When you think of making eggs, a seamlessly nonstick 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. But here's the thing: a well-seasoned cast iron skillet can cook eggs just as well as any nonstick pan, without the coatings, chemicals, or short shelf life. And eggs cooked low and slow with plenty of fat are actually one of the best ways to build that seasoning over time. The key isn't a perfect pan—it's technique. Preheat thoroughly, use enough fat, and keep the heat low once the eggs go in. Get those three things right and you won't reach for nonstick again.
Table of Contents
- How to successfully cook eggs in cast iron
- How to make scrambled eggs in a cast iron skillet
- How to make fried eggs in a cast iron skillet
- More recipe ideas for eggs in a cast iron skillet
How to successfully cook eggs in cast iron
First and foremost, know your pan. The more you cook with it, the better it performs—cast iron rewards familiarity. If you're newer to cast iron, starting with more forgiving foods like roasted vegetables or cornbread before moving to eggs isn't a bad idea. But don't be intimidated: eggs cooked with plenty of fat are actually one of the best ways to build seasoning naturally.
When you're ready, preheat your skillet thoroughly without any oil. This gives the pan a chance to reach an even temperature across the whole cooking surface—cast iron takes longer than other pans to heat evenly, but holds that heat far better once it gets there. Give it about 5–10 minutes before adding your fat—butter, olive oil, avocado oil, ghee, or canola all work. Swirl it around and let it heat for a few seconds, then make sure your heat is at low before the eggs go in. The pan is already very hot and the residual heat will do most of the work.
Once the eggs hit the cast iron, let them be—allow the Maillard Reaction to set in. If they're cooking too quickly, pull the pan off the heat entirely and let the residual warmth finish the job, then return to low if needed.
Follow these steps and cast iron will serve you better than any nonstick pan you've ever owned.
How to make scrambled eggs in a cast iron skillet
You’ll need: 1 tablespoon of butter or avocado/olive oil , 2 large eggs per person, ¼ teaspoon salt, ¼ teaspoon pepper
1.
Preheat your skillet over medium-low heat until it’s evenly heated, about 5 minutes.
2.
In the meantime, whisk all the eggs with a splash of water in a bowl, until all the yolks and whites are blended. Add salt and pepper and whisk again.
3.
Add the oil to the pan and give it a few seconds to heat up.
4.
Turn the heat to low and add the eggs to the cast iron skillet. Using a wooden or a silicone spatula, gently fold the eggs curdling around the edges toward the center. Continue until the eggs are set but still slightly runny.
5.
Remove the skillet from the heat but don’t remove the eggs yet. Instead, let the residual heat finish cooking them, about 30 seconds.
How to make fried eggs in a cast iron skillet
You’ll need: 1 tablespoons of butter or avocado/olive oil, 2 large eggs, pinch of salt and pepper; any lid that fits your cast iron skillet
1.
Preheat the skillet over medium heat until it’s evenly heated, about 10 minutes.
2.
Add the oil to the pan and give it a few seconds to heat up.
3.
Turn the heat to low then crack the eggs into the pan, giving them enough space so they don't overlap too much. Pour about 2 tablespoons of water around the eggs and cover with a lid. Leave undisturbed for 1½ minutes for sunny side up, and 2½ minutes for over easy.
Prefer to flip? Cook uncovered until whites are just set, about 2 minutes, then flip. Over easy: 30 seconds. Over medium: 1 minute. Over hard: 2 minutes.
4.
Remove the lid and and transfer the eggs to a plate. Season with salt and pepper.
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.
