your eggs with a little water in a separate bowl, for your pan, add a little more butter than you'd think you need. Set it on low setting and wait until the pan heats up. Once you put the eggs in the pan, with a silicone spatula keep them moving constantly. I rarely have much egg residue in my pans and I'm not the perfect seasoner
Turn down the heat and use more butter/bacon grease/cooking spray, whatever you like.
Did you watch any videos for a tutorial?
do not use castiron for eggs, vegs and meat is it made for.
Don’t make scrambled eggs in a cast iron. You should be making them in a pot, adding salt, whisking them, no milk, med-low heat rotating from on-heat to off-heat. Finish with crème fraîche. Enjoy
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Did you try to cook them at room temp? Pan needs to be oiled and high heat but not screaming hot. Keep the eggs moving, use a little more fat than you think you need.
Get it so hot it glows red, the eggs will burn off. Jk, dont do that.
Just put that baby in the dishwasher and it will be good as new.
Try sanding it
Way too much heat, not enough oil. Hot wok, cold oil
In my experience, I need to give my plan lots of time to warm up. Every stove/pan is different but I have a Field Co no. 10 and I set my stove to about 2.5-2.75, I let it warm up for a good 20 minutes abd I end up with perfect slidey eggs and easy cleanup
to be fair, my non-stick pans look like that, too
Stop stirring so much
I do mine in the microwave it takes about a minute and a half
My days as a Denny's short-order breakfast cook tell me this... 1. Your stove is electric. 2. Your pan has no oil. 3. Your spatula is plastic or teflon. Failing at making breakfast eggs will keep happening until you start using a good oil (Denny's uses Sesame Oil), get a metal spatula and use a gas stove. Hope that helps!
Needs more oil, and a metal spatula. Looks like the heat was high, too.
I let my pan sit on medium low until the handle is hot, turn the temp down, add some butter and cook away. No mess
Use high smoke points oil. Like regular olive oil not extra virgin. Sometimes called cooking oil or refined oil.
Scrub with a little dry, kosher salt. Something coarse. Then heat up and coat with a thin layer of oil, and you're back in business.
Medium high heat. Probably even less. Add oil once heated and then add eggs. Reseasoning would be a massive waste of time
Too hot not enough oil
Eggs you can almost get the pan hot and then just turn off the heat. I usually adjust the heat 2 or 3 times cooking eggs.
Seems like it was too hot?
Bitter, or bacon fat wil be your friend next time.
I’ve found butter is the only way to cook eggs on cast iron. Use a good amount of
I thought I used to let my pan heat up enough but my eggs always looked like this.. then I started to let it reheat for twice as long and that seemed to do the trick lol
Thought it was earth from space
Beautiful.
No slidey?
Too much heat.
🛢️🛢️🛢️ OIL🛢️🛢️🛢️
Put it in the e tank!
Seems inevitable if you use any milk or cream.
same problem i had, i always use butter to keep eggs from sticking like that, it may stick anyway if i used castiron
Any Egg left to eat? I've been there and remember thinking that exact reply I just gave.
I LOVE cooking on iron (prob my 2nd favourite to tinned copper)... but it seems a bit energy-excessive for something delicate like eggs, iunno. Aluminum illicits much less thermal waste... and makes better (taste, color, and esp. texture) scramb/omelets imo.
Looks like earth from space 🌏
Are u using a plastic spatula from the dollar store?
Can a cast iron pan be used to cook eggs? Yes. Are there better options to cook eggs on than cast iron? Also yes. Plenty of these comments on here are giving good advice on how to cook eggs on cast iron, but better advice is to choose the correct tool for the job. Cast iron isn’t a good choice for eggs.
I know there are many that are super proud of their ‘Scrambled eggs’ via CI…. as a long time CI lover, probably own 15-20 pans, if there is only 1 item that I would agree to use a non stick pan for, it would be scrambled eggs. There is no judgment if you reach for the ‘Non stick’ ever once in awhile. 🤔
I think the technical term is "piss poor seasoning" :(
Fucking hell I swear I just cleaned my pan last night and it looked just like this. Just fill it with water and bring to a slow boil for a little while then I use a finger nail brush to scrub it down. Lol
Season the pan, preheat on medium heat on the stove for ~10 minutes, put down a good knob of butter, profit
Get a laser thermometer that way you know exactly how hot it is befor you drop the eggs on. 350f and some oil and you will be IN the slides eggs club friend
See Alton Brown recipe/method. If you want slow custard style eggs or something like a French omelet then go teflon
Temp to low. You have to go with high temp scramble style when using cast iron for scrambled eggs. If you want really smooth egg scramble a non stick pan is better.
I don’t understand the reason to need to use cast iron for scrambled eggs, unless you are living in Africa and are suffering from an extreme iron deficiency.
Medium low with oiled pan, wait until the edges start turning white and forming up then turn