Cooking Eggs in Cast Iron

When you think of making eggs, a seamlessly non-stick pan like one made of teflon or ceramic usually comes to mind. You may love using your cast iron skillet for searing steaks and chicken thighs, but cooking eggs in it probably doesn’t seem like the most natural choice. We’re here to tell you that while there may be some naysayers out there, eggs can absolutely be cooked in your cast iron cookware, as long as you’re aware of potential pitfalls of that plan, as well as best practices.

Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven’t built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface. And that’ll turn into one messy cleanup!

But once your skillet is reliably non-stick, cast iron skillet eggs will become your new go-to for weekend brunches. Cast iron is hefty enough to keep a steady high temperature on the stove and finish the job in the oven—which opens up a lot of options for egg bakes and frittatas.

How to successfully cook eggs in cast iron

First and foremost, know your cast iron skillet well. That means you’ve used it with delicate foods before and you are fairly certain its surface is smooth and well-seasoned. Don’t test whether your pan is non-stick with eggs—you are bound to be disappointed.

If you think your pan could use more seasoning, rub it all over with vegetable oil, place on the middle rack in the oven, and bake at 375°F for an hour, then let it cool. However, seasoning your cast iron skillet isn’t a one-and-done kind of job—the more often you use it and repeat the seasoning process, the smoother and more non-stick your cookware will become over time.

Next, make sure your pan is preheated thoroughly without any oil in it. This will give it a chance to achieve an even temperature across the whole cooking surface without the risk of burning the oil or butter. Give it ample time on the stove, about ten minutes over medium heat, and rotate it every few minutes for even exposure. Once the pan is preheated, add some oil to it. This can be anything from olive oil to coconut or canola oil, butter, or ghee. Swirl it around and let it heat for a few seconds.

Before you even add the eggs to the pan, turn the heat all the way down to prevent them from cooking too fast and burning. Remember, the pan is already very hot and the residual heat will contribute to the cooking process, so you don’t need to apply much additional heat. You’re only cooking eggs, after all.

Once the eggs hit the cast iron, observe them closely to make sure they aren’t cooking too quickly. If they are, remove from heat and let them cook in the pan until they stop sizzling, then return to heat if necessary.

If you follow these steps to a T, we guarantee your success with cooking eggs in cast iron.

More recipe ideas for eggs in a cast iron skillet

Frittatas are one of the most frequently made egg dishes in cast iron skillets, because the sturdy pan lends itself well to both cooking on the stove and in the oven. Frittatas can be made with everything and the kitchen sink, even leftovers, as long as the fixins are cooked or warmed on the pan first.

Omelets are an easy cast-iron skillet egg recipe to master if you’ve already gotten used to making scrambled eggs. When you pour the eggs in and turn the heat down, let them cook undisturbed until mostly set, then add your fillings. From salmon and dill to cheese and crumbled bacon, the options are endless.

An egg bake with a veggie hash is a great way to turn cast iron skillet eggs into lunch. You can use things like onions, peppers, Brussels sprouts, and mushrooms, sauté them on the skillet first, then tuck in some eggs and finish it all off in the oven.

A farmer's breakfast skillet is perfect for when you want all the breakfast components cooked in one pan. Fry the bacon first, then remove and saute onions and cubed potatoes until nice and brown. Finish off by pouring in whisked eggs and combining it all with a scramble.